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College of Hospitality, Retail and Sport Management


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Thursday Dinners

Allow us to pamper you with a four-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. Four seating times are available: 6:15 p.m., 6:30 p.m., 6:45 p.m. and 7:00 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 meals are $28.00 per person unless otherwise noted.

Spring 2018 Thursday Dinner menus


February 8

Appetizer

Charcuterie A selection of various cheeses, meats, and relishes; ask your server about this evening’s offerings

Salads

Please select one:

  • Caesar A traditional Caesar salad of romaine hearts, croutons, parmesan, and tossed in creamy Caesar dressing
  • Spinach Tender spinach leaves topped with toasted almonds, strawberries, red onion, and mandarin oranges; served with lemon-poppy seed dressing
  • House A blend of lettuces garnished with shredded cheddar cheese, tomatoes, and cucumbers

Entrées

Please select one:

  • Ribeye Center cut steak grilled to your preference and finished with sautéed mushrooms; served with roasted fingerling sweet potatoes and a side of spinach casserole
  • Salmon Fresh salmon rubbed with a pure maple syrup and brown mustard glaze and baked; accompanied by wild rice and buttered snow peas
  • Pork chop A center-cut Frenched pork chop which was sugar brined and prepared sous vide; served with roasted fingerling sweet potatoes and a side of spinach casserole

Desserts

Please select one:

  • Carrot cake Moist carrot cake layers of shredded carrots pecans, pineapple, and finished with a cream cheese icing
  • Chocolate walnut pie Our house signature dessert of chopped walnuts, semisweet chocolate chips, and a sweet, syrupy filling

Make reservation


February 15 Valentine’s Dinner

Appetizer

Charcuterie A selection of various cheeses, meats, and relishes; ask your server about this evening’s offerings

Salads

Please select one:

  • Caesar A traditional Caesar salad of romaine hearts, croutons, parmesan, and tossed in creamy Caesar dressing
  • Spinach Tender spinach leaves topped with toasted almonds, strawberries, red onion, and mandarin oranges; served with lemon-poppy seed dressing
  • House A blend of lettuces garnished with shredded cheddar cheese, tomatoes, and cucumbers

Entrées

Please select one:

  • Filet mignon Hand cut beef tenderloin grilled to your preference and finished with bordelaise; served with potatoes au gratin and asparagus
  • Lobster ravioli Tender pasta generously filled with chunky pieces of succulent North Atlantic lobster and tossed in a smoky carbonara sauce
  • Pork Wellington Naturally raised pork tenderloin rubbed with duck pate and a truffle-cremini duxelle; wrapped in puff pastry and served with potatoes au gratin and asparagus

Dessert bar

Indulge yourself with a decadent chocolate-themed dessert buffet ranging from chocolate cakes to rich chocolate truffles

Make reservation


February 22

Appetizer

Charcuterie A selection of various cheeses, meats, and relishes; ask your server about this evening’s offerings

Salads

Please select one:

  • Caesar A traditional Caesar salad of romaine hearts, croutons, parmesan, and tossed in creamy Caesar dressing
  • Spinach Tender spinach leaves topped with toasted almonds, strawberries, red onion, and mandarin oranges; served with lemon-poppy seed dressing
  • House A blend of lettuces garnished with shredded cheddar cheese, tomatoes, and cucumbers

Entrées

Please select one:

  • Surf and turf Marinated sirloin grilled to your preference and paired with a jumbo lump crab cake; the duo is served with rainbow fingerling potatoes and roasted cauliflower
  • Grouper A delicate grouper fillet is seared and roasted atop a tomato, okra, and corn succotash; topped with wilted spinach parmesan
  • Pork cheek Guiness® beer is used to braise pork cheeks and then they are simmered with parsnips, celery, and onion; served atop creamy Adluh grits

Desserts

Please select one:

  • Chocolate walnut pie Our house signature dessert of chopped walnuts, semisweet chocolate chips, and a sweet, syrupy filling
  • Tiramisu The traditional Italian dessert made of mascarpone and espresso- soaked lady fingers; finished with a dusting of cocoa powder

Make reservation


March 1

Appetizer

Charcuterie A selection of various cheeses, meats, and relishes; ask your server about this evening’s offerings

Salads

Please select one:

  • Caesar A traditional Caesar salad of romaine hearts, croutons, parmesan, and tossed in creamy Caesar dressing
  • Spinach Tender spinach leaves topped with toasted almonds, strawberries, red onion, and mandarin oranges; served with lemon-poppy seed dressing
  • House A blend of lettuces garnished with shredded cheddar cheese, tomatoes, and cucumbers

Entrées

Please select one:

  • New York strip A center cut strip steak grilled to your preference and topped with sautéed mushrooms; served with parslied new potatoes and a vegetable medley
  • Flounder Flounder stuffed with lump crab and finished with hollandaise, served with basil Israeli couscous and vegetable medley
  • Veal chop Naturally raised, center cut veal chop is sugar brined and cooked sous vide; served with parslied new potatoes and a vegetable medley

Dessert

Please select one:

  • Cheesecake A slice of rich New York style cheesecake topped with fresh strawberries
  • Chocolate walnut pie Our house signature dessert of chopped walnuts, semisweet chocolate chips, and a sweet, syrupy filling

Make reservation


March 8

Appetizer

Charcuterie A selection of various cheeses, meats, and relishes; ask your server about this evening’s offerings

Salads

Please select one:

  • Caesar A traditional Caesar salad of romaine hearts, croutons, parmesan, and tossed in creamy Caesar dressing
  • Spinach Tender spinach leaves topped with toasted almonds, strawberries, red onion, and mandarin oranges; served with lemon-poppy seed dressing
  • House A blend of lettuces garnished with shredded cheddar cheese, tomatoes, and cucumbers

Entrées

Please select one:

  • Filet Oscar A petite filet mignon grilled to your preference and topped with lump crab, asparagus, and hollandaise; served with potatoes au gratin
  • Trout Seared rainbow trout finished with an apricot and almond glaze; served with saffron rice and asparagus
  • Osso bucco Veal shank braised in a rich tomato sauce until completely tender and served with egg noodles

Desserts

Please select one:

  • Coconut cake A Southern tradition—yellow cake separated by layers of sweet icing coconut to round out every bite
  • Chocolate walnut pie Our house signature dessert of chopped walnuts, semisweet chocolate chips, and a sweet, syrupy filling

Make reservation


March 22

Appetizer

Charcuterie A selection of various cheeses, meats, and relishes; ask your server about this evening’s offerings

Salads

Please select one:

  • Caesar A traditional Caesar salad of romaine hearts, croutons, parmesan, and tossed in creamy Caesar dressing
  • Spinach Tender spinach leaves topped with toasted almonds, strawberries, red onion, and mandarin oranges; served with lemon-poppy seed dressing
  • House A blend of lettuces garnished with shredded cheddar cheese, tomatoes, and cucumbers

Entrées

Please select one:

  • Ribeye Center-cut steak grilled to your preference and finished with sautéed mushrooms; served with truffled mac and cheese and roasted baby zucchini and tomato
  • Swordfish Lightly blackened swordfish topped with roasted pepper; served on smoked gouda grits with roasted baby zucchini and tomato
  • Hunter’s stew Venison braised in a brown sauce with parsnips, celery, potatoes, and onion; served over egg noodles

Desserts

Please select one:

  • Truffle mousse cake White and dark chocolate mousse between three layers of marbled cake
  • Chocolate walnut pie Our house signature dessert of chopped walnuts, semisweet chocolate chips, and a sweet, syrupy filling

Make reservation


March 29

Appetizer

Charcuterie A selection of various cheeses, meats, and relishes; ask your server about this evening’s offerings

Salads

Please select one:

  • Caesar A traditional Caesar salad of romaine hearts, croutons, parmesan, and tossed in creamy Caesar dressing
  • Spinach Tender spinach leaves topped with toasted almonds, strawberries, red onion, and mandarin oranges; served with lemon-poppy seed dressing
  • House A blend of lettuces garnished with shredded cheddar cheese, tomatoes, and cucumbers

Entrées

Please select one:

  • Flat iron Marinated flat iron steak grilled to your preference and served atop a white cheddar grits with Brussel sprouts
  • Mahi-mahi Seared mahi-mahi topped with a charred chipotle picada and accompanied by jasmine rice
  • Lamb chop New Zealand lamb roasted as whole racks and sliced; finished with a cherry demi-glace and accompanied with white cheddar grits and Brussel sprouts

Desserts

Please select one:

  • German chocolate cake Moist chocolate cake layers topped with heaps of golden brown pecan- coconut filling and a milk chocolate icing
  • Chocolate walnut pie Our house signature dessert of chopped walnuts, semisweet chocolate chips, and a sweet, syrupy filling

Make reservation


April 5

Appetizer

Charcuterie A selection of various cheeses, meats, and relishes; ask your server about this evening’s offerings

Salads

Please select one:

  • Caesar A traditional Caesar salad of romaine hearts, croutons, parmesan, and tossed in creamy Caesar dressing
  • Spinach Tender spinach leaves topped with toasted almonds, strawberries, red onion, and mandarin oranges; served with lemon-poppy seed dressing
  • House A blend of lettuces garnished with shredded cheddar cheese, tomatoes, and cucumbers

Entrées

Please select one:

  • T-bone The classic steakhouse steak grilled to your preference and topped with sautéed mushrooms; accompanied by roasted fingerling potatoes and green beans
  • Tuna Sous vide tuna topped with pesto and presented on spaghetti-style zucchini with baby carrots
  • Mixed grill A combination of roasted chicken airline breast, blackened salmon, and cognac infused pheasant sausage; served with fingerling potatoes and green beans

Desserts

Please select one:

  • Raspberry-mango cheesecake New York style cheesecake flavored by pureed mangos and raspberries
  • Chocolate walnut pie Our house signature dessert of chopped walnuts, semisweet chocolate chips, and a sweet, syrupy filling

Make reservation


April 12

Appetizer

Charcuterie A selection of various cheeses, meats, and relishes; ask your server about this evening’s offerings

Salads

Please select one:

  • Caesar A traditional Caesar salad of romaine hearts, croutons, parmesan, and tossed in creamy Caesar dressing
  • Spinach Tender spinach leaves topped with toasted almonds, strawberries, red onion, and mandarin oranges; served with lemon-poppy seed dressing
  • House A blend of lettuces garnished with shredded cheddar cheese, tomatoes, and cucumbers

Entrées

Please select one:

  • Beef short rib Beef short rib braised in a rich tomato sauce and served over Adluh cheddar grits with snow peas
  • Corvina Delicate corvina baked with a smoky paprika rub and served with snow peas and wild rice
  • Game hen Roasted game hen basted with an apricot and bourbon glaze; served over Adluh cheddar grits and snow peas

Desserts

Please select one:

  • Peanut butter pie Dark chocolate and peanut butter mousse full of Reese’s peanut butter cups in every slice
  • Chocolate walnut pie Our house signature dessert of chopped walnuts, semisweet chocolate chips, and a sweet, syrupy filling

Make reservation


April 19

Appetizer

Charcuterie A selection of various cheeses, meats, and relishes; ask your server about this evening’s offerings

Salads

Please select one:

  • Caesar A traditional Caesar salad of romaine hearts, croutons, parmesan, and tossed in creamy Caesar dressing
  • Spinach Tender spinach leaves topped with toasted almonds, strawberries, red onion, and mandarin oranges; served with lemon-poppy seed dressing
  • House A blend of lettuces garnished with shredded cheddar cheese, tomatoes, and cucumbers

Entrées

Please select one:

  • Ribeye steak A center-cut ribeye, grilled to your preference, and served with new potatoes and vegetable medley
  • Lobster tail Lobster tail cooked sous vide with whole butter then topped with crab Imperial and served atop a vegetable medley
  • Chicken roulade Chicken breast wrapped around a cranberry and sage stuffing and finished with a light jus; served with a medley of vegetables and new potatoes

Desserts

Please select one:

  • Lemon raspberry cake Lemon and raspberry layered cheesecake in a buttery graham cracker crust, topped with raspberry jam, lemon mousse, and white chocolate
  • Chocolate walnut pie Our house signature dessert of chopped walnuts, semisweet chocolate chips, and a sweet, syrupy filling

Make reservation


April 26 Summer Seafood Party

Appetizer

She crab bisque A rich crab bisque made in the classic low-country style using crab roe, lump crab, and finished with a splash of dry sherry

Salad

Caesar Tender romaine hearts chopped and tossed with shaved parmesan, garlic croutons, classic Caesar dressing

Buffet selections

  • Steamed shrimp
  • Fried shrimp
  • Broiled salmon
  • Fried fish
  • Crab cakes
  • Cole slaw
  • Pasta salad
  • Country green beans
  • Hushpuppies
  • Macaroni and cheese
  • Parslied potatoes
  • Corn muffins

Desserts

Key Lime pie Authentic key lime pie made from real key limes with a graham cracker crust

Make reservation