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“TASTING ASIA”

Green Curry, Coconut and Lemongrass Soup Shot, Fresh Basil Chiffonade

Banh Bao: Selection of Vietnamese Steamed Pork Dumplings

Crave’s Signature Tokyo Eggs: Black Tea Marinated Sriracha and Wasabi Deviled Eggs with Tobiko Roe

Crave Signature Fresh Thai Spring Rolls with Poached Prawns and Peanut Satay Dipping Sauce

Sweet and Sticky Asian Sesame Chicken Wings served with Jasmine Rice

Asian Spinach Salad with Avocado, Mango and Sesame Lime Oil Vinaigrette

Thai Coleslaw: Napa Cabbage, Toasted Ramen Noodles, Toasted Almonds, Sesame Seeds, Scallions, Shredded Carrot and Sweet Soy Sesame Dressing (V)

Thai Glazed Salmon Accompanied with Rice Noodle Salad

Forbidden Black Rice Pudding, Ginger Shortbread


“A NIGHT IN PARIS”

Ouefs a la Fondue de Fromage au Vol a Vent:
Poached Egg in Puff Pastry Cup with Cheese Fondue Sauce

Le Salade – Salade Dumas:
Mixed Greens with Sieved Egg Yolk, Cornichons, Tarragon, Chervil, Champagne Vinaigrette

Le Soupe – Potage de Cresson au Taillevent avec Crème au Citron et Caviar:
Taillevent’s Creme of Watercress Soup with Lemon Creme Fraiche and Caviar

Le Sorbet – Sorbet la Granade:
Pomegranate Sorbet with Candied Rose Petals

Le Entrée – Boeuf a la Wellington, Pommes Duchesse, Asperges Poches:
Beef Wellington with Duchesse Potatoes and Butter Poached Asparagus

Le Dessert – Souffle au Chocolat, Sauce Crème Anglais avec Grand Marnier:
Warm Chocolate Souffle with Grand Marnier Creme Anglaise Sauce

Le Fromage – Ste. Marcellin, Brie de Meaux et Mimolette avec Canneberges Chutney d’Orange et Poire d’Hiver:
Three Cheese Selection : Ste. Marcellin, Brie de Meaux and Abondance with Cranberry Chutney and Winter Pear


“A YUCATENO FIESTA”

Handmade Pico de Gallo

Warm Tortilla Chips

Jicama/Pineapple/Cucumber Skewers with Agave Syrup, Lime, Tajin Chili Dust

Queso Fundido- Warm Mexican Cheese Dip with Chorizo Crumbles

Traditional Carne Asada Yucateno Station with Fresh Warm Corn Tortillas, Lime Wedges, Charred Peppers, Charred Cebollas, Chunky Guacamole, Escabeche de Cebolla

Fish Taco Buffet Station: Cod & Prawns pan sautéed, served with Avocado Crème, Feta Cheese, Savoy Cabbage, Sour Crème and Pico de Gallo Salsa on Fresh Warm Flour Tortillas

Frijoles Borrachos: Traditional Mexican Braised Whole Pinto Beans with Mexican Spices

Mexican Red Rice A la Veracruzana

Grilled Corn, Cucumber, Tomato & Cilantro Salad with Lime Oil Vinaigrette


“A PACIFIC NORTHWEST SAMPLER”

Steak Oscar Crostini: Miniature Filet Mignon Medallion on Crostini with Bearnaise Sauce, Asparagus & Fresh Dungeness Crab Leg

Mini Dungeness Crab Cakes: Fresh Dungeness Crab, Pink Lady Apple, Scallion, Sundried Tomato, Panko Crust, Tarragon Aioli

Sip n’ Dip: Wild Spot Prawn & Grilled Cheese Sammie atop Tomato Basil Bisque Shot

Roasted Beet Salad with Arugula, Blood Orange, Candied Pecans, Scallions, Chevre, Blood Orange Vinaigrette

Sockeye Salmon Confit with Bright Herb Sauce: Slow Roasted Wild Caught Sockeye Salmon Filet, Jerusalem Artichoke Puree, Sauteed Rapini, Fried Artichoke Leaf

Key Lime Pie with Crème Chantilly and Lemon Thyme Shortbread


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