Academic Programs > Culinary Institute of Charleston (Hospitality, Tourism & Culinary Arts) > 181 Palmer Menu
181 Palmer Menu

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THIS IS THE SPRING 2010 MENU.

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Entreés

Welcome to the 181 Palmer Dining Room

Your dining experience today is presented by the students & instructors of the A la Carte I and Dining Room classes.

We invite you to select one item per course, please.
The prix-fixe price of $15.00 per person includes beverage.

Appetizers

House-Made Country Pâté
Pear Mostarda, Pickled Grapes, Cornichons,
 Petite Herb Salad, Toasted Baguette

BlueCrab and Mascarpone Ravioli
Sweet Pea Broth, Creek Shrimp, Preserved Lemon
and Crispy Artichokes

Local Baby Lettuce Salad
Candied Pecans, Split Creek Farm Goat Cheese,
Tomato and Bacon Dressing

Seared Rare Ahi Tuna
Watercress, Fennel and Radish Salad,
Blood Orange and Ginger Vinaigrette

Lowcounty Minestrone
Anson Mills Farro, Spring Vegetables, Arugula Pesto,
Prosciutto Chips

Beverages

Iced Tea (sweet or unsweetened)
Coffee/Hot Tea

Reservations Required
843.820.5087

 

Slow-Roasted Pork Tenderloin
Soft Anson Mills Polenta, Red Chili and Coffee-Braised
Spring Onions, Tempura Sage Leaves

Pan-Seared Sea Scallops 
Warm Salad of Asparagus, Saffron Potatoes and Roasted Mepkin Abbey Oyster Mushrooms, Rosemary Vinaigrette

Grilled Market-Fresh Fish
Field Pea and Roasted Corn Succotash, Smoked Tomato Butter

Grilled Niman Ranch Lamb Sliders
Manchego Cheese, Arugula and Red Pepper Jelly on
Brioche Buns, with Shoestring Fries and Zucchini Pickles

Grilled South Carolina Quail
Carolina Gold Rice Cake, Braised Local Greens,
Roasted Red Grapes, Port Wine Reduction

Desserts

Milk Chocolate and Peanut Butter Mousse
Coconut Crunch, Caramelized Banana

Anson Mills Cornmeal Pound Cake
Meyer Lemon and Mascarpone Cream,
Strawberry and Rhubarb Compote

Apple Tart Tatin
Cinnamon Ice Cream, Almond Streusel,
Salted Maple Caramel

Artisanal Cheese Plate
Chef's Daily Selection of Artisanal Cheeses with
Complementary Accompaniments

 

 

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