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
Ask your server about today's soup
assorted root vegetables, fresh herbs with a honey butter vinaigrette, served warm
arugula, bacon, cherries, apples, red onion, and goat cheese with a sweet and sour dressing
5-ounce filet of beet tenderloin served with fresh vegetables and a potato du jour
5-ounce file of salmon served with roasted potatoes and fresh vegetables with a lemon caper cream sauce
marinated and roasted turkey breast, fresh coleslaw, remoulade, mustard on rye bread and pommel frites
Ask your server about today's pasta
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.