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.
The Great Plains Culinary Institute became part of a $4.2 million expansion of the Culinary/Hospitality program. It includes the full-service restaurant, teaching kitchens/labs, a demonstration kitchen, a bakery, and storage space. Students learn in a real-life restaurant environment.
Fall 2019 Lunch Menu
(Sept. 9-December 12, 2019)
First
Fish Tacos 4 GF
seared tilapia | salsa verde | cotija | cabbage slaw | cilantro
Pumpkin Chorizo Chili 4 GF
house-made chorizo | black & white bean | cotija | scallion
Spinach Caesar Salad 4
fresh spinach | house dressing | gorgonzola | bacon | crouton
Second
Great Plains Burger 9 GF bun available
bacon marmalade | mushroom duxelle | crispy onion | pepper jack | aioli | bibb lettuce | house-made sesame bun | root vegetable chips -or- curried potato salad
Banh Mi Sandwich 9 (V optional)
pork -or- tofu | gochujang mayo | pickled carrot & daikon | jalapeno | cucumber | cilantro | house-made hoagie | root vegetable chips -or- curried potato salad
Grilled Salmon Niçoise Salad 12 GF
garlic red potato | haricot vert | boiled egg | tomato | kalamata olive | bibb lettuce | mustard-walnut vinaigrette
Miso Glazed Pork 11
braised pork shoulder | pineapple ginger jasmine rice | spicy grilled zucchini | misoyaki reduction | taro crisp
Mahi Mahi Veracruz 12 12 GF
pan-seared mahi mahi | fig risotto | smoked corn relish | tomato | olive | caper | honey-roasted walnut
Drunken Noodles 10 (V optional)
fried tofu -or- grilled chicken breast | carrot | bell pepper | onion | zucchini | mushroom | black bean hoisin sauce | rice noodle | sesame | cashew
Third
Apple Cinnamon Crème Brulee 4 GF
cinnamon custard | apple-brandy compote | crème chantilly
Mexican Chocolate Cheesecake 4
locally-sourced chocolate | candied pecan | mango coulis | ancho dust
Beverages
Iced Tea 1
Rishi Hot Tea (Earl Grey | Yuzu Peach Green | Black Limón | Peppermint | Turmeric Ginger) 1
House Coffee, reg or decaf 1
Local Roasted French Press Coffee 3
San Pellegrino Sparkling Water 1.5
Embark on the “Tour de Course” by adding a first and third course to any entrée for $7. Gratuity is included in all pricing.
V- vegetarian GF- gluten-free
Consuming raw or undercooked meat, poultry, seafood, or eggs may increase your risk for foodborne illness.
Printable menu.
Local Partners
Absolutely Fresh Seafood - Omaha, NE
Microgreen Nursery - Hickman, NE
Plum Creek Farms Chicken - Burchard, NE
Sweet Minou Chocolate - Lincoln, NE
TD Niche Pork - Elk Creek, NE
Fall 2019 Banquet Menu
Wednesday
Banquet Dinners will be offered beginning Oct. 16th (Reservations made online only)
Reservations will be accepted starting Oct. 7, 2019 at 8 a.m.
All banquet meal service times are 6 p.m.
Oct. 16, 2019
Native American theme-Turtle Island
Travis Green-Chef instructor
Smoked trout, three sister’s salad, mint-wajope
Butternut squash and apple with cranberries
Roasted corn sorbet
Buffalo stew, corn cake, braised greens, fried sage
Pumpkin fry bread, indian pudding, maple-walnut ice cream, blackberry wajope
Oct. 30, 2019
Remember your roots
Dawson Effle
Corn chowder; served with Tomato rustique bread
Wedge salad with blue cheese dressing
Spiced pear sorbet
Fried chicken served with almonds and green beans & garlic and rosemary mashed potatoes
Triple chocolate cake with vanilla bean ice cream and a raspberry coulis with sprinkled candied walnuts
Nov. 6, 2019
Fall
Francisco Chavira-Gonzalez
Roasted cauliflower soup
Wheat berry salad
Almond Maple Sorbet
Stuffed pork tenderloin with a side of sautéed butternut squash and apples tossed in arugula with a side of sweet purple mashed potatoes
Layered pumpkin cake with vanilla ice cream and a ginger cookie crumble with a raspberry reduction sauce
Nov. 13, 2019
Disney Villains
Gabrielle Byington
Kronks - “My spinach puffs!”, Puff pastry stuffed with spinach, feta and parmesan cheese
Evil stepmother pumpkin soup - Pumpkin soup with roasted pumpkin seeds and cream
Maleficent - Blackberry sorbet
Gaston - Stuffed chicken with ratatouille and herbed rice
Cruella De Vil - Cookies and cream cheesecake topped with strawberries and chocolate ganache
Nov. 20, 2019
Family Inspired
Salu Guiza
Garlic potato soup - Garnished with crunchy garlic croutons
Apple pecan and arugula salad - Tossed with a tangy lemon-maple vinaigrette
Sorbet - Pear and red wine sorbet
Manhattan style strip loin steak - Green peppercorn sauce, roasted asparagus, and Duchess potatoes
Spiced mini pavlova - Maple Chantilly, spiced apple compote, vanilla bean ice cream with a candied apple
Dec. 4, 2019
Flannel and Frost
Britney High
Festive French onion soup - Yellow onions/bagette/gruyere cheese/thyme
Brisk Brussel sprout salad - Brussels sprouts/toasted almonds/pomegranate/parsley/parmesan
Polar pear sorbet - Pear juice/ bourbon/ginger/vanilla
Prancer pork chops - Bone-in pork chop/cherry barbeque sauce/marsala wine sauce/potato & apple hash/sautéed kale
Carmel apple arctic circle - Puff pastry/diplomat crème/pumpkin spiced apple compote/caramel sauce/granola/cinnamon ice cream
Dec. 11, 2019
German Roots
Tessa Mariscal
Appetizer: Sausage and sauerkraut
Soup: German potato soup
Sorbet: Apple cider sorbet
Bread: Pretzel sticks with maple mustard dip
Entree: Roasted chicken with lemon zucchini noodles served over spätzle and fried kale with a roasted red pepper sauce
Dessert: Apple strudel, Carmel sauce and cinnamon ice-cream