Spring 2023 Lunch Menu
Shared Plates
Smoked Trout Cakes 8
chimichurri aioli | curtido | toasted pine nut
Baked Gorgonzola 7 V
fig jam | spiced walnut | grilled focaccia | micro radish
Sandwiches
Served with choice of side. Gluten-free bun available.
Great Plains Burger 11
bacon marmalade | mushroom duxelle | onion straw | pepper jack | aioli | greens | house-made sesame
bun
Cubano 11
pulled pork | house-smoked ham | pickled mustard seed dill pickle | aioli | gruyere | pressed
ciabatta
Chimichurri Flank Steak 12
pickled red onion | crumbled feta | chimichurri aioli arugula | toasted ciabatta
Portabella Reuben 11 V
grilled portabella | sweet red kraut | Russian dressing gruyere | toasted caraway rye
Sides
Steak Fries 4 V GF
house-cut russet | parmesan peppercorn ranch
Curried Potato Salad 4 GF
red curry mayo | onion | peanut | cilantro
Seasonal Vegetable 4
ask your server for our current offering
House Salad 4 V GF
greens | carrot | tomato | cucumber | sunflower seed
Soup du Jour 4
Mains
Pan Seared Trout 14 GF
yukon potato gratin | creamed spinach | lemon beurre noisette pine nut & dill gremolata | micro
radish
Portabella Gorgonzola Pasta 11 V *Add grilled steak +5*
sautéed portabella | red bell pepper | spinach | penne gorgonzola cream sauce | spiced walnut |
chive
Shrimp & Grits 14 GF
lblackened gulf shrimp | cheddar corn grits | fried okra creole sauce | chive | micro radish
Cobb Salad 12 GF *Add grilled chicken +4*
house-smoked bacon | boiled egg | grape tomato | avocado romaine | gorgonzola | chive | sunflower
seed red wine walnut vinaigrette
Desserts
Chocolate Cherry Cheesecake 6 V
rich vanilla cheesecake | cherry gelee | dark chocolate ganache crème chantilly | cinnamon almond |
cognac caramel
Mint Chocolate Crème Brulee 6 V GF
mint-infused chocolate custard | earl grey blackberry compote crème chantilly | fresh mint
V- vegetarian GF- gluten-free
Gratuity is included in all pricing.
We will happily accommodate any dietary needs or restrictions.
Consuming raw or undercooked meat, poultry, seafood, or eggs may increase your risk for
foodborne illness.
Beverages
Iced Tea 1
Rishi Hot Tea 1
(Earl Grey | Yuzu Peach Green | Black Limón | Peppermint | Turmeric
Ginger)
House Roasted Drip Coffee, reg or decaf 1
House Roasted French Press Coffee 3
Local Partners
Absolutely Fresh Seafood - Omaha, NE
Course Ground Coffee - Lincoln, NE
Sweet Minou Chocolate - Lincoln, NE
TD Niche Pork - Elk Creek, NE
Printable
menu.
Spring 2023 Student Banquet Dinner Menu
Reservations are RequiredWednesday, Feb. 8, 2023
Student, Natalie Barrett
First course: Sun-dried tomato and goat cheese tartlets with grilled buffalo steak
Second course: Onion Soup
Intermezzo: Couscous Salad
Entrée course: Buffalo Prime Rib, Roasted Rainbow Carrots, Horseradish Mashed
Potatoes, and Chasseur Sauce
Dessert course: Apple Flambe, Vanilla Bean Ice Cream, pie dough shaped buffalo
Bread and condiment: Warm Soft Dinner rolls with garlic and herb compound Butter
Wednesday, Feb. 15, 2023
Student, Karlee Geisinger
First course: Stuffed mushrooms
Second course: Wilted Spinach Salad with Bacon Vinaigrette
Intermezzo: Lemon Sorbet
Entrée course: Brisket, lyonnaise potatoes, steamed broccolini, espagnole
Dessert course: Frozen s’more
Bread and condiment: Ciabatta with olive oil and balsamic
Wednesday, Feb. 22, 2023
Buffet
Appetizer: Salmon Tea Sandwich, Spinach and feta puff pastry
Salad: Fruit salad
Bread: Brioche with whipped butter
Vegetable: Maple glazed carrots, Roasted brussels sprouts
Starch: Hash brown potatoes, Waffle station
Entrée: Individual Quiches, Prime Rib with horseradish sauce
Dessert course: Coffee cake, Raspberry, white chocolate scones, Parfait (granola, fruit,
yogurt
Wednesday, March 1, 2023
Student, Faye Knoff - Southern BBQ
First course: Black bean cakes with salsa
Second course: Southwestern corn & tomato soup
Intermezzo: Apple sorbet
Entrée course: Spicy barbeque-style grilled chicken, Arroz a la Mexicana, & green
beans with roasted peppers and bacon
Dessert course: Banana pudding with crème Chantilly, fresh banana slices, and crisp
pizzelle cookie
Bread and condiment: Southern cornbread & whipped butter
Wednesday, March 8, 2023
Student, Kiera Lococo
First course: Marinated Cheese Served with Crostini
Second course: Tossed Vegetable Salad with croutons and basil vinaigrette
Intermezzo: Pomegranate Sorbet garnished with fresh pomegranate seeds
Entrée course: Fiery Pepper Steak with marinated roasted cauliflower and potato
pancakes. Served with a mushroom sauce
Dessert course: Surprise Bavarois- Outer layer of chocolate Bavarian inner layer of
strawberry Bavarian with a vanilla Genoise base. Garnished with fresh strawberries, powdered sugar,
strawberry coulis and crème Chantilly
Bread and condiment: Soft Dinner rolls with rosemary and garlic compound butter
Wednesday, March 29, 2023
Student, Tim Murtha - Vegetarian Delight
First course: Olive Tapenade Bruschetta
Second course: Cream of Tomato Soup
Intermezzo: Celeriac & Tart Apple Salad
Entrée course: Roasted Eggplant & Chickpea Ragout on Penne
Dessert course: Red Velvet Opera Cake
Bread and condiment: Rosemary Olive Oil Bread & Whipped Butter
Wednesday, April 5, 2023
Buffet
Appetizer: Date and Chorizo Rumaki, Cheese and Kalamata Olive Crostini
Salad: Belgian Endive, Apple & Gorgonzola Salad
Bread: Challa
Vegetable: Asparagus Amandine, Glazed Beets
Starch: Rice Pilaf, Scalloped Potatoes
Entrée: Roasted Salmon & Sparkling Wine Butter Sauce, Ham & Pineapple Chutney
Dessert course: Florentines, Pecan Sticky Buns, Berry Cobbler
Wednesday, April 12, 2023
Student, Cassie Niemann - Roaring 20’s
First course: Salmon Croquettes
Second course: Caesar Salad
Intermezzo: Orange and Champagne Sorbet
Entrée course: Grilled Smoked Pork Chops with Apple Cider Sauce, Duchess Potatoes, and
Pan Steamed Green Beans
Dessert course: Lemon Curd Tart
Bread and condiment: Pain au Lait with whipped butter
Wednesday, April 19, 2023
Student, Hsa Soe - Light European
First course: Cucumber granite
Second course: Cream of Asparagus
Intermezzo: Jicama Salad
Entrée course: Grilled Pork chop with sherry vinegar wine Sautéed Arugula, Macaire
potato
Dessert course: Bread pudding with bourbon sauce
Bread and condiment: Potato herb rolls with butter
Wednesday, April 26, 2023
Student, Drake Wiggins
First course: Herb goat cheese in phyllo dough, Raspberry sauce
Second course: Vichyssoise
Intermezzo: Coffee Granita
Entrée course: Lavender and spice crusted duck breast, Duchesse potatoes, Pickled
rainbow carrots, Bordelaise
Dessert course: Lemon bars, Italian meringue
Bread and condiment: French bread
Course Restaurant
Southeast Community College
8800 O St., East side of the college