Mom’s Overnight French Toast thick sliced Macrina’s sourdough, orange custard, sweet blue cheese “butter” & real maple syrup ~ 8
Apple Dutch Babies caramelized apple pancake, espresso whip cream, maple syrup and fresh fruit ~ 8
Cheese Blintzes crepe filled with sweet ricotta filling, our apple sauce & sour cream ~ 5/9
Miso Cured Salmon Platter vine ripe tomatoes, cucumbers, pickled red onions, capers cream cheese and a toasted Noah’s bagel ~ 9
Biscuits And Gravy buttermilk biscuits smothered in Cascioppo’s chicken sausage gravy ~ 5/8
Bottomless Bowl of Granola house made cranberry-almond granola, organic yogurt and fresh fruit ~ 7
Hash of the Day the chef’s inspiration topped with two poached eggs & choice of toast ~ M.P.

House Salad house mixed greens, champagne-dijon-vinaigrette, oranges, pinenuts & red onions ~ 7

EGGS

Two eggs any style green chili homefries, toast and fresh fruit ~ 7
Crave Omelet duck confit, shiitaki mushrooms, goat cheese & fresh rosemary, serverd with green chili homefries, toast and fresh fruit ~ 9
Seasonal Omelet roasted red peppers, caramelized onions, sautéed zucchini, New York sharp cheddar, homefries, toast and fresh fruit ~ 8
Add Cascioppo’s Italian chicken sausage for $2
Crab Omelet Chilean crab, capers, fire roasted poblanos & cream cheese, served with green chili homefries, toast and fresh fruit ~ 10
Mimosa Benedict poached eggs, sourdough, champagne-shallot-orange hollandaise, served with green chili homefries. Choice of spinach, proscuitto or house made lox, ~ 9
Madame Crave fried egg sandwich, proscuitto, maple-dijon & fontina on toasted brioche ~ 8

SIDES

One egg ~ 1.50 Thick cut bacon (2 pcs.) ~ 2.50 Green chili homefries ~ 3.50 (with melted NY Cheddar ~ 4.75) Extra maple syrup ~ .75	Fruit plate ~ 4.50 Apple pork sausage links(2 pcs.) ~ 2.50 Toast: sourdough, brioche, oatmeal wheat or rye~ 1.50
Also try our award winning Pomegranate Mimosa

SALADS etc

Provençal Olive Blend 5 types marinated in lemon, thyme, and garlic served warm ~ 4
Artisanal Cheese choice of 3 cheeses, fresh fruit, spiced almonds, macerated apricots ~ 9
Living Watercress caramelized shallots, oranges, cardamom almonds, Manchego, tangerine oil ~ 7
Golden organic beet arugula, walnut-goat cheese cake, smoked onions, aged sherry vinaigrette ~ 7
Baby Spinach Cabrales blue cheese, bosc pears, pickled onion, warm bacon vinaigrette ~ 8
Add duck confit $3

Soup of the Day ~ 5/8


SANDWICHES
Served with house made sour pickles and Tim’s Chips

Focaccia Finnocchiona muffaletta of artichoke hearts, roasted red peppers & kalamata olives, Salumi's Finnocchiona, Manchego cheese & sherry vinaigrrette on herbed focaccia ~ 8.5
Madame Crave fried egg, proscuitto, maple-dijon, fontina, toasted brioche ~ 8
Crab Melt chilean crab, mango-red pepper salsa, fontina & chermoulah remoulade on sourdough roll ~ 9
Divine Turkey NY sharp cheddar, pepperonatta & chipotle aioli on sourdough ~ 8.50
Must Have Ruben pastrami, Jarlsburg, sauerkraut and our russian dressing on Macrina's rye ~ 8.50
Grilled Cheese New York sharp cheddar, maple-dijon & braeburn apple slices on sourdough ~ 6
Add thick cut bacon $2


PASTA etc

Shiitake Mac & Cheese New York sharp cheddar and fontina, parmesan, shiitakes, pasta shells & seasoned bread crumbs ~ 9
Pasta Fazool fennel, white beans, bacon, escarole, garlic, herbs, penne & parmesan reggiano ~ 11
Overnight Baked Beans grilled jalapeno-cheddar corn bread & choice of salad ~ 8

Appetizers

Provençal Olives 5 varieties served warm with lemon, garlic & thyme ~ 4
White Bean Pate toasted cumin, roasted garlic, lemon zest & extra virgin olive oil ~ 4
Crave Bruchetta broiled house made mozzarella-basil roulade, seeded baguette, artichoke heart-olive-roasted pepper tapanade & balsamic reduction ~ 7
Crab Gratin chilean crab, shallots, capers, lemon zest, fontina, and crostini ~ 9
Mezze Platter salumi finnocchiona, olives, white bean pate, cucmbers marinated artichoke hearts, roasted garlic & grilled flatbread ~ 9/13
Artisanal cheese board choice of 3 cheeses, fresh fruit, cardamom spiced almonds, macerated apricots & drunken figs ~ 11
Rosemary Flatbread proscuitto, pears, toasted pinenuts, sweet blue cheese spread & balsamico ~ 8

Cheese

Bermuda Triangle - (Ca) Goat
Runny to crumbly soft texture
Ripe full Tangy goat flavor
Brebis Agour - (Basque) Sheep
Firm, aged cheese with a rich
Aromatic flavor and nutty finish
Cabrales Blue - (Spain) Cow
Deep and tangy with buttery finish
Drunken Goat - (Spain) Goat
Violet rind from wine Ageing
Semi-soft, medium, bright tang with
A subtle fruity finish
Demi Blue - (Ca) Cow
Triple cream brie style cheese
Delicate to medium blue flavor
Depending on ripeness
Fontina - (Italy) Raw Milk, Cow
Semi-firm, rich, herbaceous & nutty
Garrotxa - (Spain) Raw, Goat
Firm, developed flavor of citrus & toast
Manchego - (Spain) Raw, Sheep
Firm, slightly acidic, piquant nutty flavor
Mimolette - (France) Cow
Cave aged, firm texture
Rich nutty flavor, tangy finish
L'Explorateur - (France) Cow
Luscious tripple cream cheese
Delicate flavor, creme fraiche finish

Salads

Living Watercress orange supremes, cardamom candied almonds, caramelized shallots, Manchego cheese, tangerine oil ~ 7
Organic Golden Beet arugula, smoked onions, walnut crusted goat cheese, pomegranate seeds, aged sherry vinaigrette ~ 7
Baby Spinach bosc pears, pickled onions, Cabrales blue cheese, warm bacon vinaigrette ~ 8
Add duck confit for $3
White Bean-Bacon Chop arugula, charred tomato vinaigrette, shaved parmesan reggiano ~ 8

Soup/Day ~ 5/8


Entrees

Fish of the Day ~ M.P.
Salad Nicoise
Escabeche maarinated albacore tuna, vine tomato, deviled egg, puple potatoes, olives green beans, boquerone, field greens & champagne-dijon vinaigrette ~ 17
Goat Cheese Gnocchi
Proscuitto, roasted garlic, pea vines, pine nuts, parmesan reggiano and a touch of cream ~ 16
Grilled Rib Eye
Grass fed New Zealand beef, blue cheese smashed yukons, red eye gravy and green beans ~ 21
Shiitake Mac & Cheese
New York sharp cheddar, fontina, sautéed shiitake mushrooms, pasta shells and bread crumbs ~12
Roasted 1/2 Chicken
Rosemary-garlic brined and roasted, bruleed cauliflower, pan jus and mashers ~ 19
Pasta Fazool
Fennel, white beans, bacon, escarole, garlic, fresh thyme, shell pasta and parmesan reggiano ~ 14
Duck Confit
Drunken fig compote, green chili savory bread pudding, braised greens ~ 17

We use free range, grass fed, organic meats

 

Walnut Tart sherry caramel, sweet whipped cream
Créme Bruleé burnt sugar crust & 2 spoons
Pot's de Créme amaretto spiked bittersweet chocolate puddin'
Banana Terrine frozen chocolate ganache, coconut gelato, raspberry coulis
Brown Butter Pineapple Upside-Down Almond Cake rum caramel & gelato
Trio of Gelatos along side an espresso fudge madeline

All desserts are $7

WHITES
Albarino ~ 40
’04 Mar de Frades
Rias Baixas, Spain
Straw Colored, white peach &
Meyer lemon nose with a
Long clean finish
Champagne ~ 36/70
Nicholas Feuillatte
Champagne, France
Available in a half and full bottle
Floral nose, subtly pear and apple
Hints of hazelnut & almonds
20% chard, 40% Pinot Noir
40% Pinot Meunier
Chardonnay ~ 7/28
‘04 Lamblin et Fils
Chablis, France
Bright fruity nose
Crisp apple and peach palate
Subtle vanilla for a round finish
Evolution ~ 33
9 varietal blend
Dundee, Oregon
Fragrant honeysuckle nose
Melon & lime essence
Gewürztraminer ~ 8/32
'05 Lawson's Dry Hills
Marlborough, New Zealand
Apricot, stone fruit, lychee
Warm spice, crisp finish
Pinot Grigio ~ 7/28
’05 Tommasi Le Rosse Piedmont, Italy
Clean and spicy, medium bodied
With a crisp, soft round finish
Pericles ~ 8.5/34
Margaret River, Australia
Aromas of tomato & jalapeno
Complex acidity, ideal for fish
85% Sauv Blanc, 15% Semillon
Riesling ~ 7/28
'05 Detonation
Rheingau, Germany
Clean minerals, orange flower
Vibrant acidity & crisp finish
Riesling ~ 8/32
'05 Seven Hills
Walla Walla, WA
Graceful pear and apple
Balanced floral nose
Rosé ~ 7/28
'04 Mas Champart
Languedoc Roussillon, France
Refreshing strawberry, rose petal
White pepper & light oak
Sauvignon Blanc ~ 8.5/34
'05 Tapata
Marlborough, New Zealand
Passion fruit and gooseberry aroma
Herbaceous with a sweet lime finish
Sparkling ~ 7/28
’03 Blanquette de Limox
Berlene, France
Toasty & dry, crisp citrus finish
Made from organically grown grapes
Verdejo ~ 7/28
'05 Blanco Nieva
Rueda, Spain
Crisp, hints of lime & melon
Spicy arugula finish

REDS
Barbera D'alba ~ 34
‘05 Torriglione
Piedmont, Italy
Full bodied, red ripe fruit
Smoke & pepper, mineral finish
Cabernet Sauvignon ~ 8/32
’04 Bonair Winery
Yakima Valley
Sweet, spice and oaky aromas
Lush, ripe red fruit
Claret ~ 42
‘04 Robert Karl
Spokane, WA
Layers of juicy blackberry and cherry
Light pepper & big bold tannins
Côtés du Provence ~ 8/32
‘02 Chateau du Galoupet
Granache, Syrah & Mourvedre blend
Licorice & blackberry nose, full bodied
Balanced by bing cherries and tannins
Gigondas ~ 52
‘03 Domaine de la Tourade
Rhone Valley, France
Ruby red with milk chocolate and
Aromas of spice cake, full bodied
Soft tannins, lingering fruit finish
House Red ~ 6.5/26
'03 Dom Marthino Quinta de Carmo
Alentejo, Portugal
Aragones, cabernet, tempranillo & syrah
Ripe plum & bright cherry
Subtle smoke with a spicy finish
Merlot ~ 8/32
‘05 Saviah Celler
Walla Walla, WA
"The Jack" is 88% Merlot, 12% Cab Sauv
Layers of silky red and black fruit
Tannins framed for a beautiful finish
Pinot Noir ~ 8/32
’05 Bourgogne, France
Vibrant raspberry, smokey earthy
Food friendly acids, supple finish
Pinot Noir ~ 55
'04 Sokol Blosser
Dundee Hills, OR
Black cherry, violet, cola
Licorice & dark chocolate
Smooth, soft and supple finish
Sangiovese ~ 7.5/30
‘04 Micante
Capalbio, Italy
80% Sangivese, 20% Cab Sauv
Lush blackberry, full tannins
Hints of cedar & fir
Shiraz ~ 6/24
‘04 Evans & Tate
Margret River, Australia
Medium bodied, juicy raspberry
Balanced pepper & soft tannins
Solo Aranlean ~ 41
'03 Utiel Requena, Spain
Rich and thick, deep red color
Balsamic, figs and hints of sandalwood
Syrah ~ 42
‘01 Glen Fiona
Walla Walla, WA
Deep Plum and licorice with
Balanced acidity for a beautiful finish
Tempranillo ~ 7.5/30
'04 Aventino
Ribera del Duero, Spain
Full bodied, lush wine
Notes of fennel and flint
Zinfandel ~ 50
'04 Old Vine Pezzi King
Dry Creek Valley, CA
Big chewy fruit, hints of allspice
Bittersweet chocolate & cayenne



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