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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.


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

March 21

Served with steakhouse dinner rolls and herb whipped butter.

First Course: Tomato Pie

Second Course: Crab Bisque

Third Course (choose one):

  • House Salad: Spring lettuce mix, cherry tomatoes, cucumbers, onions, gouda, and sunflower seeds served with house–made red wine vinaigrette.
  • Classic Caesar Salad: Romaine lettuce, croutons, and Parmesan cheese with Caesar dressing and an anchovy on the side.

Entrée (choose one):

  • White Oak Farm Grass-fed Filet Mignon: Topped with blue cheese compound butter accompanied by grilled pencil asparagus and garlic mashed potatoes with pepper cream gravy.
  • Honey Maple Glaze Wild-caught Salmon: Served with fresh seasonal vegetables and sweet potato fingerlings.
  • Steak House Bone-In Pork Chop: Accompanied by haricot verts and truffle mac and cheese.

Dessert (choose one):

  • NY Style Cheesecake: Served with strawberry topping.
  • Cool Whip Banana Pudding: Served with chocolate drizzle and house-made sugar cookies.
Make reservation

March 28

Served with focaccia and house-infused red pepper olive oil.

First Course: Four cheese ravioli duo in a rich pepper cream sauce.

Second Course: Tomato bisque with crispy bacon-chive garnish.

Third Course (choose one):

  • Classic Caesar: Caesar dressing, house-made croutons, Reggiano cheese.
  • Spinach and Strawberry: Served with fried chevre medallions, onions and warm pancetta dressing.

Entrées (choose one):

  • Airline Pollo Isabella: A roasted airline chicken breast dressed in garlic lemon butter sauce with sun-dried tomatoes served over a gouda polenta cake with green bean almondine.
  • Pineland Farms All Natural Beef Short Rib Rigatoni: Braised for hours in a rich tomato beef stock with root vegetables atop horseradish mashed potatoes.
  • Wild-caught Alaskan Halibut Bistecca: House-cut fresh halibut grilled and served with caper cream sauce, garlic parmesan spinach and a twice-baked potato.

Dessert (choose one):

  • Lemon Cheesecake: Served with whipped cream and blueberry reduction.
  • Classic Tiramis: Lady finger soaked in espresso with custard and mascarpone.
Make reservation

April 4

Served with garlic bread.

First Course: House-made Arancini balls with marinara and mint.

Second Course: Zuppa Toscana

Third Course: (choose one):

  • Caprese Salad: Fresh mozzarella, heirloom cherry tomatoes, sweet basil, seasoned with salt and pepper and a virgin balsamic olive oil reduction.
  • Classic Caesar Salad: Chopped romaine, grated aged Parmesan, garlic croutons, and Caesar dressing.

Entrées (choose one):

  • Classic Osso Bucco: Served over creamy polenta.
  • Adams Farms Grass-fed NY Strip: With gorgonzola butter. Accompanied by Italian roasted potatoes and garlic lemon haricot verts.
  • Whole Red Snapper: Prepared in a basil, lime beurre blanc sauce with seasonal vegetables and rosemary roasted red bliss potatoes.

Dessert (choose one):

  • House-made Chocolate Chip Cannolis: With vanilla ice cream al a Epworth’s.
  • Mixed Berry Panna Cotta: With McCutchen House sugar cookies.

Make reservation

April 11

Served with garlic knots.

First Course: Springtime French country deviled egg with maille cornichons, capers, and herbs.

Second Course: French onion soup

Third Course (choose one):

  • McCutchen House Salad: Chopped iceberg and romaine lettuces mixed with a kale, sprout and cabbage blend, diced English cucumbers, toasted sunflower seeds and shredded gouda cheese. Served with our house-made red wine vinaigrette.
  • Salade au Lard: Savory bacon, chopped onions and spinach served with slivered almonds and French mustard vinaigrette on the side.

Entrées (choose one):

  • Flounder Meuniere: A classic French dish — delicate white fish dredged in seasoned flour and fried, served with browned butter sauce, parsley and lemon. Accompanied by ratatouille and wild rice with thyme.
  • Chateaubriand: Center cut filet mignon, seasoned and grilled to your liking, served with béarnaise sauce and paired with potatoes au gratin and green beans almondine.
  • Ashley Farms Duck a la Orange: Seared and roasted breast of duck topped with a bigarade sauce. Served with roasted root vegetables and potatoes au gratin.

Dessert (choose one):

  • Crème Brulee
  • Raspberry Jam Bombolini

Make reservation

April 18

Served with Japanese milk bread rolls.

First Course: Miso soup with a side of seasoned edamame.

Second Course: Salmon tartare with avocado and ponzu gelee.

Third Course (choose one):

  • Japanese Spring Roll: Served with house-made sweet and sour dipping sauce.
  • Organic Mixed Greens Salad: Served with tomatoes and cucumbers with sesame ginger vinaigrette.

Entrées (choose one):

  • Ribeye and Rice Noodles: House-cut ribeye marinated and grilled to your liking, served with sautéed Japanese vegetables, rice noodles and ponzu dipping sauce.
  • Kaki-fry: Tempura-battered colossal shrimp and oysters served with tartar sauce and lemons, sautéed Japanese vegetables and steamed rice. 
  • Tonkatsu: A cutlet of pork, pounded thin and breaded in panko, then fried.  Served with a sweet brown sauce and paired with spicy cooked cabbage and soy noodles. 

Dessert (choose one):

  • Matcha Swiss Roll
  • Chocolate Lava Cake: Served with vanilla ice cream.

Make reservation