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 tridenttech.edu, opentable.com, 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
Soft Anson Mills Polenta, Red Chili and Coffee-Braised Spring Onions, Tempura Sage Leaves
Grilled Market-Fresh Fish Field Pea and Roasted Corn Succotash, Smoked Tomato Butter
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
Meyer Lemon and Mascarpone Cream,
Strawberry and Rhubarb Compote
Apple Tart Tatin
Cinnamon Ice Cream, Almond Streusel,
Artisanal Cheese Plate
Chef’s Daily Selection of Artisanal Cheeses with