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College of Hospitality, Retail and Sport Management


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Thursday Dinners

Allow us to pamper you with a 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. Three seating times are available: 6:00 p.m., 6:15 p.m., and 6:30 p.m. You will be asked to indicate your seating time preference when you make your reservation.*

*We appreciate your promptness at your seating time as there are limited seats available for each time slot.

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

All dinners are $28.00 + tax per person.

Refunds are available for cancellations if made by 6 p.m. the day of dinner.

Reservations and payments are made online in advance. 

New for the New Year

For our valued regular customers, please note a few important updates for McCutchen House coming in Spring 2019:

  • All dinners are $28.00 + tax
  • Reservations: Thursday night dinners will be limited to 48 customers. Reservations will be required.
  • Large groups: McCutchen House is able to accommodate groups up to 20 people with an advance reservation.

 

January 31, February 7, 14

First Course:  Tomato Pie

Second Course:  Soup du Jour

Third Course (choose one):

  • Spinach Strawberry Salad: Fresh spinach leaves, thinly-sliced red onion, strawberries, 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 and a shredded Gouda cheese. Served with our house-made red wine vinaigrette.

Entrée (choose one):

  • Ribeye: Center-cut steak grilled to your preference and finished with sautéed mushrooms. Served with roasted fingerling sweet potatoes and a side of spinach casserole.
  • Lamb Chop: New Zealand lamb roasted as whole racks and sliced. Finished with a cherry demiglace, accompanied with white cheddar grits and Brussel sprouts.
  • Salmon: Fresh salmon rubbed with a pure maple syrup and brown mustard glaze, then baked; accompanied by wild rice and pencil asparagus.

Dessert (choose one):

  • Chocolate Walnut Pie
  • Mixed Berry Cobbler a la Epworths: Warm mixed berry cobbler topped with Epworth’s vanilla ice cream — supporting Epworth Children’s Home.

Make reservation


February 21, 28

First Course: Tomato Pie

Second Course: Soup du Jour

Third Course (choose one): 

  • Spinach Strawberry Salad: Fresh spinach leaves, thinly-sliced red onion, strawberries, 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.

Entrée (choose one):

  • Kansas City Strip: A bone-in, center-cut strip loin grilled to your preference and served with a parsley lemon mâitré d' butter. Accompanied by a cheddar twice-baked potato and broccolini.
  • Flounder: Flounder stuffed with lump crab and finished with hollandaise. Served with basil Israeli couscous and vegetable medley.
  • 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.

Dessert (choose one):

  • Chocolate Walnut Pie
  • Mixed Berry Cobbler a la Epworths: Warm mixed berry cobbler topped with Epworth’s vanilla ice cream — supporting Epworth Children’s Home.

Make reservation