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 Jade Baber. Course is open to students, staff or the public for dine-in or carryout options. Please check the hours tab for our current hours.
The Great Plains Culinary Institute at 泡芙视频app is an accredited program by the American Culinary Federation Education Foundation including ACF Certified Chef Instructors. 泡芙视频app 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.
Fall 2025
Meal Dates/Times
| Date | Time | Meal Type | Seating |
|---|---|---|---|
| August 25th - December 4th Monday - Thursday |
11 a.m.-2 p.m. | Lunch Menu | Walk-in |
| Sep. 17 | Closed | ||
| Oct. 2 | Closed | ||
| Oct. 9 | Closed | ||
| Oct. 13 - Oct. 21 | Closed | ||
| Nov. 26 - Nov. 27 | Closed |
Fall 2025 Lunch Menu
Shared Plates
Chips and Dip 8 V GF
sweet potato chips | beet chips | caramelized onion dip
Roasted Cauliflower Bites 9 V GF
roasted cauliflower florets | Thai sweet chili
bang bang sauce | roasted jalapeno aioli | scallions toasted sesame seed
Handhelds
Served with choice of side. Gluten-free bun available.
Great Plains Burger 15*
smoked corn relish | onion straws | honey-sriracha aioli greens | provolone | house-made sesame bun
Chicago Roast Beef 14
roast beef | giardiniera | smoked gouda cheese
au jus | toasted hoagie
Falafel 13 V
tahini yogurt sauce | cucumber tabbouleh | romaine
spicy muhammara | feta | house-made pita
Salmon 15*
seared salmon | honey mustard aioli | greens
caramelized onion | bacon | toasted rye bread
Entrees
Autumn Pasta 17
Italian sausage | roasted butternut squash | mushroom kale | white wine cream sauce | goat cheese rigatoni | fried sage | chive oil
Apple Salad 13 V GF
*add grilled chicken +4*
candied pecans | sliced apples | goat cheese
julienne red onions | roasted butternut squash
cranberries | mixed greens | maple balsamic dressing
Pork Chop 17* GF
pan seared pork chop | Dijon cream sauce
potato gratin | sauteed heirloom carrots | microgreens
Great Plains Bowl 16 V GF
*sub grilled chicken +3*
fried tofu | grilled zucchini | herbed freekeh
chickpeas | cucumber tabbouleh |candied hazelnuts
feta | onion straws | green goddess dressing
Sides
Steak Fries 4 V GF
house-cut russet | parmesan peppercorn ranch
House Salad 4 V GF
greens | carrot | tomato | cucumber | sunflower seed
Curried Potato Salad 4 GF
red curry mayo | onion | peanut | cilantro
Seasonal Vegetable 4
ask your server for our current offering
Soup du Jour 4
ask your server for current offering
Sweets
Spiced Apple Galette 7 V
vanilla bean ice cream | brandy snap
sea salt caramel sauce
Coffee Panna Cotta 7 V
chocolate crumbles | bourbon chocolate sauce
espresso bean | creme chantilly
V-vegetarian GF-gluten-free
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 2.50
Lemonade 2.50
Rishi Hot Tea 2 .50
Earl Grey | Yuzu Peach Green | Turmeric Ginger | Jasmine
House Roasted Coffee, regular or decaf 2.50
Local Partners
Absolutely Fresh Seafood - Omaha, NE
Course Ground Coffee - Lincoln, NE
Microgreen Gals - Lincoln, NE
Please call 402-437-2727 for reservations.
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: $300 non-refundable deposit as well as a $500 minimum for all events.
Please contact us at course@southeast.edu for more information regarding menus, availability and pricing.