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Menus And Hours For 181 Palmer Restaurant

181 Palmer restaurant is open for Spring Semester.

At 181 Palmer, your dining experience is presented by the students and instructors of the Culinary Institute of Charleston. We invite you to select one item per course, please. There is a prix-fixe price of three courses for $15 per person. Reservations are available for parties up to four people at 12, 12:15, 12:30 and 12:45 p.m. on available dates. Dates, times and menu items offered are subject to change. Payments may only be made with credit or debit cards.

DATE

DAY

181 PALMER RESTAURANT

Jan. 31

Tuesday

Closed

Feb. 1

Wednesday

Closed

Feb. 2

Thursday

Closed

Feb. 6

Monday

Closed

Feb. 7

Tuesday

Open

Feb. 8

Wednesday

Closed

Feb. 9

Thursday

Open

Feb. 13

Monday

Closed

Feb. 14

Tuesday

Open

Feb. 15

Wednesday

Closed

Feb. 16

Thursday

Open

Feb. 20

Monday

Closed

Feb. 21

Tuesday

Open

Feb. 22

Wednesday

Closed

Feb. 23

Thursday

Open

March 16

Thursday

Open

March 20

Monday

Closed

March 21

Tuesday

Open

March 22

Wednesday

Closed

March 23

Thursday

Open

March 27

Monday

Closed

March 28

Tuesday

Open

March 29

Wednesday

Closed

March 30

Thursday

Open

April 3

Monday

Closed

April 4

Tuesday

Open

April 5

Wednesday

Closed

April 6

Thursday

Open

April 10

Monday

Closed

April 11

Tuesday

Open

April 12

Wednesday

Closed

April 13

Thursday

Open

April 17

Monday

Closed

April 18

Tuesday

Open

April 19

Wednesday

Closed

April 20

Thursday

Open

April 24

Monday

Closed

April 25

Tuesday

Closed

Spring Capstone Menu 2017

Apps
Grilled Octopus

Romesco, Confit Fingerling Potatoes, Dry-Cured Chorizo, Saffron Aioli

Ricotta Gnocchi
Roasted Sunchokes and Mushrooms, Brown Butter, Meyer Lemon, Cured Egg Yolk

Charcuterie Plate
Daily Selection of Our House-Made Charcuterie, Icebox Put-Ups, Mustard, Toasted Artisanal Breads

Crispy Lamb and Anson Mills Farro Kibbeh
Charred Eggplant Purée, Split Creek Farm Goat Feta, Persian Salad

Roasted Beet Carpaccio
Watercress, Smoked Honey Vinaigrette, Clemson Blue Cheese, Rosemary-Glazed Walnuts

Main:

Cider-Glazed Keegan-Filion Pork Confit
Sweet Potato Purée, Turnips, Candied Apple, Chicharrones

Lobster Ravioli
Asparagus, Spring Onion, House Pancetta, Sauce Américaine

Grilled Certified Angus Beef Hanger Steak
Sauce Béarnaise, Potato Croquette, Charred Spring Greens

Fish of the Day
Chef’s Daily Preparation of Market Fresh Fish

 

Desserts

Passion Fruit Semifreddo
Fresh Strawberries, Pistachio Cake, Coconut

Sweet Potato Toffee Cake
Stout Caramel, Vanilla Malt Ice Cream

Chocolate Caramel Tart
Bulls Bay Sea Salt, Lowcountry Creamery Crème Fraiche, Peanut and Bacon Crumble

Artisanal Cheese Selection
Chef’s daily selection of Handcrafted Cheeses and Accompaniments

To Make Reservations:

You may make your reservation for 181 Palmer and receive a confirmation for it through OpenTable or by email.
 
Please do not consider reservations confirmed until you receive a confirmation phone call, unless reserving through OpenTable. Please let us know as soon as possible if you need to make any changes to your reservation.  

Confirmation calls are usually made within three (3) working days of the initial request. If you reserve through OpenTable, your reservation is immediately confirmed and we will not make a follow-up call.
 
Unreserved spaces will be re-advertised to TTC staff and students on a daily first-come, first-served basis as they become available.

Dates and menu items are subject to availability and change.