The Culinary Institute of Charleston reopened its downtown restaurant, 181 Palmer, for spring semester this past Monday. Students of Trident Tech’s Culinary Institute run both the kitchen and dining room, which is supervised by Chef Scott Steffenelli.

The three-course lunch, with choices from a fixed menu, costs $15 per person including drinks. The menu has a mouth-watering selection of choices like blue crab and mascarpone ravioli, grilled South Carolina quail, and milk chocolate and peanut butter mousse.

Reservations are required, and you should expect to spend at least an hour and a half in the dining room. Since both the kitchen and dining room are technically classrooms, the restaurant hours fluctuate based on the school’s calendar, but you can find dates and hours of service and make reservations online at,, or by calling (843) 820-5087.

Here’s a look at the complete menu, in case you need some more convincing:


House-Made Country Pâté

Pear Mostarda, Pickled Grapes, Cornichons, Petite Herb Salad, Toasted Baguette

BlueCrab and Mascarpone Ravioli

Sweet Pea Broth, Creek Shrimp, Preserved Lemon and Crispy Artichokes

Local Baby Lettuce Salad

Candied Pecans, Split Creek Farm Goat Cheese, Tomato and Bacon Dressing

Seared Rare Ahi Tuna Watercress, Fennel and Radish Salad, Blood Orange and Ginger Vinaigrette

Lowcounty Minestrone Anson Mills Farro, Spring Vegetables, Arugula Pesto, Prosciutto Chips

Beverages Iced Tea (sweet or unsweetened) Coffee/Hot Tea


Slow-Roasted Pork Tenderloin

Soft Anson Mills Polenta, Red Chili and Coffee-Braised Spring Onions, Tempura Sage Leaves

Pan-Seared Sea Scallops Warm Salad of Asparagus, Saffron Potatoes and Roasted Mepkin Abbey Oyster Mushrooms, Rosemary Vinaigrette

Grilled Market-Fresh Fish Field Pea and Roasted Corn Succotash, Smoked Tomato Butter

Grilled Niman Ranch Lamb Sliders Manchego Cheese, Arugula and Red Pepper Jelly on Brioche Buns, with Shoestring Fries and Zucchini Pickles

Grilled South Carolina Quail Carolina Gold Rice Cake, Braised Local Greens, Roasted Red Grapes, Port Wine Reduction


Milk Chocolate and Peanut Butter Mousse

Coconut Crunch, Caramelized Banana

Anson Mills Cornmeal Pound Cake

Meyer Lemon and Mascarpone Cream,

Strawberry and Rhubarb Compote

Apple Tart Tatin

Cinnamon Ice Cream, Almond Streusel,

Salted Maple Caramel

Artisanal Cheese Plate

Chef’s Daily Selection of Artisanal Cheeses with

Complementary Accompaniments