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