Courses Restaurant is owned and operated by the Culinary Institute of Michigan® — a division of Baker College® © 2016 Baker College.
Truffle oil, parmesan, tarragon aïoli, chimichurri
roasted red pepper coulis, creole remoulade, napa slaw
Flank Steak, oxtail, Ramen noodles, sriracha, hoisin, basil, mint, cilantro, Lime
shaved fennel, granny smith apple, pickled turnip, red onion, jalapeño, sweet mustard vinaigrette, black Hawaiian sea salt.
Roasted tomato vinaigrette, cucumber, pickled shallots, basil, oil, sea salt cracker
Artisan mixed greens, bacon, dried cherries, pear, red onion, goat cheese, blueberry vinaigrette
Preserved lemon couscous, toasted almonds, roasted cauliflower, harissa, Preserved lemon crème fraiche
hand-cut choice beef hanger steak, haricot verts with feta, celery root puree, potato-fennel gratin, cilantro chimichurri.
Apple Mustard BBQ, radish slaw, white cheese, pretzel bun
Chili glaze, carrot puree, almonds, Sesame Thai peanut quinoa
Please ask your server about menu items or featured items that may be cooked to order or served raw. Consumer raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.