Courses Restaurant is owned and operated by the Culinary Institute of Michigan® — a division of Baker College® © 2016 Baker College.
crispy kale, pomegranate reduction, cashew cream
blue cheese stuffed medjool dates, molasses walnuts, salted caramel figs, port reduction, candied bacon
apple slaw, spicy pickled apples & carrots, gochujang
romesco sauce, saffron aioli, grilled baguette
frisee, arugula, tarragon vinaigrette, pickled sherry onions, bacon, brioche croutons, poached eggs
roasted beets, goat cheese, arugula, julienne pear, pear chips, candied walnuts, honey vanilla vinaigrette
lacinato kale, caesar dressing, shaved parmesan cheese, prosciutto, red onion, roasted garlic croutons
house made pappardelle pasta, ground beef, bacon & pork in a tomato cream, basil pesto & parmesan cheese
grilled chicken breast, brie cheese, raspberry- thyme jam, arugula, brioche bun & house made chips
sauteed fingerling potatoes, ratatouille, basil creme fraiche
lentil and quinoa stew, tempeh, kale, cauliflower, poached egg
molasses bbq sauce, apple slaw, sesame seed bun & house made chips
potatoes anna, roasted root vegetables, sauteed spinach, oven roasted tomatoes, red wine demi-glace
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.