Crispy fries tossed in white truffle oil, Parmesan cheese and house seasoning with rosemary garlic aioli.

Spiral cut shrimp, battered and flash-fried, tossed in our house-made chili Sriracha sauce.

Pulled oven roasted chicken glazed with hoisin sauce, on top of crunchy, organic Asian slaw, served on hydroponic butter lettuce, topped with chopped peanuts.

Fresh tortilla chips piled high with our achiote spiced pork, queso, pepper Jack, pickled jalapeno, sour cream, and house-made guacamole.

Buttermilk marinated, crispy cornmeal crust, served with house-made Jalapeno aioli.

Jumbo wings marinated overnight, grilled and fried until crispy, then tossed in your choice of lemon garlic or classic buffalo sauce, served with cucumber sticks and, bleu cheese dip.

Tender beef medallions topped with grilled shrimp on mini brioche buns topped with bearnaise.

House-made guacamole topped with fresh pico de gallo served with tri-color tortilla chips.

Jumbo Newzealand green-lipped mussels sautéed in tarragon miso butter with garlic, spinach, and Roma tomatoes, served with house French fries.

Hand-rolled in house, stuffed with avocado, oven-roasted pulled chicken, and guacamole, flash-fried, served with chipotle ranch.

Creamy oven baked blend of crab meat, artichokes, onion, garlic, and Parmesan, served with Tuscan rosemary bread.

Fresh ahi tuna tossed with sesame oil, freshly grated ginger, and garlic with sliced avocado, chili oil, and crispy wontons.

Tossed in our signature house-made Sriracha soy glaze.

Crunchy tempura shrimp, cream cheese topped with avocado, jalapeno, with hibachi, and unagi sauces.

Oven-roasted chicken, dried cherries, spinach, romaine, bacon, avocado, fontina, crispy red apple tossed in citrus vinaigrette with toasted almonds finished with pomegranate seeds.

Fresh shrimp sauteed in rich peanut sauce set atop a mix of hearty warm soba noodles, slaw, spring greens, fresh basil, cilantro, green onions, and red peppers tossed in chili-lime vinaigrette, and white miso dressing finished with toasted sesame seeds, chopped peanuts, and crispy wonton strips.

Charred salami, smoked provolone, red onion, fresh basil, garbanzos, oven-roasted tomatoes, pepperoncini, green olives, and artichoke hearts, tossed with romaine, and spinach in creamy caesar dressing, topped with garlic croutons, Parmesan, and a drizzle of balsamic glaze.

Spring greens tossed in tangy balsamic vinaigrette, topped with candied walnuts, goat cheese, and balsamic glaze.

Tomato basil pesto.

Organic baby kale, and spring greens, in orange cilantro vinaigrette, pickled red, and golden beets, finished with candied cashews, goat cheese, and thinly sliced watermelon radish.

Grilled and chilled chipotle marinated chicken tossed with roasted corn salsa and black bean salsa, romaine, and pepper Jack in a chipotle roasted red pepper vinaigrette, topped with crispy tortilla strips, and fresh lime.

Grilled salmon filet with a touch of harissa on a bed of fresh arugula and hydroponic watercress tossed in lemon shallot vinaigrette with feta cheese and house-made tabbouleh.

Crispy iceberg lettuce wedge smothered in bleu cheese dressing, cherry tomato, crumbled bacon and shaved red onion.

Oven-roasted chicken on crispy flatbread with pesto garlic cream, red and yellow tomatoes, and five cheese blend topped with basil chiffonade.

House-made roasted tomato sauce, oven-roasted tomatoes, shredded and fresh mozzarella, fresh julienne basil.

Brushed with extra virgin olive oil and fresh herbs, layered with oven-roasted tomatoes, Parmesan, fresh mozzarella, topped with a mix of basil, arugula, fresh tomatoes, and avocado tossed in olive oil, and sea salt.

Garlic and oregano rubbed flatbread topped with roasted tomato sauce then layered with prosciutto, salami and Italian sausage covered with a blend of five pieces of cheese, and finished with fresh basil.

Served with blistered shishito peppers.

It comes with organic kale and cilantro pesto.

It comes with tomato avocado salsa.

Sesame and ginger stir fry vegetables.

Certified Angus beef sprinkled with house seasoning and charbroiled, topped with smoked cheddar, iceberg lettuce, beefsteak tomatoes, and crave signature house-made burger sauce.

House-made patty topped with pepper Jack cheese, house-made guacamole, and pecan wood smoked bacon, on everything bun with spicy mayo, shredded iceberg, beefsteak tomato, and red onion.

Grilled chicken breast, smothered in our house-made bourbon bbq sauce, pecan wood smoked bacon, and Monterey Jack cheddar blend.

Shaved ribeye griddled with caramelized onions, and mushroom conserva topped with melted swiss on a hoagie bun, served with au jus.

Fresh lamb infused with cumin, fresh mint, rosemary, thyme, fennel and other spices on toasted naan bread, topped with a house-made sauce of Greek yogurt, harissa, and smoked paprika finished with arugula, pico de gallo and crumbled feta.

House-made bison patty, caramelized onion, mushroom conserva, smoked cheddar, crave burger sauce, fried onions and sunny side up egg, all piled on an everything bun.

Fresh-grilled chicken breast sliced and set on warm tandoori bread, with creamy brie, arugula, rosemary aioli, and fresh apple slices, finished with balsamic glaze.

Crispy cornmeal breaded wild Canadian walleye, house-made tartar sauce on a ciabatta roll with leaf lettuce, beefsteak tomato, and red onion.

Cajun seasoned fresh fish, seared and topped with roasted corn avocado salsa and apple jalapeno slaw, with coconut Jasmine rice with fresh corn salsa.

Blend of cheeses melted into our cream sauce tossed with bacon, and penne then topped with bread crumbs and more bacon.

Coconut Jasmine rice topped with black bean, and corn salsa, fresh avocado, and Jerk spice grilled shrimp finished with spicy mango chutney, fried plantains, and toasted coconut cream sauce.

Fresh cut chicken breast seared and tossed with fresh vegetable medley then glazed with soy chili sauce served over coconut jasmine rice finished with cilantro, and chopped peanuts.

Hand-cut Certified Angus beef medallions topped with bearnaise sauce served with house seasoned french fries and grilled asparagus.

Crispy Parmesan chicken breast on a bed of linguini tossed in a house-made rosa sauce with fresh red, and yellow tomatoes, garlic, and herbs finished with fresh mozzarella and Julienne basil.

Miso marinated fresh cut Atlantic salmon, pan-seared and served on fresh vegetable medley sauteed with sesame oil and ginger, garnished with scallion and sesame seeds.

Saffron infused risotto style rice sauteed with New Zealand green-lipped mussels, white fish, shrimp, andouille sausage and chicken.

The duo of seasoned skin-on chicken breasts seared crisp, set atop buttermilk mashed potatoes and sauteed brussels sprouts topped with lemon garlic butter sauce.

Fresh cut chicken breast seasoned and sauteed with fresh garlic, mushroom conserva and onions, deglazed with sherry then tossed in mornay sauce with fettuccine, finished with bias cut asparagus tossed in lemon oil.

Fresh garlic, caramelized onions, artichokes, and asparagus, in fragrant saffron broth and pesto cream sauce, tossed with fettuccine, fresh lemon juice, Parmesan and a dash of hot sauce.

Ahi tuna tossed with ginger, sesame, soy poke sauce, set atop a bed of sushi rice and organic mixed greens finished with fresh sliced avocado, chili oil, green onions, and sesame seeds.

Yellowfin tuna, escolar, and avocado with spicy jalapenos, fresh cucumbers tossed with chili oil, and ponzu sauce, and finished with fresh lime, black, and white sesame seeds, sea salt, and nori.

Fresh salmon marinated in EVOO, sesame oil, garlic, ginger, tamari gluten-free soy, and maple syrup set on a bed of cauliflower rice, thin-sliced avocado, and seaweed salad, sprinkled with sliced green onion, micro cilantro, and sesame seeds.

Ahi tuna blended with diced avocado and cherry tomato in a sweet and spicy sauce, served over a bed of spring greens tossed in a maple ginger vinaigrette, finished with cilantro, jalapeno, and avocado crema, microgreens, carrot tsuma, and sesame seeds.

Crave salad with a cup of soup.

Parmesan-crusted.

Tuna, salmon, yellowtail, and cucumber maki, panko fried shrimp, spring mix salad, fresh fruit.

Assorted Nilgiri and a cup of miso soup.

Served with panko fried shrimp, seaweed salad, fresh fruit sashimi.

Mixed seaweed, cucumber, carrot, daikon, sesame seeds.

Fresh cucumbers, daikon, carrots, sweet rice vinegar.

Thinly sliced yellowtail, soy citrus sauce, jalapeno, cucumber, orange supremes.

The duo of ahi tuna and albacore tuna topped with sesame dressing and orange zest.

Maguro.

Hamachi.

Bincho.

Unagi.

Beni-sake.

Tako.

Sake.

Mutsu.

Suzuki.

Hotategai.

Spicy salmon, Philly or spicy tuna with California roll, chef's selection of five nigiri.

Chef's selection of three rolls, assorted nigiri.

Chef's selection of five rolls, assorted nigiri, and sashimi, soy Sriracha edamame.

Avocado, cucumber, diakon, spicy mayo.

Crunchy tempura shrimp, cream cheese topped with avocado, jalapeno, with hibachi and unagi sauces.

Carrot, spinach, asparagus, cucumber wrapped with avocado, sesame dressing.

Crab mix, masago, cucumber, avocado.

Shrimp tempura, avocado, spicy mayo, masago, sweet sauce.

Baked scallops, snow crab, avocado, cucumber, spicy-sweet sauce.

Veggie roll, inari sushi, mini cucumber, avocado, pickled squash, and pickled daikon radish rolls

Tuna, escolar, jalapeno, avocado, cilantro, spicy mayo, soy citrus sauce.

Chili oil, spicy mayo, avocado, leaf lettuce, yamagobo.

Sriracha, yamagobo, leaf lettuce, cucumber.

Shrimp tempura, salmon, avocado, sesame seeds, sweet sauce.

Yellowtail, chili sauce, Thai chili peppers, cucumber, daikon.

Spicy tuna, mango, cilantro, avocado, poke sauce.

Spicy tuna, red tuna, albacore tuna, crunchy flakes.

Crispy shrimp tempura and tuna poke, with avocado, masago, yamagobo, roasted jalapeno and scallion, topped with chili oil and ponzu.

Ahi, cucumber, avocado, spicy mayo, topped with albacore.

California roll topped with the chef's selection of four types of fish.

Sushi shrimp, fresh tuna, cream cheese, avocado, jalapeno, spicy mayo, unagi, and hibachi sauces.

Salmon, cream cheese, sesame seeds.

Spicy tuna, smelt roe, cucumber, mango, avocado, sweet sauce.

Crispy shrimp tempura, asparagus, roasted jalapenos and scallions wrapped inside out then topped with seared beef tenderloin and avocado finished with crispy onions and truffle ponzu.

Spicy tuna, shrimp tempura, cream cheese, avocado, cucumber, seaweed salad, crunchy flakes, sweet sauce.

House-made guacamole topped with fresh pico de gallo served with tri-color tortilla chips.

Spiral cut shrimp, battered and flash-fried, tossed in our house-made chili Siracha sauce.

Buttermilk marinated, crispy cornmeal crust, served with house-made jalapeno aioli.

Hand-rolled in house, stuffed with avocado, oven roasted pulled chicken and guacamole, flash-fried, served with chipotle ranch.

Oven-roasted chicken on crispy flatbread with pesto garlic cream, red and yellow tomatoes, and five cheese blend topped with basil chiffonade.

Creamy oven baked blend of crab meat, artichokes, onion, garlic, and Parmesan, served with Tuscan rosemary bread.

Cajun seasoned fresh fish, seared, and topped with roasted corn avocado salsa, and apple jalapeno slaw.

Jumbo wings marinated overnight, grilled, and fried until crispy, then tossed in your choice of lemon garlic or classic buffalo sauce, served with cucumber sticks and bleu cheese dip.

House-made roasted tomato sauce, oven-roasted Roma tomatoes, shredded, and fresh mozzarella, fresh julienne basil.

Crispy fries, tossed in white truffle oil, Parmesan cheese, and house seasoning with rosemary garlic aioli.

Jumbo New Zealand green-lipped mussels sauteed in tarragon miso butter with garlic, spinach, and Roma tomatoes, served with house French fries.

Tossed in our signature house-made sriracha soy glaze.

Fresh tortilla chips piled high with our achiote spiced pork, queso, pepper Jack, pickled jalapeno, sour cream, and house-made guacamole.

Brushed with extra virgin olive oil and fresh herbs, layered with oven-roasted tomatoes, Parmesan, fresh mozzarella, topped with a mix of basil, arugula, fresh tomatoes, and avocado tossed in olive oil, and sea salt.

Fresh ahi tuna tossed with sesame oil, freshly grated ginger, and garlic with sliced avocado, chili oil, and crispy wontons.

Pulled oven roasted chicken glazed with hoisin sauce, on top of crunchy, organic Asian slaw, served on hydroponic butter lettuce, topped with chopped peanuts.

Crunchy tempura shrimp, cream cheese topped with avocado, jalapeno, with hibachi, and unagi sauces.

Tender beef medallions topped with grilled shrimp on mini brioche buns topped with bearnaise.

Garlic rubbed flatbread topped with roasted tomato sauce and layered with prosciutto, salami, and Italian sausage covered with a blend of five pieces of cheese, and finished with fresh basil.

Organic mixed greens tossed in tangy balsamic vinaigrette, topped with candied walnuts, goat cheese, and balsamic glaze.

Organic baby kale, and spring greens in orange cilantro vinaigrette, pickled red, and golden beets, finished with candied cashews, goat cheese, and thinly sliced watermelon radish.

Crispy iceberg lettuce wedge smothered in bleu cheese dressing, cherry tomato, crumbled bacon and shaved red onion.

Tomato basil pesto.

Coconut Jasmine rice topped with black beans fresh avocado, and jerk spice grilled shrimp, finished with spicy mango chutney, fried plantains, and toasted coconut cream sauce.

Fresh garlic, caramelized onions, artichokes, and asparagus, in a fragrant saffron broth, and pesto cream sauce, tossed with fettuccine, fresh lemon juice, Parmesan, and a dash of hot sauce.

Fresh cut chicken breast seared, and tossed with fresh vegetable medley then glazed with soy chili sauce served over coconut jasmine rice finished with cilantro, and chopped peanuts.

Blend of cheeses melted into our cream sauce tossed with bacon and penne then topped with bread crumbs, and more bacon.

Crispy Parmesan chicken breast on a bed of linguini tossed in a house-made rosa sauce with fresh red, and yellow tomatoes, garlic, and herbs, finished with fresh mozzarella, and julienne basil.

A trio of seasoned skin-on chicken breasts seared crisp, set atop buttermilk mashed potatoes, and sauteed brussels sprouts topped with lemon garlic butter sauce.

Sauteed fresh garlic, mushroom conserva, and caramelized onions, deglazed with sherry then tossed in mornay sauce with fettuccine, finished with bias cut asparagus tossed in lemon oil.

Served with blistered shishito peppers.

Served with organic kale, and cilantro pesto.

Served with tomato avocado salsa.

Sesame, and ginger stir fry vegetables.

Oven-roasted chicken, dried cherries, spinach, romaine, bacon, avocado, fontina, and crispy red apple tossed in citrus vinaigrette with toasted almonds finished with pomegranate seeds.

Fresh Atlantic grilled salmon filet with a touch of all-natural harissa on a bed of fresh arugula, and hydroponic watercress tossed in lemon shallot vinaigrette with feta cheese, and house-made tabbouleh.

Fresh shrimp sauteed in rich peanut sauce set atop a mix of hearty warm soba noodles, slaw, spring greens, fresh basil, cilantro, green onions, and red peppers tossed in chili-lime vinaigrette, and white miso dressing finished with toasted sesame seeds, chopped peanuts, and crispy wonton strips, fresh shrimp sauteed in rich peanut sauce set atop a mix of hearty warm soba noodles, slaw, spring greens, fresh basil, cilantro, green onions, and red peppers tossed in chili-lime vinaigrette, and white miso dressing, finished with toasted sesame seeds, chopped peanuts, and crispy wonton strips.

Certified Angus beef sprinkled with house seasoning, and charbroiled, topped with naturally smoked cheddar, iceberg lettuce, beefsteak tomatoes, and crave signature house-made burger sauce.

House-made bison patty, caramelized onion, mushroom conserva, naturally smoked cheddar, crave burger sauce, fried onions, and sunny side up egg, all piled on an everything bun.

Fresh lamb infused with cumin, fresh mint, rosemary, thyme, fennel, and other spices on toasted naan bread, topped with a house-made sauce of Greek yogurt, harissa, and smoked paprika finished with arugula, pico de gallo, and crumbled feta.

Hand-cut Certified Angus beef medallions topped with bearnaise sauce served with house seasoned french fries and grilled asparagus.

Certified Angus beef, truffled mashed potatoes, grilled jumbo asparagus, crave signature steak sauce.

Certified Angus beef, organic fingerling medley, grilled jumbo asparagus, crave signature steak sauce.

Hand-cut cab medallions, buttermilk mashed potatoes, heirloom carrots, crave signature steak sauce.

Certified Angus beef, roasted rainbow cauliflower, brussels sprouts, mashed potatoes, crave signature steak sauce.

Certified Angus Beef Strip grilled, and basted with bourbon brown sugar glaze served on a bed of shaved brussels sprouts with cheesy baked hash browns.

Certified Angus beef, grilled with palm sugar rub, sauced with house-made chimichurri atop guacamole mashed potatoes with grilled asparagus.

Certified Angus beef, topped with blue crab, and rich lobster cream sauce, served with mashed potatoes, jumbo asparagus, and red wine reduction.

Saffron infused risotto style rice sauteed with New Zealand green-lipped mussels, white fish, shrimp, andouille sausage, and chicken.

Jumbo wild Canadian walleye filet seasoned with our house-made blackening spice, on a bed of lime basmati rice, topped with sweet corn, and edamame succotash then finished with all-natural harissa sauce, and cilantro oil.

Shrimp and scallops sauteed in lemon oil with garlic, artichokes, and cherry tomatoes, deglazed with white wine, then tossed with fettuccine, Parmesan, and black pepper, finished with rich lobster cream sauce, and julienne basil.

Pan-seared Atlantic salmon, set atop a bed of sauteed brussels sprouts, and roasted fingerlings, finished with pomegranate seeds, and a drizzle of pomegranate molasses.

Miso marinated fresh cut Atlantic salmon, pan-seared, and served on fresh vegetable medley sauteed with sesame oil, and ginger, garnished with scallion, and sesame seeds.

Pan-seared hand-cut Chilean sea bass on creamy sweet pea risotto, with roasted wild mushrooms, finished with miso butter sauce.

Ahi tuna tossed with ginger, sesame, soy poke sauce, set atop a bed of sushi rice, and organic mixed greens finished with fresh sliced avocado, chili oil, green onions, and sesame seeds.

Yellowfin tuna, escolar, and avocado with spicy jalapenos, fresh cucumbers tossed with chili oil, and ponzu sauce, and finished with fresh lime, black, and white sesame seeds, sea salt, and nori.

Fresh salmon marinated in EVOO, sesame oil, garlic, ginger, tamari gluten-free soy, and maple syrup set on a bed of cauliflower rice, thin-sliced avocado, and seaweed salad, sprinkled with sliced green onion, micro cilantro, and sesame seeds.

Ahi tuna blended with diced avocado, and cherry tomato in a sweet, and spicy sauce, served over a bed of spring greens tossed in a maple ginger vinaigrette, finished with cilantro, jalapeno, and avocado crema, microgreens, carrot tsuma, and sesame seeds.

Mixed seaweed, cucumber, carrot, daikon, sesame seeds.

Fresh cucumbers, daikon, carrots, sweet rice vinegar.

Thinly sliced yellowtail, soy citrus sauce, jalapeno, cucumber, orange supremes.

Crab, avocado, salmon, and tempura shrimp layered between "slices" of nori, sushi rice, crunchy flakes, and sesame seeds.

Maguro.

Hamachi.

Bincho.

Unagi.

Beni-sake.

Tako.

Sake.

Mutsu.

Suzuki.

Hotategai.

Spicy salmon, Philly or spicy tuna with California roll, chef's selection of five nigiri.

Chef's selection of three rolls, assorted nigiri.

Chef's selection of five rolls, assorted nigiri and sashimi, soy Sriracha edamame.

Avocado, cucumber, daikon, spicy mayo.

Crunchy tempura shrimp, cream cheese topped with avocado, jalapeno, with hibachi, and unagi sauces.

Carrot, spinach, asparagus, cucumber wrapped with avocado, sesame dressing.

Crab mix, masago, cucumber, avocado.

Shrimp tempura, avocado, spicy mayo, masago, sweet sauce.

Baked scallops, snow crab, avocado, cucumber, spicy-sweet sauce.

Veggie roll, inari sushi, mini cucumber, avocado, pickled squash, and pickled daikon radish rolls.

Tuna, escolar, jalapeno, avocado, cilantro, spicy mayo, soy citrus sauce.

Chili oil, spicy mayo, avocado, leaf lettuce, yamagobo.

Sriracha, yamagobo, leaf lettuce, cucumber.

Shrimp tempura, salmon, avocado, sesame seeds, sweet sauce.

Yellowtail, chili sauce, Thai chili peppers, cucumber, daikon.

Spicy tuna, mango, cilantro, avocado, poke sauce.

Spicy tuna, red tuna, albacore tuna, crunchy flakes.

Crispy shrimp tempura, and tuna poke, with avocado, masago, yamagobo, roasted jalapeno, and scallion, topped with chili oil, and ponzu.

Ahi, cucumber, avocado, spicy mayo, topped with albacore.

California roll topped with the chef's selection of four types of fish.

Sushi shrimp, fresh tuna, cream cheese, avocado, jalapeno, spicy mayo, unagi, and hibachi sauces.

Salmon, cream cheese, sesame seeds.

Spicy tuna, smelt roe, cucumber, mango, avocado, sweet sauce.

Crispy shrimp tempura, asparagus, roasted jalapenos, and scallions wrapped inside out then topped with seared beef tenderloin, and avocado finished with crispy onions, and truffle ponzu.

Spicy tuna, shrimp tempura, cream cheese, avocado, cucumber, seaweed salad, crunchy flakes, sweet sauce.

Spicy salmon, Philly or spicy tuna with California roll, chef's selection of five nigiri.

Chef's selection of three rolls, assorted nigiri.

Chef's selection of five rolls, assorted nigiri, and sashimi, soy Sriracha edamame.

Crispy fries, tossed in white truffle oil, vegan Parmesan cheese, and house seasoning with rosemary garlic aioli.

Fresh tortilla chips piled high with queso, pepper Jack, pickled jalapeno, sour cream, and house made guacamole. Go vegan - sub vegan queso, and cheddar for queso, and pepper Jack, no sour cream.

Fresh cucumbers, daikon, carrots, sweet rice vinegar.

Veggie roll, inari sushi, mini cucumber, avocado, pickled squash, and pickled daikon radish rolls.

House-made guacamole topped with fresh pico de gallo served with tri-color tortilla chips.

Tossed in our signature house-made Sriracha soy glaze.

Seaweed, cucumber, carrot, daikon, sesame seeds.

Carrot, spinach, asparagus, cucumber wrapped with avocado, sesame dressing.

Tomato basil pesto.

Organic baby kale, and spring greens, in orange cilantro vinaigrette, pickled red, and golden beets, finished with candied cashews, goat cheese, and thinly sliced watermelon radish.

Dried cherries, spinach, romaine, avocado, fontina, crispy red apple tossed in citrus vinaigrette with toasted almonds finished with pomegranate seeds. Go vegan - sub vegan feta for fontina.

Spring greens tossed in balsamic vinaigrette, topped with candied walnuts, goat cheese, and balsamic glaze.

Crispy iceberg lettuce wedge smothered in bleu cheese dressing, cherry tomato, and shaved red onion. Go vegan - sub vegan ranch for bleu cheese.

Grilled blackened tofu, roasted corn, and black bean salsa, romaine, and pepper Jack in a chipotle roasted red pepper vinaigrette, topped with crispy tortilla strips, and fresh lime. Go vegan - sub vegan smoked cheddar for pepper jack.

Coconut jasmine rice topped with black bean, and corn salsa, fresh avocado, and jerk spice grilled tofu, finished with a spicy mango chutney, fried plantains, and toasted coconut cream sauce.

Linguini tossed in a house-made rosa sauce with fresh red, and yellow tomatoes, garlic, and herbs, with fresh mozzarella, and julienne basil.

Fresh garlic, mushroom conserva, and onions, deglazed with sherry, tossed in mornay sauce with fettuccine, finished with asparagus tossed in lemon oil.

House-made roasted tomato sauce, oven-roasted tomatoes, shredded, and fresh mozzarella, fresh julienne basil. Go vegan - sub vegan mozzarella, and feta for mozzarella.

Roasted tomato sauce, vegan chicken, mushroom conserva, vegan mozzarella, basil chiffonade.

Blend of cheeses melted into our cream sauce tossed with penne then topped with bread crumbs.

Fresh vegetable medley sauteed with soy chili sauce over coconut jasmine rice finished with cilantro, and chopped peanuts.

Fresh garlic, caramelized onions, artichokes, and asparagus, in a fragrant saffron broth, and pesto cream sauce, tossed with fettuccine, lemon juice, Parmesan, and a dash of hot sauce.

Brushed with extra virgin olive oil, and fresh herbs, layered with oven-roasted tomatoes, Parmesan, fresh mozzarella, topped with a mix of basil, arugula, fresh tomatoes, and avocado tossed in olive oil, and sea salt. Go Vegan - sub vegan mozzarella, and feta for mozzarella.

Impossible burger, topped with smoked cheddar, iceberg lettuce, beefsteak tomato, and crave signature house-made burger. Go vegan - sub vegan bun, and vegan smoked cheddar.

Impossible burger, topped with a house-made sauce of Greek yogurt, harissa, and smoked paprika finished with arugula, pico de gallo, and crumbled feta served on toasted naan bread.

Impossible burger, topped with pepper jack cheese, house-made guacamole, on everything bun with spicy mayo, shredded iceberg, beefsteak tomato, and red onion. Go vegan - sub vegan bun, vegan spicy mayo, and vegan smoked cheddar.

Served with cucumber, bleu cheese dip.

Creamy oven baked blend of crab meat, artichokes, onion, garlic, and Parmesan, served with corn tortilla chips.

Jumbo New Zealand green-lipped mussels sauteed in tarragon miso butter with garlic, spinach, and Roma tomatoes, served with house french fries.

Crispy fries, tossed in white truffle oil, Parmesan cheese, and house seasoning with rosemary garlic aioli.

Stir-fried in oil, and sea salt.

Shaved brussels sprouts sauteed with bacon lardon, finished with crispy brussels sprout leaves.

Garlic cream sauce, tomatoes.

Prosciutto, salami, sausage.

Oven-roasted tomatoes, fresh basil.

Olive oil, herbs, cheese, tomatoes, topped with arugula, avocado, and basil.

Tomato basil pesto.

Organic baby kale, and spring greens, in orange cilantro vinaigrette, pickled red, and golden beets, finished with candied cashews, goat cheese, and thinly sliced watermelon radish.

Field greens, candied walnuts, goat cheese, balsamic vinaigrette.

Bleu cheese dressing, cherry tomato, crumbled bacon, shaved red onion.

Sauteed shrimp set atop a mix of hearty warm soba noodles, slaw, spring greens, fresh basil, cilantro, green onions, and red peppers tossed in chili-lime vinaigrette, finished with toasted sesame seeds, and chopped peanuts.

Certified Angus beef medallions topped with bearnaise sauce, served with house seasoned french fries and grilled asparagus.

Two seared boneless chicken breasts, lemon garlic butter sauce, brussels sprouts, mashed potatoes.

Fresh garlic, caramelized onions, artichokes, and asparagus, in a fragrant saffron broth, and pesto cream sauce, tossed with rice noodles, fresh lemon juice, Parmesan, and a dash of hot sauce.

Grilled chicken breast on a bed of rice noodles, tossed in a house-made rosa sauce with fresh red, and yellow tomatoes, garlic, and herbs finished with fresh mozzarella, and julienne basil.

Miso marinated fresh cut Atlantic salmon, pan-seared, and served on fresh vegetable medley sauteed with sesame oil and ginger, garnished with scallion, and sesame seeds.

Saffron infused risotto style rice sauteed with New Zealand green-lipped mussels, white fish, shrimp, andouille sausage, and chicken.

Fresh cut chicken breast seasoned and sauteed with fresh garlic, mushroom conserva, and onions, deglazed with sherry then tossed in mornay sauce with rice noodles, finished with bias cut asparagus tossed in lemon oil.

House-made bison patty, caramelized onion, mushroom conserva, smoked cheddar, crave burger sauce, fried onions, and sunny side up egg.

House-made patty topped with pepper Jack cheese, house-made guacamole, and pecan wood smoked bacon, with spicy mayo, shredded iceberg, beefsteak tomato, and red onion.

Certified Angus beef sprinkled with house seasoning, and charbroiled, topped with smoked cheddar, iceberg lettuce, beefsteak tomatoes, and crave signature house-made burger sauce.

Grilled chicken breast, smothered in our house-made bourbon bbq sauce, pecan wood smoked bacon, and Monterey Jack cheddar blend.

Served with cucumber, bleu cheese dip.

Creamy oven baked blend of crab meat, artichokes, onion, garlic, and Parmesan, served with corn tortilla chips.

Shaved brussels sprouts sauteed with bacon lardon, finished with crispy brussels sprout leaves.

Crispy fries, tossed in white truffle oil, Parmesan cheese, and house seasoning with rosemary garlic aioli.

Stir-fried in oil, and sea salt.

Tomato basil pesto.

Jumbo New Zealand green-lipped mussels sauteed in tarragon miso butter with garlic, spinach and Roma tomatoes, served with house french fries.

Garlic cream sauce, tomatoes.

Prosciutto, salami, sausage.

Oven-roasted tomatoes, fresh basil.

Olive oil, herbs, cheese, tomatoes, topped with arugula, avocado and basil.

Field greens, candied walnuts, goat cheese, balsamic vinaigrette.

Organic baby kale and spring greens, in orange cilantro vinaigrette, pickled red, and golden beets, finished with candied cashews, goat cheese, and thinly sliced watermelon radish.

Bleu cheese dressing, cherry tomato, crumbled bacon, shaved red onion.

Field greens, candied walnuts, goat cheese, balsamic vinaigrette.

Sauteed shrimp set atop a mix of hearty warm soba noodles, slaw, spring greens, fresh basil, cilantro, green onions, and red peppers tossed in chili-lime vinaigrette, finished with toasted sesame seeds, and chopped peanuts.

Organic baby kale, and spring greens, in orange cilantro vinaigrette, pickled red, and golden beets, finished with candied cashews, goat cheese, and thinly sliced watermelon radish.

Certified Angus Beef, medallions, french fries, asparagus, bearnaise.

Hand-cut CAB medallions, buttermilk mashed potatoes, heirloom carrots with crave signature steak sauce.

Certified Angus Beef, roasted rainbow cauliflower, brussels sprouts, mashed potatoes, crave Signature steak sauce.

Miso marinated fresh cut Atlantic salmon, pan-seared, and served on fresh vegetable medley sauteed with sesame oil, and ginger, garnished with scallion, and sesame seeds.

Saffron-infused risotto-style rice sauteed with New Zealand green-lipped mussels, white fish, shrimp, andouille sausage, and chicken.

Pan-seared Atlantic salmon, set atop a bed of sauteed brussels sprouts, and roasted fingerlings, finished with pomegranate seeds, and a drizzle of pomegranate molasses.

Certified Angus beef, palm sugar rub, chimichurri, guacamole mashed, grilled asparagus.

Certified Angus beef, roasted fingerling potatoes, roasted rainbow cauliflower, crave Signature steak sauce.

Certified Angus beef, truffled mashed potatoes, grilled jumbo asparagus, crave signature steak sauce.

Three seared boneless chicken breasts, lemon garlic butter sauce, brussels sprouts, mashed potatoes.

Shrimp and scallops sauteed in lemon oil with garlic, artichokes, and cherry tomatoes, deglazed with white wine, then tossed, Parmesan, and black pepper, finished with rich lobster cream sauce, and julienne basil.

Fresh cut chicken breast seasoned and sauteed with fresh garlic, mushroom conserva, and caramelized onions, deglazed with sherry then tossed in mornay sauce, finished with bias cut asparagus tossed in lemon oil.

Grilled chicken breast on a bed of rice noodles, tossed in a house-made rosa sauce with fresh red, and yellow tomatoes, garlic, and herbs finished with fresh mozzarella, and julienne basil.

Fresh garlic, caramelized onions, artichokes, and asparagus, in a fragrant saffron broth, and pesto cream sauce, tossed with fresh lemon juice, Parmesan, and a dash of hot sauce.

Add cheese - no charge.

Pepperoni, cheese, margherita.

Cooked shrimp, sushi rice, sweet soy reduction.

Light and dark chocolate mousse, cookie crumbs, shaved chocolate.

Big enough to share, four layers of chocolate cake layered with rich chocolate icing, served with raspberry coulis and whipped cream.

Made in house from our special recipe, served with vanilla Anglaise and whipped cream.

House-made chocolate graham cracker brownie, topped with torched house-made marshmallow, served with sonny's toasted marshmallow ice cream and smoked sea salt.

Creamy custard, crack sugar crust, ask your server for current offering.

Espresso soaked white cake, mascarpone cheese, shaved chocolate.

Spiced blueberry compote, layered with cheesecake cream, and white cake, then topped with more fresh berries.

cookie chunks, vanilla cream mousse, and dark chocolate ganache finished with raspberry coulis, whipped cream, and fresh raspberries. Gluten-free.

House-made vegan chocolate cake, with raspberry coulis, vegan ice cream, coconut milk whipped cream and fresh raspberries.

Cinnamon sugar dust, Nutella sauce.

A blend of old fashioned oats, almond milk, chia seeds, house-made granola, and maple syrup-soaked overnight with assorted mixings.

Crispy flatbread topped with cream sauce, garlic, rosemary, and thyme, then layered with mushroom conserva, sauteed spinach, and a blend of cheeses then topped with scrambled eggs.

Two eggs your way, applewood smoked bacon or sausage links, home fries, whole wheat toast.

Andouille sausage tossed with Cajun potatoes, black beans, sweet corn, peppers, and onions topped with pepper Jack and two over-easy eggs.

Giant, fluffy pancakes from our scratch batter, with whipped butter and syrup. Choice of bacon or sausage

Tofu scrambled with vegan chorizo, bell peppers, onion, and spices served with fresh fruit and vegan toast.

Texas toast stuffed with mascarpone cheese and peach compote flavored with baking spices, battered in rice crispies, finished with whipped cream, powdered sugar, and cider caramel sauce.

Pecan wood smoked bacon, over easy egg, cheddar cheese, sliced avocado all on a croissant bun, served with breakfast potatoes.

Flour tortilla stuffed with house-made chorizo, scrambled eggs, onions, jalapeno, Monterey Jack and cheddar cheese then flash-fried and topped with jalapeno brie cheese sauce and pico de gallo, served with breakfast potatoes.

Roasted pulled chicken, tossed with farro organic kale, then topped with cherry tomatoes, diced avocado, over-easy eggs, and drizzled with house-made Yucatan salsa, served with wheat toast.

Certified Angus beef burger, topped with shaved ham, pecan wood smoked bacon, cheddar cheese, and over-easy egg all set on a croissant bun dressed with bloody mary mayo, and baby spinach served with breakfast potatoes.

Crumbled lamb with our special house blend of seasoning sauteed with bell peppers and caramelized onions set on a bed of mixed greens topped with poached eggs, and harissa hollandaise, served with wheat toast.

Thick cut bacon lardon, corn, and black bean salsa, Monterey Jack and cheddar cheeses, scrambled eggs, all set on a bed of field greens, finished with house-made roasted poblano sauce, served with wheat toast.

Poached eggs, Canadian bacon, toasted English muffins, hollandaise.

Chorizo, ham, Monterey Jack, cheddar, finished with crispy tortilla strips, house-made salsa, cilantro, served with wheat toast.

Poached eggs, tomato, and arugula salad, hollandaise, fresh herbs.

Poached eggs, baby spinach, caper cream cheese, toasted English muffins, dill hollandaise, fresh herbs.

Mozzarella cheese, oven-roasted tomatoes, topped with pesto hollandaise and arugula basil salad, served with wheat toast.

Crispy fries tossed in white truffle oil, Parmesan cheese and house seasoning with rosemary garlic aioli.

Spiral cut shrimp, battered, and flash-fried tossed in our house-made chili Sriracha sauce.

Buttermilk marinated, crispy cornmeal crust, served with house-made jalapeno aioli.

House-made guacamole topped with fresh pico de gallo served with tri-color tortilla chips.

Fresh ahi tuna tossed with sesame oil, fresh grated ginger, and garlic with sliced avocado, chili oil, and crispy wontons.

Tossed in our signature house-made Sriracha soy glaze.

Jumbo wings marinated overnight, grilled, and fried until crispy, then tossed in your choice of lemon garlic or classic buffalo sauce, served with cucumber sticks, and bleu cheese dip.

Oven-roasted chicken on crispy flatbread with pesto garlic cream, red and yellow tomatoes, and five cheese blend topped with basil chiffonade.

Brushed with extra virgin olive oil and fresh herbs, layered with oven-roasted tomatoes, Parmesan, fresh mozzarella, topped with a mix of basil, arugula, fresh tomatoes, and avocado tossed in olive oil and sea salt.

Organic baby kale and spring greens, in orange cilantro vinaigrette, pickled red and golden beets, finished with candied cashews, goat cheese, and thinly sliced watermelon radish.

Spring greens tossed in tangy balsamic vinaigrette, topped with candied walnuts, goat cheese and balsamic glaze.

Oven-roasted chicken, dried cherries, spinach, romaine, bacon, avocado, fontina, crispy red apple tossed in citrus vinaigrette with toasted almonds finished with pomegranate seeds.

Grilled salmon filet with a touch of harissa on a bed of fresh arugula and hydroponic watercress tossed in lemon shallot vinaigrette with feta cheese and house-made tabbouleh.

Certified Angus beef sprinkled with house seasoning and charbroiled, topped with smoked cheddar, iceberg lettuce, beefsteak tomatoes, and crave signature house-made burger sauce.

House-made patty topped with pepper Jack cheese, house-made guacamole, and pecan wood smoked bacon, on everything bun with spicy mayo, shredded iceberg, beefsteak tomato, and red onion.

House-made bison patty, caramelized onion, mushroom conserva, smoked cheddar, crave burger sauce, fried onions, and sunny side up egg, all piled on an everything bun.

Fresh-grilled chicken breast sliced, and set on warm tandoori bread, with creamy brie, arugula, rosemary aioli, and fresh apple slices, finished with balsamic glaze.

Crispy Parmesan chicken breast on a bed of linguini, tossed in a house-made rosa sauce with fresh red and yellow tomatoes, garlic, and herbs, finished with fresh mozzarella and julienne basil.

Fresh cut chicken breast seared & tossed with fresh vegetable medley then glazed with soy chili sauce served over coconut jasmine rice finished with cilantro, and chopped peanuts.

Blend of cheeses melted into our cream sauce tossed with bacon, and penne then topped with bread crumbs, and more bacon.

Miso marinated fresh cut Atlantic salmon, pan-seared, and served on fresh vegetable medley sauteed with sesame oil and ginger, garnished with scallion and sesame seeds.

ahi tuna tossed with ginger, sesame, soy poke sauce, set atop a bed of sushi rice, and organic mixed greens finished with fresh sliced avocado, chili oil, green onions, and sesame seeds.

Yellowfin tuna, escolar, and avocado with spicy jalapenos, fresh cucumbers tossed with chili oil, and ponzu sauce, and finished with fresh lime, black, and white sesame seeds, sea salt, and nori.

Fresh salmon marinated in EVOO, sesame oil, garlic, ginger, tamari gluten-free soy, and maple syrup set on a bed of cauliflower rice, thin-sliced avocado, and seaweed salad, sprinkled with sliced green onion, micro cilantro, and sesame seeds.

ahi tuna blended with diced avocado, and cherry tomato in a sweet, and spicy sauce, served over a bed of spring greens tossed in a maple ginger vinaigrette, finished with cilantro, jalapeno, & avocado crema, microgreens, carrot tsuma, and sesame seeds.

Mixed seaweed, cucumber, carrot, daikon, sesame seeds.

Fresh cucumbers, daikon, carrots, sweet rice vinegar.

Thinly sliced yellowtail, soy citrus sauce, jalapeno, cucumber, orange supremes.

Crab, avocado, salmon, and tempura shrimp layered between "slices" of nori, sushi rice, crunchy flakes, and sesame seeds.

Maguro.

Bincho.

Beni-Sake.

Sake.

Suzuki.

Unagi.

Tako.

Mutsu.

Hotategai.

Avocado, cucumber, daikon, spicy mayo.

Crunchy tempura shrimp, cream cheese topped with avocado, jalapeno, with hibachi, and unagi sauces.

Carrot, spinach, asparagus, cucumber wrapped with avocado, sesame dressing.

Crab mix, masago, cucumber, avocado.

Shrimp tempura, avocado, spicy mayo, masago, sweet sauce.

Baked scallops, snow crab, avocado, cucumber, spicy-sweet sauce.

Veggie roll, inari sushi, mini cucumber, avocado, pickled squash, and pickled daikon radish rolls.

Tuna, escolar, jalapeno, avocado, cilantro, spicy mayo, soy citrus sauce.

Chili oil, spicy mayo, avocado, leaf lettuce, yamagobo.

Sriracha, yamagobo, leaf lettuce, cucumber.

Shrimp tempura, salmon, avocado, sesame seeds, sweet sauce.

Yellowtail, chili sauce, Thai chili peppers, cucumber, daikon.

Spicy tuna, red tuna, albacore tuna, crunchy flakes.

Crispy shrimp tempura & tuna poke, with avocado, masago, yamagobo, roasted jalapeno and scallion, topped with chili oil and ponzu.

Ahi, cucumber, avocado, spicy mayo, topped with albacore.

California roll topped with the chef's selection of four types of fish.

Sushi shrimp, fresh tuna, cream cheese, avocado, jalapeno, spicy mayo, unagi, and hibachi sauces.

Salmon, cream cheese, sesame seeds.

Spicy tuna, smelt roe, cucumber, mango, avocado, sweet sauce.

Crispy shrimp tempura, asparagus, roasted jalapenos, and scallions wrapped inside out then topped with seared beef tenderloin, and avocado finished with crispy onions and truffle ponzu.

Spicy tuna, shrimp tempura, cream cheese, avocado, cucumber, seaweed salad, crunchy flakes, sweet sauce.

Spicy salmon, Philly or spicy tuna with California roll, chef's selection of five nigiri.

Chef's selection of three rolls, assorted nigiri.

Chef's selection of five rolls, assorted nigiri & sashimi, soy Sriracha edamame.