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.
Download Cru Catering
Sales Packet
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
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
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
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
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