Course at the Great Plains Culinary Institute, is a student run restaurant. Each semester we feature
seasonal fresh items prepared by student chefs, under the supervision of Executive Chef Michael
Vandenberg. We are available for dine-in or carry-out. Visit our online ordering.
Hours of operation are Monday–Thursday 11 a.m.–2 p.m.
Spring 2021 term dates Tuesday, Jan. 19 through Thursday, April 29.
With the exception of the following dates:
March 15-19 (Spring Break)
The Great Plains Culinary Institute at SCC is an accredited program by the American Culinary Federation
Education Foundation including ACF Certified Chef Instructors. SCC unveiled the $4.2 million expansion
with a ribbon cutting ceremony in Spring 2018. State-of-the-art learning spaces and a full-service
student-run restaurant await students who want to take their passion for food and create a work of art.
Our Banquet and Buffet Operations class offers events open to the public on Wednesday and Thursday
evenings at 6 p.m.
James Arthur Dinner at Course
Tuesday, April 27, 2021
6 p.m. $45 per person
Advance tickets required – purchase here
Spring 2021
Course will be open for lunch Jan. 19, 2021
Meal Dates/Times
| Date |
Time |
Meal Type |
Seating |
| Wednesday, Feb. 24 |
6 p.m. |
Banquet Anime |
Reservation Required |
| Wednesday, March 3 |
6 p.m. |
Banquet A Consolidation of Comfort and Class |
Reservation Required |
| Thursday, March 4 |
6 p.m. |
Banquet Captured Elegance - A Celiac Inspired Evening |
Reservation Required |
| Wednesday, March 10 |
6 p.m. |
Banquet A Night of Elegance |
Reservation Required |
| Thursday, March 11 |
6 p.m. |
Banquet Indigenous Cuisine |
Reservation Required |
| Thursday, March 25 |
6 p.m. |
Banquet Tour of Italy |
Reservation Required |
| Thursday, April 1 |
6 p.m. |
Banquet German Fairytale |
Reservation Required |
| Thursday, April 8 |
6 p.m. |
Banquet Hunting and Foraging |
Reservation Required |
| Wednesday, April 14 |
6 p.m. |
Buffet Tax Day |
Reservation Required |
| Thursday, April 15 |
6 p.m. |
Banquet Spring Into Summer |
Reservation Required |
| Wednesday, April 21 |
6 p.m. |
Buffet Earth Day |
Reservation Required |
| Thursday, April 22 |
6 p.m. |
Banquet Taste of Ireland |
Reservation Required |
| Tuesday, April 27 |
6 p.m. |
James Arthur Cider Dinner at Course |
Reservation Required |
Spring 2021 Lunch Menu
(Beginning Jan. 19-April 29)
Shared Plates
Smoked Trout Hash 6 GF
russet | red pepper | caper | dill | crème fraiche | soft egg
Sweet Corn Fritters 5 V
deep fried fritter | romesco sauce | chive oil | microgreens
Seasonal Flatbread 7
roasted yukon potato | pancetta | shaved brussels sprout | asiago cream sauce | walnut | maple
balsamic drizzle
Sandwiches
Served with choice of side. Gluten-free bun available.
Great Plains Burger 9
bacon marmalade | mushroom duxelle | crispy onion | pepper jack | aioli | greens | house-made sesame
bun
Roasted Pork Loin 9
cherry chipotle bbq | apple butter | mustard slaw | house-made onion bun
Chimichurri Flank Steak 9
pickled red onion | crumbled feta | chimichurri aioli |arugula | house-made ciabatta
Roasted Mediterranean Vegetable 9 V
portabella | zucchini | red pepper | onion | crispy beet chip | lemon herb chevre spread | house-made
ciabatta
Sides
Steak Fries 3 V GF
house-cut russet | parmesan peppercorn ranch
Curried Potato Salad 3 GF
red curry mayo | onion | peanut | cilantro
Seasonal Vegetable 3
ask your server for our current offering
House Salad 3 V GF
greens | carrot | tomato | cucumber | sunflower seed
Soup du Jour 3
Mains
Beouf Au Poivre 12 GF
braised beef shoulder | parsnip puree | roasted brussels sprout | peppercorn brandy cream sauce |
crispy shallot
Pan Fried Trout 11
pherbed farro pilaf | grilled kale | broiled choron sauce | almond gremolata
Great Grains Bowl 9 V *Sub bulgogi beef +3*
fried tofu | steamed rice | carrot | mushroom | wilted spinach | bean sprout | fried egg | gochujang
sauce | toasted sesame
Winter Salad 9 V GF *Add grilled chicken breast +4*
roasted beet | chevre | dried blueberry | candied walnut | pickled fennel | mixed greens | blood
orange vinaigrette
Desserts
Orange Cranberry Cheesecake 4
graham cracker crust | cranberry chutney | candied pecan | chocolate stout sauce
Chocolate Coffee Pot de Creme 4
kahlúa caramel sauce | crème chantilly | cinnamon tuile
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 1
House Roasted French Press Coffee 3
San Pellegrino Sparkling Water 1.5
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 2021 Student Banquet Menu
Dinners will be offered beginning Jan. 27, 2021
Advance tickets required – purchase here
All evening meal service times are 6 p.m.
Wednesday, Feb. 24, 2021
“Anime”
Matthew Vazquez
Appetizer: Gyoza Pork | Cabbage | Green Onion | Shiitake Mushrooms | Garlic | Ginger
| Sesame oil | Soy Sauce | Tonkatsu sauce
Salad: Cold Soba Salad Soba | Red bell pepper | Carrots | Green Onion | Cucumber |
Sesame seeds | Ginger | Sesame oil | Soy sauce | Rice vinegar | Maple syrup | Sriracha
Sorbet: Honeydew Sake Sorbet Honeydew | Sugar | Sake
Entrée: Pork Cutlet and Asparagus over Kimchi Rice Pork | Asparagus | Panko | Dashi
| Soy sauce | Mirin | Sugar | Rice | Kimchi | Onion | Scallions | Ketchup | Worcestershire | Oyster
sauce | Sugar
Dessert: Panda Waffle Tapioca | Rice flour | Sugar | Eggs | Coconut cream | Pandan
extract | Cream | Carmel
Bread: Focaccia Bread
Wednesday, March 3, 2021
“A Consolidation of Comfort and Class”
Chelsea Wells
Appetizer: Pickled Jalapeno Poppers with Grilled Duck Breast Grilled Duck Breast |
Pickled Jalapeno | Bacon | Herbed Cream Cheese | Sherry Cane Syrup | Balsamic and Jalapeno
Caviar
Salad: Roasted Potato and Shaved Fennel Salad Fresh Parsley | Chives | Capers |
Orange Zest | Fresh Thyme | Shallots | Bliss Potatoes | Fennel
Sorbet: Chilled Cantaloupe and Champagne Sorbet Lime Granité | Cantaloupe |
Champagne | Lemon | Orange
Entrée: Spiced Cocoa Rubbed Pork Tenderloin with Cremini Berry Sauce & Gorgonzola
and Black Garlic Mashed Potatoes Spiced Cocoa Rub | Pork Tenderloin Medallions | Cremini Mushrooms |
Butter | Fresh Rosemary Sprigs | Berry Medley | Yukon Gold Potatoes | Créme Fraiche | Gorgonzola |
Black Garlic | Broccolini with Poppy Seeds and Olive Dressing
Dessert: Pecan Crusted Semolina Cake with Smoked Mascarpone Ice Cream Semolina |
Fresh Lemon | Ground Pecans | Honey | Mascarpone | Candied Strawberries | Balsamic Vinegar | Brown
Sugar
Thursday, March 4, 2021
Banquet "Captured Elegance - A Celiac Inspired Evening"
Elijah Armstrong
Starter: Crab and cream cheese stuffed mushroom caps
Salad: Spinach and iceberg lettuce salad with a dill vinaigrette, topped with a
molded tuna salad
Sorbet: Cinnamon and cream sorbet
Entrée: Chicken Alfredo with a twist: Pesto stuffed chicken breast, blue cheese
alfredo sauce, and zucchini noodle with potato fritters
Dessert: Hummingbird Cake with cream cheese frosting
Wednesday, March. 10, 2021
Banquet “A Night of Elegance”
Natalie Wright
Appetizer: Brie Crostini Grilled crostini topped with creamy brie cheese,
accompanied with a sweet rosemary cranberry sauce
Salad: Arugula Beet Salad Fresh Arugula | Balsamic Vinaigrette | Orange Supremes |
Red Beets | Toasted Walnuts
Sorbet: Lemon Sorbet Lemon Zest | Fresh Mint
Entrée: Grilled Steak served with Pommes Puree and Baby Vegetables Compound Butter |
Bordelaise | Fried Shallots | Mashed Potatoes | Baby Vegetables
Dessert: Chocolate Cremeux Raspberry Coulis | Crème Chantilly | Chocolate
Feuillentine
Thursday, March 11, 2021
Banquet "Indigenous Cuisine"
Isaac Kolb
Starter: Spring salad with rosemary honey drizzle
Soup: Black bean and yucca soup
Sorbet: Hazelnut maple sorbet
Entrée: Seared duck breast with cider glaze with maple-sage roasted vegetables and
wild rice pilaf
Dessert: Frybread fritters with wojape and chocolate sauce
Thursday, March 25, 2021
Banquet "Tour of Italy"
Matthew Leggiadro
Starter: Calamari
Salad: Caprese salad
Bread: Panini Italini per le cena
Sorbet: Basil lime sorbet
Entrée: Veal Saltimbocca with mushroom parmesan risotto
Dessert: Italian Wedding Cake
Thursday, April 1, 2021
Banquet "German Fairytale"
Molly Noel
Starter: Potato pancakes with house-smoked salmon
Soup: Muenster cheese soup, with soft pretzels and honey mustard
Sorbet: Spiced apple cider sorbet
Entrée: Roasted Cornish Game Hen with creamy sauerkraut and whipped potatoes
Dessert: Chocolate covered cherry mousse cake
Thursday, April 8, 2021
Banquet "Hunting and Foraging"
Jennifer Robb
Salad: Arugula & spinach salad with sumac lemon vinaigrette
Bread: Beer ciabatta bread with asiago dip
Soup: Hearty hasenpfeffer stew
Sorbet: Mulberry sorbet
Entrée: Turkey Roulade with cranberry sauce, steamed & buttered rainbow carrots
and creamy mashed sweet potatoes
Dessert: Hazelnut Dacquoise Cake
Wednesday, April 14, 2021
Tax Day Buffet
- Risotto with Lobster
- Beef Wellington
- Oysters of the half shell
- Shrimp ceviche
- Crab cakes
- Duck crostini with lemon ricotta and rosemary cranberry sauce
- Brioche with hot honey
- Spinach salad with a warm bacon vinaigrette
- Maple glazed carrots
- Fried Brussels sprouts
- Duchess potatoes
- New York Cheesecake with banana’s flambé
- Macarons
Thursday, April 15, 2021
Banquet "Spring Into Summer"
Nate Snavely
Starter: Radish and radish leaf with lemon butter on a baguette crostini
Soup: Onion leek soup
Bread: Dill rolls and garlic butter
Salad: Braised Kale Salad
Entrée: Smoked duck breast with red lentil salad and roasted yellow pear tomato
Dessert: Hot honey ice cream on a waffle quarter with blackberry coulis
Wednesday, April 21, 2021
Earth Day Buffet
- Lamb Skewers
- Tofu Steaks with miso glaze and miso cabbage
- Spring rolls
- Sushi
- Stuffed mushrooms
- Spinach Pita with hummus
- Beet salad
- Roasted root vegetables
- Pickled vegetable bundles
- Sweet potato gnocchi with sage butter
- Wild rice with herbs
- Dirt cake
- Strawberry cake with Chocolate mint ice cream
Thursday, April 22, 2021
Banquet "Taste of Ireland"
Mari Celeste Wheeler
Starter: Shrimp Cabbage Cups
Soup: Irish Beer Cheese Soup
Bread: Waterford Blaa Bread & Kerrygold Irish Butter
Sorbet: Blood Orange Sorbet
Entrée: Surf n Turf - Smoked Salmon and Corned Beef
Dessert: Guinness Stout Cake and Mint Chip Ice Cream
James Arthur Vineyards Wine Dinner
Tuesday, April 27, 2021
6 p.m.
First Course: Duck Confit and Caramelized Onion Tartlet - orange gastrique | maple
balsamic reduction | micro greens paired with JAV Walk Off Maple Cider
Second Course: Grilled Raddichio and Bibb Salad - fried artichoke | granny smith | beet
puree | candied pecan | chevre | lemon-poppyseed vinaigrette paired with JAV Double Play Rosé
Cider
Third Course: Spinach and Pancetta Stuffed Chicken Roulade - roasted red pepper &
asiago polenta | grilled asparagus | mushroom supreme sauce | crispy leek paired with JAV Grand Slam
Apple Cider
Fourth Course: Toasted Coconut Cake - lemon curd | blueberry compote | toasted coconut
meringue paired with JAV Barn Stormer Blackberry Cider
Tickets must be purchased online in advance $45/per person
Online Reservation (Select Special
Events from Course Menu)