Academic Programs > Culinary Institute of Charleston (Hospitality, Tourism & Culinary Arts) > Menu and Reservation Information for Relish Restaurant and Relish Bakery Café
Menu and Reservation Information for Relish Restaurant and Relish Bakery Café

 

RELISH RESTAURANT and RELISH BAKERY CAFÉ INFORMATION

THE RELISH BAKERY CAFÉ IS NOW OPEN.
Trident Technical College classes are now on operating a compressed schedule that divides the semester into two halves. This is the Relish Bakery Cafe information for FALL 1. We will post the FALL 2 dates as soon as they are available. It is open from 11:30 a.m. to 1:00 p.m. on Mondays, Tuesdays, Wednesdays, and Thursdays.

The Café offers a casual to-go menu along with savory and sweet baked goods from the Baking and Pastry classes.  Payments can only be made with credit cards. 

SEPTEMBER OCTOBER NOVEMBER
9, 10, 11, 15, 16, 17, 18, 22, 23, 24, 25, 29, 30 1, 2

THE RELISH RESTAURANT GROUP ®RESTAURANT IS NOW OPEN.
Trident Technical College classes are now on operating a compressed schedule that divides the semester into two halves. This is the Relish Restaurant information for FALL 1. We will post the FALL 2 menu and dates as soon as they are available.

Reservations are required at the restaurant.  You may make your reservation OpenTable: Make a Reservation If you reserve through OpenTable, your reservation is immediately confirmed.  You may also make a reservation via e-mail at Relish@tridenttech.edu .  Please do not consider e-mail reservations confirmed until you receive a confirmation e-mail.

For questions only, you may call 843.820.5087. Please select option 1 on the CIC voice message.

  • Relish has lunch seatings at 12:00 noon and 12:15 p.m.  Due to class time constraints, guests are asked to complete their lunch by 1:45 p.m. Relish has dinner seating at 6:30 p.m., 6:45 p.m., and 7:00 p.m..  Parties arriving late may not be able to be served because of class-time constraints.
  • Payments can only be made with credit cards.
  • A credit card is required to hold reservations for groups of 8 and larger, with a final guest number confirmation due 1 week, or earlier, prior to the reservation. Groups of 8 and larger are also asked to make ONE combined payment if possible.
  • All Relish meals are $12.00 per person, beverage included. Unreserved spaces will be re-advertised to TTC staff and students on a daily first-come, first-served basis as they become available.

 

 



RELISH AVAILABLE DATES AND MENUS  FALL 1 2014

SEATING TIMES FOR LUNCH ARE 12:00 noon and 12:15 p.m. 
SEATING TIMES FOR DINNER ARE 6:30 p.m., 6:45 p.m., and 7:00 p.m.

PRIX FIXE OF THREE COURSES INCLUDING BEVERAGE $12.00 AT LUNCH AND DINNER


FEBRUARY
Date LUNCH DINNER

Mon.
9/8

 

HEART HEALTHY MENU: A nutritionally dense menu specifically designed for a healthy diet
Soup or Salad, Choice of Two Entrees, Dessert
CLOSED

Tues
9/9

International: GREECE
Course 1:
Fasolada, OR Dolmades with Avogolemono Sauce, OR Farmer's Salad
Course 2:  Souvlaki with Mashed White Beans, & Braised Kale OR Braised Lamb Shanks & Creamed Orzo OR Greek Chicken, Roasted Potato, & Braised Swiss Chard
Course 3:  Baklava with Cinnamon Ice Cream OR Olive Oil Cake with Frozen Greek Yogurt

  SAME

Thurs.

9/11

CLOSED

CAPSTONE: FARM TO PLATE
Course 1:
Charcuterie Plate: Daily Selection of Our Housemade Charcuterie, Icebox Put-Ups, Mustard, Toasted Artisanal Breads OR  Salad of Fall Lettuces with Roasted Baby Beets, Local Chevre, Candied Pecans, Orange and Thyme Vinaigrette OR Crispy Fried Oysters with Celery, Apple and Tomatillo Relish, N’duja Aioli, Grilled Sourdough OR  Ricotta Gnocchi with Wild Mushroom and Gorgonzola Cream, Fine Herbs, Crispy Speck

Course 2: The Burger: Grilled Local Grass-Fed Beef, Hook’s Cheddar, Tomato Marmalade, and Bacon on a Brioche Bun, Housemade Chips OR Roasted Heritage Pork with Chickpea Panisse, Charred Broccoli, Pickled Apples, Red Curry Gastrique OR Market Fish with Seasonal Local Vegetables, Arugula, Marble Potatoes, Lemon, Extra-Virgin Olive Oil

Course 3: Artisanal Cheese Selection: Chef’s Daily Selection of Handcrafted Cheeses and Accompaniments OR Red Wine Poached Pear Crostada with Pistachio Crumble, Ginger and Mascarpone Gelato OR Mason Jar Peanut Butter and Chocolate Pie with Fried Banana, Whipped Cream, Toasted Coconut

 

Mon.

9/15


HEART HEALTHY MENU: A nutritionally dense menu specifically designed for a healthy diet
Soup or Salad, Choice of Two Entrees, Dessert

CLOSED

Tues.
9/16

International: SPAIN & SOUTHERN FRANCE
Course 1:
Assorted Tapas Platter of Mussels, Roasted Potatoes, Marinated Olives, & Marinated Manchego Cheese
Course 2. Paella Valencia OR Poulet Basquaise with Haricot Vert & Pommes de Terre OR Spanish Vegetable Stew
Course 3: Traditional Flan
  SAME

Thurs.

918

CLOSED

CAPSTONE: FARM TO PLATE
Course 1:
Charcuterie Plate: Daily Selection of Our Housemade Charcuterie, Icebox Put-Ups, Mustard, Toasted Artisanal Breads OR  Salad of Fall Lettuces with Roasted Baby Beets, Local Chevre, Candied Pecans, Orange and Thyme Vinaigrette OR Crispy Fried Oysters with Celery, Apple and Tomatillo Relish, N’duja Aioli, Grilled Sourdough OR  Ricotta Gnocchi with Wild Mushroom and Gorgonzola Cream, Fine Herbs, Crispy Speck

Course 2: The Burger: Grilled Local Grass-Fed Beef, Hook’s Cheddar, Tomato Marmalade, and Bacon on a Brioche Bun, Housemade Chips OR Roasted Heritage Pork with Chickpea Panisse, Charred Broccoli, Pickled Apples, Red Curry Gastrique OR Market Fish with Seasonal Local Vegetables, Arugula, Marble Potatoes, Lemon, Extra-Virgin Olive Oil

Course 3:  Artisanal Cheese Selection: Chef’s Daily Selection of Handcrafted Cheeses and Accompaniments OR Red Wine Poached Pear Crostada with Pistachio Crumble, Ginger and Mascarpone Gelato OR Mason Jar Peanut Butter and Chocolate Pie with Fried Banana, Whipped Cream, Toasted Coconut

 

 

Mon.
9/22

HEART HEALTHY WEDNESDAY: A nutritionally dense menu specifically designed for a healthy diet
Soup or Salad, Choice of Two Entrees, Dessert
CLOSED
Tues.
9/23
International: NORTHERN & SOUTHERN ITALY
Course 1:
Caesar Salad OR Gnocchi Piedmontese OR Arancini with Sage Beurre Blanc
Course 2: Osso Bucco with Risotto Milanese OR Saltimbocca di Pollo with Polenta & Braised Cippolini OR Pork Pizzaiola with Roasted Potatoes & Seasonal Vegetable
Course 3: Tiramisu Semifreddo OR Panna Cotta
  SAME

 Thurs.
9/25

CLOSED

CAPSTONE: FARM TO PLATE
Course 1:
Charcuterie Plate: Daily Selection of Our Housemade Charcuterie, Icebox Put-Ups, Mustard, Toasted Artisanal Breads OR  Salad of Fall Lettuces with Roasted Baby Beets, Local Chevre, Candied Pecans, Orange and Thyme Vinaigrette OR Crispy Fried Oysters with Celery, Apple and Tomatillo Relish, N’duja Aioli, Grilled Sourdough OR  Ricotta Gnocchi with Wild Mushroom and Gorgonzola Cream, Fine Herbs, Crispy Speck

Course 2: The Burger: Grilled Local Grass-Fed Beef, Hook’s Cheddar, Tomato Marmalade, and Bacon on a Brioche Bun, Housemade Chips OR Roasted Heritage Pork with Chickpea Panisse, Charred Broccoli, Pickled Apples, Red Curry Gastrique OR Market Fish with Seasonal Local Vegetables, Arugula, Marble Potatoes, Lemon, Extra-Virgin Olive Oil

Course 3:  Artisanal Cheese Selection: Chef’s Daily Selection of Handcrafted Cheeses and Accompaniments OR Red Wine Poached Pear Crostada with Pistachio Crumble, Ginger and Mascarpone Gelato OR Mason Jar Peanut Butter and Chocolate Pie with Fried Banana, Whipped Cream, Toasted Coconut

 

 Mon.

9/29

HEART HEALTHY WEDNESDAY: A nutritionally dense menu specifically designed for a healthy diet
Soup or Salad, Choice of Two Entrees, Dessert
CLOSED

Tues.
9/30

International: RUSSIA, GERMANY, POLAND, BELGIUM, HUNGARY
Course 1
: Waterzooi (Cream of Chicken Soup) OR Bitki Smitane (Beef and Pork Meatballs) OR Borscht
Course 2: Weiner Schnitzel with Spaetzle and Braised Red Cabbage OR Chicken Paprikash OR Goulash with Egg Noodles                                          
Course 3: Linzer Torte with Chantilly  Cream OR Kissel
 SAME

 

     
OCTOBER
Date LUNCH DINNER

Thurs.

10/2

 

CLOSED

CAPSTONE: FARM TO PLATE
Course 1:
Charcuterie Plate: Daily Selection of Our Housemade Charcuterie, Icebox Put-Ups, Mustard, Toasted Artisanal Breads OR  Salad of Fall Lettuces with Roasted Baby Beets, Local Chevre, Candied Pecans, Orange and Thyme Vinaigrette OR Crispy Fried Oysters with Celery, Apple and Tomatillo Relish, N’duja Aioli, Grilled Sourdough OR  Ricotta Gnocchi with Wild Mushroom and Gorgonzola Cream, Fine Herbs, Crispy Speck

Course 2: The Burger: Grilled Local Grass-Fed Beef, Hook’s Cheddar, Tomato Marmalade, and Bacon on a Brioche Bun, Housemade Chips OR Roasted Heritage Pork with Chickpea Panisse, Charred Broccoli, Pickled Apples, Red Curry Gastrique OR Market Fish with Seasonal Local Vegetables, Arugula, Marble Potatoes, Lemon, Extra-Virgin Olive Oil

Course 3:  Artisanal Cheese Selection: Chef’s Daily Selection of Handcrafted Cheeses and Accompaniments OR Red Wine Poached Pear Crostada with Pistachio Crumble, Ginger and Mascarpone Gelato OR Mason Jar Peanut Butter and Chocolate Pie with Fried Banana, Whipped Cream, Toasted Coconut

 

 

 

 

 

 

 

 

 

 

Date LUNCH DINNER

 

 

 

 

 

 

 

 

 

Beverages: Iced Tea- Hot Tea- Coffee

*Dates and menu items are 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 Relish Restaurant Group® Restaurant is first and foremost a classroom.

Thank you.

The Culinary Institute of Charleston thanks Mikasa, Stölzle, and Le Creuset for their generous contributions to this room.

 

Trident Technical College, Copyright ©2011