The menus below are just a sampling of the dishes we can create for your event.
If you don’t see the dish you desire for your event,
our award-winning chefs will be happy to make it for you.

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Sample Low Country Menu

PASSED

White Truffle Deviled Eggs
with Hawaiian Sea Salt

Lowcountry Pimento Cheese
on Flatbread with Balsamic Reduction

Southern Fried Chicken and Waffles
with a Maple Apple Smoked Bacon Rémoulade

DISPLAY

Adobo Marinated Pulled Pork
with Kaiser Rolls, S.C. Mustard Sauce and Bourbon BBQ Sauce

Low Country Cole Slaw

Frogmore Stew
with Boiled Shrimp, Kielbasa Sausage, Corn on the Cob and Red Potatoes

Mesclun Greens
with Tomato, Peppers, Red Onion and Balsamic Dressing

Jalapeño Corn Bread

Mini Bourbon Pecan Pies
with Vanilla Bean Whipped Cream

&

Key Lime Bites
with Lime Zest

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Sample Low Country Menu II

BUFFET DISPLAY

Buttermilk Fried Chicken

Grilled Achiote Buttered Corn on the Cobb 

Basket of Housemade Corn Bread and Buttermilk Biscuits
with Jalapeño Butter and Local Clover Honey

Parmesan Mash Potato

Mesclun Green Salad
with Strawberries, Blueberries, Feta Cheese and Aged Balsamic Vinaigrette

Traditional Boiled Peanuts
Displayed in Red & White Paper Baskets

Sliced Local Watermelon

Banana Pudding
with Vanilla Wafers

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Sample Seated Lunch Menu

FIRST COURSE

Acorn Squash Bisque
with Roasted Garlic Crostini

MAIN COURSE

Orange Glazed Tilapia
over Mesclun Greens, Julienne Pears, and Pine Nut Salad
with Honey-Sherry Dressing

or

Chinese Chicken Salad
Slow Roasted Tamarind Chicken with Daikon, Peppers,
Napa Cabbage and Fried WonTons
with a Honey-Ginger Dressing

Assorted Bread and Herbed Butter

DESSERT

Cru’s Cheesecake
with Strawberry Puree

BEVERAGES

Sweet and Unsweet Tea

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Sample Seated Dinner Menu

PASSED

Collard Green Wonton
topped with Green Tomato Marmalade

Applewood Smoked Bacon wrapped Shrimp
stuffed with Chipotle Cheese

FIRST COURSE

Cru Catering Crab Cake
with Tomato Basil Fondue and Fried Spinach

SALAD COURSE

Butter Lettuce Salad
with Candied Pears, Walnuts, Gorgonzola and Honey-Sherry Dressing

MAIN COURSE

Thyme and Lemon Marinated Farm Raised Pork Chop
served with Sweet Potato Hash, Double Blanched Garlic Haricot Verts
with Caramelized Zinfandel Sauce

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Sample Stations Menu

PASSED HORS D’OEUVRES

Slow Roasted Red Bliss Potato
stuffed with Pancetta and Chive Mascarpone

Braised Painted Hill Short Ribs
on a Crispy Wonton with Hoisin BBQ Sauce

  Scallop Escabeche with Mango Chutney
in Scallop Shell

SOUTHERN DISPLAY STATION

Lowcountry Fried Green Tomato
with Melted Housemade Pimento Cheese and Scallions

Sweet Potato Biscuits
with Honey Butter

Four Cheese Macaroni

Bloody Mary Oyster Shooter

ENTREE SMALL PLATE STATION

Praline Crusted Sage Chicken or Seared Marinated Beef
Parmesan Whipped Potato, Sautéed Haricots Verts,
with choice of Gorgonzola Cream or  Horseradish Crème Fraîche

CRU SHRIMP N’ GRITS CHEF STATION

Cru Shrimp and Grits
with Fontina, Mozzarella, Cheddar, Pepper Jack, Garlic Seared Shrimp, Andouille Sausage,
Apple Smoked Bacon, Tomato and Peppers finished with White Wine Butter Sauce

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Sales Packet

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