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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.

Cost

$10.00 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 bar.

Spring 2017 Menus

March 21-31

To start:
Tomato pie
Garlic bread sticks

Choice of:
Soup of the day
Caesar salad
McCutchen House chopped salad

Choice of:

Chicken and sausage jambalaya
Shrimp and grits with tasso ham gravy
Classic meatloaf accompanied by mashed potatoes
Vegetarian lasagna
Daily student selection

Dessert bar:
featuring McCutchen House’s signature chocolate walnut pie

Beverages:
Freshly brewed sweetened and unsweetened iced tea
Regular and decaffeinated coffee

April 4-7
Master's Buffet

To start:
Tomato pie
Cornbread (Watson, 2015)

Choice of:
Potato and leek soup (Woosnam, 1992)
Caesar salad (Watson, 2013)
Spinach salad (Immelman, 2009)

Choice of:
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)

Dessert bar:
featuring apple pie (Woods, 2006)

Beverages:
Freshly brewed sweetened and unsweetened iced tea
Regular and decaffeinated coffee

April 11-14

To start:
Tomato pie
Dinner rolls with whipped butter

Choice of:
Soup of the day
Caesar salad
McCutchen House chopped salad

Choice of:
Blackened pork chop with peach chutney and roasted potatoes
McCutchen House burger with raw fries
Cod baked in caper cream sauce with rice pilaf
Baked citrus chicken quarter served with green beans
Daily student selection

Dessert bar:
featuring McCutchen House’s signature chocolate walnut pie

Beverages:
Freshly brewed sweetened and unsweetened iced tea
Regular and decaffeinated coffee

April 18-21

To start:
Tomato pie
Easter dinner bread

Choice of:
Soup of the day
Greek salad
McCutchen House chopped salad

Choice of:
Cobb salad with grilled chicken
Blackened salmon with rice pilaf
McCutchen House burger with raw fries
Chicken pot pie
Daily student selection

Dessert bars:
featuring McCutchen House’s signature chocolate walnut pie

Beverages:
Freshly brewed sweetened and unsweetened iced tea
Regular and decaffeinated coffee