Courses Restaurant is owned and operated by the Culinary Institute of Michigan® — a division of Baker College® © 2016 Baker College.
cilantro chimichurri, tarragon aioli, CIM bbq
red onion marmalade, pico de gallo, cilantro, chile crema
veal stock, wild mushrooms, gruyere
shaved fennel, granny smith apple, red onion, pickled turnips, jalapeno, sweet mustard vinaigrette, black hawaiian sea salt
iceberg lettuce, tomato, red onion, bacon, pine nuts, hard-boiled egg, french & blue cheese dressing
baby greens, pear, goat cheese, red onion, bacon, dried cherries, blueberry vinaigrette
pan-fried crab cake, smoked bacon, tarragon aioli, heirloom tomato, baby greens, everything bun, hand-cut fries
stewed white beans, cured pork belly, rabbit ragout, toulouse sausage, grilled baguette
mussels, white wine, garlic, parsley, pommes frites, tarragon aioli
8 oz. lean bison, white cheddar, greens, heirloom tomato, haystack onions, CIM bbq, everything bun, hand-cut fries
tomatoes, ginger, cilantro, chickpeas, cauliflower, garam masala, basmati rice, naan
slow smoked pork shoulder, sweet corn & andouille polenta, braised greens, CIM barbeque sauce
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.