Courses Restaurant is owned and operated by the Culinary Institute of Michigan® — a division of Baker College® © 2016 Baker College.
lemon-scallion butter, cucumber salad, curry mayo
mushroom risotto, garlic, parsley, butter, capers
potato and green pea filling, tamarind chutney
honey cinnamon crema, peppered walnuts
truffle oil, shallot-pine nut relish, chives
iceberg, tomato, red onion, bacon, pine nuts, hard boiled egg, french & blue cheese dressings
romaine, manchego, white anchovies, ancho croutons, caesar dressing
iceberg, romaine, carrots, peas, broccoli, cauliflower, ham, scallions, bacon, cheddar, gorgonzola vinaigrette
asparagus, braised red cabbage, leeks, fennel, parsley oil, zucchini, red potatoes, bacon, tomato saffron broth, pickled mustard seeds
green peppercorn crust, celery root puree, potato pave, roasted carrots, madeira demi
chili glaze, thai peanut quinoa, carrot puree, almonds, sesame
basmati rice, cilantro, naan
char-grilled petite NY strip, hand-cut fries, garlic-herb butter, chimi-aioli, salad
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.