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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.

McCutchen House will open for spring Bistro Dining January 23.

Spring 2018 lunch menus

January 23-26 and January 30-February 2

Starters:
Our famous tomato pies
Homemade bread with whipped herb butter

Please select one:
Tomato soup
Hearty beef vegetable soup
Caesar salad
Spinach salad
House salad

Entrées:

Pork tacos Spiced pulled pork topped with a mango and walnut Caribbean slaw; served with sweet potato fries

Steak Diane Seared beef tournedos served in a rich cremini mushroom-Dijon sauce and set atop Yukon gold mashed potatoes and haricot vert

Roasted game hen Sugar-brined half Cornish game hen, slowly roasted in lemon and fresh thyme; served with Yukon gold mashed potatoes and haricot vert

Rainbow trout Seared rainbow trout filet sauced with a basil buerre blanc and served on a bed of wild rice and orange-glazed baby carrots

Eggplant Parmesan Breaded eggplant cutlet lightly fried and served over linguine with our homemade tomato sauce and garlic bread

Steak salad Mixed greens garnished with cucumbers, tomatoes, cheddar cheese, and topped with sliced beef; served with your choice of soup as a starter

Luncheon trio Your choice of soup, salad, and one of three croissant sandwiches: tuna, chicken, or shrimp salad

Desserts:
Your choice of our famous chocolate walnut pie, red velvet cake, or chocolate chip cannoli

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

February 6-9 and February 13-16

Starters:
Our famous tomato pies
Homemade bread with whipped herb butter

Please select one:
Tomato soup
Hearty beef vegetable soup
Caesar salad
Spinach salad
House salad

Entrées:

Smoked brisket A smoked beef brisket with a light jus, hand sliced and served with salt- roasted fingerling sweet potatoes and spinach casserole

Pesto primavera A seasonal vegetable medley tossed with a basil-kale pesto; served over linguine and sprinkled with toasted pine nuts and shaved Asiago

Fish and chips Corona® beer battered cod served with fried potato slices; accompanied by our homemade tartar sauce

Captain’s chicken A Southern classic: boneless antibiotic-free chicken breast braised in tomato, white wine, and curry. Finished with toasted almonds and served atop white rice

Cuban sandwich A pulled pork sandwich seasoned with Caribbean jerk, banana peppers, pickles, beer mustard and Swiss cheese; served with fried plantain chips

Chicken Caesar The classic salad topped with warm, sliced chicken breast; served with your choice of soup as a starter

Luncheon trio Your choice of soup, salad, and one of three croissant sandwiches: tuna, chicken, or shrimp salad

Desserts:
Your choice of our famous chocolate walnut pie, carrot cake, or key lime pie

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

February 20-23 and February 27-March 2

Starters:
Our famous tomato pies
Homemade bread with whipped herb butter

Please select one:
Tomato soup
Hearty beef vegetable soup
Caesar salad
Spinach salad
House salad

Entrées:

Stuffed pepper Large bell pepper hand-filled with seasoned ground beef and rice in a red tomato sauce; Accompanied by roasted cauliflower

Spinach ravioli A blend of spinach- and walnut-stuffed ravioli tossed in an Asiago cream sauce and served with garlic bread; garnished with fried leeks

Chicken a la king Antibiotic-free chicken braised in a creamy sauce of cremini mushrooms, fresh red bell peppers, and sherry; served over a puff pastry vol au vent

Blackened salmon Fresh salmon, lightly blackened and topped with pickled red onion; served over a bed of smoked tomato, okra, and corn

Reuben The classic sandwich of hand-sliced corned beef, sauerkraut, and homemade 1000 island dressing on grilled marbled rye; served with natural-cut fries

Salmon salad A fresh salmon filet placed atop a bed of spinach and garnished with toasted almonds, mandarin oranges, and red onion with poppyseed dressing; served with your choice of soup as a starter

Luncheon trio Your choice of soup, salad, and one of three croissant sandwiches: tuna, chicken, or shrimp salad

Desserts:
Your choice of our famous chocolate walnut pie, tiramisu, or New York cheesecake

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

March 6-9 and March 19-23

Starters:
Our famous tomato pies
Homemade bread with whipped herb butter

Please select one:
Tomato soup
Hearty beef vegetable soup
Caesar salad
Spinach salad
House salad

Entrées:

Southern fish fry Breaded grouper served with a creamy coleslaw and hushpuppies; accompanied by homemade tartar sauce

Pork tenderloin Marinated pork tenderloin served with a port wine reduction sauce over potatoes au gratin and local City Root’s microgreens

Chicken paella Antibiotic-free chicken, spicy chorizo sausage, saffron, and garden peas are brought together for this Spanish rice classic

Hot roast beef Sliced top round of beef served open-faced over sourdough toast points and finished with brown gravy; served with Yukon gold mashed potatoes

Lasagna Florentine Creamy spinach layered between pasta and finished with a touch of Asiago cream sauce; served with garlic bread

Roast pork salad Mixed greens garnished with cucumbers, tomatoes, cheddar cheese, and topped with sliced pork; served with your choice of soup as a starter

Luncheon trio Your choice of soup, salad, and one of three croissant sandwiches: tuna, chicken, or shrimp salad

Desserts:
Your choice of our famous chocolate walnut pie, coconut cake, or lemon meringue pie

Beverages:
Freshly brewed sweetened or unsweetened tea
Pink Lemonade
Coke®
Diet Coke®
Sprite®

March 27-30

Starters:
Our famous tomato pies
Homemade bread with whipped herb butter

Please select one:
Tomato soup
Hearty beef vegetable soup
Caesar salad
Spinach salad
House salad

Entrées:

Shrimp tacos Lightly seasoned, fried baby shrimp served in soft tortillas and topped with charred chipotle picada; served with cilantro-lime black bean quinoa

Chicken caprese Marinated antibiotic-free chicken breast baked with roma tomato and mozzarella finished with a balsamic reduction and fresh basil; served atop jasmine rice and grilled cauliflower

Gnocchi The classic potato dumpling tossed with garlic, spinach, and a creamy tomato sauce, then topped with shaved Asiago; served with garlic bread

Grilled flank steak Marinated flank steak grilled and sliced, topped with a chimichurri sauce and served with creamy grits

Baked cod Baked cod crusted with potato, cheddar, and chive and finished with a roasted red pepper sauce over jasmine rice and grilled cauliflower

Chicken Caesar The classic salad topped with warm, sliced chicken breast; served with your choice of soup as a starter

Luncheon trio Your choice of soup, salad, and one of three croissant sandwiches: tuna, chicken, or shrimp salad

Desserts:
Your choice of our famous chocolate walnut pie, German chocolate cake, or apple pie

Beverages:
Freshly brewed sweetened or unsweetened tea
Pink Lemonade
Coke®
Diet Coke®
Sprite®

April 3-6 

Masters Tournament Menu

Starters:
Our famous tomato pies
Homemade bread with whipped herb butter
House salad

Buffet:
Pulled pork barbecue (Mickelson, 2007)
Fish and chips (Faldo, 1997)
Turkey and dressing (Langer, 1994)
Onion-cream mashed potatoes (Scott, 2014)
Grilled zucchini (Spieth, 2016)
Green beans (Schwartzel, 2012)
Buttered asparagus (Mickelson, 2011)

Desserts:
Select from our dessert buffet featuring chocolate walnut pie

Beverages:
Freshly brewed sweetened or unsweetened tea
Pink Lemonade
Coke®
Diet Coke®
Sprite®

April 10-13 and April 17-20

Starters:
Our famous tomato pies
Homemade bread with whipped herb butter

Please select one:
Tomato soup
Hearty beef vegetable soup
Caesar salad
Spinach salad
House salad

Entrées:

Ribeye sandwich Grilled ribeye steak on a pub beer roll with sautéed onions and a bacon horseradish aioli; served with a pickle and natural cut French fries

Chicken and dumplings Fresh antibiotic-free chicken simmered in a creamy veloute with carrots, peas, and tender dumplings

Shrimp and grits Domestic, wild-caught shrimp cooked in a tasso ham and bell pepper gravy, then served atop stone ground Adluh yellow grits

Cheese manicotti Semolina pasta filled with ricotta and Romano cheeses, then topped with homemade marinara and served with garlic bread

Meatloaf A classic blend of ground beef and veal, baked with a tomato glaze and finished with brown gravy, mashed Yukon gold potatoes, and buttered garden peas

Shrimp salad Poached shrimp placed atop a bed of spinach and garnished with toasted almonds, mandarin oranges, red onion, with poppyseed dressing; served with your choice of soup as a starter

Luncheon trio Your choice of soup, salad, and one of three croissant sandwiches: tuna, chicken, or shrimp salad

Desserts:
Your choice of our famous chocolate walnut pie, peanut butter pie, or chocolate cake

Beverages:
Freshly brewed sweetened or unsweetened tea
Pink Lemonade
Coke®
Diet Coke®
Sprite®

April 24-27

Buffet

Starters:
Our famous tomato pies
Homemade bread with whipped herb butter

Please select one:
Tomato soup
Hearty beef vegetable soup
Caesar salad
Spinach salad
House salad

Entrees:

Students share their favorite menu selections

Desserts:
Select from our dessert buffet featuring chocolate walnut pie

Beverages:
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. 

All meals this semester feature our famous tomato pie, soup or salad, plated entrée and dessert.