Cru Catering | 1784 Harmon Street, Charleston, South Carolina 29405
843.534.2433 | info@crucatering.com | sales kit | site credits

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CRU CATERING
MENUS

Four Course | Hors d'Oeuvres | Lunch | Station

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4 COURSE DINNER MENU
(with passed hors d'oeuvres)

PASSED HORS D'OEURVES

Toasted Curry Marinated Grilled Beef and Chicken Satay

Potato Galette
with Smoked Salmon Mousse and Scallions

Duck Confit with Oregano Goat Cheese
served in Pate Choux

Seared Apple Smoked Bacon Wrapped Shrimp
with Chipotle Cheese

SALAD

Baby Arugula Salad with Caramelized Pecans, Vine Ripe Tomatoes,
Julienne Red Onions and Honey Sherry Vinaigrette

APPETIZER COURSE

Garlic Seared Scallops
with a Benne Bean Crab Succotash

MAIN COURSE

Herb and Cornmeal Encrusted Local Black Grouper
with Slow Roasted White Truffle Sweet Potatoes,
Grilled Asparagus and a Port Wine Reduction

DESSERT COURSE

Apricot Glazed Apple Torte
with Vanilla Caramel Cream
and Cinnamon Twist

CRU CATERING
MENUS

Four Course | Hors d'Oeuvres | Lunch | Station

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HORS D'OEUVRES

Assorted Bruschetta Tapenade
Fresh Mozzarella and Basil; Julienne Tomato,
Cucumber and Red Onion; Marinated Mushrooms

Orange Seared Duck Breast Stuffed Crepes
with Goat Cheese and Grand Marnier Aioli

Varieties of Sushi
served with Wasabi and Ponzu

Endive served with
White Truffle Mushroom Duxelle and Goat Cheese;
Clemson Blue Cheese Mousse and Candied Pecan

Roasted Garlic Seared Tenderloin of Beef
with Gorgonzola Creme Fraiche on Crostini

Slow Roasted Red Bliss Potato
stuffed with Pancetta, Mascarpone and Chives

Marinated Oven Dried Tomatoes
topped with Spicy Shrimp, Scallion and Chervil Salad

Duck Confit
and Oregano Goat cheese in Pate Choux

House Smoked Lavender Salmon
served on Potato Galette with Lemon Dill Creme Fraiche

Tuna Ginger Wontons
with Orange Chili Sauce

Smoked Chicken and Fontina Won Tons
with Honey Poblano Vinaigrette

Hoison Barbecue Smoked Baby Back Ribs
Beef and Chicken Satay
with a Thai Cashew Sauce

Crab Stuffed Mushrooms
with Avocado Salsa

Seared Duck Breast Stuffed Crepe
with Goat Cheese and Scallions

House Made Italian Sausage
and Goat Cheese Stuffed Mushrooms

Cru Catering Crab Cake
with Whole Grain Mustard Creole or Caper Remoulade

Fried Green Tomato
Fresh Mozzarella, Basil and Extra Virgin Olive Oil

Coconut Shewered Shrimp
with Pear Marmalade

Fried Panko Mini Brie
with Pear Churney

Assortment of Mini Quiches
(Choice of: Sundried Tomato, Spicy Shrimp Spinach,
Scallions, Fontina, Smoked Salmon, Roasted Shallot)

Quail Eggs stuffed with Morel Pate

Sushi Grade Tuna Tartare on Fried WonTons
with Shallot Honey Poblano Marinate

Cucumber Rounds
with Garlic Seared Shrimp and Smoked Salmon Mousse

Braised Lamb Stuffed Cabbage
Marsala Demi

White Truffle Blintzes
Potato, Smoked Mozzarella & Wild Mushroom

Apple Smoked Bacon Wrapped Shrimp
stuffed with Chipotle Cheese

Empanadas
Crawfish, Goat Cheese and Chive or Chorizo and Mozzarella

Puff Pastry
Brunoise Grilled Vegetables and Sweet Onion Churney

Grilled Marinated Eggplant
stuffed with Roasted Peppers and Three Cheeses

Herb & Cornmeal Fried Oysters
with Wasabi Cocktail Sauce in Savory Pastry

Gorgonzola Stuffed Meatballs
with Spicy Tomato Coulis

Jumbo Lump Crab Meat
Wasabi Cocktail Sauce, Fried Shallots in Savory Pastry

CRU CATERING
MENUS

Four Course | Hors d'Oeuvres | Lunch | Station

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LUNCH MENU

SALADS

Chinese Chicken Salad
Julienne Napa Cabbage, Carrots,
Peppers, Daikon and Ginger Dressing

Mesclun Fried Goat Cheese
Mixed Greens, Tomato, Red Onion,
Pine Nut Goat Cheese and Balsamic Dressing

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

Duck Confit Arugula Salad
Caramelized pecans, Tomato,
Fried Onion and Port Wine Vinaigrette

SMALL PLATES

Smoked Chicken Pate
with Pear Chutney

Fresh Mozzarella, Tomato and Sweet Peppers

Fried Calamari
Slaw and Sesame Dressing

White Wine Truffled Mussels and Peppers

CAESAR
Plain, Pesto Salmon, Plum Duck, Garlic Seared Scallop

SOUPS
Soup of the Day & Butternut Squash

LUNCH SANDWICHES

Garlic Marinated Chicken Club

Grilled Balsamic Portobello, Veggie and Fresh Mozzarella

Cappicolla, Salami, Procuitto and Fontina Cheese

Angus Burger au Poivre
Pepper Jack, Cheddar, Poblano, Bacon, Caramelized Onions

Triple Deck Shrimp BLT and Pepper Jack

LUNCH ENTREE

Braised Lamb
Mash Potatoes and Vegetables

Kielbasa
Onion, Balsamic Vegetables
and Parmesan Penne

Shrimp
Tomato, Basil and Garlic Angel Hair

Chimichanga
with Two Salsa's

Grilled Steak Pizziola
Roasted Potatoes and Vegetables

SIDES

Four Cheese Macaroni
Seared Mushrooms
Vegetable of the Day
Potato Gratin
Lyonnaise Potatoes
French Fries

CRU CATERING
MENUS

Four Course | Hors d'Oeuvres | Lunch | Station

sales kit

STATION MENU ITEMS

PATES
(Served with Choice of Crostini, Assorted Rustic Breads and Crackers)

Pate de Foie Gras
with Honey Whole Grain Mustard

Vegetable Terrine
with a Ginger Poblano Coulis

Smoked Chicken Pate
with Port Wine Blackberry Preserve

Seafood Terrine Haricot Vert
and Champagne Strawberry Sauce

GOURMET PIZZAS
(Pizzas include fontina and mozzarella cheeses - six pieces in each pizza)

Roasted Vegetable, Sun Dried Tomato, Pine Nuts and Sage

Housemade Italian Sausage, Roma Tomato, Asiago Cheese and Basil

Spicy Chicken, Spinach, Ricotta, Tomato and Oregano

Pancetta, Shiitake Mushrooms, Sweet Peppers and Parmesan

Housemade Lavender Smoked Salmon, Chives,
Dill Creme Fraiche & Caramelized Onions

PASTA STATION

Penne Pasta w/Housemade Sausage,
Roasted Pepper & Eggplant in Herbed Marinara

Mozzarella and Smoked Chicken Ravioli
with a Summer Vegetables

Linguini with Roasted Garlic Chicken Breast
Wild Mushrooms and Sundried Tomatoes

Farfalle Pasta with Garlic Marinated Seared Scallops
and Parmesan Basil Cream

Herb Seared Shrimp
in Buerre Noisette Mint Demi Glace
and Sweet Potato Biscuits and Kaiser Rolls

Housemade Basil Gnocchi
with Herb Seared Shrimp in Buerre Noisette

CARVING STATION

Pepper Seared Tenderloin Beef or Sirloin
with Parmesan Truffle Butter, Cognac Roasted Vidalia Hollandaise
and Green Peppercorn Jus served with Ciabatta Points

Smoked Salmon Filet
with Red Onion and Caper Creme Fraiche
and Brioche Toast Points

Roasted Rosemary Leg of Lamb

Slow Roasted Dijon Turkey Breast
with Port Wine Cranberries and Sourdough

Balsamic Glazed Seared Pork Loin
with Apple Demi Glace and Kaiser Rolls

Cru Catering | 1784 Harmon Street, Charleston, South Carolina 29405
843.534.2433 | info@crucatering.com | sales kit | site credits

Cru Cafe  Blog  The Cellar  Event Inquiry Form