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 FOR THE SUMMER ON MONDAYS and TUESDAYS from 12:00 to 1:00 p.m.
The Café offers a casual to-go menu along with savory and sweet baked goods from the Baking and Pastry classes. 

 MONDAYS  JUNE 9, 16, 23  JULY 7, 14, 21, 28
 TUESDAYS  JUNE 10, 17, 24  JULY 8, 15, 22

THE RELISH RESTAURANT GROUP ®RESTAURANT IS CLOSED FOR THE SUMMER. WE LOOK FORWARD TO SERVING YOU IN THE FALL.
Reservations are required at the restaurant.  You may make your reservation and receive your confirmation on 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.
  • A credit card is required to hold reservations for groups of 8 and larger, with a final guest number confirmation due 24 working hours, 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. Payment may be made with cash, credit cards (Visa or MasterCard) or checks made out to TTC, which must include driver’s license and phone number.
  • 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  SPRING 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


FEBRUARY
Date LUNCH DINNER

Tues.

2/04

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

Wed.
2/5

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

Thurs.

2/6

American: LOUISIANA
Course 1:
Chicken and Andouille Sausage Gumbo with Rice & Filé OR Chilled Shrimp with Louis Sauce OR Oysters Bienville
Course 2: Shrimp Creole OR Crawfish Etouffee OR Cajun Chicken Marsala
Course 3: Bananas Foster Beignets with French Vanilla Ice Cream & Powdered Sugar OR American Cheese Selection
SAME

Tues.

2/11

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: Chocolate Creme Brulée  OR  Cinnamon Flan with Pimentón Spiced Almonds
SAME

Wed.
2/12

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

Thurs.

2/13

 

American: TEXAS & THE SOUTHWEST
Course 1:
Tortilla soup with Crispy Tortillas OR Beer-Battered Shrimp with Cayenne Remoulade OR Grilled Vegetables with Herbed Tomato Dipping Sauce
Course 2: Chicken Enchiladas with Roasted Peppers, Queso Fresco, Enchilada Sauce, Guacamole and Sour Cream OR Border-Style Beef Tamale with Red and Green Salsas OR Lone Star “Chicken Fried” Steak with Cracked Pepper Gravy, Refried Black Beans, Ranch-Style Slaw
Course 3: Texas Sheet Cake with Butter Pecan Custard Sauce OR American Cheese Selection
SAME

 Tues.

2/18

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 with Chocolate Sauce OR Panna Cotta
SAME
Wed.
2/19
HEART HEALTHY WEDNESDAY: A nutritionally dense menu specifically designed for a healthy diet
Soup or Salad, Choice of Two Entrees, Dessert

 Thurs.

2/20

American:CALIFORNIA & THE PACIFIC NORTHWEST
Course 1:
Fresh Asparagus Salad with Prosciutto Ham, Hard Cooked Egg, & Lemon-Caper Vinaigrette OR Turkey Meatballs with Artichoke, Green Olives, Tomatoes, Sage, & Parmesan
OR Creamy Cauliflower Soup with Roasted Florets & Tillamook Cheddar
Course 2: Duck Leg Confit over Roasted Garlic and Artichoke Risotto OR Chicken Chop Suey in a Nest of Jasmine Rice OR Pan-Seared Salmon Filet with a Ragout of Fingerling Potatoes, Roasted Mushrooms, and Green Beans, Grilled Scallion and Crispy Ginger
Course 3: Poached Seckel Pears with Red Wine and Burnt Caramel Sauce OR American Cheese Selection
 SAME

 Tues.

2/25

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 

 Wed.
2/26

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

 Thurs.

2/27

American: HAWAII
Course 1:
“Spam and Egg” with  Cracked Pepper Hollandaise and Grilled Pineapple Salsa OR Chicken Katsu with Tonkatsu Dipping Sauce OR Tempura Sesame Shrimp with Sweet Chili Dipping Sauce
Course 2: Luau Steamed Pork with Coconut-Gingered Sweet Potatoes and Green Cabbage OR Hawaiian Chicken and Sausage Stir-Fried Rice with Julienned Vegetables OR
Macadamia-Crusted Mahimahi with Lilikoi  Sauce, Garlic Poi, and Steamed Baby Bok Choy
Course 3: Grilled Banana-Macadamia Nut Bread with Raw Sugar Ice Cream and Pineapple Caramel OR American Cheese Selection
 SAME
     
MARCH
Date LUNCH DINNER

Tues.

3/04

 

International: MEXICO CENTRAL AMERICA, SOUTH AMERICA
Course 1:
Argentinian Navy Bean Soup  OR Sausage & Cheese Empanadas with Queso Fresco & Parsley Cream OR Tortilla & Ancho Chili Soup
Course 2: Papas Criollas (Hearty Chicken and Corn Stew with Yukon Gold Potatoes) OR Pork Chili Verde with Crispy Tortilla OR Ropa Vieja with Yellow Rice and Tomato Cumin Sauce
Course 3: Tres Leches Cake  OR Chocolate Tamales with Horchata
SAME

Tues.

3/18

International: CHINA, KOREA, JAPAN, SOUTHEAST ASIA
Course 1:
Chicken Satay with Cucumber Kimchi OR Tempura Vegetables with Dipping Sauce OR Mulligatawny Soup
Course 2: Galbi Jim (Korean Braised Short ribs) OR Sweet and Sour Chicken OR Pad Thai
Course 3: Sweet Yogurt Sundae with Saffron and Pistachio OR Mochi
SAME

Wed.
3/19

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

Thurs.

3/20

American: MID-ATLANTIC
Course 1:
Alleghany Pinto Bean Chili OR Spinach, Mushroom, & Brown Sugar-Black Pepper Bacon Salad with Poppy Seed Dressing OR Pennsylvania Dutch Chicken and Corn Soup with Rivels
Course 2: Chesapeake Crab Cakes with Apple Cider Slaw OR Appalachian Chicken and Slicks with Peas, Carrots, & Parsley OR “Surf and Turf” of Grilled Beef Loin with Butter-Poached Lobster, Pan-Roasted Brussels Sprouts, Golden Potato Purée, Béarnaise and Madeira Sauces
Course 3:  Baked Mountain Apple in Pastry with Vanilla Custard Sauce OR American Cheese Selection

SAME

Tues.

3/25

International: MIDDLE EAST & NORTH AFRICA
Course 1:
Hot and Spicy Red Lentil Soup OR Harira OR Mezze Platter of Hummus, Baba Ganoush, and Tabbouleh
Course 2: Chicken Tagine OR Marguez with Spinach and White Beans OR Fish Baked in Tahini, Adas be Sabanekh
Course 3:  Baked Figs with Honey Ice Cream OR Seffa, Sweet Cous Cous, Dried Fruit, and Almond Milk
SAME
Wed.
3/26
HEART HEALTHY WEDNESDAY: A nutritionally dense menu specifically designed for a healthy diet
Soup or Salad, Choice of Two Entrees, Dessert
 

Thurs.

3/27

American: THE SOUTH
Course 1:
She-Crab Soup with Sherry OR Fried Green Tomatoes with Country Ham, Creamy Grits, & Tomato Chutney OR Mixed Greens with Carrot Ribbons, Radishes, Goat Cheese, Red Onions with Lemon-Garlic Vinaigrette
Course 2: Shrimp and Grits with Tomatoes, Smoked Bacon & A Light Shrimp Cream OR Gullah Rice OR Catfish Stew
Course 3: Sweet Biscuit with Strawberry Compote, Whipped Cream, & Orange Custard Sauce OR American Cheese Selection
SAME

 

 

 

APRIL
Date LUNCH DINNER

Tues.

4/1

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

Wed.
4/2

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

Thurs.

4/03

American: LOUISIANA
Course 1:
Chicken and Andouille Sausage Gumbo with Rice & Filé OR Chilled Shrimp with Louis Sauce OR Oysters Bienville
Course 2: Shrimp Creole OR Crawfish Etouffee OR Cajun Chicken Marsala
Course 3: Bananas Foster Beignets with French Vanilla Ice Cream & Powdered Sugar OR American Cheese Selection
SAME

Tues.

4/08

International: SPAIN AND 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: Chocolate Creme Brulée  OR  Cinnamon Flan with Pimentón Spiced Almonds
SAME

Wed.
4/09

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

Thurs.

4/10

American: TEXAS & THE SOUTHWEST
Course 1:
Tortilla soup with Crispy Tortillas OR Beer-Battered Shrimp with Cayenne Remoulade OR Grilled Vegetables with Herbed Tomato Dipping Sauce
Course 2: Chicken Enchiladas with Roasted Peppers, Queso Fresco, Enchilada Sauce, Guacamole and Sour Cream OR Border-Style Beef Tamale with Red and Green Salsas OR Lone Star “Chicken Fried” Steak with Cracked Pepper Gravy, Refried Black Beans, Ranch-Style Slaw
Course 3: Texas Sheet Cake with Butter Pecan Custard Sauce OR American Cheese Selection
SAME

Tues.

4/15

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 with Chocolate Sauce OR Panna Cotta
SAME
Wed.
4/16
HEART HEALTHY WEDNESDAY: A nutritionally dense menu specifically designed for a healthy diet
Soup or Salad, Choice of Two Entrees, Dessert

Thurs.

4/17

American: CALIFORNIA & THE PACIFIC NORTHWEST
Course 1:
Fresh Asparagus Salad with Prosciutto Ham, Hard Cooked Egg, & Lemon-Caper Vinaigrette OR Turkey Meatballs with Artichoke, Green Olives, Tomatoes, Sage, & Parmesan
OR Creamy Cauliflower Soup with Roasted Florets & Tillamook Cheddar
Course 2: Duck Leg Confit over Roasted Garlic and Artichoke Risotto OR Chicken Chop Suey in a Nest of Jasmine Rice OR Pan-Seared Salmon Filet with a Ragout of Fingerling Potatoes, Roasted Mushrooms, and Green Beans, Grilled Scallion and Crispy Ginger
Course 3: Poached Seckel Pears with Red Wine and Burnt Caramel Sauce OR American Cheese Selection
SAME

Tues.

4/22

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

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.

 

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