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Courses Restaurant is owned and operated by the Culinary Institute of Michigan® — a division of Baker College® © 2016 Baker College.
battered and deep-fried cauliflower in a tangy/spicy sauce
crispy thin potato slices prepared fresh to order, finished with truffle salt and served with a remoulade sauce and onion dip
finished with house made croutons and swiss cheese
Ask your server about today's soup
vienna bread grilled with swiss and cheddar cheese, goat cheese spread, caramelized onions and house made tomato soup
braised cherry wood smoked bacon served with polenta, apple fennel salad, crumbled blue cheese finished with a natural sauce
arugula, bacon, cherries, apples, red onion, and goat cheese with a sweet and sour dressing
assorted root vegetables, fresh herbs with a honey butter vinaigrette, served warm
romaine lettuce, house made Caesar dressing with a cheese crostini
5-ounce filet of beet tenderloin served with fresh vegetables and a potato pave
5-ounce file of salmon served with roasted potatoes and fresh vegetables with a cucumber, dill and tomato cream sauce
5-ounce fillet of halibut served with fresh vegetables, rice pilaf with a herb butter
sauteed chicken served with fresh vegetables, fingerling potatoes with a Marsala sauce
marinated and roasted turkey breast with coleslaw, remoulade, mustard, rye bread with house made fries
Ask your server about today's pasta
3-sea scallops served with grits, succotash, minestra with a spicy sauce
5-ounce lamb lion served with fresh vegetables, potato pave and a red wine cream 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.