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

 

 181 PALMER INFORMATION

181 PALMER IS OPEN FOR FALL 1.

Trident Technical College classes are now on operating a compressed schedule that divides the semester into two halves. This is the 181 Palmer information for FALL 1.

The restaurant will be serving The Cuisine of the Americas with Chef Donald Barickman as the chef instructor for the class.

We will post the FALL 2 menu and dates as soon as they are available.

TO MAKE RESERVATIONS:
You may make your reservation for 181 Palmer and receive a confirmation for it through OpenTable
Make a Reservation 
or by
email at 181Palmer@tridenttech.edu

For questions only, you may call 843.820.5087. Please select option 2.
 
The dining room opens at 12:00 p.m. on dates listed below, with seating available at 12:00, 12:15, 12:30 and 12:45 p.m.  Guests should expect to be in the dining room for a minimum of one and a half hours. Parties arriving late may be not be able to be served.

  • Lunch at 181 Palmer is a seasonal prix-fixe with three courses for $15. We invite you to select one choice from each of the three courses.

  • Parties are limited to a maximum of four (4) people per reservation.  

  • 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.

  • Payment may be made with cash, credit cards (Visa or MasterCard), or checks made out to TTC with driverís license and phone number written on the check. 

  • Unreserved spaces will be re-advertised to TTC staff and students on a daily first-come, first-served basis as they become available.

September181 PALMER MENU
FALL 1 2014

SEPTEMBER 9 & 11
THE SOUTH & THE GULLAH

APPETIZERS
 She-Crab Soup with Sherry

Fried Green Tomatoes with Country Ham, Creamy Grits, and Tomato Chutney

Mixed Lettuces with Carrot Ribbons, Radishes, Goat Cheese, and Red Onions
with a Lemon-Garlic Vinaigrette

ENTRÉES
 Classic Shrimp and Grits with Apple Wood Smoked Bacon, Peppers, and Scallions

Gullah Rice

 Blackened Catfish Fillet with Dirty Rice and a Gullah Spiced Tomato Sauce

DESSERT
Sweet Biscuit with Fresh Strawberries, Whipped Cream,
and An Orange Blossom Custard Sauce


SEPTEMBER 16 & 18
LOUISIANA 

APPETIZERS
Chicken and Andouille Sausage Gumbo with Alabama Rice and Filé

Shrimp Louie in a Nest of Chiffonade Iceberg Lettuce 

Oysters Bienville

ENTRÉES
Shrimp Creole

Crawfish Etouffeé

Cajun Spiced Chicken Marsala
with Mushrooms, Spinach, and Roasted Potatoes

DESSERT
Bananas Foster Beignets with French Vanilla Ice Cream and Powdered Sugar

BEVERAGES AVAILABLE FOR ALL DAYS

Iced Tea / Coffee / Hot Tea / Espresso / Cappuccino
  $1.00     $1.00       $1.00       $2.00         $2.00

*Dates and menu items subject to availability and change*

Our students and staff make every effort to provide an enjoyable dining experience for our patrons.  However, during your visit, please keep in mind that the 181 Palmer Restaurant is first and foremost a classroom.  Thank you.

 

 

 


 

SEPTEMBER 23 & 25
TEXAS & THE SOUTHWEST

APPETIZERS
Tortilla Soup with Crispy Tortillas, Avocado, and Queso Fresco

Beer Battered Shrimp with Cayenne Remoulade

Grilled Vegetables
with Herbed Tomato Dipping Sauce

ENTRÉES
Chicken Enchiladas with Peppers, Onions,
Queso Fresco, Guacamole, and Sour Cream

Border Style Beef Tamale with Red and Green Salas

Lone Star Chicken-Fried Steak
Cracked Pepper Gravy, Refried Black Beans, and Ranch Style Slaw

DESSERT
Texas Sheet Cake
with A Butter Pecan Custard Sauce

 

SEPTEMBER 30 & OCTOBER 2
CALIFORNIA & THE PACIFIC NORTHWEST

APPETIZERS
Fresh Asparagus Salad with Smoked Salmon,
Hard-Cooked Eggs, and a Lemon-Caper Vinaigette

Turkey Meatballs with Artichoke, Green Olives, Tomatoes,
Sage, Shaved Parmesan, Parsley Oil

Creamy Cauliflower Soup with Roasted Cauliflower Florets
and Tillamook Cheddar

ENTRÉES
Duck Leg Confit over Roasted Garlic and Artichoke Risotto
Demi-Glace

Chicken Chop Suey in a Nest of Jasmine Rice

Pan-Seared Salmon Filet
Ragout of Fingerling Potatoes, Roasted Mushrooms, and Green Beans
Grilled Scallion and Crispy Ginger

DESSERT
Poached Seckel Pears
Red Wine and Burnt Caramel Sauce

 

 

 AVAILABLE DATES FOR 181 PALMER

SEPTEMBER

OCTOBER

 

9, 11, 16, 18, 23, 25, 30

2

 

 

 

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