Courses Restaurant is owned and operated by the Culinary Institute of Michigan® — a division of Baker College® © 2016 Baker College.
rosemary ketchup, beer mustard
blue cheese stuffed medjool dates, bacon candy, molasses walnuts, salted caramel figs, port reduction
roasted red pepper coulis, creole aioli, napa slaw
cloves, ginger, cinnamon, maple crema, smoked pecans
shaved fennel, granny smith apples, pickled turnips, red onion, jalapeno, sweet mustard vinaigrette, black hawaiian sea salt
iceberg lettuce, tomato, red onion, bacon, pignolia, hard-boiled egg, french & blue cheese dressings
arugula, watercress, roasted beets, pickled shallots, smoked pecans, orange ginger vinaigrette
stewed white beans, cured pork belly, duck confit, garlicky poultry sausage
tomatoes, ginger, cilantro, cauliflower, chickpeas, garam masala, basmati rice, naan
house made pappardelle pasta, meat sauce, tomato, cream, basil pesto, parmesan
warm quinoa salad, jalapeno mint butter, fresh pico de gallo, chili threads
slow smoked pork shoulder, sweet corn & andouille polenta, braised greens, Carolina BBQ sauce
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.