Cinnamon sugar dust, and Nutella sauce.

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

A blend of old fashioned oats, almond milk, chia seeds, house-made granola and maple syrup-soaked overnight with assorted mixings. Choose your flavor: apple cinnamon, banana, and almond, fresh strawberry, blueberry, and almond.

Two egg your way, applewood smoked bacon or sausage links, home fries, and whole -heat toast.

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

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

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. Choice of bacon or sausage.

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

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

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, and served with breakfast potatoes.

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

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

Roasted pulled chicken, tossed with farro organic kale, then topped with cherry tomatoes, diced avocado, over-easy eggs, & drizzled with house-made yucatan salsa, 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.

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

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 sriracha sauce.

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

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

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.

Served with cucumber, bleu cheese dip.

A creamy oven-baked blend of crab meat, artichokes, onion, garlic, and parmesan, and served with corn tortilla chips.

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

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

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.

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 fillet 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.

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

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 bison patty, caramelized onion, mushroom conserva, smoked cheddar, crave burger sauce, fried onions & 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.

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.

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.

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

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.

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.

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.

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

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.

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

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

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.

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

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

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

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

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

Parmesan crusted.

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

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

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.

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

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

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, jalapeño, and avocado crema, microgreens, carrot tsuma, and sesame seeds.

Thinly sliced yellowtail, soy citrus sauce, jalapeño, cucumber, and orange supremes.

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

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

Fresh cucumbers, daikon, carrots, and sweet rice vinegar.

Maguro.

Hamachi.

Bincho.

Unagi.

Beni-sake.

Tako.

Sake.

Mutsu.

Suzuki.

Hotategai.

Crab mix, masago, cucumber, and avocado.

Avocado, cucumber, diakon, and spicy mayo.

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

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

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

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

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

Tuna, escolar, jalapeño, avocado, cilantro, spicy mayo, and soy citrus sauce.

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

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

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

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

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

Salmon, cream cheese, and sesame seeds.

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

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

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

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

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

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

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

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

Chef's selection of three rolls, and assorted nigiri.

Served with cucumber, bleu cheese dip.

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

Stir-fried in oil and sea salt.

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

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

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

Garlic cream sauce, and tomatoes.

Oven-roasted tomatoes, and fresh basil.

Prosciutto, salami, and sausage.

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

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

Certified Angus beef sprinkled with house seasoning and char-broiled, 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, 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.

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

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

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

Tossed in our signature house-made sriracha soy glaze.

Seaweed, cucumber, carrot, daikon, and sesame seeds.

Fresh cucumbers, daikon, carrots, and sweet rice vinegar.

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

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

Impossible Burger, topped with smoked cheddar, iceberg lettuce, beefsteak tomatoes, 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.

Bincho.

Sake.

Mutsu.

Ebi.

Hamachi.

Salmon, avocado and toasted sesame seeds.

Salmon, cream cheese, sesame seeds, cucumber, gobo, daikon sprouts, leaf lettuce, and green onion.

Spicy tuna mix, avocado, cucumber, topped with crunchy flakes, and spicy mayo.

Shrimp tempura, avocado, spicy mayo, masago, daikon sprouts, topped with crunchy flakes, and unagi sauce.

Spicy salmon mix, gobo, avocado, cucumber, topped with fresh salmon, crunchy flakes and spicy mayo.

Shrimp tempura, avocado, cucumber, daikon sprouts, gobo, and spicy mayo.

Spicy crab mix, avocado, cucumber, topped with crunchy flakes, unagi sauce, and sriracha.

Carrot, avocado, squash, asparagus, cream cheese, and tempura flash-fried.

Egg custard, spinach, cucumber, asparagus, pickled squash, and pickled daikon radish.

Shrimp tempura, cucumber, gobo, topped with spicy salmon mix and chili oil.

Crab mix, avocado, cucumber, topped with freshwater eel, unagi sauce, and sesame seeds.

Shrimp tempura, avocado, topped with freshwater eel, sweet-spicy shrimp mix, unagi sauce. and sriracha.

Additional cheese with no extra charge.

With tomato sauce.

Cooked shrimp, sushi rice, and sweet soy reduction.

With veggies.

With fresh pico de gallo

With couscous salad, and cucumber sticks.

With fresh pico de gallo.

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

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 sriracha sauce.

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

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

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

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

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 wonton.

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

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.

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

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

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

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.

fresh shrimp sautéed 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.

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.

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.

Grilled salmon fillet 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.

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

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

Tomato Basil Pesto or Chicken Wild Rice.

Crave salad with a cup of Tomato Basil Pesto soup.

Spring greens tossed in 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 and shaved red onion. Go vegan - sub vegan ranch for bleu cheese.

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.

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.

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.

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

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

With blistered shishito peppers.

With tomato avocado salsa.

With organic kale and cilantro pesto.

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

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.

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.

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.

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 jalapeño slaw, with coconut jasmine rice with fresh corn salsa.

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.

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.

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

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

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

Fresh cut chicken breast seasoned & 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.

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

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.

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

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, jalapeño, and avocado crema, microgreens, carrot tsuma, and sesame seeds.

Crave salad with a cup of soup.

Parmesan-crusted.

Choice of one of the following rolls: Spicy Salmon, California or Veggie, assorted nigiri and a cup of Miso soup.

Tuna, Salmon, Yellowtail, and Cucumber maki, panko fried shrimp, spring mix salad, fresh fruit.

Choice of one of the following rolls: Spicy Salmon, Spicy Tuna, Philly or Dynamite, served with panko fried shrimp, seaweed salad, fresh fruit sashimi.

Thinly sliced yellowtail, soy citrus sauce, jalapeño, cucumber, and orange supremes.

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

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

Fresh cucumbers, daikon, carrots, and sweet rice vinegar.

Maguro.

Hamachi.

Bincho.

Unagi.

Beni-sake.

Tako.

Sake.

Mutsu.

Suzuki.

Hotategai.

Crab mix, masago, cucumber, and avocado.

Avocado, cucumber, daikon, and spicy mayo.

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

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

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

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

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

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

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

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

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

Sriracha, yamagobo, leaf lettuce, and cucumber.

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

Salmon, cream cheese, and sesame seeds.

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

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

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

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

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

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

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

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

Chef's selection of three rolls, and 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.

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

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

Tossed in our signature house-made sriracha soy glaze.

Seaweed, cucumber, carrot, daikon, and sesame seeds

Fresh cucumbers, daikon, carrots, and sweet rice vinegar

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

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

Tomato basil pesto.

Crave salad with a cup of tomato basil pesto soup.

Spring greens tossed in 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 and shaved red onion. Go vegan - sub vegan ranch for bleu cheese.

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.

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.

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

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

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

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

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

Parmesan crusted.

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

Extra virgin olive oil & fresh herbs, layered with oven-roasted tomatoes, parmesan, fresh mozzarella, topped with basil, arugula, fresh tomatoes, and avocado tossed in olive oil, and sea salt. Go vegan - sub vegan mozz, and feta for mozz.

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

Impossible Burger, topped with smoked cheddar, iceberg lettuce, beefsteak tomatoes, 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.

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

Stir-fried in oil and sea salt.

A creamy oven-baked blend of crab meat, artichokes, onion, garlic and parmesan, and served with corn tortilla chips.

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

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

Garlic cream sauce, and tomatoes.

Oven-roasted tomatoes, fresh basil.

Prosciutto, salami, and sausage.

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

Tomato basil pesto.

Field greens, candied walnuts, goat cheese, and 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 and shaved red onion.

Sautéed 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.

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

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.

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

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

Tossed in our signature house-made sriracha soy glaze.

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

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

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.

A 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.

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

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

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.

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

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

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

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

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

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

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

Tomato Basil Pesto and soup of the day.

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

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

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

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.

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

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

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, 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.

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.

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

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.

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.

Trio 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 seared and tossed with fresh vegetable medley then glazed with soy chili sauce served over coconut jasmine rice finished with cilantro and chopped peanuts.

Sautéed 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.

With blistered shishito peppers.

With tomato avocado salsa.

With organic kale and cilantro pesto.

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 shrimp sautéed 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 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.

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, and all piled on an everything bun.

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

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

Certified Angus Beef, roasted rainbow cauliflower, brussels sprouts, mashed potatoes, and 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, truffled mashed potatoes, grilled jumbo asparagus, crave signature steak sauce.

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

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

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

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

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

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

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

Shrimp and scallops sautéed 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 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.

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.

Yellowfin tuna, escolar & 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.

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

Thinly sliced yellowtail, soy citrus sauce, jalapeño, cucumber, and orange supremes.

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

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

Fresh cucumbers, daikon, carrots, and sweet rice vinegar.

Maguro.

Hamachi.

Bincho.

Unagi.

Beni-sake.

Tako.

Sake.

Mutsu.

Suzuki.

Hotategai.

Crab mix, masago, cucumber, and avocado.

Avocado, cucumber, daikon, and spicy mayo.

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

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

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

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

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

Tuna, escolar, jalapeño, avocado, cilantro, spicy mayo, and soy citrus sauce.

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

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

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

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

Sriracha, yamagobo, leaf lettuce, and cucumber.

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

Salmon, cream cheese, and sesame seeds.

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

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

Spicy tuna, mango, cilantro, avocado, and poké sauce.

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

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

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

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

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

Chef's selection of three rolls, and assorted nigiri.

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

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

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

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

Tossed in our signature house-made sriracha soy glaze.

Seaweed, cucumber, carrot, daikon, and sesame seeds.

Fresh cucumbers, daikon, carrots, and sweet rice vinegar.

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

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

Tomato basil pesto.

Spring greens tossed in 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 and shaved red onion. Go vegan - sub vegan ranch for bleu cheese.

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.

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 spicy mango chutney, fried plantains, and toasted coconut cream sauce.

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

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

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

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

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

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 mozz and feta for mozz.

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

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.

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

Stir-fried in oil and sea salt.

A creamy oven-baked blend of crab meat, artichokes, onion, garlic, and parmesan, served with corn tortilla chips.

Tomato basil pesto.

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

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

Garlic cream sauce, and tomatoes.

Oven-roasted tomatoes, and fresh basil.

Prosciutto, salami, and sausage.

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

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

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

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, and 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.

Sautéed 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, french fries, asparagus, and bearnaise.

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

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

Certified Angus Beef, roasted fingerling potatoes, roasted rainbow cauliflower, crave signature steak sauce.

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

Certified Angus Beef, truffled mashed potatoes, grilled jumbo asparagus, and 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.

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

Shrimp and scallops sautéed 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.

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

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

Fresh cut chicken breast seasoned and sautéed 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 fragrant saffron broth and pesto cream sauce, tossed with fresh lemon juice, parmesan, and a dash of hot sauce.

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

Espresso soaked white cake, mascarpone cheese, and shaved chocolate.

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

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

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

(Gluten Sensitive) cookie chunks, vanilla cream mousse, and dark chocolate ganache finished with raspberry coulis, whipped cream, and fresh raspberries

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

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

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