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College of Hospitality, Retail and Sport Management


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Bistro Lunch Dining

The historic McCutchen House is open for lunch during the University of South Carolina fall and spring semesters. The students of the School of Hotel, Restaurant, and Tourism Management prepare and serve a four-course luncheon from 11:30 a.m. to 1:30 p.m., Tuesday-Friday.*

One large room, which seats approximately 50 people, and three small rooms, which seat approximately 25 people, are available for private luncheon events.

*The McCutchen House is closed during UofSC spring break and holidays. Because of the academic requirements of the students to complete assignments, lunch will conclude by 2:00 pm.

August 31, September 1
and September 5 – 8

Starters:
Our Famous Tomato Pies
Homemade Bread with Whipped Herb Butter

Please select one:
Tomato Soup
Hearty Beef Vegetable Soup
Caesar Salad
Spinach Salad
House Salad

Entrees:

Pork Tacos: Spiced pulled pork topped with a mango and walnut Caribbean slaw; served with sweet potato fries

Roasted Game Hen: Sugar brined half Cornish game hen, slowly roasted in lemon and fresh thyme; served with Yukon gold mashed potatoes and haricot vert

Rainbow Trout: Seared rainbow trout filet sauced with a basil buerre blanc and served on a bed of wild rice and orange-glazed baby carrots

Eggplant Parmesan: Breaded eggplant cutlet lightly fried and served over linguine with our homemade tomato sauce and garlic bread.

Steak Diane: Seared center cut top sirloin tournedos served in a rich cremini mushroom-Dijon sauce and set atop Yukon gold mashed potatoes and haricot vert

Desserts:
Select from our dessert buffet featuring Chocolate Walnut Pie

Beverages:
Freshly brewed sweetened or unsweetened tea
Pink Lemonade
Coke®
Diet Coke®
Sprite®

September 12 - 15
and September 19 - 22

Starters:
Our Famous Tomato Pies
Homemade Bread with Whipped Herb Butter

Please select one:
Tomato Soup
Hearty Beef Vegetable Soup
Caesar Salad
Spinach Salad
House Salad

Entrees:

Smoked Brisket: A smoked beef brisket, hand sliced and served with salt-roasted fingerling sweet potatoes and spinach casserole

Pesto Primavera: A seasonal vegetable medley tossed with a basil-kale pesto; served over linguine and sprinkled with toasted pine nuts and shaved Asiago

Fish and Chips: Guinness® beer battered cod served with fried potato slices; accompanied by our homemade tartar sauce

Captain’s Chicken: A Southern classic: Boneless antibiotic-free chicken breast braised in tomato, white wine, and curry. Finished with toasted almonds and served atop white rice

Cuban Sandwich: A pulled pork sandwich seasoned with Caribbean jerk, banana peppers, pickles, beer mustard and pepperjack cheese; served with fried plantain chips

Desserts:
Select from our dessert buffet featuring Chocolate Walnut Pie

Beverages:
Freshly brewed sweetened or unsweetened tea
Pink Lemonade
Coke®
Diet Coke®
Sprite®

September 26 - 29
and October 3 - 6
Parents Weekend

Starters:
Our Famous Tomato Pies
Homemade Bread with Whipped Herb Butter

Please select one:
Tomato Soup
Hearty Beef Vegetable Soup
Caesar Salad
Spinach Salad
House Salad

Entrees:

Pork Tenderloin: Marinated pork tenderloin served with a port wine reduction sauce  over potatoes au gratin and local City Roots’ microgreens

Spinach Ravioli: A blend of spinach and walnut stuffed ravioli tossed in an Asiago cream sauce and served with garlic bread. Garnished with fried leeks

Chicken a la King: Antibiotic-free chicken braised in a creamy sauce of cremini mushrooms, fresh red bell peppers, and sherry; served over a puff pastry vol au vent

Blackened Salmon: Wild-caught salmon, lightly blackened and topped with pickled red onion; served over a bed of smoked tomato, okra, and corn.

Reuben: The classic sandwich of hand-sliced corned beef, sauerkraut, and homemade 1000 island dressing on grilled marbled rye and served with natural-cut fries

Desserts:
Select from our dessert buffet featuring Chocolate Walnut Pie

Beverages:
Freshly brewed sweetened or unsweetened tea
Pink Lemonade
Coke®
Diet Coke®
Sprite®

October 10 - 13
and October 17 - 18
Fall Break

Starters:
Our Famous Tomato Pies
Homemade Bread with Whipped Herb Butter

Please select one:
Tomato Soup
Hearty Beef Vegetable Soup
Caesar Salad
Spinach Salad
House Salad

Entrees:

Southern Fish Fry: Breaded grouper served with a creamy coleslaw and hushpuppies; accompanied by homemade tartar sauce

Jambalaya: Antibiotic-free chicken, spicy chorizo sausage and diced peppers highlight this classic Cajun rice dish

Hot Roast Beef: Sliced top round of beef served open-faced over sourdough toast points and finished with brown gravy. Served with Yukon gold mashed potatoes

Lasagna Florentine: Creamy spinach layered between pasta and finished with a touch of Asiago cream sauce. Served with garlic bread

Pork Chop: Sugar and apple brined center cut pork chop, lightly blackened and served with Yukon gold mashed potatoes and homestyle apple sauce

Desserts:
Select from our dessert buffet featuring Chocolate Walnut Pie

Beverages:
Freshly brewed sweetened or unsweetened tea
Pink Lemonade
Coke®
Diet Coke®
Sprite®

October 24 – 26 Closed Friday
and October 31, November 1 - 3
Homecoming is October 28

Starters:
Our Famous Tomato Pies
Homemade Bread with Whipped Herb Butter

Please select one:
Tomato Soup
Hearty Beef Vegetable Soup
Caesar Salad
Spinach Salad
House Salad

Entrees:

Fish Tacos: Lightly seasoned, grilled swordfish served in soft tortillas and topped with charred chipotle picada; served with cilantro-lime black bean quinoa

Chicken Parmesan: A fried, hand breaded antibiotic-free chicken breast finished with homemade tomato sauce and a three cheese blend atop linguine

Vegetarian Curry: A fresh medley of vegetables simmered in coconut milk and red Thai curry. Served over jasmine rice and garnished with daikon radish sprouts

Grillards and Grits: Seasoned top round, simmered in a rich Cajun gravy of roasted corn, onions, and peppers and served over Adluh yellow grits

Baked Cod: Baked cod crusted with potato, cheddar, and chive and finished with a roasted red pepper sauce over jasmine rice with grilled cauliflower

Desserts:
Select from our dessert buffet featuring Chocolate Walnut Pie

Beverages:
Freshly brewed sweetened or unsweetened tea
Pink Lemonade
Coke®
Diet Coke®
Sprite®

November 7 - 10
and November 14 - 16

Starters:
Our Famous Tomato Pies
Homemade Bread with Whipped Herb Butter

Please select one:
Tomato Soup
Hearty Beef Vegetable Soup
Caesar Salad
Spinach Salad
House Salad

Entrees:

Ribeye Sandwich: Grilled ribeye steak on a pub beer roll with sautéed peppers and a bacon horseradish aioli. Served with a pickle and natural cut French fries

Chicken and Dumplings: Fresh antibiotic-free chicken simmered in a creamy veloute with carrots, peas, and tender dumplings

Shrimp and Grits: Domestic, wild-caught shrimp cooked in a Tasso ham and bell pepper gravy, then served atop stone ground Adluh yellow grits

Squash Ravioli: Butternut squash ravioli tossed in a maple cream sauce and sprinkled with toasted walnuts. Served with garlic bread

Meatloaf: A classic blend of ground beef and veal, baked with a tomato glaze and finished with brown gravy and mashed Yukon gold potatoes

Desserts:
Select from our dessert buffet featuring Chocolate Walnut Pie

Beverages:
Freshly brewed sweetened or unsweetened tea
Pink Lemonade
Coke®
Diet Coke®
Sprite®

November 17 and 21 Holiday Buffet
November 21 is Pie Day!

Starters:
Our Famous Tomato Pies
Homemade Bread with Whipped Herb Butter

Please select one:
Tomato Soup
Hearty Beef Vegetable Soup
Caesar Salad
Spinach Salad
House Salad

Buffet:
Roast turkey with stuffing and gravy
Brown sugar glazed ham with baked cinnamon apples
Pepper crusted pork loin with apricot brandy sauce
Green bean casserole
Macaroni and cheese
Sweet potato soufflé
Creamed corn

Desserts:
Select from our dessert buffet featuring Chocolate Walnut Pie

Beverages:
Freshly brewed sweetened or unsweetened tea
Pink Lemonade
Coke®
Diet Coke®
Sprite®

November 28 - 31

Starters:
Our Famous Tomato Pies
Homemade Bread with Whipped Herb Butter

Please select one:
Tomato Soup
Hearty Beef Vegetable Soup
Caesar Salad
Spinach Salad
House Salad

Entrees:

Smoked Brisket: A smoked beef brisket, hand sliced and served with salt-roasted fingerling sweet potatoes and spinach casserole

Pesto Primavera: A seasonal vegetable medley tossed with a basil-kale pesto; served over linguine and sprinkled with toasted pine nuts and shaved Asiago

Cuban Sandwich: A pulled pork sandwich seasoned with Caribbean jerk, banana peppers, pickles, beer mustard and pepperjack cheese; served with fried plantain chips

Blackened Salmon: Wild-caught salmon, lightly blackened and topped with pickled red onion; served over a bed of smoked tomato, okra, and corn

Chicken a la King: Antibiotic-free chicken braised in a creamy sauce of cremini mushrooms, fresh red bell peppers, and sherry; served over a puff pastry vol au vent

Desserts:
Select from our dessert buffet featuring Chocolate Walnut Pie

Beverages:
Freshly brewed sweetened or unsweetened tea
Pink Lemonade
Coke®
Diet Coke®
Sprite®

December 5 – 8 Buffet
Last week McCutchen House is open for fall dining

Starters:
Our Famous Tomato Pies
Homemade Bread with Whipped Herb Butter

Please select one:
Tomato Soup
Hearty Beef Vegetable Soup
Caesar Salad
Spinach Salad
House Salad

Buffet:

Students' Favorites Menu Selections

Desserts:
Select from our dessert buffet featuring Chocolate Walnut Pie

Beverages:
Freshly brewed sweetened or unsweetened tea
Pink Lemonade
Coke®
Diet Coke®
Sprite®

Cost

$10.00 per person unless otherwise noted (lunch, beverages, desserts, and tax included) 
We accept cash, checks, MasterCard, VISA, American Express and Discover. 

All meals this semester feature our famous tomato pie, soup or salad, plated entrée and dessert bar.

McCutchen House reopens for fall bistro dining Thursday, August 31. Until then, please visit us this summer at the Garden Grill—open Tuesday-Friday, May 9-July 28!