Course Restaurant

Course will be closed until Tuesday, May 26th. For the summer we will be open Tuesdays, Wednesdays, and Thursdays from May 26th until July 16th. See you in a few weeks!

Chef Hannia has made a lemon blueberry cake drizzled with a lemon simple syrup. It is paired with a blueberry coulis then topped with a blueberry Swiss meringue buttercream frosting and candied lemon slices. The allergens are dairy, eggs, and gluten and the dish will be $8+tax.

Chef Esperanza has whipped up a crisp cookie cup filled with an apricot parfait, drizzled with a lavender syrup and crushed honeycomb brittle, and garnished with a fresh mint leaf. The allergens are dairy, eggs, and gluten and will be $8+tax.

Chef Sam smoked up some chicken wings tossed in a hot honey garlic butter sauce. Alongside the wings is sauteed green beans with ham, potatoes au gratin, a red pepper coulis and garnished with fresh house grown microgreens. This dish had a dairy allergen and is $16+tax.

Dessert: Chef Allison made a brownie with fresh raspberries and a cream cheese frosting. The brownie is garnished with a mint foam and a macadamia nut crumble. This dish has gluten, egg, dairy, and tree nut allergens and will be $8+tax.

Chef Emma has put her twist on the mille fueille. She has made her own puff pastry and layered it with a dark chocolate ganache and almond diplomat cream. The dish is accompanied by a cherry compote and garnished with creme Chantilly, cherry and toasted sliced almonds. This dish is $8+ tax and has gluten, tree nuts, dairy and egg allergens.

Chef Adam made a lemon posset dessert. This dessert is made by carefully cleaning out the lemon rinds and using the fresh lemon and other ingredients to make a creamy lemon filling that will be bruleed with raspberry sugar for a crisp finish. The posset will be placed on top of a bed of a Greek yogurt mint sauce and shortbread cookie crumble.
This dessert contains dairy and gluten as the allergens and will be $8+tax.

Chef Taylor is dishing up a fried veal marsala entree that will be paired with roasted red pepper risotto and a mushroom wine sauce. There will be a hazelnut gremolata on top for a bit of crunch!
The allergens are tree nuts, dairy and gluten. The dish will be $19+tax.

For dessert, Chef Gracie has prepared a passion fruit cremeaux tart with white chocolate mousse dollops. The tart shell is a brown butter, almond flour tart. The tart is garnished with a lime meringue cookie, passion fruit and pineapple coulis as well as candied ginger.
The allergens are tree nuts, dairy, gluten, egg, and soy. This dish will be $8+tax.

We still have yesterday’s features available and a brand new today!
Chef Sam has prepared a pad thai dish with a spicy twist. The pad that will host a medley of herbs and spices alongside shrimp, egg and tofu. On the side will be a sweet and spicy nam pla prik sauce, made of fish sauce, Thai chilies, citrus and palm sugar. This dish is garnished with fried peanuts and a lime wedge. This dish does contain egg, soy, shrimp, seafood and peanut allergens and will be $19+tax.

Student features are back!
Chef Hailey has prepared a 6oz portion of red wine braised beef shoulder for. It will be served over a bed of parmesan polenta alongside a yellow squash, zucchini, and mushroom medley. The red wine will be reduced down and accompanied by a vibrant chive oil. This dish does contain dairy and soy allergens and will be $18+tax.

For dessert Chef Kathryn has whipped up a rich and delicious house made chocolate cake with chocolate frosting. The cake will be topped with brown sugar and cinnamon baked apples and paired with a buttery caramel sauce. This dish does contain dairy, egg, and gluten allergens and will be $8+tax

We are closed this week and next, but look forward to reopening Monday, March 23rd with our brand new group of servers!