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College of Hospitality, Retail and Sport Management


Large Party Luncheons

All parties of 12 or more will select from a limited menu. Lunches include tomato pie, bread and herbed butter, one starter (preselected), choice of entrée, and chocolate walnut pie. Beverages include sweet/unsweet tea, water, and coffee. Vegetarian selections are available.

Starters

(Preselect one for the entire group before the event)

Soups:
  • Tomato A McCutchen House favorite of tomatoes, fresh basil and cream finished with a grilled cheese crouton
  • Hearty beef vegetable
Salads:
  • Caesar Tender romaine hearts chopped and tossed with shaved parmesan, garlic croutons and classic Caesar dressing
  • Spinach Tender baby spinach leaves topped with strawberries, thinly sliced red onion, toasted almonds, and mandarin oranges. Served with our house-made lemon and poppy seed dressing
  • House A blend of lettuces garnished with tomato, English cucumber, carrots, and toasted walnuts; served with your choice of house-made dressing

Spring 2018 lunch menus

January 23-26 and January 30–February 2

Starters:

  • Our famous tomato pies
  • Homemade bread with whipped herb butter

Entrées:

Steak Diane Seared beef tournedos served in a rich cremini mushroom-Dijon sauce and set atop Yukon gold mashed potatoes and haricot vert

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

Luncheon duo Your choice of soup and one of three croissant sandwiches: tuna, chicken salad, or shrimp salad

February 6-9 and February 13-16

Starters:

  • Our famous tomato pies
  • Homemade bread with whipped herb butter

Entrées:

Smoked brisket A smoked beef brisket with a light jus, hand sliced and served with salt-roasted fingerling sweet potatoes and spinach casserole

Fish and chips Corona® 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

Luncheon duo Your choice of soup and one of three croissant sandwiches: tuna, chicken salad, or shrimp salad

February 20-23 and February 27–March 2

Starters:

  • Our famous tomato pies
  • Homemade bread with whipped herb butter

Entrées:

Stuffed pepper Large bell pepper hand-filled with seasoned ground beef and rice in a red tomato sauce; accompanied by roasted cauliflower

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 Fresh salmon, lightly blackened and topped with pickled red onion; served over a bed of smoked tomato, okra, and corn.

Luncheon duo Your choice of soup and one of three croissant sandwiches: tuna, chicken salad, or shrimp salad

March 6-9 and March 19-23

Starters:

  • Our famous tomato pies
  • Homemade bread with whipped herb butter

Entrées:

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

Chicken paella Antibiotic-free chicken, spicy chorizo sausage, saffron, and garden peas are brought together for this Spanish rice classic

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

Luncheon duo Your choice of soup and one of three croissant sandwiches: tuna, chicken salad, or shrimp salad

March 27-30

Starters:

  • Our famous tomato pies
  • Homemade bread with whipped herb butter

Entrées:

Chicken Caprese Marinated antibiotic-free chicken breast baked with roma tomato and mozzarella; finished with a balsamic reduction and fresh basil and served atop jasmine rice and grilled cauliflower

Grilled flank steak Marinated flank steak grilled and sliced, topped with a chimichurri sauce and served with creamy grits

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

Luncheon duo Your choice of soup and one of three croissant sandwiches: tuna, chicken salad, or shrimp salad

April 3-6

Starters:

  • Our famous tomato pies
  • Homemade bread with whipped herb butter

Buffet:

Pulled pork barbecue (Mickelson, 2007)
Fish and chips (Faldo, 1997)
Turkey and dressing (Langer, 1994)
Onion-cream mashed potatoes (Scott, 2014)
Grilled zucchini (Spieth, 2016)
Green beans (Schwartzel, 2012)
Buttered asparagus (Mickelson, 2011)

April 10-13 and April 17-20

Starters:

  • Our famous tomato pies
  • Homemade bread with whipped herb butter

Entrées:

Chicken & 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

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

Luncheon duo Your choice of soup and one of three croissant sandwiches: tuna, chicken salad, or shrimp salad

April 24–27

Starters:

  • Our famous tomato pies
  • Homemade bread with whipped herb butter

Buffet:

Students share their favorite menu selections