Courses Restaurant is owned and operated by the Culinary Institute of Michigan® — a division of Baker College® © 2016 Baker College.
stilton stuffed medjool dates, bacon candy, molasses walnuts, salted caramel figs, port reduction
roasted red pepper coulis, creole remoulade, napa slaw
Truffle oil, parmesan, tarragon aïoli, chimichurri, rosemary ketchup.
maple crema, ancho pecans
artisan mixed greens, bacon, dried cherries, pear, red onion, goat cheese, blueberry vinaigrette.
frisee, roasted beets, pickled shallot, smoked pecans, orange ginger vinaigrette.
shaved fennel, granny smith apple, pickled turnip, red onion, jalapeño, sweet mustard vinaigrette, black Hawaiian sea salt.
slow smoked pork shoulder, sweet corn & andouille polenta, braised greens, carolina bbq sauce
pan-fried soft shell crab, hard roll, heirloom tomato, apple smoked bacon, artisan lettuce, creole remoulade, sweet potato chips, slaw.
hand-cut choice beef hanger steak, haricot verts with feta, celery root puree, potato-fennel gratin, cilantro chimichurri.
tomatoes, ginger, cilantro, chickpeas, cauliflower, coconut milk, garam masala, basmati rice, naan.
warm quinoa salad, jalapeno-mint butter, fresh pico de gallo, chile threads.
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.