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

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

Spiral cut shrimp, battered & 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 & 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.

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

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

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

Tossed in our signature house made sriracha soy glaze.

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 and 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 cheeses and finished with fresh basil.

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.

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

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 thin 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, 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, 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.

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

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, 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 cheeses and finished with fresh basil.

Coconut jasmine rice topped with black beans fresh avocado and jerk spice grilled shrimp, finished with a 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 & yellow tomatoes, garlic & herbs, finished with fresh mozzarella and julienne basil.

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.

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

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.

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.

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 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.

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.

Grilled chicken breast, smothered in our house made bourbon barbecue sauce, pecanwood smoked bacon and monterey jack cheddar blend.

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

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 ciabatta roll with leaf lettuce, beefsteak tomato and red onion.

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.

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.

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

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

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

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

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

Certified Angus Beef sprinkled with house seasoning and char broiled, topped with naturally smoked cheddar, iceberg lettuce, beefsteak tomatoes, and CRAVE signature house made burger sauce.

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

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

Hand cut Certified Angus Beef medallions topped with béarnaise 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, truffled mashed potatoes, grilled jumbo asparagus, 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, 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 reductionan.

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 & 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 a cilantro, jalapeño, & avocado crema, micro greens, carrot tsuma and sesame seeds.

CRAVE salad with cup of soup.

Parmesan crusted.

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

Choice of one of the following rolls: Spicy salmon, california or veggie, assorted nigiri and a cup of miso soup.

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 and edamame succotash then finished with all natural harissa sauce and cilantro oil.

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

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 and avocado with spicy jalapenos, fresh cucumbers tossed with chili oil and ponzu sauce & 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 a cilantro, jalapeño, and avocado crema, micro greens, 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 and tempura shrimp layered between "slices" of nori, sushi rice, crunchy flakes and sesame seeds.

Maguro.

Hamachi.

Bincho.

Unagi

Beni-Sake

Tako.

Sake.

Mutsu.

Suzuki.

Hotategai.

Avocado, cucumber, daikon, and spicy mayo.

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

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

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

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

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

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

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

California roll topped with 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, daikon.

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

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, 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, and soy sriracha edamame.

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 thin 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.

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.

Add cheese - no charge.

Pepperoni, cheese, and margherita.

Cooked shrimp, sushi rice, and sweet soy reduction.

With couscous salad and cucumber sticks.

With Fresh Pico de Gallo.

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

Espresso soaked white cake, mascarpone cheese, 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.