Local Catering Menu in Charleston

Catering Menus

Exceptional cuisine. Memorable experiences.
Menus crafted for your event, your way.

Indigenius Cuisine

What We're Known For

Every menu is designed to be flexible, elevated, and tailored to your group. Choose a package, customize your selections, and we’ll handle the rest.

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Explore Our Menus

Custom Menu Design

Every gathering is deeply personal.
Our menus may be tailored to reflect family traditions, seasonal ingredients, regional influences, and specific dietary needs.

We are pleased to adjust selections, create signature dishes, or design a fully bespoke menu that honors your loved one and the tone of your gathering.

Locally inspired dishes that highlight fresh coastal seafood, seasonal farm ingredients, and wood-fire flavors

Lowcountry Drop-Off Catering

Summer 2026

Charleston Field, Forest & Sea Wedding Menu

Champagne & Caviar Brunch

Southern Repass Menu

Hors d’Oeuvres Menu 2026

Indigenius Cuisine

Lowcountry Drop-Off Catering

Charleston-inspired menus delivered hot and ready to serve for gatherings, memorial receptions, celebrations, and corporate events.

$85 per person
Choose 2 Appetizers • 1 Salad • 1 Entrée • 1 Dessert
Minimum $1,250

Delivery fee based on location. Disposable plates, napkins, and serving utensils included.

Appetizers

Choose Two

Hot Carolina Crab Fondue — blue crab, parmesan herb cream, citrus breadcrumbs, crostini
Classic Shrimp Cocktail — poached shrimp, cocktail sauce, lemon
Pickled Shrimp — citrus, bay leaf, fennel seed
Citrus Marinated Shrimp — fennel, cilantro, sea salt
Smoked Salmon Crostini — herb cheese, cucumber
Smoked Fish Dip — charred lemon, herbs, crostini
Mini Tomato Pie — local tomato, pesto, parmesan, cheddar
Deviled Eggs — horseradish and herbs or salmon caviar
Biodynamic Farm Plate — seasonal vegetables, fermented accents, herb dip
Seasonal Fruit and Herb Plate — peak summer fruit, citrus, mint, flaky sea salt, honey
Short Rib Skewers — blackberry gastrique
Beef Tenderloin Skewers — new potato, blue cheese, herbs
Artisanal Cheese and Charcuterie — artisan cheeses, cured meats, seasonal accompaniments, crostini
Indigenius Mezze — smoked hummus, eggplant dip, marinated feta, olives

Salads

Choose One

Classic Garden Salad — seasonal greens, cucumber, tomato, shaved carrot, house vinaigrette
Classic Caesar Salad — romaine, parmesan, croutons, creamy dressing
Spinach and Berry Salad — greens, almonds, wild cider vinaigrette
Pear and Candied Walnut Salad — gorgonzola, champagne vinaigrette

Entrées

Choose One

Lowcountry Steam Pot — shrimp, snow crab, smoked sausage, corn on the cob, red potatoes, drawn butter, lemon
BBQ Sampler Platter — slow smoked ribs, pulled pork BBQ, BBQ chicken, mac and cheese, braised collard greens, house sweet bourbon BBQ and SC vinegar sauces
Southern Fried Chicken & Brisket Combo — buttermilk fried chicken and slow smoked brisket, mac and cheese, braised collard greens, bourbon BBQ sauce
Carolina Shrimp and Cheddar Grits — stone ground grits, scallions, bacon jam

Desserts

Choose One

Key Lime Pie — graham crust, key lime filling, whipped cream
Blackberry Cheesecake — blackberry compote, brown butter crumb
Flourless Chocolate Cake — dark chocolate, cacao nib, fresh berries
Peach Cobbler — warm summer peaches, vanilla bean ice cream
Strawberry Shortcake — farm-fresh strawberries, butter cake, crème anglaise, whipped cream

Indigenius Cuisine

Summer 2026

Full service menu includes chef services, cleanup, artisan bread course, two appetizers, soup or salad, entrée, palate cleanser, and dessert.

3 Course Meal • 4-5 Hours
Choose 2 Appetizers • 1 Salad • 1 Entrée • 1 Dessert
Minimum $1,250

Delivery fee based on location. Disposable plates, napkins, and serving utensils included.

Appetizers

Choose Two

Grazing Boards and Dips

Artisanal Cheese and Charcuterie — a curated selection of artisan cheeses and cured meats, seasonal accompaniments, crostini
Indigenius Mezze — smoked hummus, eggplant dip, marinated feta, olives
Biodynamic Farm Plate — seasonal vegetables, fermented accents, marinated mushrooms, herb dip
Seasonal Fruit and Herb Plate — peak summer fruit, citrus, mint, flaky sea salt, honey
Hot Carolina Crab Fondue — blue crab, parmesan herb cream, citrus breadcrumbs
Charred Artichoke and Leek Fonduta — artichoke leek cream, parmesan, olive oil, charred lemon
Foraged Mushroom Pate — silky wild mushroom pate, toasted herbs, seed crackers
Smoked Fish Dip — charred lemon, herbs, crostini

Field

Green Tomato Confit — burrata, basil oil
Fried Green Tomato — roasted red pepper, whipped goat cheese, basil
Mini Tomato Pie — local tomato, pesto, parmesan, cheddar
Deviled Eggs — horseradish and herbs or salmon caviar
Mac and Cheese Bites — crispy, marinara
Broccoli Zucchini Fritters — dill garlic dip
Smoked Tofu Vegetable Skewers — sesame lime glaze
Cauliflower and Brussel Sprout Buffalo Wings — herb ranch

Fire

Wild Boar in a Blanket — smoked boar sausage, buttery pastry, herb salt and honey glaze
Smoked Bison Burnt Ends — black garlic glaze
Short Rib Skewers — blackberry gastrique
Beef Tenderloin Skewers — new potato, blue cheese, herbs
Smoky Bourbon and Sour Beef Rib Nashville Hot Chicken — buttermilk dip
Orange Sweet Tea Chicken Skewers — fresh thyme
Dijon Garlic Salmon Skewers Bacon Wrapped Scallops — garlic butter
Shotgun Shells — smoked sausage stuffed pasta, Carolina glaze
Armadillo Eggs — bacon wrapped jalapeños, sausage and cheddar, herb ranch

Sea

Lowcountry Crab Cakes — citrus aioli
Crab Balls — parmesan, herbs, spicy aioli
Citrus Marinated Shrimp — fennel, cilantro, sea salt
Classic Shrimp Cocktail
Pickled Shrimp — citrus, bay leaf, fennel seed
Shrimp Salad Wraps — bibb lettuce, fresh herbs
Chilled Avocado Soup Shooters — blue crab, chive, creme fraiche
Mini Classic Lobster Roll
Lobster Shooter — champagne beurre blanc, grapefruit, pea shoot
Smoked Salmon Crostini — herb cheese, cucumber
Scallop Tartare — cucumber cup, black sesame, sweet heat
Peruvian Ceviche — daily catch, leche de tigre, sweet potato, Andean corn

Salads

Choose One

Classic Garden Salad — seasonal greens, cucumber, tomato, shaved carrot, house vinaigrette
Grilled Romaine Caesar — parmesan, croutons, classic caesar dressing
Fried Green Tomato BLT Wedge — iceberg, fried green tomato, bacon, tomato, blue cheese dressing
Spinach and Berry Salad — baby spinach, seasonal berries, toasted nuts, cider vinaigrette
Peach Panzanella with Burrata — grilled peach, heirloom tomato, toasted bread, basil, burrata, red wine vinaigrette

Followed by a Chef's Choice Palate Cleanser

Entrées

Choose One

Served with artisan bread course and chef-selected seasonal accompaniments to each entrée:

Surf and Turf: Grouper and Beef Tenderloin — $160
Pan-seared grouper, herb crusted tenderloin, roasted summer vegetables, truffle whipped potatoes, citrus beurre blanc and red wine demi
New England–Style Lobster Bake — $160
Whole lobster, clams, mussels, local corn, fingerling potatoes, drawn butter, grilled lemon
Lobster in Brown Butter and Cognac — $150
Butter-poached lobster tail, saffron risotto, grilled asparagus, cognac brown butter sauce
Black Truffle Ribeye — $150
Grilled ribeye, roasted garlic mashed potatoes, haricots verts, black truffle demi
Wood-Fired Venison Tenderloin — $150
Juniper venison, parsnip puree, blistered cherry tomatoes, blackberry reduction
Pan-Seared Grouper — $145
Jasmine rice, roasted squash, charred broccolini, lemon herb beurre blanc
Lump Crab Cakes — $145
Roasted corn succotash, sautéed greens, remoulade, herb oil
Lowcountry Steam Pot Royale — $145
Local shrimp, snow crab, grass-fed smoked sausage, corn on the cob, and red potatoes steamed in classic Lowcountry spices. Served with drawn butter, lemon, and cornbread.
Carolina Shrimp and Parmesan Grits — $145
Stone ground grits, bacon jam, scallions, lowcountry pan sauce
Duck Breast — $140
Crispy skin duck, sweet corn puree, roasted baby carrots, cherry gastrique
Hazelnut Maple Pork Chop — $140
Bone-in chop, roasted sweet potatoes, green beans, maple cider glaze
Chicken with Wild Mushrooms — $135
Herb roasted chicken, mushroom ragout, creamy polenta, thyme jus
The Indigenius Vegan Forest Plate — $115
Wild mushroom galette, grilled seasonal vegetables, quinoa, basil pesto, fermented accents

Desserts

Choose One

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A $1,250 food minimum is required for all services.
A 50% nonrefundable deposit is required to secure your date.
Final guest count must be submitted in writing at least 14 days prior to the event.
The remaining balance is due 7 days before the event.
A 20% production fee applies to full-service events and 10% to drop-off service.
Full-service events include one server for parties of 6 or more; additional staff may be required based on guest count and service style.
Menu items are subject to seasonal availability and may be adjusted at the chef’s discretion.
Leftovers will be handled in accordance with South Carolina food safety regulations.

Indigenius Cuisine

Charleston

Field, Forest & Sea Wedding Menu

Full service menu includes chef services, cleanup, artisan bread course, two appetizers, soup or salad, entrée, palate cleanser, and dessert.

3 Course Meal • 4-5 Hours
Choose 4 Appetizers • 1 Salad • 1 Entrée
Minimum $1,250

Delivery fee based on location. Disposable plates, napkins, and serving utensils included.

Appetizers

Choose Four

Platters

Artisanal Cheese & Charcuterie Board — pickled vegetables, crostini
Mediterranean Platter — assorted olives, marinated feta, tabouli, muhammara, hummus, baba ghanoush, dolmas, veggies, pita
Bourbon BBQ Sampler — brisket, ribs, chicken wings, slaw, pickles, cornbread (counts as two appetizers)
Carved Roast Turkey Platter — cranberry sauce, brie, rolls
Carved Roast Beef Platter — horseradish, arugula, rolls
Seasonal Fruit Platter — local orchard fruit and berries
Crudité Platter — fresh vegetables with raw turmeric dip
Grilled Vegetable Platter — balsamic vinaigrette

Dips

Bubbly Baked Crab Dip — crostini
Smoked Fish Dip — crostini (cold)
Spinach Artichoke Dip — house bread

Sliders

Crab Cake Sliders — roasted pepper & chive aioli
Shrimp Salad — dill, baby bibb lettuce
Smoked Salmon — cucumber, herb cream cheese
Mini Classic Lobster Roll — brioche, lemon butter
Chicken & Waffle Sliders — peach chutney, maple syrup
Tarragon Chicken Salad — arugula, lemon aioli
Roast Beef — swiss, horseradish cream
Grass-Fed Burger — lettuce, tomato, swiss
Turkey & Brie — cranberry compote
Vegan Mini Lobster Roll — lion’s mane, miso, lemon
Fried Green Tomato BLT — bacon, microgreens, remoulade
Egg Salad — local microgreens
Veggie Burger — sautéed mushrooms, onions, swiss
Vegan BBQ Jackfruit Sliders

Salads

Choose One

Garden Salad — local greens, cucumber, tomato, balsamic vinaigrette
Classic Caesar Salad — parmesan, crouton, creamy dressing
Panzanella Salad — grilled peaches, heirloom tomato, burrata, vanilla pink peppercorn vinaigrette
Spinach & Berry Salad — green almonds, wild cider vinaigrette
Pear & Candied Walnut Salad — gorgonzola, champagne vinaigrette
Local She-Crab Soup — sherry, fresh bread
Lowcountry Gumbo — slow-simmered with local seafood and andouille sausage

Entrées

Choose One

Beef Tenderloin — demi-glace, mashed potatoes, asparagus, fried onion
Prime Rib — slow-roasted with garlic & rosemary, au jus, horseradish cream, whipped potatoes
Filet Mignon & Crab Cake Duo — tender beef filet paired with a jumbo lump crab cake, chardonnay-rosemary butter sauce, seasonal vegetables
Wine-Braised Short Ribs — sautéed potatoes, wild mushrooms, malbec reduction
Lowcountry Boil — shrimp, crab, mussels, kielbasa, corn, new potatoes, butter
Local Grouper — grilled and finished with olive-caper butter, farro hash, seasonal vegetables
Shrimp & Grits — jumbo shrimp, scallion gravy, parmesan grits
Mediterranean Chicken — roasted with olives, lemon, herbs, and white wine, seasonal vegetables
Herb-Roasted Chicken Supreme — white wine thyme jus, mashed potatoes, haricots verts
Hazelnut–Maple Crusted Pork Loin Chop — farm-raised pork, apples, sage, winter vegetables

Indigenius Cuisine

Champagne & Caviar Brunch

A refined celebratory brunch featuring chef-attended egg stations, Southern classics, seasonal fruit, indulgent sweets, and a fresh fruit mimosa bar with optional caviar service.

3 Course Meal • 4-5 Hours
Minimum $1,250

Delivery fee based on location. Disposable plates, napkins, and serving utensils included.

Eggs & Breakfast

Selections

Eggs to Order

Farm eggs prepared to preference — scrambled, over easy, over medium, over hard, poached, or soft boiled

Omelet Bar (Chef Attended)

Farm eggs prepared with:

Gruyère
Aged white cheddar
Goat cheese
Wild mushrooms
Spinach
Roasted peppers
Caramelized onions
Fresh herbs
Local applewood smoked bacon
House sausage

Optional additions: lobster, lump crab, black truffle

Benedict Station

Classic Eggs Benedict — English muffin, Canadian bacon, poached egg, hollandaise
Crab Cake Benedict — lump crab cake, poached egg, hollandaise
Smoked Salmon Benedict — toasted English muffin, poached egg, hollandaise

Brunch

Classics

Home Fry Potatoes — rosemary, sea salt, caramelized onion
Local Applewood Smoked Bacon House Sausage — herb and fennel
Shrimp & Grits — stone ground grits, parmesan, scallions, bacon jam

Sweet Griddle

& Celebration Station

Birthday Pancakes — vanilla bean batter, whipped cream
Lemon Ricotta Pancakes — blueberry compote
Belgian Waffles — maple syrup, seasonal berries
Banana Foster French Toast — caramelized banana, dark rum glaze
Toppings: fresh berries, toasted pecans, Nutella, local honey, whipped cream

Seasonal Fruit

Displays

Grand Fruit Platter — peak summer berries, melon, citrus, pineapple, mango
Watermelon & Mint Display — lime, flaky sea salt
Berry & Yogurt Parfait Bar — honey yogurt, ginger chia crunch

Artisan Pastries

& Desserts

Croissants
Pain au chocolat
Seasonal Danish
Mini muffins
Petit fours
Lemon bars
Strawberry Shortcake — farm fresh strawberries, butter cake, crème anglaise, whipped cream
Champagne Cupcakes

Mimosa

Bar

Brut Champagne
Fresh squeezed orange juice
Ruby red grapefruit juice
Peach purée
Seasonal berry purée
Garnishes: fresh berries, sliced citrus, mint

Caviar & Raw Bar

(Optional Upgrade)

Premium Caviar Service — blini, crème fraîche, chive, egg yolk, egg white, red onion, capers
Chilled Lobster Salad Cups
Jumbo Shrimp Cocktail
Mini Classic Lobster Rolls
*Seasonal oysters available upon request

Indigenius Cuisine

Southern

Repass Menu

A comforting Southern repast rooted in tradition and hospitality, offering abundant coastal flavors, timeless classics, and thoughtfully crafted dishes designed to bring people together around the table.

Minimum $1,250

Delivery fee based on location. Disposable plates, napkins, and serving utensils included.

Appetizers

Platters

Dips

Bubbly Baked Crab Dip — crostini
Smoked Fish Dip — crostini (cold)
Spinach Artichoke Dip — house bread

Sliders

Soup or Salad

Garden Salad — local greens, cucumber, tomato, balsamic vinaigrette
Classic Caesar Salad — parmesan, crouton, creamy dressing
Panzanella Salad — grilled peaches, heir tomato, burrata, peppercorn vinaigrette
Spinach & Berry Salad — green almonds, wild cider vinaigrette
Pear & Candied Walnut Salad — gorgonzola, champagne vinaigrette
Local She-Crab Soup — sherry, fresh bread
Lowcountry Gumbo — slow-simmered with local seafood and andouille sausage

Stations

Shrimp & Grits Station — cheddar grits, scallions, bacon jam, cornbread
Southern Chicken Station — church baked or fried chicken, baked mac and cheese, green beans, roasted potatoes
BBQ Plate Station — smoked pulled pork, collard greens, baked mac and cheese, cornbread

Appetizers

by Protein

Seafood

Bacon-Wrapped Scallops — garlic glaze
Citrus-Marinated Shrimp — olive oil, fennel, cilantro, sea salt
Classic Shrimp Cocktail — lemon beurre monté, frisée
Crab Balls — panko, parmesan, herbs, spicy aioli
Smoked Salmon Crostini — herb boursin, cucumber, toasted baguette
Mini Lobster Roll — brioche, lemon butter
Dijon Garlic Salmon Skewer — grilled, herb finish
Ceviche — white sea bass, lemon, cilantro, cucumber, peppers

Beef

Short Rib Skewers — blackberry gastrique
Beef Tenderloin Skewers — blue cheese, fresh herbs
Beef Tartare — truffle oil, warm capers, crostini
Smoky Bourbon Short Rib — sorghum demi

Chicken

Sweet Tea Chicken Skewers — apricot, lemon
Nashville Hot Chicken — buttermilk dip

Pork

Armadillo Eggs — bacon-wrapped jalapeño, house sausage, cheddar
Shotgun Shells — smoked sausage–stuffed pasta, BBQ glaze

Vegetarian

Wild Mushroom Galette — plant-based parmesan
Fried Green Tomato — whipped goat cheese, roasted red pepper sauce
Mini Tomato Pies — local tomato, pesto, cheddar
Macaroni & Cheese Balls — house marinara
Deviled Eggs — horseradish or salmon caviar
Classic Bruschetta — tomato, basil, garlic, balsamic reduction

Desserts

Chef’s Cupcakes — seasonal flavors, finished with house garnishes
Hand-Finished Petit Fours — assorted iced cakes and filled confections
Lemon Bars — bright citrus curd, buttery shortbread crust
Fudgy Chocolate Brownies — deep cocoa, crisp edges
Assorted Cookies — chef’s selection, baked daily

Tea Cakes & Pastries

Southern Tea Cakes and sweet breads
Assorted Pastry Platter

Beverage

Service

Sweet Tea — fresh brewed
Unsweet Tea — fresh brewed
Fresh Lemonade — house made
Bottled Water

Indigenius Cuisine

Hors d’Oeuvres Menu 2026

Heavy hors d’oeuvres menu for cocktail parties, receptions, private dinners, and standing events
10–20 Guests Choose 7 selections for $85pp or 10 selections for $105pp
21–50 Guests Choose 7 selections for $75pp or 10 selections for $95pp
51–100 Guests Choose 7 selections for $65pp or 10 selections for $85pp
101–200+ Guests Choose 7 selections for $55pp or 10 selections for $75pp

Platters, Boards

& Dips

Artisanal Cheese and Charcuterie Board — seasonal fruit, pickled vegetables, nuts, jam, and crostini
Indigenius Mezze Board — smoked hummus, baba ghanoush, marinated feta, olives, vegetables, and pita
Mediterranean Platter — tabouli, muhammara, hummus, dolmas, olives, feta, and warm pita
Biodynamic Farm Crudité — seasonal vegetables, herb dip, and fermented accents
Seasonal Fruit Board — fresh herbs, citrus, flaky sea salt, and local honey
Smoked Fish Dip — served with crostini
Hot Carolina Crab Fondue — served with toasted baguette
Charred Artichoke and Leek Fonduta — served with crostini
Foraged Mushroom Pâté — seed crackers and pickled vegetables
Pimento Cheese Board — pickles, celery, crackers, and crostini

Field

Fried Green Tomato — roasted red pepper, whipped goat cheese, and basil
Mini Tomato Pies — local tomato, pesto, parmesan, and cheddar
Deviled Eggs — horseradish and fresh herbs
Deviled Eggs — salmon caviar and chives
Mac and Cheese Bites — served with house marinara
Broccoli and Zucchini Fritters — dill garlic dip
Green Tomato Confit Crostini — burrata and basil oil
Roasted Beet Crostini — whipped goat cheese and pistachio
Sweet Corn Fritters — hot honey and herb crème fraîche
Mini Biscuits — tomato jam and pimento cheese

Fire

Beef Tenderloin Skewers — buttery new potato, blue cheese, and herbs
Short Rib Skewers — blackberry gastrique
Smoked Bison Burnt Ends — black garlic glaze
Wild Boar in a Blanket — herb salt and honey glaze
Smoky Bourbon and Sour Beef Rib Nashville Hot Chicken — buttermilk dip
Orange Sweet Tea Chicken Skewers — fresh thyme
Shotgun Shells — smoked sausage and Carolina glaze
Petite Meatballs — tomato basil sauce
Petite Meatballs — bourbon barbecue glaze

Forest

Wild Mushroom Galette — plant based parmesan and thyme
Lion’s Mane “Lobster” Roll — miso butter and herbs
Mushroom and Herb Puff Pastry — lemon and thyme
Duck Confit Fritters — smoked paprika aioli
Beef Tartare — capers, spice, and crostini
Crispy Pork Belly — pickled peach and herb salt
Truffled Mushroom Tartlets Caramelized Onion and Gruyère Tartlets
Goat Cheese and Fig Crostini — hot honey
Roasted Mushroom Bruschetta — herbs and whipped ricotta

Sea

Lowcountry Crab Cakes — citrus aioli
Classic Shrimp Cocktail
Citrus Marinated Shrimp — fennel, cilantro, olive oil, and sea salt
Pickled Shrimp — citrus, bay leaf, and fennel seed
Shrimp Salad in Bibb Lettuce Wraps
Chilled Avocado Soup Shooters — blue crab, chive, and crème fraîche
Mini Classic Lobster Rolls
Lobster Shooters — champagne beurre blanc, grapefruit, and pea shoots
Smoked Salmon Crostini — herb cheese and cucumber
Bacon Wrapped Scallops — garlic butter glaze

Sliders &

Mini Sandwiches

Crab Cake Sliders — roasted red pepper aioli
Shrimp Salad Sliders — dill and bibb lettuce
Smoked Salmon Sliders — cucumber and herb cream cheese
Tarragon Chicken Salad Sliders
Roast Beef Sliders — Swiss cheese and horseradish
Turkey Sliders — cranberry and brie
Fried Green Tomato BLT Sliders
Egg Salad Sliders — local microgreens
Veggie Burger Sliders — sautéed mushrooms, onions, and Swiss
Vegan Jackfruit Barbecue Sliders — slaw

Vegetarian &

Vegan Selections

Smoked Tofu Vegetable Skewers — sesame lime glaze
Cauliflower and Brussels Sprout Buffalo Wings — herb ranch
Crudité with Raw Turmeric Cashew Dip
Raw Cashew Pâté — vegetable chips
Vegan Tomato Tartlets — basil
Stuffed Mushrooms — herbs and breadcrumbs
Sweet Potato Rounds — avocado and chili lime
Mini Falafel — tahini sauce
Crispy Polenta Bites — tomato jam
Vegan Mushroom Crostini — truffle oil

Sweet Bites &

Dessert Display

Key Lime Tartlets
Blackberry Cheesecake Bites
Belgian Chocolate Mousse Cups — fresh berries
Seasonal Fruit Cobbler Bars
Honey Crisp Apple Tartlets
Lemon Bars
Chocolate Dipped Strawberry Display
Mini Peach Shortcakes
Assorted Dessert Board
Seasonal Cookie and Pastry Platter

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Indigenius Cuisine has several amazing local chefs available for your event. Please fill out your menu preferences and we will confirm the dates for you and get to work as soon as we can. Thank you!

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