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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.


Lunch Menus

Children's menu is also available on request. 

McCutchen House servers aren’t able to accept tips, but if you would like to support our students please visit sc.edu/hrsm/give.

October 16–26

Starter: Our famous tomato pie

First course:

Please select one:

  • Spinach and Strawberry Salad: Fresh spinach leaves, strawberries, thinly sliced red onion and toasted almonds paired with house-made lemon poppy seed dressing.
  • McCutchen House Salad: Chopped iceberg and romaine lettuces mixed with a kale, sprout, and cabbage blend and topped with heirloom cherry tomatoes, diced English cucumbers, toasted sunflower seeds, red onion and shredded Gouda cheese. Served with our house-made red wine vinaigrette.
  • Caesar Salad: Crisp romaine, shaved parmesan cheese, garlic croutons and Caesar dressing.
  • Cream of Tomato Soup: A rich blend of pureed vegetables, tomatoes, chicken stock and cream.
  • Soup of the Day: Ask your server.

Entrées:

Please select one:

  • Shrimp Scampi: Jumbo shrimp with angel hair pasta tossed in white wine garlic butter. Garnished with diced tomatoes and shredded parmesan.
  • Meatloaf: A classic blend of ground beef and veal, baked with a tomato glaze and finished with brown gravy and mashed Yukon gold potatoes.
  • Fish and Chips: Guinness® Beer battered cod served with fried potato slices; accompanied by our homemade tartar sauce.
  • Lasagna Florentine: Creamy spinach layered between pasta and finished with a touch of Asiago cream sauce. Served with garlic bread.
  • Chef Walter’s Hot Brown: Our version of a southern staple. Sliced smoked turkey breast, layered on sour dough toast points and finished with a local crafted white cheddar beer sauce, diced tomatoes, and black pepper bacon. Served with raw fries.
  • Special of the Day: Ask your server.

Desserts:

Please select one:

  • Our Famous Chocolate Walnut Pie
  • Warm Bread Pudding a la Epworths: Warm vanilla bread pudding topped with Epworth’s peanut butter ice cream — supporting Epworth Children’s Home.
  • Mixed Fruit Medley: Topped with vanilla yogurt dressing and granola.

Beverages:

  • Freshly brewed sweetened or unsweetened tea
  • Pink lemonade
  • Coke®
  • Diet Coke®
  • Sprite®

October 30–November 9

Starter: Our famous tomato pie

First course options:

Please select one:

  • Spinach Salad: fresh spinach leaves, thinly sliced red onion, mandarin oranges, toasted almonds paired with house-made lemon poppy seed dressing.
  • McCutchen House Salad: chopped iceberg and romaine lettuces mixed with a kale, sprout, and cabbage blend and topped with heirloom cherry tomatoes, diced English cucumbers, toasted sunflower seeds and a shredded Gouda cheese. Served with our house made red wine vinaigrette.
  • Caesar Salad: Crisp romaine, shaved parmesan cheese, garlic croutons and Caesar dressing. Cream of tomato soup: A rich blend of pureed vegetables, tomatoes, chicken stock and cream
  • Soup of the Day: Ask your server

Entrees:

  • Blackened Salmon: Wild caught salmon, lightly blackened and topped with pickled red onion; served over a bed of smoked tomato, okra, and corn.
  • Smoked Brisket: A smoked beef brisket, hand sliced and served with salt-roasted fingerling sweet potatoes and spinach casserole.
  • Chicken Marsala: Marinated antibiotic free chicken pounded thin, lightly breaded and sautéed. Served atop angel hair pasta with a delicate mushroom wine sauce. Served with garlic bread.
  • Mushroom Ravioli: Roasted portobella and cremini mushroom ravioli stuffed with mozzarella and parmesan cheeses and roasted garlic tossed in an Asiago cream sauce and served with garlic bread.
  • Chef Walter’s hot brown: Our version of a southern staple. Sliced smoked turkey breast, layered on sour dough toast points and finished with a local crafted white cheddar beer sauce, diced tomatoes, and black pepper bacon. Served with raw fries.
  • Special of the Day: Ask your server.

Desserts:

Please select one:

  • Our Famous Chocolate Walnut Pie
  • Warm Bread Pudding a la Epworths: Warm vanilla bread pudding topped with Epworth’s peanut butter ice cream — supporting Epworth Children’s Home.
  • Mixed Fruit Medley: Topped with vanilla yogurt dressing and granola.

Beverages:

Please select one:

  • Freshly brewed sweetened or unsweetened tea
  • Pink lemonade
  • Coke®
  • Diet Coke®
  • Sprite®

Cost

$12.00 per person unless otherwise noted (lunch, beverages, desserts, and tax included). We accept cash, checks, MasterCard, VISA, American Express and Discover.