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, romesco
parmesan, curry mapy
truffle oil, shallot-pine nut relish, chives
smoked pecans, chile crema
shaved fennel, granny smith apple, red onion, pickled turnips, jalapeno, sweet mustard vinaigrette, black hawaiian sea salt
roasted beets, arugula, pickled shallots, smoked pecans, goat cheese, orange-ginger vinaigrette
baby greens, pear, goat cheese, red onion, bacon, dried cherries, blueberry vinaigrette
8 oz. lean bison, white cheddar, greens, pickles, haystack onions, chimi-mayo, pretzel bun. Served with hand-cut fries
pan-seared 5 oz. beef tenderlion, celery root puree, crispy brussel sprouts, wild mushroom tart, cognac-peppercorn cream
sage & garlic button sauce, parmesan, sunflower seeds broccoli rabe
quinoa salad, jalapeno mint butter, pico de gallo, radish
roasted baby carrots, polenta, red cabbage, basil, herb brown butter, bacon
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.