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

 

RELISH RESTAURANT INFORMATION

THE RELISH RESTAURANT GROUP ®RESTAURANT IS NOW CLOSED FOR THE SPRING SEMESTER 2014.

Reservations are required.  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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