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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, choice of salad, choice of entrée, and chocolate walnut pie. Beverages include sweetened or unsweetened tea, water, and coffee. Vegetarian selections are available.

Fall 2018 menus

All meals include the following:

Starter:

  • Our famous tomato pie
  • Flatbread and herbed butter

Salads:

Please select one:

  • Spinach salad: Fresh spinach leaves, thinly sliced red onion, mandarin oranges and toasted almonds paired with house-made lemon poppy seed dressing.
  • The 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.

Salad dressings:

  • House-made red wine vinaigrette
  • House-made ranch
  • House-made lemon poppy seed
  • House-made blue cheese
  • Caesar
  • Oil and vinegar

Dessert:

  • Our famous chocolate walnut pie

Beverages:

  • Freshly brewed sweetened or unsweetened tea
  • Water
  • Coffee

September 18–28

Entrees:

Please select one:

  • Chicken parmesan: A fried, hand-breaded antibiotic-free chicken breast finished with homemade tomato sauce and a three-cheese blend atop linguine.
  • Pork tenderloin: Marinated pork tenderloin served with a port wine reduction sauce over potatoes au gratin and local City Root’s microgreens.
  • 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.

October 2–12

Entrees

Please select one:

  • Shrimp and grits: Domestic, wild-caught shrimp cooked in a Tasso ham and bell pepper gravy, then served atop stone ground Adluh yellow grits.
  • 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.
  • Blackened salmon: Fresh salmon, lightly blackened and served with tri-colored couscous and quinoa.

October 16–26

Entrees:

Please select one:

  • 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.

October 30–November 9

Entrees:

Please select one:

  • Blackened salmon: Fresh salmon, lightly blackened and topped with pickled red onion; served on smoked tomato, okra and corn succotash.
  • Smoked brisket: A smoked beef brisket with a light jus, 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.

November 13–15

Entrees:

Please select one:

  • 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.
  • Chicken caprese: Marinated antibiotic-free chicken breast baked with roma tomato and mozzarella. Finished with a balsamic reduction, fresh basil and cracked pepper; served atop jasmine rice and haricot vert.
  • Baked cod: — Potato crusted cod served with haricot verts and orange-glazed baby carrots.

November 27–30

Entrees:

Please select one:

  • Blackened salmon: Wild-caught salmon, lightly blackened and topped with pickled red onion; served over a bed of smoked tomato, okra, and corn.
  • Pork tenderloin: Marinated pork tenderloin served with a port wine reduction sauce over potatoes au gratin and local City Root’s microgreens.
  • Lasagna Florentine: Creamy spinach layered between pasta and finished with a touch of Asiago cream sauce. Served with garlic bread.