|
Saturday, May 19th at 11:00 AM  Intimate lunch of the three C's
Pol Roger Champagne + Christian Moreau Chablis + Calvisius Caviar --- Join us for this luxe lunch of all of our favorite things... Champagne, Chablis, Caviar, and of course, OYSTERS! 4 courses with 4 wines for $150 per person (includes tax and gratuity) Seating limited to 16 guests so reserve your spot today! Friday, May 18th at 7:00 PM  Owned by father and daughter team Paul and Laurence Féraud, Domaine du Pegau is one of the great estates in Châteauneuf-du-Pape.The benchmark producer of traditionally-styled Châteauneuf, Pegau is justifiably ranked among the greatest wines in the world. Indulge in this year's intimate dinner as we welcome one of the Rhone Valley's most prized winemakers, Laurence Féraud, for a unique night of highly sought after wines and gorgeous cuisine.
Menu to include five wines and four expertly paired courses for $275 (inclusive of tax and gratuity). Limited seating available - Email janes@crunantucket.com to reserve your spot for this truly special evening. To learn more about the winery, please visit their website.
Carlos Hidalgo and Dan Sandberg stopped by RPG Living and discussed a famous "Kentucky Monk" with Francesca Mills Purcell and Jeanne Racioppi!
We couldn't have said it better ourselves - "Polishing off a few dozen local oysters with a bottle of Champagne, seated overlooking Nantucket’s otherworldly marina, makes for an unforgettable cocktail hour" 🙏🥂🍾 ⚓️   If you’re not on a budget or are looking for a #treatyoself meal check out: These three spots all have incredible fresh ingredients, creative dishes and passionate chefs.   Already an island go-to for its waterfront location and killer raw bar, Cru wins our vote this year for its stacked beverage program. Pick your poison from a seat at the quartzite-topped bar or the scenic open-air deck: Both are prime perches for indulging in any number of boozy concoctions, from the restaurant’s signature Crucomber—a refreshing blend of Bison Grass vodka, lemon, cucumber, and toasted sesame—to the shareable Garden of Elyx, a fruity libation of Absolut, Applejack, green tea, and raspberry. Oh, and did we mention the wide-ranging wine list, with bottles sourced from Alsace to Santorini? You’ll want to check that out, too.
Read original article here >> By Natalie Rohrer, Tripadvisor Nantucket, Massachusetts  It’s not exactly news that Nantucket is one of the region’s best weekend getaways, but this island isn’t just a playground for the rich and famous. You might know it for its sprawling mansions—affordable when you split the cost with a group!—but it’s also home to charming cottages fit for two. Ditch the car and walk to the Old Historic District, or cycle through quaint neighborhoods with Nantucket Bike Tours. The classic architecture, nautical ambiance, and enchanting ocean views are the recipe for a memorable weekend trip.
EAT: CRU PLAY: Nantucket Bike Tours SEE: Sandbar at Jetties Beach STAY: See all 670+ rentals in Nantucket! Read more >>  This is one of our most beloved desserts at Cru. Creamy and decadent. Absolutely perfect for Valentine’s Day. INGREDIENTS 4 c. heavy cream 1 c. whole milk 10 oz bittersweet chocolate chips (60% chocolate) 12 egg yolks 2/3 c. sugar 1 1/2 t. sea salt Preheat oven to 325 degrees. Place the chocolate in a large mixing bowl. In a separate bowl, whisk the egg yolks, sugar and sea salt. Meanwhile, heat the heavy cream and milk over medium heat until very warm. Pour half of the hot cream mixture over the chocolate and the other half over the sugar and egg yolks. Whisk to thoroughly melt the chocolate and then combine the two mixtures. Divide pot de crème mix among 8 ramekins. Place in a roasting or baking pan filled half way with warm water. Cover with aluminum foil. Bake for 20-25 minutes or until they have a slight shake in the middle. Remove the foil and cool completely. Serve topped with lightly whipped cream or dulce de leché and an additional sprinkle of sea salt.  We are assuming your 2017 New Year's resolution goals look similar to ours: aiming to lose weight, exercise more, spend less, minimize stress and volunteer more. Halfway thought the first month of the year, we are already needing some motivation to get back on track and CRUsh these 2017 healthy ambitions. In true CRU-style, we are here to help with a couple of healthy AND DELICIOUS suggestions from Chef, Erin Zircher and Cocktail Director, Jess Goldfarb. Hope you enjoy their spin on healthy eating & drinking as much as we do. Cheers from the CRU CREW! Winter Salad Designed for Deliciousness Chef's Chicken Chopped Salad
This is the winter version of our most vibrant salad at Cru. Lots of beautiful colors and textures make this satisfying salad perfect for a healthy start to the new year. Serves 4 YOU NEED: 2 cups cooked chicken, diced 2 medium beets, roasted and diced 1 sweet potato, roasted and diced 1 apple, diced 1 head romaine, washed and cut into 1/2 inch strips 1/2 c. flat leaf parsley leaves, picked and washed 1/2 c. mint leaves, picked and washed 1/2 c. pomegranate seeds 1 lemon, juiced 1/2 c. olive oil salt & pepper to taste Buttermilk Goats Cheese Dressing 4 oz soft goats cheese 1 garlic clove 1/2 c. buttermilk salt to taste METHOD: In a blender, combine the ingredients for the buttermilk dressing. Blend until smooth. Taste for seasoning and thin if needed with additional buttermilk to be able to drizzle the salad with the dressing. Assemble the roasted chicken and vegetables in a large mixing bowl. Top with the romaine, herbs and pomegranate seeds. Add the lemon juice, olive oil and season with salt and pepper. To serve, toss the chopped salad and divide among plates. Drizzle with the goats cheese dressing. Enjoy. We are assuming your 2017 New Year's resolution goals look similar to ours: aiming to lose weight, exercise more, spend less, minimize stress and volunteer more. Halfway thought the first month of the year, we are already needing some motivation to get back on track and CRUsh these 2017 healthy ambitions. In true CRU-style, we are here to help with a couple of healthy AND DELICIOUS suggestions from Chef, Erin Zircher and Cocktail Director, Jess Goldfarb. Hope you enjoy their spin on healthy eating & drinking as much as we do. Cheers from the CRU CREW! Drink Your Veggies  We know you love your kale smoothies but CRU Cocktail Director, Jess Goldfarb, shares a far more fun way to enjoy your garden to glass concoctions. The Green Lantern YOU NEED: 2oz Greenhook Ginsmiths Gin .25oz Green Chartreuse .25oz Dolin DryVermoth .75oz Dill syrup. .75oz lemon juice .5oz cucumber purée Teaspoon white vinegar from pickled radishes Club Soda Method: Shake first 6 ingredients, strain over ice into Collins, add club soda, stir. Garnish: Pickled Radish, Dill Sprig, Cucumber COMPONENTS: Cucumber Puree Peel 2 cucumbers Blend until cucumbers liquefy Dill Syrup 1Pint Sugar 1 Pint Water Handful of Dill METHOD: Combine all ingredients in pot. Heat and stir until all sugar has dissolved. Remove from heat, let cool to room temperature and than refrigerate overnight. Pickled Radish Radish 1 cup White Vinegar .25 cup sugar 2 tablespoons kosher salt 1 tablespoon black peppercorns 1 tablespoon mustard seeds 8 dill sprigs 3 large garlic cloves, halved Pack resealable, heatproof jar or container with carrots, dill and garlic. METHOD: Combine all other ingredients in a pot, stir occasionally and bring to a boil. Pour over radishes into Jar or container. Let cool to room temperature and than refrigerate overnight. |
Archives
October 2019
Categories
All
|
RSS Feed
WE'RE OPEN!
Thursday through Monday Serving lunch 12pm-5pm dinner 5-9:00pm. In light of COVID-19, CRU is taking every precaution to provide a safe and enjoyable dining experience for customers and work place for all of our staff: All staff have been required to quarantine AND show negative results from COVID testing prior to starting work. The restaurant is cleaned with hospital-grade sanitizers for all surfaces, tables, chairs and restrooms beyond our regular cleaning practices. Masks are mandatory for all staff and all customers while they are in common areas and walking to and from tables and restrooms. We are asking any customers who are showing symptoms or have positive results of COVID to refrain from visiting our establishment. Sanitation stations are throughout the restaurant along with socially distanced tables and limited headcount. We look forward to welcoming you back to CRU this summer! |
FOLLOW US:
TAKEOUT We are currently offering a limited menu for takeout Thursdays - Mondays 12-7pm |
CRU Oyster Bar, One Straight Wharf
Nantucket, MA 02554 508.228.9278 For non-reservation inquiries: info@crunantucket.com RESERVATIONS:
We are now accepting reservations for parties up to 6 guests through the month of July via RESY app below and via email reservations@crunantucket.com Online Reservations available: 
|
CRU Cookbook Available Now!
|
