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 fried, then finished with truffle salt and served with a rémoulade sauce and onion
Ask your server for today's selection
arugula, bacon, cherries, apples, red onion, candied walnuts, and goat cheese with a sweet and sour dressing
quinoa, pickled radish, candied walnuts, goat cheese and pancetta with a citrus vinaigrette
red and golden beets, candied walnuts, pickled fennel, goat cheese, marinated oranges and granny smith apples
filet of beet tenderloin served with fresh vegetables and fingerling potatoes
sea scallops with risotto, minestra and fresh vegetables
risotto with tomato jam, fresh vegetables topped with fresh arugula
braised beef, and vegetables topped with a buttermilk biscuit
choice of turkey or corned beef with rémoulade, mustard, rye bread with house made fries
fillet of salmon served with fresh vegetables and rice pilaf with a cucumber, dill and tomato cream sauce
sautéed chicken with fingerling potatoes, fresh vegetables and marsala sauce
half game hen with rice pilaf, tomato jam, and fresh vegetables
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.