Courses Restaurant is owned and operated by the Culinary Institute of Michigan® — a division of Baker College® © 2016 Baker College.
shrimp, lobster, potatoes, corn, smoked paprika oil, clam fritter
lemon scallion butter, peppadews, curry mayo
truffle oil, chives, shallot & pine nut relish
blue cheese, scallions, celery, buffalo sauce
aged cheddar, potato, caramelized shallots, pickled vegetable salad, chive oil, dill creme fraiche
baby greens, red onion, bacon, goat cheese, pears, dried cherries, blueberry vinaigrette
shaved fennel, granny smith apples, jalapeños, red onion, pickled turnips, sweet mustard vinaigrette, black sea salt
roasted beets, arugula, pickled shallot, blue cheese, prosciutto, black pepper walnuts, orange-ginger vinaigrette
bison burger, peanut butter, jalapeno jam, bacon, lettuce, onion, pretzel roll, fries
toasted raisin bread, turkey, ham, bacon, herbed cream cheese, dijonaise, lettuce, tomato, fries
ham, turkey, swiss cheese, raspberry sauce, fries
dijon potato cream, arugula-fennel salad, pickled mustard seed
chicken, chiles, bell pepper, carrot, snow peas, coconut milk, jasmine rice
broccolini, romano, sage-brown butter cream sauce, sunflower seeds
shoulder tender, chateau potatoes, bearniase, asparagus, trumpet mushroom
your server will have details about this week's feature
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.