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College of Hospitality, Retail and Sport Management

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Garden Grill

The Garden Grill has become sort of a crown jewel on campus during the summer. It’s a place where faculty, staff, students and frequent guests come to enjoy lunch during the slower months of the hectic school year. Open now!

When the hustle and bustle of the busy spring subsides, the McCutchen House becomes a gathering space where folks relax in our cool dining rooms sipping tea and dining on freshly-grilled summer favorites.

Come enjoy a tasty meal while supporting the students at the School of Hotel, Restaurant and Tourism Management (HRTM) as they learn just what it takes to run a restaurant. 


Tuesday-Friday weekly May 15-July 27, 2018
Serving lunch from 11:30 a.m. to 1:30 p.m.

All sandwiches are served with fresh-sliced fruit and a pickle with your choice of chips, pasta salad or double fruit and beverage. Salads are served with fresh-sliced fruit and choice of beverage. Beverage choices include Carolina sweetened or unsweetened iced tea, water or lemonade. All meals $8.00.

McCutchen House Burger
A freshly ground, certified Angus beef patty topped with your choice of American, Swiss or pepper jack cheese, lettuce and tomato. Served on a toasted brioche bun.

Grilled Pesto Chicken
Grilled chicken breast brushed with pesto and topped with lettuce, tomato and Swiss cheese. Served on a toasted ciabatta roll.

Cuban Pork
Specially seasoned slow-roasted pork with banana peppers served with chipotle mayonnaise, grilled onions, and pepper jack cheese on toasted ciabatta bread.

Grilled Portabella Mushroom
Portabella mushroom cap freshly grilled and served with lettuce, tomato, and grilled onions on a toasted brioche bun.

BBQ Sandwich
Chef Walter’s secret BBQ recipe served on a toasted brioche bun with pickle chips on the side.

Smoked Turkey Roll-Up
Smoked turkey breast, Swiss cheese, lettuce and tomatoes rolled in a flour tortilla and served with chipotle mayonnaise on the side.

Mediterranean Veggie Roll-Up
Grilled onions, roasted red peppers, hummus, olives, lettuce and tomatoes rolled in a flour tortilla and served with Greek feta dressing on the side.

Greek Salad
Spring mix lettuce, roasted red peppers, pepperoncini pepper, kalamata olives, cucumbers, tomatoes and feta cheese served with your choice of grilled chicken breast or portabella mushroom cap.

Summer Fresh Salad
Spring mix with sliced strawberries, red onions, toasted almonds, blue cheese, served with your choice of grilled chicken or portabella mushroom cap.

Salad Dressings: Housemade Greek feta vinaigrette, blue cheese, honey mustard, fat-free Italian and light ranch

We accept cash, check and major credit cards.