Welcome to Course Restaurant, an upscale dining experience within the Great Plains Culinary Institute on the Lincoln Campus of Southeast Community College.
Students in SCC’s Culinary/Hospitality program work in all facets of the restaurant, including cooking, preparing, serving, and hosting. Rack of lamb and herb-crusted beef tenderloin are examples of menu options.
Course is unique because the view to the kitchen is open, so guests are part of the learning environment and can see education happening. Students are preparing and serving guests during their class time.
Online Special Event ReservationsLocated at: 8800 O Street; Lincoln, NE 68520
Campus MapDriving Directions
(July 31-Sept. 13, 2018)
Three courses for $18
Smoked trout, garlic-caper aioli, baguette
Braised pork belly, salsa verde, napa cabbage.
Caramelized onion broth, French bread, gruyere cheese.
Pea shoots, radish, julienne carrots, arugula, carrot-ginger dressing.
House-cured ham, smoked bacon, hard-boiled egg, tomato, scallions, romaine, avocado, creamy bleu cheese dressing.
Ground bison, barbeque sauce, cucumber-sweet onion relish, cheddar cheese, crispy onions, house-made hamburger bun; served with root vegetable chips.
Corned beef, sauerkraut, Swiss cheese, Russian dressing, rye bread; served with root vegetable chip.
Braised chicken, Batonnett carrots, peas, fresh herbs.
Pan roasted trout, Yukon potato gratin, lemon-caper beurre noisette, grilled kale.
House-made spinach fettucine, braised artichoke, confit tomatoes, white wine, parmesan cheese.
Baked vanilla custard, fresh berries, tuile cookie.
Cake, buttercream, chocolate covered espresso beans, Melba sauce.
Warm chocolate soufflé, whipped cream, fresh berries.
Gluten-free flour, carrots, cream cheese icing, caramel sauce.