Dinner Menu Items

SOUPS

Lobster Bisque
with Garlic Croutons

Roasted Corn Chowder
with Smoked Mussels

Duck Consomme
with Duck Confit Won Tons

Sun-dried Tomato and Asparagus
with Shaved Parmesan

Seafood Chowder
with Parmesan Croutons

Acorn Squash Bisque
with Roasted Garlic Crostini

Potato and Leek
with Fried Wontons

APPETIZERS

Spicy Chicken Potstickers
with a Asian Salad and a Roasted Pepper Sambal Puree

Cornmeal Fried Oysters
served with Lobster Cream Reduction

Smoked Chicken, Fontina and Potato Ravioli
with Tomato Basil Fondue and Fried Spinach

Garlic Seared Scallops
with Plum Wine Lobster Succotash

Housemade Basil Gnocchi
with Local Crab and Creamy Herbed Brown Butter

Apple Smoked Bacon Wrapped Shrimp
with Mesclun Salad,
Julienne Red Onions and Tomato


SALADS

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

Super Chilled Iceberg Salad
with Grilled Baby Artichokes, McClellanville Crab,
Bleu Cheese and Black Vinegar Dressing

Goat Cheese Caesar Salad
with Brioche Garlic Croutons

Classic Caesar Salad
with Shaved Parmesan and Crioche Croutons

Local Field Greens
with Tomato, Peppers,
Red Onion and Balsamic Dressing

Fresh Mozzarella Salad
with Julienne Romaine and Tomatoes
with a Black Vinegar Reduction

Baby Spinach Salad
with a Warm Apple Smoked Bacon Vinaigrette
and Feta Cheese

Tomato, Cucumber and Bread Salad
with a Balsamic Glaze

Grilled Portobella Mushrooms
with Roasted Vegetables and Baby Greens

Vine Ripen Tomatoes and Grilled Vidalia Onions
with Basil and a Honey Sherry Vinaigrette

ENTREES

Thai Beef Wellington
served with White Truffle Mushroom Duxelle,
Double Blanched Garlic Beans and Chipotle Mashed Potatoes

Pan Seared Maple Leaf Duck Breast
served with Duck Confit, Crab Frid Rice and Plum Wine Reduction

Black Pepper and Coriander Rare Tuna
served with a Maine Lobster Cake, Sauteed Spinach
and Carrots Drizzled with Chili Orange Sauce

Honey Balsamic Glazed Squab
with Roasted Corn and Shiitake Mushroom Risotto
and Cranberry Spaghetti Squash

Asian Marinated Angus Sirloin
with Caramelized Onion Galette
and Sauteed Snow Peans and Carrots

Grilled Smoked Salmon
over Horseradish and Celery Root Puree,
Pancetta Melted Leek Haricot Vert

Smoked Pork Rack
served with Sweet Potato Hash,
Double Blanched Garlic Haricot Vert
with a Caramelized Zinffandel Sauce

Cormeal Encrusted Black Grouper
with Wasabi Mashed Potatoes,
Grilled Asparagus and Port Wine Reduction

Roasted Lavender Cornish Hen
stuffed with a Tasso Cornbread
served with a Melted Leek and Potato Tart
and Spring Vegetable Gratin

Garlic Seared Shrimp
in White Wine Concasse Tomato Sauce
with Three Cheese Grits and Sauteed Asparagus

DESSERTS

Cru Lime Pie
with Oreo Cookie Crust

Cru's Cheesecake
with Strawberry Puree

Chocolate Flourless Torte
with Caramel Cream and Fresh Berries

Apricot Glazed Apple Torte
with Vanilla Ice Cream and Cinnamon Twist

Fresh Seasonal Berry Profiteroles
with Vanilla Cream and Chocolate Sauce

Grand Marnier Strawberry Short Cake

Assorted Pies, Cakes & Tortes