Course
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 mid-September.
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.
Summer 2023
Meal Dates/Times
| Date | Time | Meal Type | Seating |
|---|---|---|---|
| Course will open in mid-September | 11 a.m.-2 p.m. | Lunch | Walk-in |
Summer 2023 Lunch Menu
Shared Plates
Chicken Satay 8 GF
grilled chicken thigh | spicy peanut sauce | citrus slaw
Cheddar Jalapeno Hush Puppies 7 V
fried cornmeal batter | hazelnut romesco | charred lemon
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
Fish Tacos 12 GF
blackened tilapia | citrus slaw | roasted salsa verde | queso fresco | corn tortilla | cilantro | lime
Hot Italian Beef 11
thinly sliced roast beef | giardiniera | provolone | toasted ciabatta *add sport peppers upon request*
Black Bean Burger 11 V
grilled pineapple salsa | hazelnut romesco | crispy onion | provolone | arugula | house-made sesame bun
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 Mahi-Mahi 14 GF
sweet corn edamame succotash | grilled pineapple salsa | hazelnut romesco | chive oil | micro broccoli
Pad Thai 12 GF *Sub grilled chicken +2*
marinated tofu | red bell pepper | bean sprout | scallion | egg | rice noodle | crushed peanut | cilantro | lime
Great Grains Bowl 11 V GF *Add grilled chicken +4*
steamed rice | black bean | smoked corn relish | queso fresco | roasted salsa verde | avocado | cilantro | lime | corn chip
Summer Shrimp Salad 13 GF
blackened gulf shrimp | avocado | grape tomato | cucumber | radish | red onion | queso fresco | fresh mint & basil | spinach | toasted almond | honey-mango vinaigrette
Desserts
Raspberry Vanilla Pots de Creme 6 V
rich vanilla custard | raspberry coulis | fresh raspberry | pate sablee cookie
Chocolate Espresso Opera Cake 6 V GF
flourless chocolate cake | pecan dacquoise | chocolate ganache | French buttercream | espresso crème chantilly | kahlua sabayon | chocolate covered espresso bean
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
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.