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  • The Course Main Dining Room Preparation
    The Course Restaurant open kitchen 
    The Course entrance
    Entrance to Course Restaurant 

Course

  • CourseMenu300x71

    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.

    Course will be open Monday–Thursday 11 a.m.–2 p.m. starting Jan. 23, 2023.

    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 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.

    Taste of France Gala

    Fundraising Event

    The Great Plains Culinary Institute at Southeast Community College is organizing a trip to France for 16 students and 2 faculty members. As you can imagine, traveling to France and experiencing the culture and cuisine is something a culinary student can only dream about.

    To help make this dream a reality and reduce the financial burden for these students, we are hosting a fundraising event next month. The “Taste of France Gala” and silent auction event will be held at Course restaurant at the Great Plains Culinary Institute at Southeast Community College on March 23rd, 2023 starting at 5:00 p.m. They money that is raised from this event will be used to help pay for the trip’s overall cost, as well as the day to day expenses while traveling.

    Tickets go on sale at 6 a.m., Friday, Feb. 24, 2023.

    Reservation Required

    Menu

    Hors D'oevures

    3 single cheese platters with accompaniments

    Bread

    brioche - baguette - whipped butter

    Le Potage

    Vichyssoise
    chive - bacon lardon

    Le Poisson

    Fluke Bon Fomme
    white wine - veloute - mushroom - butter

    Le Plat Principale

    Pork a La Moutarde
    pork loin - mustard sauce - parsnip puree - carrot

    La Salade

    Braised Chicken Nicoise
    braised chicken - haricot verts - potato - tomato - boston lettuce - radish - nicoise - olives - vinaigrette

    Le Dessert

    Milk Chocalate Pots de creamed
    creme chantilly - chocolate garnish

    Spring 2023

    Meal Dates/Times

    Date Time Meal Type Seating
    Monday-Thursday
    (beginning Monday, Jan. 23, 2023)     		11 a.m.-2 p.m. Lunch Walk-in
    Feb. 8 6 p.m. Banquet Reservation Required
    Feb. 15 6 p.m. Banquet Reservation Required
    Feb. 22 6 p.m. Buffet Reservation Required
    Feb.24 5 p.m. Taste of France Gala Fundraising Event Reservation Required
    March 1 6 p.m. Banquet Reservation Required
    March 6-7 Closed Course closed  
    March 8 6 p.m. Banquet Reservation Required
    March 13-17 Closed Spring Break  
    March 29 6 p.m. Banquet Reservation Required
    April 5 6 p.m. Buffet Reservation Required
    April 12 6 p.m. Banquet Reservation Required
    April 19 6 p.m. Banquet Reservation Required
    April 26 6 p.m. Banquet Reservation Required

    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 Required

    Wednesday, 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

    Course restaurant offers a unique venue for private celebrations such as birthday gatherings, retirement celebrations, rehearsal dinners and even fundraising events. Our space accommodates up to 65 guests for seated dinners and up to 75 for cocktail hour and open house-style gatherings.

    Event requirements: $200 non-refundable deposit as well as a 20 person/$500 minimum for all events.

    Please contact us at course@southeast.edu for more information regarding menus, availability and pricing.

  • Contact

     
    Course Restaurant
    SCC Course Restaurant
    8800 O St.
    Lincoln, NE 68520
    402-437-2727
    course@southeast.edu

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