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.
Winter 2019
(Jan. 22-Mar. 12, 2019)
Course hours Monday-Thursday 11 a.m.-2 p.m.
Buffet meals will be offered (Reservations made online only)
Reservations will be accepted starting Jan. 22, 2019 at 8 a.m.
Meal Dates/Times
| Date |
Time |
Meal Type |
Seating |
| Mon.-Thurs. (Dec. 22-Mar. 12) |
11 a.m.-2 p.m. |
Lunch |
Walk-in |
| Check back for buffet dates/times |
|
|
|
* = Reservation required Reservations will be accepted starting Jan. 22, 2019 at 8 a.m.
Lunch menu is ala-carte or you may choose the three course pre-fixe for $18
V- vegetarian GF- gluten-free
Starter
Smoked Salmon Crostini 6
Smoked salmon / Dijon hollandaise / candied bacon / fresh dill / toasted baguette
Consommé 4
Chicken consommé / chicken dumpling / scallions
House Salad 5 V GF
Mixed greens / julienne carrots / toasted walnuts / scallions / parmesan crisp / honey-lemon dressing
Entrée
Asian Chicken Salad 10 GF
Grilled chicken breast / red and napa cabbage / julienne vegetables / crispy rice paper / soy-sesame vinaigrette
Great Plains Burger 10
House-ground beef / gorgonzola / roasted red pepper aioli / bacon marmalade / arugula / house-made bun
Served with root vegetable chips
Cubano 10
Roasted pork shoulder / house-smoked ham / gruyere / mustard / house-made pickle / pan Cubano
Served with root vegetable chips
Pork Tenderloin Tournedos 13
Pan-seared pork tenderloin / herb spätzle / carrot puree / apple-brandy cream sauce
Seared Scallops 15
Pan-seared scallops / gnocchi / wilted spinach / roasted garlic / lemon-dill beurre blanc
“Spaghetti and Meatballs” 12 V GF
Roasted spaghetti squash / fried risotto / Provençale tomato sauce / shaved parmesan / fresh parsley
Dessert
Pumpkin Crème Brulee 4
Baked pumpkin custard / candied pecans / spiced tuile cookie
Sweet Minou Flourless Chocolate Cake 4 GF
Locally-sourced chocolate / fruit coulis / cinnamon-honey ice cream
Gâteau du Jour 4
Ask your server about our rotating cake special
All prices include tax, gratuity, and drinks.
Consuming raw or undercooked meat, poultry, seafood, or eggs may increase your risk for foodborne illness.
Please check back for an updated buffet menu.