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Menus And Hours For 181 Palmer Restaurant

181 Palmer restaurant is now open for reservation for Fall Semester.

At 181 Palmer, your dining experience is presented by the students and instructors of the Culinary Institute of Charleston. We invite you to select one item per course, please. There is a prix-fixe price of three courses for $15 per person. Reservations are available for parties up to four people at 12, 12:15, 12:30 and 12:45 p.m. on available dates. Dates, times and menu items offered are subject to change. Payments may only be made with credit or debit cards.

181 Palmer will be open:

Tuesday, Sept. 12 Italy
Tuesday, Sept. 19 France
Tuesday, Sept. 26 Asia
Tuesday, Oct. 3 Northern and Eastern Europe
Tuesday, Nov. 7 Southeast
Tuesday, Nov. 14 Gulf Coast
Tuesday, Nov. 21 Southwest
Tuesday, Nov. 28 California and Northwest
Tuesday, Dec. 5 Hawaii

181 Palmer Menu Fall 2017

Tuesday, Nov. 7   SOUTHEAST

Appetizers:
She-Crab Soup with Sherry or
Fried Green Tomatoes with Country Ham, Creamy Grits, Tomato Chutney, or
Mixed Lettuces with Carrot Ribbons, Radishes, Goat Cheese, Red Onions, Lemon-Garlic Vinaigrette

Entrees:
Classic Shrimp and Grits with Applewood Smoked Bacon, Peppers, Scallions or
Pan-Fried Chicken Breast, Chow Chow, Charleston Gold Rice, Southern Greens or
Blackened Catfish Fillet with Dirty Rice, Southern Greens, Gullah Spiced Tomato Sauce

Dessert:
Sweet Biscuit with Fresh Strawberries, Whipped Cream, Orange Blossom Custard Sauce or
Buttermilk Tart with Raspberries, Lemon Curd

Tuesday, Nov. 14   GULFCOAST

Appetizers:
Chicken and Andouille Sausage Gumbo with Alabama Rice, Filé or
Shrimp Louie in a Nest of Chiffonade Iceberg Lettuce or
Oysters Bienville

Entrees:
Shrimp Creole or
Crawfish Etouffeé or
Cajun-Spiced Chicken Marsala with Mushrooms, Spinach, Roasted Potatoes

Dessert:
Bananas Foster Beignets with French Vanilla Ice Cream, Powdered Sugar or
Crème Brulée

Tuesday, Nov. 21   SOUTHWEST

Appetizers:
Tortilla Soup with Crispy Tortillas, Avocado, Queso Fresco or
Beer-Battered Shrimp with Cayenne Remoulade or
Chili-Dusted Fried Calamari with Avocado-Lime Crema

Entrees:
Chicken Enchiladas with Bell Peppers and Onions, Queso Fresco,
Enchilada Sauce, Guacamole, Sour Cream or
Border-Style Beef Tamale with Red and Green Salsas or
Grilled Pork Tenderloin, Sweet Potato and Hominy Hash, Apricot-Almond Chutney,
Ancho Chili Barbecue Sauces

Dessert:
Texas Sheet Cake with Butter Pecan Custard Sauce or
Churros with Ancho-Cinnamon Sugar, Chocolate Fudge Sauce

Tuesday, Nov. 28   CALIFORNIA and NORTHWEST

Appetizers:
Fresh Asparagus Salad with Prosciutto, Hard Cooked Egg, Lemon-Caper Vinaigrette or
Turkey Meatballs with Artichoke, Green Olives, Tomatoes, Sage, Shaved Parmesan, Parsley Oil or
Creamy Cauliflower Soup with Roasted Cauliflower Florets, Tillamook Cheddar

Entrees:
Pan-Roasted Duck Breast with Roasted Garlic and Artichoke Risotto, Demi-Glace or
Chicken Chop Suey with Jasmine Rice or
Seared Salmon Filet with a Sauté of Red Bliss Potatoes, Roasted Mushrooms, and Green Beans with Ginger Butter,
Grilled Scallion, Crispy Ginger

Dessert:
Poached Seckel Pears with a Red Wine and Burnt Caramel Sauce, Vanilla Ice Cream or
Blackberry Cobbler with Oat Crumble, Vanilla Ice Cream

Tuesday, Dec. 5   HAWAII

Appetizers:
“Spam and Egg” with Cracked Pepper Hollandaise, Grilled Pineapple Salsa or
Chicken Katsu with Tonkatsu Dipping Sauce or
Tempura Sesame Shrimp with Sweet Chili Dipping Sauce

Entrees:
Luau Steamed Pork with Coconut-Ginger Sweet Potatoes, Green Cabbage or
Hawaiian Chicken and Sausage Stir-Fried Rice, Julienned Vegetables or
Macadamia Nut-Crusted Mahi Mahi with Chili-Coconut Butter Sauce, Sesame Potato Cake, Sauteéd Spinach

Dessert:
Grilled Banana-Macadamia Nut Bread with Raw Sugar Ice Cream, Pineapple Caramel

To Make Reservations:

You may make your reservation for 181 Palmer and receive a confirmation for it through OpenTable or by email.
 
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.
 
Unreserved spaces will be re-advertised to TTC staff and students on a daily first-come, first-served basis as they become available.

Dates and menu items are subject to availability and change.