Our famous mac and cheese, deep fried and served with our spicy aioli
Fried Oysters
Large wild oysters lightly fried and served with Cajun remoulade and imported Italian mustard oil
Second Course
choice of:
Creamy Cheddar Broccoli Soup
House Salads
Third Course
choice of:
Crab Cake Sandwich
Lump crab cake lightly fried served on toasted everything bread, Cajun remoulade, and fresh arugula
Baja Fish Tacos
Golden fried white fish, shredded cabbage, Pico de Gallo in three warm flour tortillas drizzled with our spicy aioli
Pork Belly Biscuit
House-Made biscuits, pickled coleslaw and mustard aioli
*Restaurant Week Lunch Beverage Menu*
Wine by the Glass: $10
- Firesteed Pinot Noir
Willamette Valley, Oregon
Easy drinking, Classic Burgundian profile
- Martin Ray Pinot Noir
Sonoma Coast, California
Big & Robust, Great every day drinker.
- Charles Smith Wines- Substance
Columbia Valley, Washington
A class Cab!
- The Critic
Napa Valley, California
Soft Approachable & Smooth cabernet.
- Principato Pinot Grigio
Northeast Italy
Crisp, light & elegant.
- Tiefenbrunner Pinot Grigio
Northern Mountains, Italy
Dry, full-bodied taste and round finish
- Cono Sur Bicicleta Reserva Limited
Central Valley, Chile
Balanced with good concentration, acidity and persistence.
- Pine Ridge, Chenin Blanc/Viognier
Napa Valley, North Coast, California
This delicious wine finishes clean and long with a lingering hint of lime
- J Lohr “Riverstone” Chardonnay
Arroyo Seco, Central Coast, California
Flavors of vanilla, citrus cream, and a hint of oak on the long finish.
- Louis Jadot Steel (Unoaked)
Bourgogne, France
This wine excels with its fresh apple and mineral aromas and flavors.
Dinner Menu - Menu TBA
Add a 2-Course Beverage Pairing for $20
*see beverage menu below dinner menu
Appetizers
choice of:
Mac Fritters
Our famous mac and cheese, deep fried served with spicy brown mustard aioli.
Maryland Style Crab Cake
Individual Lump crab cake over Cajun Remy and crispy potato straws.
Southern Tomato Pie
Crave’s take on the Southern staple.
Soup or Salad
choice of:
Cream of Broccoli & Cheddar Soup
House Salad
Entrees
choice of:
Caribbean Shrimp
Jerk fried shrimp over bacon corn succotash and finished with a pineapple jalapeno glaze.
All Natural Pork Chops
Two center cut sweet tea brined pork chops, on a bed of collard greens and cheddar grits
Four Cheese Ravioli
With Sautee Tomatoes, grilled Asparagus, and our tarragon cream sauce.
Surf & Turf Oscar Style*
8oz char grilled petite sirloin, jumbo lump crab cake, hollandaise sauce
and asparagus.
*+10
Desserts
choice of:
Individual Peanut Butter Cream Pie
Individual Key Lime Pie
Individual Red Velvet Cake
*Restaurant Week Beverage Menu*
Select Any Two for $20
Wine by the Glass
- Firesteed Pinot Noir
Willamette Valley, Oregon
Easy drinking, Classic Burgundian profile
- Martin Ray Pinot Noir
Sonoma Coast, California
Big & Robust, Great every day drinker.
- Charles Smith Wines- Substance
Columbia Valley, Washington
A class Cab!
- The Critic
Napa Valley, California
Soft Approachable & Smooth cabernet.
- Principato Pinot Grigio
Northeast Italy
Crisp, light & elegant.
- Tiefenbrunner Pinot Grigio
Northern Mountains, Italy
Dry, full-bodied taste and round finish
- Cono Sur Bicicleta Reserva Limited
Central Valley, Chile
Balanced with good concentration, acidity and persistence.
- Pine Ridge, Chenin Blanc/Viognier
Napa Valley, North Coast, California
This delicious wine finishes clean and long with a lingering hint of lime
- J Lohr “Riverstone” Chardonnay
Arroyo Seco, Central Coast, California
Flavors of vanilla, citrus cream, and a hint of oak on the long finish.
- Louis Jadot Steel (Unoaked)
Bourgogne, France
This wine excels with its fresh apple and mineral aromas and flavors.
Please Ask Your Server About Our Bottled Wine Specials for Restaurant Week.
