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Horry-Georgetown Technical College

The Fowler Dining Room Lunch Menu
@ The International Culinary Institute of Myrtle Beach

Click here to make an online reservation!


Lunches: $20.00
Reservations Required - 1 Seating at 11:45 a.m.

January 17 th  & March 12 th  - We will begin our luncheons with a menu influenced by The American Melting Pot - Flavors from the North East.

January 24 th  & March 19 th  - Coastal, Southern, Soul will feature some contemporary takes on classic southern flavors, and will certainly make y’all smile!

January 31 st  & April 2 nd  - With roots in Spanish and Indigenous American cuisines, we will create a sampling of Southwest Flavors that will wake your taste buds with just the right amount of spice.

February 7 th  & April 9 th  - Our big bold flavors will continue with our Nuevo Latino menu comprised of items influenced by the cuisines of South America & the Caribbean Islands. 

February 14 th  - Join us for a Valentine’s Day lunch and a special menu developed by Chef Gaddis and the CUL 299 Special Topics class.

April 16 th  - Hearty fare from the Heartland of America. If you are a meat and potatoes person, this is the week for you.

February 21 st  & April 23 rd  - Get in the Mardi Gras spirit with us and enjoy a tasty menu of classic Cajun and Creole cuisine. Laissez les bons temps rouler - let the good times roll!

February 28 th  & April 30 th  - East Meets West - a harmonious blend of western and eastern flavors and techniques.

We support these local farms
Worley Lane Farm, Millgrove Farm, Hyman Farm, Home sweet farm, ovis hill farms, blue pearl farm, & the waccamaw farmers market cooperative

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical condition

The International Culinary Institute of Myrtle Beach

The Fowler Dining Room Lunch Menu
@ The International Culinary Institute of Myrtle Beach

Click here to make an online reservation!


Dinners: $40
Reservations Required - Seating is available from 6:00 p.m. & 7:30 p.m.

January 15 th   &17 th, March 12 th  & 14 th  - Pillars of New York - Some of our favorite chefs and most influential of the last 30 years have built their empires in New York. For this dinner will feature a menu inspired by the influential chefs Alfred Portale, Charlie Palmer, and Daniel Boulud.

January 22 th  & 24 th, March 19 th  & 21 nd  - Asian Fusion & Classical Techniques draws inspiration from modern masters who are classically trained in French Cuisine and have multitudes of experience in various Asian countries. The menu will draw from the likes Vongerichten, Chang, and Nobu. 

January 29 th  & 31 th, April 2 nd  & 4 th  - The Gastronomic Tour of Italy will include six to seven courses, each inspired by the cuisine of a different region of Italy. The faculty members at ICI have been fortunate to train and work in the US, France, Israel, Switzerland, and Italy. It seems that we all have a particular fondness for the various cuisines found throughout Italy. 

February 5 th  & 7 th, April 9 th  & 11 th  - The Great Chefs of America Dinner will feature recipes from some of those who are considered the pioneers and visionaries of modern American cuisine. Recipes will be drawn from the works of Trotter, Keller, Humm, Brock, Achatz, and Dufresne. 

February 12 th  & 14 th  - On both Tuesday and Thursday we will present a menu fit for Celebrating Valentine’s Day. Whether you are celebrating love, friendship, or conviviality, our chefs are creating beautiful savory dishes and special sweets for you. 

February 19 th  & 21 st,   April 16 th  & 18 th  - Legendary French Chefs Dinner - Escoffier, Point, Bocuse, Troisgros, Ducasse, and Robuchon, are a few of the truly great chefs that the world has known. We will present a menu composed of dishes derived from these culinary giants’ repertoires.  

April 23 rd  & 25 th  - Bounty of the Spring! This menu will be composed featuring the bounty of the spring from our local sources, as well as some carefully selected items from specialty producers throughout the country. The dinner will bring together all that influences us into a beautifully crafted menu and dining experience. 

February 26 th  & 28 h, April 30 th  & May 2 nd  - The Restaurant Capstone Class will present their own multi-course meal based on chefs who inspire them and have made an impact on the culinary scene today. Come and support our students as they showcase their talents!

We support these local farms
Worley Lane Farm, Millgrove Farm, Hyman Farm, Home sweet farm, ovis hill farms, blue pearl farm, & the waccamaw farmers market cooperative

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical condition

The International Culinary Institute of Myrtle Beach