181 PALMER 2012 SPRING SEMESTER  Welcome to the 181 Palmer Dining Room Your dining experience today is presented by the students and instructors of the A la Carte I and Dining Room classes. We invite you to select one item per course, please. There is a  prix-fixe price of three courses for $15.00 per person. First Course Charcuterie Plate Daily Selection of Our House-Made Charcuterie, Icebox Put-Ups, and Mustard, with Toasted Artisanal Breads Blue Crab and Arugla Salad Grapefruit Shaved Baby Turnip, Apple, Marcona Almonds, Citrus and Herb Vinaigrette Crispy Keegan-Filion Farm Pork Rillettes Sunchoke Purée, Mustard Frills, Pickled Japanese Mushrooms, Red Wine Gastrique  Salad of Young Spring Lettuces  Grilled Pear, Talleggio Cheese, Golden Tomato, Toasted Walnut Focaccia, Spring Onion Vinaigrette Beverages Iced Tea / Coffee / Hot Tea / Espresso / Cappuccino   $1.00     $1.00       $1.00       $2.00         $2.00 Reservations Required 843.820.5087	Second Course Grilled Keegan-Filion Farm Chicken Breast  Whipped Creamer Potatoes, Sautéed Spring Greens, Maple and Bacon Broth Fish of the Day Chef's Daily Preparation of Market Fresh Fish Confit of Border Springs Lamb Smoked Eggplant Purée, Anson Mills Farro Salad, Sheep’s Milk Ricotta, Pickled Fennel, Natural Juices House-Made Ricotta Gnudi Braised North Carolina Rabbit, Wild Mushrooms, Baby Artichokes, Tarragon and Tomato Broth Third Course Meyer Lemon and Pistachio Cake Burden Creek Goat Cheese Mousse, Strawberry and Black Pepper Jam, Basil Jus Chocolate and Banana Cream Parfait  Peanut Butter Crumble, Hot Fudge Sauce Anson Mills Cornmeal Baba au Rum Vanilla Bean Ice Cream, Sorghum Glazed Pineapple, Candied Pecans Artisanal Cheese Plate Chef’s Daily Selection of Handcrafted Cheeses and Accompaniments *Dates and menu items subject to availability and change*