Skip to Content

College of Hospitality, Retail and Sport Management


Banner Image

Thursdays at McCutchen

Allow us to pamper you with a four- or five-course dinner. These gourmet meals are served most Thursday nights during the Fall and Spring semesters.

Reservations are made by registering for the meals below. There is one seating for each meal at 6:30 p.m., so please be seated before 6:45 p.m.

Because of the academic requirements of the students to complete assignments, dining conclusion is 8:30 p.m.

All meals are $28.00 per person unless otherwise noted.

Fall 2017

Thursday Night Dinner Menus

August 31

Appetizers:
  • Asparagus and asiago
    Tender asparagus and asiago cheese wrapped in flaky phyllo dough; served with a cucumber and dill sauce
Soup:
  • She crab bisque
    A rich crab bisque made in the classic low-country style using crab roe, lump crab, and finished with a splash of dry sherry
Salads:
  • Peach Fresh peaches atop arugula with bleu cheese and dressed in a simple red wine and balsamic vinaigrette
  • House A blend of lettuces garnished with tomato, English cucumber, carrots, and toasted walnuts; served with your choice of house-made dressing
Entrées:
  • Filet mignon Beef tenderloin grilled to your preference and finished with a port reduction sauce and accompanied by salt-roasted fingerling potatoes atop beer-braised mustard greens
  • Red snapper Baked red snapper filet lightly seasoned with French sea salt and lemon, then finished with a roasted tomato and corn compote. Served with wild rice and sautéed vegetable medley
  • Duck Seared duck breast finished with a cherry demi-glace and served with salt-roasted fingerling potatoes atop beer-braised mustard greens
Desserts:
  • Turtle cheesecake New York style cheesecake with chocolate fudge and covered with caramel. Finished with chopped pecans
  • Chocolate walnut pie Our house signature dessert of chopped walnuts, semisweet chocolate chips, and a sweet, syrupy filling

REGISTER NOW


September 7

Appetizer:
  • Tomato pie A McCutchen House traditiona basil, onion and tomato filling finished with a cheddar topping
Soup:
  • Bean and bacon soup White beans and slab bacon are simmered in a rich chicken and tomato broth. Garnished with a fresh dill
Salads: 
  • 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
Entrées:
  • Kansas City strip A bone-in, center cut strip loin grilled to your preference and served with a parsley lemon maître d’butter. Accompanied by a cheddar twice baked potato and broccolini
  • Cobia Seared cobia laid atop a bed of wild rice in a saffron and tomato bouillabaisse broth. Finished with local snow pea micro sprouts
  • Veal Veal cutlets with a cornbread stuffing, seared and braised in a cremini mushroom, stroganoff-style sauce. Served over egg noodles with broccolini
Desserts:
  • Carrot cake Moist carrot cake layers of shredded carrots pecans, pineapple, and finished with a cream cheese icing
  • Chocolate walnut pie Our house signature dessert of chopped walnuts, semisweet chocolate chips, and a sweet, syrupy filling

REGISTER NOW


September 14

Appetizer:
  • Duck tartlet Smoked duck tossed with dried cherry-infused cranberries and toasted almonds. Served in a phyllo tartlet shell
Soup:
  • Lobster bisque A rich and creamy tomato-based soup finished with cognac and lobster meat
Salads:
  • Kale Fresh kale, toasted pine nuts, and strawberries tossed in a lemon and white balsamic vinaigrette
  • House A blend of lettuces garnished with tomato, English cucumber, carrots, and toasted walnuts; served with your choice of house-made dressing
Entrées:
  • Ribeye Center cut steaks grilled to your preference and finished with a rosemary demi-glace. Served with roasted red potatoes tossed in pesto and a side of asparagus
  • Salmon Fresh salmon rubbed with a pure maple syrup and brown mustard glaze and baked; accompanied by wild rice and fresh snow peas
  • Pork chop A sugar brined, center cut Frenched pork chop lightly seared and basted in brown butter. Served with roasted red potatoes tossed in pesto and a side of asparagus
Desserts:
  • Tiramisu The traditional Italian dessert made of mascarpone and espresso-soaked lady fingers. Finished with a dusting of cocoa powder
  • Chocolate walnut pie Our house signature dessert of chopped walnuts, semisweet chocolate chips, and a sweet, syrupy filling

REGISTER NOW


September 21

Appetizer:
  • Quail Locally sourced quail breast wrapped with bacon and then served atop a spicy Korean-style barbecue sauce
Soup:
  • Corn chowder A creamy corn chowder loaded with tender chicken and flavored with smoked paprika and pickled jalapeno garnish
Salads:
  • Roasted beet Mixed green topped with roasted beets, goat cheese, toasted walnuts, and finished with a white balsamic-dijon dressing
  • House A blend of lettuces garnished with tomato, English cucumber, carrots, and toasted walnuts; served with your choice of house-made dressing
Entrées:
  • New York strip Hand cut strip loin grilled to your preference and topped with sautéed cremini mushrooms. Served with potatoes au gratin and roasted baby zucchini and tomato
  • Swordfish Lightly blackened swordfish topped with roasted pepper; served on smoked gouda grits with roasted baby zucchini and tomato
  • Chicken Half an herb-roasted chicken sauced with a rich chicken glace and served on a mix of root vegetables and roasted baby zucchini and tomato
Desserts:
  • Red velvet cake A Southern classic—a miniature red velvet cake served with traditional cream cheese icing
  • Chocolate walnut pie Our house signature dessert of chopped walnuts, semisweet chocolate chips, and a sweet, syrupy filling

REGISTER NOW


September 28

Appetizer:
  • Seabass en croute Sake and miso marinated seabass topped with a shiitake duxelle and white truffle oil
Soup:
  • Cream of asparagus Tender asparagus slowly cooked in chicken stock and pureed. Finished with a touch of heavy cream
Salads:
  • Caesar Tender romaine hearts chopped and tossed with shaved parmesan, garlic croutons and classic Caesar dressing
  • House A blend of lettuces garnished with tomato, English cucumber, carrots, and toasted walnuts; served with your choice of house-made dressing
Entrées:
  • Surf and turf Marinated sirloin grilled to your preference paired with a jumbo lump crab cake. The duo is served with rainbow fingerling potatoes and lemony green beans
  • Grouper A delicate grouper fillet is seared and roasted atop a tomato and lima bean succotash, then topped with wilted spinach parmesan
  • Pork cheek Local brewery Conquest’s Brutus beer-braised pork cheeks simmered with parsnips, celery and onion. Served atop creamy Adluh grits
Desserts:
  • Key lime pie Authentic key lime pie made from real key limes with a graham cracker crust
  • Chocolate walnut pie Our house signature dessert of chopped walnuts, semisweet chocolate chips, and a sweet, syrupy filling

REGISTER NOW


October 5 (Oktoberfest)

Appetizer:
  • Miniature reuben An open-faced reuben served on a pretzel roll with corned beef, sauerkraut, thousand island and melted swiss cheese
Soup:
  • Barley and sausage Slow-cooked barley, potatoes and vegetables are rounded out with a garnish of sliced, charred kielbasa
Salads:
  • Kale Kale salad with tri-colored quinoa and heirloom tomatoes dressed in a spiced sesame dressing
  • House A blend of lettuces garnished with tomato, English cucumber, carrots, and toasted walnuts; served with your choice of house-made dressing
Entrées:
  • Choucroute Pork loin, knackwurst, slab bacon and pork shoulder are covered and braised with sauerkraut, Riesling wine and carroway seed
  • Sauerbraten Beef bottom round marinated for three days and slowly roasted for hours; served with braised cabbage and new potatoes
  • Jaeger Schnitzel Tender veal cutlet breaded and fried, then topped with crispy peppered bacon and caramelized onion. Served over spaetzel with braised cabbage
Desserts:
  • Black forest Layers of moist chocolate cake with whipped cream and cherries
  • Chocolate walnut pie Our house signature dessert of chopped walnuts, semisweet chocolate chips, and a sweet, syrupy filling

REGISTER NOW


October 12

Appetizer:
  • Fried ravioli Breaded and fried ravioli stuffed with braised short rib and served with a gazpacho dipping sauce
Soup:
  • Mushroom A rich soup of mushrooms simmered in chicken stock and finished with a touch of rich cream and a drizzle of white truffle oil
Salads:
  • Greek The traditional wedge remade with baby romaine lettuce, Kalamata olives, tomato and cucumber. Dressed with a lemon vinaigrette
  • House A blend of lettuces garnished with tomato, English cucumber, carrots, and toasted walnuts; served with your choice of house-made dressing
Entrées:
  • Filet Oscar A petite filet mignon grilled to your preference and topped with lump crab, asparagus and hollandaise. Served atop wild rice
  • Monkfish Seared monkfish finished with a Dijon and mushroom sauce.  Served with wild rice and asparagus
  • Osso bucco Veal shank braised in a rich tomato sauce until falling from the bone and served over egg noodles
Desserts:
  • Pumpkin cake Layers of spiced pumpkin cake, creamy pumpkin cheesecake, bright cranberry compote and walnut filling is topped with a fluffy icing and drizzle of white chocolate
  • Chocolate walnut pie Our house signature dessert of chopped walnuts, semisweet chocolate chips, and a sweet, syrupy filling

REGISTER NOW


October 19

There will be no Thursday night dinner this week due to students' fall break.


October 26

There will be no Thursday night dinner this week as the McCutchen House prepares to celebrate Homecoming.


November 2

Appetizer:
  • Turnover Applewood bacon and onion sautéed in butter and truffle oil, then wrapped in a flaky dough and baked
Soup:
  • Tuscan white bean Italian sausage, cannellini beans, and kale are simmered in a rich chicken stock and finished with a sprinkle of asiago cheese
Salads:
  • Bibb Tender bibb lettuce tossed with spinach and garnished with roasted almonds, apples and cherries. Dressed with a red wine vinaigrette 
  • House A blend of lettuces garnished with tomato, English cucumber, carrots, and toasted walnuts; served with your choice of house-made dressing
Entrées:
  • Pork porterhouse A bone-in cut of pork which includes the pork chop on one side and a pork tenderloin on the other. Served with truffled mac and cheese and vegetable medley
  • Flounder Flounder stuffed with lump crab and finished with hollandaise, served with basil Israeli couscous and vegetable medley
  • Hunter’s stew Venison braised in a brown sauce with parsnips, celery, potatoes and onion
Desserts:
  • Truffle mousse cake White and dark chocolate mousse between three layers of marbled cake
  • Chocolate walnut pie Our house signature dessert of chopped walnuts, semisweet chocolate chips, and a sweet, syrupy filling

REGISTER NOW


November 9

Appetizer:
  • Chicken and waffle Miniature waffles topped with a hand breaded chicken tenderloin and finished with whipped maple butter
Soup:
  • Ham and lentil A hearty and smoky combination of green lentils, natural ham and vegetables
Salads:
  • Watercress Peppery watercress served with sliced roma tomatoes and drizzled with a house-made honey mustard vinaigrette
  • House A blend of lettuces garnished with tomato, English cucumber, carrots, and toasted walnuts; served with your choice of house-made dressing
Entrées:
  • Flat iron Marinated flat iron steak grilled to your preference and served atop a smoky creamed corn with Brussel sprouts
  • Mahi-mahi Seared mahi-mahi topped with a fresh pico de gallo accompanied with spicy red quinoa hash browns
  • Lamb chop New Zealand lamb roasted as whole racks and sliced. Finished with a cherry demiglace and accompanied with smoky creamed corn and Brussel sprouts
Desserts:
  • Toffee & Kahlua mousse pie Rich Kahlua and chocolate mousse spiked with bits of toffee with a chocolate crust
  • Chocolate walnut pie Our house signature dessert of chopped walnuts, semisweet chocolate chips, and a sweet, syrupy filling

REGISTER NOW


November 16

Appetizer:
  • Tomato pie A McCutchen House tradition—a basil, onion and tomato filling finished with a cheddar topping
Soup:
  • Cauliflower Fresh cauliflower simmered in chicken stock and finished with heavy cream, then topped with bacon and scallions
Salads:
  • Caprese Fresh mozzarella cheese and roma tomatoes topped with a chiffonade of basil and dressed with a balsamic reduction and cracked pepper
  • House A blend of lettuces garnished with tomato, English cucumber, carrots, and toasted walnuts; served with your choice of house-made dressing
Entrées:
  • T-bone The classic steakhouse steak grilled to your preference and topped with sautéed mushrooms. Accompanied by roasted fingerling potatoes and broccoli casserole
  • Tuna Seared tuna topped with pesto and presented on mashed cauliflower with baby carrots
  • Mixed grill A combination of roasted chicken airline breast, blackened salmon and cognac infused pheasant sausage. Served with fingerling potatoes and baby carrots
Desserts:
  • Raspberry mango cheesecake New York style cheesecake flavored by pureed mangos and raspberries
  • Chocolate walnut pie Our house signature dessert of chopped walnuts, semisweet chocolate chips, and a sweet, syrupy filling

REGISTER NOW


November 23

Thursday dinner will not be served this evening in observance of Thanksgiving holiday.


November 30

Appetizer:
  • Spanakopita Flaky phyllo sheets stuffed with spinach and feta cheese, then baked crisp. Served with tzatziki sauce
Soup:
  • Tomato A McCutchen House favorite of tomatoes, fresh basil and cream finished with a grilled cheese crouton
Salads:
  • Endive Endive and radicchio are blended with bacon and bleu cheese; finished finished with a Dijon dressing
  • House A blend of lettuces garnished with tomato, English cucumber, carrots, and toasted walnuts; served with your choice of house-made dressing
Entrées:
  • Beef short rib Beef short rib braised in a rich tomato sauce and served over Adluh cheddar grits
  • Corvina Delicate corvina baked with a smoky paprika rub and served with snow peas and wild rice
  • Grilled chicken Free range chicken airline breast grilled and basted with an apricot and bourbon glaze. Served over Adluh cheddar grits and snow peas
Desserts:
  • Chocolate torte This flourless, gluten-free chocolate torte is made from a blend of four chocolates and finished with ganache
  • Chocolate walnut pie Our house signature dessert of chopped walnuts, semisweet chocolate chips, and a sweet, syrupy filling

REGISTER NOW


December 7 Christmas party 

Appetizer:
  • Shrimp cocktail Poached jumbo shrimp served with our house-made cocktail sauce
Salad:
  • Caesar Tender romaine hearts chopped and tossed with shaved parmesan, garlic croutons and classic Caesar dressing
Buffet selections:
  • Carved prime rib
  • Baked salmon dijonesse
  • Roast pork loin
  • Wild rice
  • Parslied new potatoes
  • Sweet potato soufflé
  • Lemony green beans
  • Grilled vegetable medley
  • Broccoli casserole
Desserts:
  • Dessert buffet A selection of desserts for you to choose from, featuring our house-made chocolate walnut pie

REGISTER NOW