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College of Hospitality, Retail and Sport Management


McCutchen House Grab and Go Lunches

Some days you just don't have time to sit down for a meal. Or maybe you want to take your lunch outside on a beautiful day. Those days are perfect for McCutchen House Grab and Go Lunches. Just phone in or come in to place your order and we'll have it ready for you to take away.

McCutchen House serves lunch Tuesday-Friday each week from 11:30 a.m. until 1:30 p.m. except for UofSC holidays and breaks. 

Grab and Go lunch menus

All Grab and Go lunches include an entrée and sides and are $9.00. A beverage can be added for an additional $1.25.


October 16–26

Entrées:

  • 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.

Beverages:

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

October 30–November 9

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.

Beverages:

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

Cost

Entrées are $9.00. A beverage can be added for an additional $1.25. We accept cash, checks, MasterCard, VISA, American Express and Discover.