Chef’s Daily Crāvings

Crāving is excited to be participating in the James Beard Better Burger Project- a two month event to create a healthier and a more sustainable environment by incorporating mushrooms into ground beef. If you enjoy our burger, please show your support for the restaurant with a vote!

jamesbeard.org/blendedburgerproject/vote

-Our Blended Burger-

Local beef & smoked shiitake mushroom duxelle, mornay sauce, mushroom vinaigrette, house made shiitake and caramelized onion bun, beef tallow frites 16

-Small Plates-

Hand-Cut Noodles

House made noodles, stinging nettle jus,

local asparagus, locally foraged oyster mushrooms 14

Braised Radishes

Vinegar braised local radish, local greens,

radish top ricotta 14

Beef Confit

Locally foraged fiddlehead ferns,

sage potato gnocchi, Erba Verde beef confit 15

Farmer’s Salad

Wilson Street Farms sweet potato croquettes,

local greens, chive blossoms,

pickled Arden Farms collard blossoms,

maple vinaigrette 15

Pierogies

Erba Verde smoked beef, house sauerkraut, potatoes,

red onion marmalade, beef gravy 14

Strozzapreti

House made arugula pasta, garlic scapes,

local lovage cream 15

Whiskey Chicken

Erba Verde smoked chicken leg & thigh,

crispy potatoes, Plato Dale mustard greens 16

Penne Pasta

House made pasta, mushroom brodo,

wild foraged mushrooms, proscuitto crumble 15

-Entreés-

Chicken Breast

Erba Verde chicken breast, saffron pappardelle pasta, local rainbow swiss chard, schmaltz,

house smoked asiago cheese 27

Skirt Steak

Erba Verde grass fed skirt steak, thyme & oregano salt baked new potatoes, Plato Dale mizuna,

roasted local asparagus, beef vinaigrette 32

Delmonico Steak

16oz Erba Verde grass fed beef, beef tallow frites, whipped tallow, creamed local greens 42