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CRAVE American Kitchen & Sushi Bar
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, flash fried and tossed in house made chili Sriracha sauce.
Tossed in signature house made Sriracha soy glaze.
Buttermilk marinated, crispy cornmeal crust and served with house made jalapeno aioli.
Fresh ahi tuna tossed with sesame oil, fresh grated ginger and garlic with sliced avocado, chili oil and crispy wontons.
Jumbo wings marinated overnight, grilled and fried until crispy, then tossed in choice of lemon garlic or classic Buffalo sauce, served with cucumber sticks and blue cheese dip.
cinnamon sugar dust, Nutella sauce
Crispy flatbread topped with cream sauce, garlic, rosemary, thyme, then layered with mushroom conserva, sauteed spinach, and a blend of cheeses, then topped with scrambled eggs
Giant, fluffy pancakes made from our scratch batter with whipped butter and syrup.
two eggs your way, applewood smoked bacon or sausage links, home fries, whole wheat toast
tofu scrambled with vegan chorizo, bell peppers, onion, and spices, served with fresh fruit and vegan toast
Texas toast stuffed with marscapone cheese and peach compotefdlavored 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 avocadoon a croissant bun, served with breakfast potatoes
Certified Angus Beef burger topped with shaved ham, pecan wood smoked bacon, cheddar cheese, and an over easy egg on a croissant bun dressed with bloody mary mayo and baby spinach, served with breakfast potatoes
flour tortilla stuffed with house made chorizo, scrambled eggs, onions, jalapeno, monterey jack and cheddar cheeses then flash fried and topped with jalapeno brie cheese sauce and pico de gallo, served with breakfast potatoes
crumbled lamb with our special house blend of seasoning with bell peppers and carmelized 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, and drizzled with Yucatan salsa, served with wheat toast
thick cut bacon lardon, corn and black bean salsa, monterey jack and cheddar cheeses, scrambled eggs, set on a bed of field greens, finished house made roasted poblano sauce, served with wheat toast
Poached eggs, Canadian bacon, toasted English muffins, Hollandaise
Poached eggs, tomato and arugula salad, Hollandaise, fresh herbs
Chorizo, ham, Monterey Jack and cheddar finished with crispy tortilla strips, house-made salsa and cilantro and served with whole wheat toast
Mozzarella cheese and oven roasted tomatoes topped with pesto hollandaise and arugula basil salad. Served with whole wheat toast
poached eggs, baby spinach, caper cream cheese, toasted english muffins, dill hollandaise, fresh herbs
Oven roasted chicken on crispy flatbread with pesto garlic cream, red and yellow tomatoes and 5 cheese blend topped with basil chiffonade.
Brushed with extra virgin olive oil and fresh herbs, layered with oven roasted tomatoes, Parmesan and fresh mozzarella, topped with a mix of basil, arugula, fresh tomatoes and avocado and tossed in olive oil and sea salt.
Spring 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 with pickled red and golden beets finished with candied cashews, goat cheese and thin sliced watermelon radish.
Oven roasted chicken, dried cherries, spinach, romaine, bacon, avocado, fontina and crispy red apple tossed in citrus vinaigrette with toasted almonds.
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 char broiled, topped with smoked cheddar, iceberg lettuce, beefsteak tomatoes, Crave signature house made burger sauce and on St. Agnes Bakery bun.
House made bison patty, caramelized onion, mushroom conserva, smoked cheddar, CRAVE burger sauce, fried onions and sunny side up egg and all piled on an everything bun.
House made patty topped with pepper jack cheese, house made guacamole and thick cut 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.
Open faced decadence, thinly shaved ham and dijon mustard topped with creamy swiss cheese sauce on rosemary bread finished with sunny side up egg.
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 and 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 and garnished with scallion and sesame seeds.
Fresh cut chicken breast seared and tossed with fresh vegetable medley then glazed with soy chili sauce. Served over coconut jasmine rice and finished with micro cilantro and chopped peanuts.
Thinly sliced yellowtail, soy citrus sauce, jalapeno, 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, diakon and spicy mayo.
Shrimp tempura, avocado, spicy mayo, masago and sweet sauce.
Crunchy tempura shrimp and cream cheese topped with avocado, jalapeño and 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, jalapeno, avocado, cilantro, spicy mayo and soy citrus sauce.
Ahi, cucumber, avocado and spicy mayo topped with albacore.
California roll topped with chef's selection of 4 types of fish.
Chili oil, spicy mayo, avocado, leaf lettuce and yamagobo.
Sushi shrimp, fresh tuna, cream cheese, avocado, jalapeno, 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.
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, flash fried and tossed in house made chili Sriracha sauce.
Jumbo New Zealand green lipped mussels sauteed in tarragon miso butter with garlic, spinach and Roma tomatoes and served with house french fries.
Buttermilk marinated, crispy cornmeal crust served with house made jalapeno aioli.
Pulled oven roasted Amish chicken glazed with hoisin sauce, on top of crunchy Asian slaw, topped with chopped peanuts and served on hydroponic butter lettuce.
Hand rolled in house, stuffed with avocado, oven roasted pulled chicken and guacamole, flash fried and served with chipotle ranch.
Tortilla chips piled high with smoked pulled pork, queso, pepper jack, pickled jalapeno, sour cream and house made guacamole.
Oven roasted chicken on crispy flatbread with pesto garlic cream, red and yellow tomatoes and 5 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.
Creamy oven baked blend of crab meat, artichokes, onion, garlic and Parmesan and served with Tuscan rosemary bread.
Fresh ahi tuna tossed with sesame oil, fresh grated ginger and garlic with sliced avocado, chili oil and crispy wontons.
Cajun seasoned fresh fish, pan seared and topped with roasted corn avocado salsa and apple jalapeno slaw.
Tossed in our signature house made sriracha soy glaze.
Jumbo wings marinated overnight, grilled and fried until crispy, then tossed in choice of sauce, served with cucumber sticks and blue cheese dip.
Crunchy tempura shrimp and cream cheese topped with avocado, jalapeno and hibachi and unagi sauces.
Crispy rosemary flatbread layered with thinly sliced ahi tuna, fresh avocado and jalapeño, then finished with red onion, chili oil, spicy mayo, fried capers, truffle ponzu and micro cilantro.
House made roasted tomato sauce, oven dried Roma tomatoes, shredded and fresh mozzarella fresh julienne basil.
Garlic rubbed flatbread topped with roasted tomato sauce and layered with prosciutto, pepperoni, salami and Italian sausage covered with a blend of 5 cheeses and finished with fresh basil.
Shaved brussels sprouts sauteed with bacon lardon and finished with crispy brussels sprout leaves.
Thinly sliced yellowtail, soy citrus sauce, jalapeno, 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.
Served with cucumber and blue cheese dip.
Served with cucumber and blue cheese dip.
Stir fried in oil and sea salt.
Creamy oven baked blend of crab meat, artichokes, onion, garlic and Parmesan. Served with corn tortilla chips.
Tomato basil pesto.
Shaved brussels sprouts sauteed with bacon lardon and finished with crispy brussels sprout leaves.
Jumbo New Zealand green lipped mussels sauteed in tarragon miso butter with garlic, spinach and Roma tomatoes. Served with house french fries.
Organic mixed greens tossed in tangy balsamic vinaigrette, topped with candied walnuts, goat cheese and balsamic glaze.
Crispy iceberg lettuce wedge smothered in blue cheese dressing, cherry tomato, crumbled bacon and shaved red onion.
Organic baby kale and spring greens in orange cilantro vinaigrette and pickled red and golden beets finished with candied cashews, goat cheese and thin sliced watermelon radish.
Oven roasted chicken, dried cherries, spinach, romaine, bacon, avocado, fontina and crispy red apple tossed in citrus vinaigrette with toasted almonds and finished with pomegranate seeds.
Fresh shrimp sauteed in rich peanut sauce set atop a mix of hearty soba noodles, slaw, spring greens, fresh basil, cilantro, green onions, red peppers tossed in chili lime vinaigrette, 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.
Spring mix, spinach, fresh basil, cilantro, red onion and couscous, tossed in cranberry vinaigrette, finished with feta and spiced pecans.
Organic lemony rocket, arugula, fresh strawberries, apples, pickled golden beets in raspberry mango vinaigrette, topped with toasted almonds, goat cheese, charred honeydew and seasoned grilled shrimp.
Hydroponic watercress, arugula, and organic mixed greens, tossed with avocado, fresh strawberries, blueberries and raspberries in lemon shallot vinaigrette, topped with goat cheese and seasoned grilled shrimp.
Charred salami, smoked provolone, red onion, fresh basil, garbanzos, oven roasted tomatoes, pepperoncinis, 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.
Field greens, candied walnuts, goat cheese and balsamic vinaigrette.
Organic baby kale and spring greens in orange cilantro vinaigrette with picked red and golden beets finished with candied cashews, goat cheese and thin sliced watermelon radish.
Blue cheese dressing, cherry tomato, crumbled bacon and shaved red onion.
Field greens, candied walnuts, goat cheese and balsamic vinaigrette.
Spring mix, spinach, fresh basil, cilantro and red onion tossed in cranberry vinaigrette and finished with feta and spiced pecans.
Organic baby kale and spring greens in orange cilantro vinaigrette with pickled red and golden beets finished with candied cashews, goat cheese and thin sliced honeydew radish.
Organic lemony rocket, arugula, fresh strawberries, apples, pickled golden beets in raspberry mango vinaigrette, topped with toasted almonds, goat cheese, charred honeydew and seasoned grilled shrimp.
Coconut jasmine rice topped with black beans, fresh avocado and jerk spice grilled shrimp, finished with a spicy mango chutney, fried plantains and toasted cocount 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, asparagus, in fragrant saffron broth, pesto cream sauce, tossed with fettuccine, fresh lemon juice, Parmesan and 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 braised organic baby kale, buttermilk mashed potatoes and sauteed Brussels sprouts and 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.
Sauteed fresh garlic, mushroom conserva and caramelized onions, deglazed with sherry then tossed in mornay sauce with fettuccine and finished with bias cut asparagus tossed in lemon oil.
Tender chunks of braised short rib folded into mushroom cream sauce then tossed with caramelized onions and fettuccine and finished with horseradish cream sauce.
Cajun marinated chicken breast sauteed with red and green bell peppers, yellow onion and andouille sausage tossed with penne in roasted tomato sauce.
Buckwheat noodles tossed in miso butter broth with sauteed shrimp, charred green onion, mushroom conserva, shredded carrots and fresh ginger.
Fresh cut chicken breast seasoned and sauteed with fresh garlic, mushroom conserva and caramelized onions, deglazed with sherry then tossed in mornay sauce and finished with bias cut asparagus tossed in lemon oil. Served with rice noodles.
Roasted tomato sauce served with rice noodles.
Grilled chicken breast, fresh tomatoes, mozzarella and sauce rosa served with rice noodles.
Tender chunks of braised short rib folded into mushroom cream sauce then tossed with caramelized onions and finished with horseradish cream sauce. Served with rice noodles.
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.
Mesquite roasted turkey breast and swiss cheese on Tuscan rosemary roll with tabasco aioli and chipotle cranberry sauce, topped with red onion, baby arugula, red apple and crispy onion strings.
House made bison patty, caramelized onion, mushroom conserva, smoked cheddar, CRAVE burger sauce, fried onions and sunny side up egg and all piled on an everything bun.
Grilled chicken breast smothered in house made bourbon BBQ sauce with thick cut bacon and Monterey Jack cheddar blend on St. Agnes bakery bun.
Fresh lamb infused with cumin, fresh mint, rosemary, thyme, fennel and other spices on toasted naan bread, topped with house made sauce of greek yougurt, harissa smoked paprika finished with arugula, pico de gallo and crumbled feta.
Oven roasted chicken on crispy flatbread with pesto garlic cream, red and yellow tomatoes and 5 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 dried Roma tomatoes, shredded and fresh mozzarella and fresh julienne basil.
Extra virgin olive oil, Parmesan, rosemary and thyme topped with caramelized peaches, black mission figs, prosciutto and 5 cheese blend, finished with arugula and smoked sea salt.
House cut certified Angus beef medallions topped with bearnaise sauce, served with house seasoned french fries and grilled asparagus.
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, truffled mashed potatoes, grilled jumbo asparagus and CRAVE Signature steak sauce.
Certified Angus beef, organic fingerling medley, roasted rainbow cauliflower and CRAVE signature steak sauce.
Certified Angus beef, grilled with palm sugar rub and sauced with house made chimichurri atop guacamole mashed potatoes with grilled asparagus.
Hand cut certified Angus beef medallions, buttermilk mashed potatoes, sauteed green beans, heirloom carrots and CRAVE signature steak sauce.
Certified Angus beef, topped with blue crab and rich lobster cream sauce, served with mashed potatoes, jumbo asparagus and red wine reduction.
Certified Angus beef, served with buttermilk mashed potatoes, grilled broccolini and crave signature steak sauce.
Certified Angus beef, medallions, french fries, asparagus and bearnaise.
Certified Angus beef, palm sugar rub, chimichurri, guacamole mashed and grilled asparagus.
Hand cut certified Angus beef medallions, buttermilk mashed potatoes, sauteed green beans, baby carrots and caramelized onions and with CRAVE signature steak sauce.
Certified Angus beef, roasted fingerling potatoes, grilled jumbo asparagus and CRAVE signature steak sauce.
Certified Angus beef, roasted root vegetables, Brussels sprouts, mashed potatoes and CRAVE signature steak sauce.
Certified Angus beef, truffled mashed potatoes, grilled jumbo asparagus and CRAVE signature steak sauce.
Pan seared salmon and sesame vegetables.
3 Seared boneless chicken breasts, lemon garlic butter sauce, braised kale, mashed potatoes and root vegetable hash.
Shrimp and scallops sauteed in lemon oil with garlic, artichokes and cherry tomatoes, deglazed with white wine, then tossed with Parmesan and black pepper and finished with rich lobster cream sauce and julienne basil.
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.
Wild Canadian walleye fillet seasoned with our house made blackening spice on a bed of lime basmati rice, topped with sweet corn and edamame succotash then finished with harissa sauce and cilantro oil.
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.
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 hand cut Chilean sea bass on creamy sweet pea risotto, with roasted wild mushrooms and finished with miso butter sauce.
Maguro.
Hamachi.
Bincho.
Unagi.
Beni-sake.
Tako.
Sake.
Mutsu.
Suzuki.
Hotategai.
Maguro.
Hamachi.
Bincho.
Unagi.
Beni-sake.
Tako.
Sake.
Mutsu.
Suzuki.
Hotategai.
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.
Ahi tuna, mango and avocado in ginger honey soy over organic mixed greens and sushi rice, topped with seaweed salad and pickled veggies.
Crab mix, masago, cucumber and avocado.
Avocado, cucumber, daikon and spicy mayo.
Shrimp tempura, avocado, spicy mayo, masago and sweet sauce.
Spicy crab, cucumber, sriracha, shrimp, avocado and ginger mayo.
Crunchy tempura shrimp and cream cheese topped with avocado, jalapeno with hibachi and unagi sauces.
Baked scallops, snow crab, avocado, cucumber and spicy sweet sauce.
Yellowtail and scallion.
Carrot, spinach, asparagus, cucumber wrapped with avocado and sesame dressing.
Veggie roll, inari sushi, mini cucumber, avocado, pickled squash and pickled daikon radish rolls.
Spicy crab mix, cucumber, avocado, crunchy flakes and sriracha.
Choice of roll with California roll and chef's selection of 5 nigiri.
Chef's selection of 3 rolls and assorted nigiri.
Chef's selection of 5 rolls, assorted nigiri and sashimi and soy Sriracha edamame.
Tuna, escolar, jalapeno, avocado, cilantro, spicy mayo and soy citrus sauce.
Ahi, cucumber, avocado, spicy mayo and topped with albacore.
California roll topped with chef's selection of 4 types of fish.
Chili oil, spicy mayo, avocado, leaf lettuce and yamagobo.
Sushi shrimp, fresh tuna, cream cheese, avocado, jalapeno, 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 jalapenos 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 jalapeno and scallion, topped with chili oil and ponzu.
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 and served with tri-color tortilla chips.
Spiral cut shrimp battered, flash fried and tossed in house made chili Sriracha sauce.
Jumbo New Zealand green lipped mussels sauteed in tarragon miso butter with garlic, spinach and Roma tomatoes and served with house french fries.
Pulled oven roasted chicken glazed with hoisin sauce, on top of crunchy Asian slaw, served on hydroponic butter lettuce and topped with chopped peanuts.
Hand rolled in house, stuffed with avocado, oven roasted pulled chicken and guacamole, flash fried and served with chipotle ranch.
Tortilla chips piled high with our smoked pulled pork, queso, pepper jack, pickled jalapeno, sour cream and house made guacamole.
Creamy oven baked blend of crab meat, artichokes, onion, garlic and Parmesan and served with Tuscan rosemary bread.
Fresh ahi tuna tossed with sesame oil, fresh grated ginger and garlic with sliced avocado, chili oil and crispy wontons.
Buttermilk marinated crispy cornmeal crust served with house made jalapeno aioli.
Tossed in signature house made Sriracha soy glaze.
Jumbo wings marinated overnight, grilled and fried until crispy, then tossed in choice of lemon garlic or classic Buffalo sauce, served with cucumber sticks and blue cheese dip.
Crunchy tempura shrimp and cream cheese topped with avocado, jalapeno and hibachi with unagi sauces.
Crispy rosemary flatbread layered with thinly sliced ahi tuna, fresh avocado and jalapeno, then finished with red onion, chili oil, spicy mayo, fried capers, truffle ponzu and micro cilantro.
Shaved Brussels sprouts sauteed with bacon lardon and finished with crispy Brussels sprout leaves.
Thinly sliced yellowtail, soy citrus sauce, jalapeno, 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.
Served with cucumber and blue cheese dip.
Served with cucumber and blue cheese dip.
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 sauteed with bacon lardon and finished with crispy Brussels sprout leaves.
Jumbo New Zealand green lipped mussels sauteed in tarragon miso butter with garlic, spinach and Roma tomatoes. Served with house french fries.
Fresh shrimp sauteed in rich peanut sauce set atop a mix of hearty soba noodles, slaw, spring greens, fresh basil, cilantro, green onions, red peppers tossed in chili lime vinaigrette, 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.
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.
Organic baby kale and spring greens in orange cilantro vinaigrette with pickled red and golden beets finished with candied cashews, goat cheese and thin sliced watermelon radish.
Charred salami, smoked provolone, red onion, fresh basil, garbanzos, oven roasted tomatoes, pepperoncinis, 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 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.
Spring greens tossed in tangy balsamic vinaigrette and topped with candied walnuts, goat cheese and balsamic glaze.
Crispy iceberg lettuce wedge smothered in blue cheese dressing, cherry tomato, crumbled bacon and shaved red onion.
Organic lemony rocket, arugula, fresh strawberries, apples, pickled golden beets in raspberry mango vinaigrette, topped with toasted almonds, goat cheese, charred honeydew and seasoned grilled shrimp.
Hydroponic watercress, arugula, spring greens, tossed with avocado, fresh strawberries, blueberries & raspberries in lemon shallot vinaigrette, topped with goat cheese and seasoned grilled shrimp.
Tomato basil pesto.
Field greens, candied walnuts, goat cheese and balsamic vinaigrette.
Organic baby kale and spring greens in orange cilantro vinaigrette with pickled red and golden beets finished with candied cashews, goat cheese and thin sliced watermelon radish.
Blue cheese dressing, cherry tomato, crumbled bacon and shaved red onion.
Organic lemony rocket, arugula, fresh strawberries, apples, pickled golden beets in raspberry mango vinaigrette, honeydew with toasted almonds, goat cheese, charred honeydew and seasoned grilled shrimp.
Spring mix, spinach, fresh basil, cilantro and red onion tossed in cranberry vinaigrette and finished with feta and spiced pecans.
Oven roasted chicken on crispy flatbread with pesto garlic cream, red and yellow tomatoes and 5 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 dried Roma tomatoes, shredded and fresh mozzarella and fresh julienne basil.
Extra virgin olive oil, Parmesan, rosemary and thyme topped with caramelized peaches, Black Mission figs, prosciutto and 5 cheese blend, finished with arugula and smoked sea salt.
Garlic and oregano rubbed flatbread topped with roasted tomato sauce then layered with prosciutto, salami & Italian sausage covered with a blend of five cheeses & finished with fresh basil.
Certified Angus beef sprinkled with house seasoning and char broiled, topped with smoked cheddar, iceberg lettuce, beefsteak tomatoes, CRAVE signature house made burger sauce and on St. Angus bakery bun.
Fresh lamb infused with cumin, fresh mint, rosemary, thyme, fennel and other spices on toasted naan bread topped with 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 piled on an everything bun.
House made patty topped with pepper jack cheese, house made guacamole and pecanwood smoked bacon, on everything bun with spicy mayo, shredded iceberg, beefsteak tomato and red onion.
Open faced decadence, thinly shaved ham and dijon mustard topped with creamy Swiss cheese sauce on rosemary bread finished with sunny side up egg.
Fresh grilled chicken breast sliced and set on warm tandoori bread, with creamy brie, arugula, rosemary aioli and fresh apples slices and finished with balsamic glaze.
Grilled chicken breast smothered in our house made bourbon BBQ sauce with pecanwood smoked bacon and Monterey Jack cheddar blend.
Shaved ribeye griddled with caramelized onions and mushroom conserva topped with melted Swiss on a hoagie bun and served au jus.
Crispy cornmeal breaded wild Canadian walleye, house made tartar sauce on ciabatta roll with leaf lettuce, beefsteak tomato and red onion.
Brown sugar and bourbon glazed hand-cut bacon, fresh tomatoes, iceberg lettuce and mayo on schiacciata roll.
Mesquite roasted turkey breast and Swiss cheese on Tuscan rosemary roll with tabasco aioli and chipotle cranberry sauce topped with red onion, baby arugula, red apple and crispy onion strings.
Ahi tuna seared rare and layered with sliced avocado, hydroponic watercress, beefsteak tomatoes, pecanwood smoked bacon and sriracha aioli on non-gmo everything bread.
Ahi tuna tossed with ginger, sesame and soy poke sauce, set atop a bed of sushi rice and organic mixed greens and finished with fresh sliced avocado, chili oil, green onions and sesame seeds.
Ahi tuna, mango and avocado in ginger honey soy over organic mixed greens and sushi rice and topped with seaweed salad and pickled veggies.
Maguro.
Hamachi.
Bincho.
Unagi.
Beni-sake.
Tako.
Sake.
Mutsu.
Suzuki.
Hotategai.
Maguro.
Hamachi.
Bincho.
Unagi.
Beni-sake.
Tako.
Sake.
Mutsu.
Suzuki.
Hotategai.
Cajun seasoned fresh fish, pan seared and topped with roasted corn avocado salsa and apple jalapeno slaw and 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 and 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.
Coconut jasmine rice topped with black bean and corn salsa, fresh avocado and jerk spice grilled shrimp, finished with a spicy mango chutney, fried plantains and toasted cocount cream sauce.
Duo of seasoned skin-on chicken breasts seared crisp, set atop braised organic baby kale, 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.
Fresh cut chicken breast seasoned and sauteed with fresh garlic, mushroom conserva and onions, deglazed with sherry then tossed in mornay sauce with fettuccine and finished with bias cut asparagus tossed in lemon oil.
House cut certified Angus beef medallions topped with bearnaise sauce and served with house seasoned french fries and grilled asparagus.
Buckwheat noodles tossed in miso butter broth with sauteed shrimp, charred green onion, mushroom conserva, shredded carrots & fresh ginger.
Tender chunks of braised short rib folded into mushroom cream sauce then tossed with caramelized onions and fettucine and finished with horseradish cream sauce.
Cajun marinated chicken breast sauteed with red and green bell peppers, yellow onion and andouille sausage tossed with penne in roasted tomato sauce.
Fresh garlic, caramelized onions, artichokes, asparagus, in fragrant saffron broth, pesto cream sauce, tossed with fettuccine, fresh lemon juice, Parmesan and dash of hot sauce.
Hand cut certified Angus beef medallions, buttermilk mashed potatoes, sauteed green beans, baby carrots and caramelized onions with CRAVE signature steak sauce.
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 and finished with bias cut asparagus tossed in lemon oil.
Roasted tomato sauce and rice noodles.
Grilled chicken breast, rice noodles, fresh tomatoes, mozzarella and sauce rosa.
Tender chunks of braised short rib folded into mushroom cream sauce then tossed with caramelized onions and rice noodles and finished with horseradish cream sauce.
Two seared boneless chicken breasts, lemon garlic butter sauce, braised kale, mashed potatoes and root vegetable hash.
Pan seared salmon and sesame vegetables.
Choice of roll with California roll and chef's selection of 5 nigiri.
Chef's selection of 3 rolls and assorted nigiri.
Chef's selection of 5 rolls, assorted nigiri and sashimi and soy Sriracha edamame.
Crab mix, masago, cucumber and avocado.
Avocado, cucumber, daikon and spicy mayo.
Shrimp tempura, avocado, spicy mayo, masago and sweet sauce.
Spicy crab, cucumber, sriracha, shrimp, avocado and ginger mayo.
Crunchy tempura shrimp, cream cheese topped with avocado, jalapeno and hibachi and unagi sauces.
Baked scallops, snow crab, avocado, cucumber and spicy sweet sauce.
Yellowtail and scallion.
Carrot, spinach, asparagus and cucumber wrapped with avocado and sesame dressing.
Veggie roll, inari sushi, mini cucumber, avocado, pickled squash and pickled Daikon radish rolls.
Spicy crab mix, cucumber, avocado, crunchy flakes and sriracha.
Tuna, escolar, jalapeno, avocado, cilantro, spicy mayo and soy citrus sauce.
Ahi, cucumber, avocado and spicy mayo topped with albacore.
California roll topped with chef's selection of 4 types of fish.
Chili oil, spicy mayo, avocado, leaf lettuce and yamagobo.
Sushi shrimp, fresh tuna, cream cheese, avocado, jalapeno, flash fried, 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 jalapenos 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 jalapeno and scallion topped with chili oil and ponzu.
CRAVE salad with cup of soup.
Chicken, apple and brie.
Choice of roll with assorted nigiri and cup of miso soup.
Parmesan crusted.
Tuna, salmon, yellowtail and cucumber maki, panko fried shrimp, spring mix salad and fresh fruit.
Choice of roll served with panko fried shrimp, seaweed salad, fresh fruit and sashimi.
Light and dark chocolate mousse, cookie crumbs, shaved chocolate.
Espresso soaked white cake, mascarpone cheese and shaved chocolate.
Big enough to share, 4 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, 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.
Menu for CRAVE American Kitchen & Sushi Bar provided by Allmenus.com
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