Dinner

DINNER MENU

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Appetizers

Crab Cake - 13

Jumbo lump crab meat mixed with seasonings

and just a pinch of mustard, served on a bed of horseradish cream sauce and potato strings

Cheese Board - 12

Gourmet cheeses with sesame crackers, candied nuts, fresh

grapes and dried fruit

TempurA Shrimp - 10

Lightly Tempura battered shrimp topped with a butter,, garlic, red pepper, ginger sauce, served over fresh sauteed bok choy

Sesame Seed Encrusted Tuna Filet - 9

Sashimi-grade tuna filet encrusted with black & white sesame seeds and lightly grilled,

served over a fresh bed of wasabi coleslaw

Mussels - 10

Steamed mussels in a white wine, lemon and butter sauce OR in a red curry broth with peppers and

onions , finished with coconut milk reduction and served with herb butter garlic toast

Rustic Bread - 12

Italian bread baked with gruyere cheese, thinly sliced ham and topped with tomato relish,

Served with roasted garlic oil (serves two)

Brie Bites - 8

Crispy panko crusted imported brie topped with a spicy

marmalade, served with handmade dried apple chips

Steak Tartar – 12

Diced beef tenderloin seasoned with Dijon mustard, red onions, and capers served on herb toasted baguettes with a balsamic glaze.

Grilled Vegetable Pastry - 9

Marinated grilled zucchini, squash, and roasted red bell peppers, topped with a three cheese blend, wrapped in a light flaky pastry, served over sauteéd creme leeks

Greek Dip - 10

Creamy garlic hummus and Mediterranean olive tapenade, served with flat bread and mixed greens topped with cucumbers, tomatoes, olives and feta cheese

Crab & Avocado Cocktail – 12

Jumbo Lump Crab and fresh avocado tossed with lime, fresh cilantro and tomatoes served with toasted French bread

Bruschetta and Goat Cheese – 11

Fresh John’s Island tomatoes marinated in roasted garlic, Kalamata olives  topped with pan-seared goat cheese and chive cake, finished with fresh foccacia crustinis

Butter Poached Seafood – 12

One large lobster claw, 3 shrimp and 1 scallop poached in Kerry Gold butter with grits and fried green tomatoes

Soups

Crave’s She Crab Soup - 6/10

A thick creamy crab bisque with a tart finish,

topped with jumbo lump crab meat and chili oil

Soup of The Day - 4/6

Chef’s soup of the day, ask your server for details

Sandwiches

Turkey Club - 9

Oven-Roasted half pound turkey club served with

toasted ciabatta bread, apple wood smoked bacon, cheddar cheese, lettuce, tomato and cajun remoulade

Crave Half Pound Burger – 9

In-house ground black angus beef on a toasted bun, accompanied with lettuce, local beefsteak tomatoes and your choice of cheese, bacon or blackened seasoning

Spinach & Tomato Grilled Cheese – 8

Slices of artisan bread layered with mozzarella, goat cheese, spinach and tomato slices

grilled to a golden brown.

Duck Confit Sandwich – 10

Slow cooked duck confit, pulled and sautéed in red wine and cherries, served on toasted focaccia bread, topped with sliced brie and mustard aoli

(ALL SANDWICHES SERVED WITH FRENCH FRIES, SWEET POTATO CHIPS OR SIDE SALAD)

Salads

Cobb Salad - 12

Fresh cut romaine lettuce topped with egg, chicken, avocado, bacon, cheddar cheese and house-made croutons

Chicken Caesar Salad - 12

Home-made caesar dressing with handmade croutons,

fresh parmesan and crackers on romaine lettuce

Crave’s Summer Salad – 10

Mixture of baby arugula, baby spinach and frisee tossed in a red raspberry vinaigrette with maple walnut croutons, red onions, toasted walnuts, crumbled cotija cheese and fresh peaches

Side Salad – 5

Fresh spring mix, diced tomato, kalamata olives, cucumbers, and feta cheese

Side Caesar Salad - 5

Homemade caesar dressing with handmade croutons, fresh parmesan tossed with fresh romaine

Entrees

Cedar Plank Salmon – 18

Marinated fresh Atlantic salmon grilled then placed on a smoking cedar plank and finished in the oven, served with spinach  and artichoke salad, Kalamata Olives and tomatoes,  topped with feta cheese.

Herb Roasted Chicken – 17

All Natural free range chicken covered in fresh herbs seared then baked in broth,

Served with roasted corn and cheddar stone ground grits

Red Snapper – 17

Jamaican jerk seasoned snapper filet, served over sweet potato hash with grilled pineapple salsa, finished with coconut horchata sauce

Cowboy Ribeye – 30

20 oz bone-in Choice ribeye, grilled to your preference, served with aged cheddar Macaroni N Cheese and fresh creamed spinach

Smoked Center Cut Pork Chop - 20

Hickory Wood Smoked Center Cut Pork Chop with a brown sugar crust, served with Aged Cheddar Macaroni N Cheese, broccolini  and Grilled Onions and Apples

Filet Mignon – 25

Twenty-one day aged tenderloin wrapped in apple wood smoked bacon, grilled and served over

gorgonzola mashed potatoes, broccoli, horseradish cream sauce and topped with fried onion straws

Mahi Mahi – 20

Pan roasted mahi mahi, served with roasted corn salsa, avocado puree accompanied by lime coconut jasmine rice

Sea Scallops – 20

Seared U-10 sea scallops served with truffle studded root mash, grilled vegetable gratin, topped with wild Alaskan salmon roe and drizzled with white truffle oil

Hanger Steak – 20

Balsamic, Basil and bing cherry marinated Hanger steak, grilled then sliced, served over a warm spinach salad with candied onions, walnuts and French brie cheese

Sea Bass – 22

Pan-seared sea bass with sweet & spicy chili ginger glaze, Served with a black bean salad

in an English cucumber ring

Ground Wellington – 14

A bacon wrapped ground tenderloin, topped with bleu cheese, wrapped in puff pastry dough

and baked until golden brown, served with gorgonzola mashed potatoes and a demi glaze

Low Country Tamales - 18

Crave’s cheddar corn grits and scallops, shrimp, lobster and Red Tail Sole stuffing, wrapped in corn husks, then baked and served with creamy tomato stock

Pasta

Grilled Chicken Farfalle – 13

Bowtie pasta tossed in a creamy rich gorgonzola cream sauce, topped with a grilled chicken breast

Lobster Ravioli – 18

Five large hand-made lobster and mascarpone filled raviolis, served with lobster sherry cream sauce

Northern Italian Beef & Pork Bolognaise – 14

House Ground Beef Tenderloin and Pork, stewed with tomatoes, served on a bed of Fettuccine

Side Dishes

gorgonzola mashed potatoes home fries corn and cheddar grits artichoke salad

creamed spinach truffle root mash black bean salad       Grilled Vegetable Gratin

sauteed spinach       Sweet Potato Hash Sweet Potato Fries       Lime Coconut Jasmine Rice

3.50 each

Aged Cheddar Macaroni ‘N Cheese                  Fried Green Tomatoes

5 Each

Children’s Menu

Includes Soda, Tea, or Juice – 5.99

Ages 12 and under

Grilled Cheese

Mozzarella cheese grilled on sourdough bread and served with French fries

Chicken Fingers

Three large fried chicken fingers served with French fries

Macaroni and Cheese

Bowtie Pasta in a white cheese cream sauce

Children’s Hamburger

1/4 pound freshly ground beef cooked medium well and served with cheddar cheese, tomato, lettuce, onion and French fries

Gratuity of 18% added to

parties of 6 or more

A POSSIBLE HEALTH RISK MAY EXIST IN EATING GROUND BEEF AT AN INTERNAL TEMPERATURE LESS THAN 155 DEGREES F, 68 DEGREES C