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College of Hospitality, Retail and Sport Management


Large Party Luncheons

McCutchen House is happy to accomodate parties of 12 or more with the following bistro dining menus. Lunches include tomato pie, bread and herbed butter, one starter (preselected), choice of entrée, and dessert buffet. Beverages include sweet / unsweet tea, water, and coffee.

Starters

(Preselect one for the entire group before the event)

Soups:
  • Tomato A McCutchen House favorite of tomatoes, fresh basil and cream finished with a grilled cheese crouton
  • Hearty beef vegetable Description?
Salads:
  • Caesar Tender romaine hearts chopped and tossed with shaved parmesan, garlic croutons and classic Caesar dressing
  • Spinach Tender baby spinach leaves topped with strawberries, thinly sliced red onion, toasted almonds, and mandarin oranges. Served with our house-made lemon and poppy seed dressing
  • House A blend of lettuces garnished with tomato, English cucumber, carrots, and toasted walnuts; served with your choice of house-made dressing

Entrees:


August 31 – September 8

  • 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
  • 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

September 12 – 22

  • Smoked brisket A smoked beef brisket, 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 Guinness® beer-battered cod served with fried potato slices; accompanied by our house-made tartar sauce

September 26 – October 6

  • Pork tenderloin Marinated pork tenderloin served with a port wine reduction sauce over potatoes au gratin and local City Root’s microgreens
  • 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 Wild caught salmon, lightly blackened and topped with pickled red onion; served over a bed of smoked tomato, okra and corn

October 10 – 18

  • Jambalaya Antibiotic-free chicken, spicy chorizo sausage and diced peppers highlight this classic Cajun rice dish
  • 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

October 24 – November 3

  • Chicken Parmesan A fried, hand-breaded antibiotic-free chicken breast finished with house-made tomato sauce and a three-cheese blend atop linguine
  • Grillards and grits Seasoned top round, simmered in a rich Cajun gravy of roasted corn, onions and peppers. Served over Adluh yellow grits
  • Baked Cod Baked cod crusted with potato, cheddar and chive and finished with a roasted red pepper sauce over jasmine rice with grilled cauliflower

November 7 – 16

  • Chicken & 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
  • Meatloaf A classic blend of ground beef and veal, baked with a tomato glaze and finished with brown gravy and mashed Yukon gold potatoes

November 17 & 21 Holiday Buffet

  • All your favorite holiday foods and dessert bar featuring our signature chocolate walnut pie

November 28 – 31

  • Smoked brisket A smoked beef brisket, 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
  • Blackened salmon Wild caught salmon, lightly blackened and topped with pickled red onion; served over a bed of smoked tomato, okra and corn.

December 5 – 8 Buffet

  • All your favorite holiday foods and dessert bar featuring our signature chocolate walnut pie