Crave Restaurant & Sushi Bar - Dearborn

750 ml.

1 liter.

Republic of Tea.

Lavender and vanilla.

Peachy and floral.

Not a "tea." South African plant. Floral.

Crave's own blend. Floral.

French Press. Bold, dark roast, nutty and full-bodied.

French press. Medium roast, blueberry, cherry and chocolate.

Smooth creamy body, vanilla and cinnamon.

Illy.

Illy.

Japanese soy beans.

Grilled octopus, fresh herbs, organic olive oil and lemon lime vinaigrette.

Romaine wedge, saut?ed beech mushroom, herbs and orange miso emulsion.

Seasonal vegetables tempura battered and flash fried, with tempura sauce.

Watermelon, French feta, toasted walnuts, Michigan tart cherries, micro herbs and balsamic vinaigrette.

Green mango, lychee, shallots, herbs, wonton crisps and crave vinaigrette.

Seared ahi tuna, roasted herb fingerling potatoes, confit spring onions, soy, truffle oil and herb oil.

Prime beef, berry aioli and micro greens on toasted hawaiian buns.

Braised short ribs, parsnip puree, cabbage confit and au jus demi.

Twelve spice, shaved parmesan, fire roasted pepper, grilled baguette and herb oil.

King crab, flash fried, mango, micro herbs and citrus aioli.

Wakame, silky tofu and scallions in white miso broth.

Organic greens, tomatoes, cucumbers, red onions and ginger dressing.

Carpaccio style, tarragon goat cheese mousse and herb oil.

Fresh ahi tuna, organic greens, Japanese cucumbers, red onion, tomato and chili citrus soy dressing.

Tomato confit, maytag blue cheese and granny smith apple dressing.

Grilled avocado, shaved fennel, frisee and roasted beet vinaigrette.

Fresh sliced tuna topped with ginger.

Fresh sliced yellowtail with fresh cilantro.

Thin sliced octopus, jalapeno slices and cilantro.

Fresh thin sliced salmon with avocado.

Avocado, asparagus and seaweed rice wrap.

Organic greens, cucumber, avocado, yama gobo, asparagus, light mayo and seaweed rice wrap.

Smoked salmon, cream cheese and Japanese cucumber.

Maguro marinated in spicy sauce, scallions and cucumber.

Baked eel, cucumber, seaweed rice wrap, avocado layer and sweet drizzle.

Scallop, green onion, Japanese cucumbers masago and chili drizzle.

Yellowtail, green onion, Japanese cucumbers, black sesame seeds and chili sauce.

Tempura asparagus, bell pepper, sweet potato, soy wrap and sweet drizzle.

Shrimp tempura, avocado, Japanese cucumbers and black sesame seeds.

King crab, avocado and Japanese cucumbers.

Crab, avocado and Japanese cucumbers flash fried with chili mayo drizzle.

Shrimp tempura, Japanese cucumbers, avocado, black sesame seeds, crunchy flakes and teriyaki drizzle.

Smoked salmon, cucumber and cream cheese topped with shrimp.

Flash fried soft shell crab, king crab, masago, avocado, Japanese cucumber, kaiwaree and sweet drizzle.

Tuna and avocado rolled in panko bread crumbs, flash fried and drizzled with chili mayo.

Twelve pieces.

Twenty pieces.

Yellowtail. Seven pieces.

Ahi tuna. Seven pieces.

Atlantic salmon. Seven pieces.

Albacore tuna. Seven pieces.

Sea urchin. Seven pieces.

Sweet Japanese omelet. Two pieces.

Jumbo white shrimp. Two pieces.

Squid. Two pieces.

Seared beef tenderloin. Two pieces.

Octopus. Two pieces.

Ruby red flying fish roe. Two pieces.

Mackerel. Two pieces.

Atlantic salmon. Two pieces.

Jumbo white sweet shrimp. Two pieces.

Yellowtail. Two pieces.

Salmon roe. Two pieces.

Ahi tuna. Two pieces.

Seven-spiced seared tuna. Two pieces.

Seven-spiced seared salmon. Two pieces.

Albacore tuna. Two pieces.

Smoked salmon. Two pieces.

Japanese red snapper. Two pieces.

Electric river eel. Two pieces.

Sea urchin. Two pieces.

Braised bok choy, green asparagus risotto and orange sage vinaigrette.

Pan roasted sea bass, edamame, sweet corn succotash, warm gazpacho and lime oil.

Pan seared filet mignon, saut?ed haricot vert, tomato confit and spring onion mash.

Sun dried herbs, crispy croutons, saut?ed beech mushrooms and wasabi soy glaze.

Halal chicken breast, roasted herb fingerling potatoes, glazed baby carrots, asparagus and natural jus.

Smoked salmon, king crab, avocado and baked dynamite drizzle.

Salmon, king crab and avocado layered with white fish and baked, with sweet drizzle.

Grilled lobster, shrimp tempura and asparagus topped with shiitake mushrooms, avocado and tiki caviar butter sauce.

Shrimp tempura, spicy tune and asparagus topped with seared albacore and avocado, green onion and garlic citrus sauce.

Shrimp tempura, granny smith apple, japanese cucumber, avocado, jalapeno pesto and wasabi micro greens.

King crab, avocado, cucumber cream cheese and rice wrap layered with unagi and oven baked, with sweet drizzle.

Shrimp tempura and Japanese cucumber topped with oven baked unagi, avocado and river eel drizzle.

Shrimp tempura and Japanese cucumber layered with oven baked salmon and topped with a spicy sweet drizzle.

Shrimp tempura, spicy tuna and asparagus topped with yellowtail salmon, thinly sliced lemon, green onion, citrus sauce and chili dots.

King crab, cucumber and avocado topped with variety of fresh sashimi.

Flash fried king crab, japanese cucumber and seaweed, topped with seared tuna, wasabi aioli and sweet drizzle.

Shrimp tempura and asparagus topped with kani kama, masago, wasabi aioli and sweet drizzle.

Ahi tuna, salmon, yellowtail, red snapper, king crab and avocado flash fried with chili mayo and sweet drizzle.

Spicy tuna, shrimp tempura, asparagus, crunchy flakes and mango chutney.

Flash fried king crab, japanese cucumber, jalapeno, mango, micro green salad and chili aioli.