Crave Kitchen & Cocktails

Featured in The Charleston Chef's Table Cookbook! Creamy garlic hummus accompanied by a Mediterranean olive tapenade and mixed green salad with flatbread

Crave's classic recipe garnished with crème fraiche, chili oil, and a fresh baked crostini

House-made with fresh herbs and a touch of cream

Lightly fried all-natural chicken breast breaded with sweet potato flour served over mixed greens with avocado, cheddar cheese, corn salsa, and tomatoes

All-natural chicken breast, romaine, housemade Caesar dressing, shredded parmesan, croutons and a parmesan crisp

Sirloin steak, mixed greens, arugula, oyster mushroom, boiled egg, crispy potato, balsamic vinaigrette

Granny Smith apple, red onion, candied pecans, goat cheese, poppy seed dressing

Butternut, arugula, chickpea, shaved Brussels sprouts, dried cranberry, cider vinaigrette

Our nationally globally acclaimed classic consists of: 10-year cave-aged sharp cheddar, imported parmigiano, hand-made mozzarella, Italian cavatappi pasta, and Chef's secret ingredients

Pan-seared blackened white fish

Deep fried chicken tossed in buffalo

Blackened seared large white shrimp

Boneless country-fried chicken breast, Grilled challah bread pecan mayo, Southern style pimento cheese, tomatoes, Romaine, applewood smoked bacon

Sweet chili braised short rib, boursin cheese, 24-hour coleslaw, Toasted Challah Bread

Oven roasted chicken, French brie, spinach, red onions and house-made cranberry mayonnaise

House-ground, hand-patted black angus beef burger on a brioche bun with romaine, fresh tomato, and red onion

Firefly Vodka, Dr. McGillicuddy's vanilla, pumpkin spice puree, lime juice, ginger beer

Smirnoff strawberry, cucumber, mint, lemonade

Burnt Church Bluffton American Whiskey, pumpkin spice puree, lemon juice

Six Twenty Carolina Cream, Sea Island Gold Rum, apple cider, cinnamon simple syrup

Striped Pig Gin, St. Elizabeth's Allspice Dram, lemon juice, grenadine, cinnamon simple syrup, angostura bitters, apple cider

Lunazul Blanco Tequila, Grand Marnier, apple cider, cinnamon simple syrup

Lunazul blanco tequila, blackberry basil puree, fresh lemon juice, sugar rim

Lunazul blanco, pineapple juice, lime juice, fresh blueberries, sprite

Firefly Vodka, pinot grigio, peach schnapps, ginger beer, apple cider, lemon juice, cinnamon sticks, apples. oranges

Brandy, rum, Peach Schnapps, black tea, sugar, lemon juice

Virgil Kaine Rip-Track Bourbon, peach schnapps, unsweet tea, peach nectar

Firefly sweet tea vodka, mint, lime juice, soda water

Frigate Reserve Rum, Spiced simple syrup, banana liqueur, black walnut bitters

Nippitaty Organic Gin, lemon juice, simple syrup, fizzy water

Old Forester Bourbon, Rock Rye, Angostura Orange Bitters, Fee Brothers Cherry Bitters, Bourbon Cherry

Virgil Kaine Bourbon, Campari, sweet vermouth

Avocado, Julienne Cucumber, Asian BBQ, crispy Wonton chips

Cajun remoulade, arugula, crispy potatoes

Local zucchini squash chips, marinara sauce

Your Choice Of: Red Curry Coconut or White Wine sauce

creamy garlic hummus, kalamata olive tapenade, mixed green garnish, and crispy tortillas; Featured in The Charleston Chef's Table Cookbook

Candied pecans, dried cranberries, Bacon, gorgonzola, cider vinaigrette

Fresh herbs, crème fraiche

Crème fraiche, chili Oil, crostini

Romaine, house-made Caesar dressing, shredded parmesan, croutons, parmesan crisp

Sirloin steak, mixed greens, arugula, oyster mushroom, boiled egg, crispy potato, balsamic vinaigrette

Apple, red onion, candied pecans, goat cheese, poppy seed dressing

Butternut, arugula, chickpea, crispy Brussels sprouts, dried cranberry, cider vinaigrette

Mixed greens, corn salsa, diced tomatoes, shredded cheddar, avocado, garbanzo beans, creamy herb vinaigrette

10-year cave-aged sharp cheddar, imported parmigiano, hand-made mozzarella, cavatappi pasta, Chef's secret ingredients

applewood-smoked bacon, pimento cheese, tomato, lettuce, pecan mayo; PW: Chic Cava / Infamous Goose Sauvignon Blanc

¾lb black angus beef, romaine, tomato, red onion, potato bun; PW: St. Francis Merlot / Wines of Substance Cab Sav

Atlantic salmon marinated in olive oil and rosemary with a warm Mediterranean salad; PW: Santa Margherita Pinot Gris / Cherry Pie Pinot Noir

wild forest mushrooms, boursin risotto, broccoli; PW: Pine Ridge Chenin Blanc / 'Merryvale Pinot Noir

Chargrilled sirloin steak, Chimichurri, parmesan truffle fries; PW: PW: Growers Guild Merlot / 'The Critic' Cab Sauv

Served with Crave's signature mac cheese and grilled asparagus; PW: Provenance Deadeye Blend / Domaine Saint-Damien Gigondas (Rhone blend)

Sweet chili slow-braised Short Ribs, tempura shrimp, mashed potatoes, crispy Brussels Sprouts, cheese sauce; PW: Owen Roe- Yakima Red / St Francis Merlot

Pan-seared deep sea scallops, Boursin risotto, fresh snipped green beans; PW: Trimbach Pinot Blanc / Buehler Chardonnay

Over creamed spinach, Parmesan cheese; PW: Owen Roe- Sinister Hand Rhone Blend / Martin Ray Pinot Noir

Country coleslaw, collard greens, country pepper gravy; PW: Paula Kornell California Brut / Taittinger Domaine Carneros Sparkling wine

Firefly Vodka, Dr. McGillicuddy's vanilla, pumpkin spice puree, lime juice, ginger beer

Smirnoff strawberry, cucumber, mint, lemonade

Burnt Church Bluffton American Whiskey, pumpkin spice puree, lemon juice

Six Twenty Carolina Cream, Sea Island Gold Rum, apple cider, cinnamon simple syrup

Striped Pig Gin, St. Elizabeth's Allspice Dram, lemon juice, grenadine, cinnamon simple syrup, angostura bitters, apple cider

Lunazul Blanco Tequila, Grand Marnier, apple cider, cinnamon simple syrup

Lunazul blanco tequila, blackberry basil puree, fresh lemon juice, sugar rim

Lunazul blanco, pineapple juice, lime juice, fresh blueberries, sprite

Firefly Vodka, pinot grigio, peach schnapps, ginger beer, apple cider, lemon juice, cinnamon sticks, apples. oranges

Brandy, rum, Peach Schnapps, black tea, sugar, lemon juice

Virgil Kaine Rip-Track Bourbon, peach schnapps, unsweet tea, peach nectar

Firefly sweet tea vodka, mint, lime juice, soda water

Frigate Reserve Rum, Spiced simple syrup, banana liqueur, black walnut bitters

Nippitaty Organic Gin, lemon juice, simple syrup, fizzy water

Old Forester Bourbon, Rock Rye, Angostura Orange Bitters, Fee Brothers Cherry Bitters, Bourbon Cherry

Virgil Kaine Bourbon, Campari, sweet vermouth

Fresh Chicken tenders with fries served with your choice of dipping sauce

Fresh spring mix, diced local tomatoes, kalamata olives, fresh cucumbers and feta cheese

Cavatappi Pasta served with melted butter, or marinara sauce topped with Parmesan cheese

Our famous mac Cheese

Served with homemade tartar sauce

Served with side salad or fries

Served with side salad or fries

Cooked medium to well then sliced by Chef and served with fries

Three smaller pancakes stacked and topped with butter maple syrup

Our Colossal pancake served with bacon and scrambled egg

Warm Homemade apple crisp served with Caramel sauce and Ice cream

Local Wholly cow vanilla ice cream topped with chocolate or caramel sauce

Oatmeal and maple crisp topping, baked with North Carolina Cinnamon Apples and served with vanilla bean ice cream and a caramel reduction

Double fudge cake, layered and covered in chocolate ganache with a crispy touille on top

Chocolate chocolate chip cookies baked in a country skillet, served with vanilla ice cream

Choice of 100% organic locally-made ice cream

128oz (8lbs) of The MAC. Easily feeds 15-20 people as a side. 10-15 as an entrée

288oz (18lbs) of The MAC. Easily feeds 25-30 people as a side. 20-25 as an entrée

Flat iron steak, mixed greens, arugula, oyster mushroom, boiled egg, crispy potato, balsamic vinaigrette

Apple, red onion, candied pecans, goat cheese, poppy seed dressing

Butternut, arugula, chickpea, crispy brussels sprout, dried cranberry, cider vinaigrette

Corn salsa, shredded cheddar, avocado, garbanzo beans, creamy herb vinaigrette

Crave's Signature Cedar Plank Salmon is marinated in Olive Oil, Rosemary, Thyme, and Garlic and served with a Mediterranean Salad which consists of sauteed spinach, tomatoes, Kalamata olives, artichoke hearts, and feta cheese! Please add as many portions as you would need!

Our Hanger Steak is served over a blend of sauteed spinach, Bing cherries, walnuts, and candied onion with a few slices of brie cheese and a drizzle of Balsamic Reduction

Tasting Panel: 92

Wine Enthusiast Magazine: 91

Wilfred Wong: 89

Wine Enthusiast Magazine: 91

Tasting Panel: 92

Wine Enthusiast Magazine: 94

Wine Enthusiast Magazine:89

Wine Enthusiast Magazine:89

Wine Enthusiast Magazine: 89

Jeb Dunnuck: 88

Wine Enthusiast Magazine: 91

Ripe peach with lemon, hazelnut, and vanilla, with buttery toasted barrel and a round, delicate finish. James Suckling: 90

Hints of dried ginger accent the baked apple, pear and mango flavors, imbued with a buttery richness. Spicy on the finish, with some pastry details. Wine Spectator: 89

It's racy with acidity on the sip, where a tart lemon flavor leads into apple blossom, poached pear and pineapple, with a slight butter tone on the finish. Wilfred Wong: 89

Faint aromas of lemongrass, apple and pear, leading to a palate that is nicely weighted with toasted marshmallow. The finish is lengthy with slate like minerality. Wine Enthusiast Magazine: 91

Comforting notes of baked apple pie with toasted oak notes of caramel and spice. Tasting Panel: 91

One of the first woman owned vineyards! Smooth, lush, and toasty with vanilla, oak, and a bright core of acidity

Aromas of white peach and Bartlett pears. bright citrus and tropical fruit enhanced by rich toasty vanilla and crème Brulé notes. Wilfred Wong: 92

This wine excels with its fresh apple and mineral aromas and flavors. Wilfred Wong: 90

Precise, crisp flavors, an elegant mouthfeel, aromas of toasted hazelnuts, cream, and white peaches. This wine is unlike the overbearing vein of "fruity, sweet, oaky California Chardonnays". Wine Enthusiast Magazine: 93

Aromas of peach, sliced apple, cream, and crushed stones. It's medium-bodied with crisp acidity. Creamy and straightforward. Wilfred Wong: 92

Wine Enthusiast Magazine: 90

Wine Enthusiast Magazine: 90

Wine Enthusiast Magazine:90

Tasting Panel: 94

Wine Enthusiast Magazine:93

This wine is bright, lively, and spicy. Wilfred Wong: 90

Red fruits dominate, spicy notes, herbs, and damp earth. Elegant finish. Wilfred Wong: 93

Big Robust. Great everyday drinker. James Suckling: 94

Medium-bodied, has a rounded, elegant texture, good acidity, and a solid finish. Wine Enthusiast Magazine:92

Rich, elegant, soft well balanced. Wilfred Wong: 92

Full-bodied, soft texture, deliciously plummy fruit flavors and mellow tannins. A wine of great finesse with a long, smooth, and pleasant finish. Robert Parker: 90

Medium to full bodied. Wine Enthusiast Magazine: 90

Ripe-plum, cherry, milk chocolate and hazelnut aromas here. medium-to full-bodied with a creamy texture and smooth. Wine Spectator:93

Medium-bodied, and balanced, with juicy red and blue fruit notes, peppery herbs and spice, and a dry finish. Jeb Dunnuck: 90

Jammy and bold with ripe raspberry, toasty spice and smoky fennel accents that finish on a zippy note. Tasting Panel: 91

Heavy oak flavors, spicy vanilla and nutmeg, and smoky overtones. Jeb Dunnuck: 90

Aromas of red fruit and just a touch of smoke on the nose. In the mouth, the wine offers ripe, rounded tannins. True French Cab Franc. Tasting Panel: 89

Medium boldness. Everyday drinker. Wine Enthusiast Magazine: 93

Soft, approachable, and smooth

Rich, fruity of medium boldness. Wine Enthusiast Magazine: 90

Medium to full-bodied with firm, chewy tannins

Dark fruit and oak on the nose. Black cherry and vanilla. Robert Parker: 92

Long lingering finish. Bold. Wine Enthusiast Magazine: 94

A balanced, elegant red. Tasting Panel: 93

"A polished, fan-friendly style, with a mocha overlay atop warmed plum and black currant compote flavors" Bright, energetic, and exceptionally round and concentrated. James Suckling: 96

A balanced mouthfeel with flavors of redcurrant and black cherry supported by sweet, round tannins. It culminates in a long finish with notes of cloves and cinnamon

Deep, intense Ripe. James Suckling: 90

A soft and round red with lots of prunes and ripe fruit. James Suckling: 91

Savory with a spicy smoky character, refreshing juicy acidity and a touch of French oak. Tasting Panel: 92

Soft Silky, dark berries with a touch of earthiness. James Suckling: 96

Wine Enthusiast Magazine: 96

Wine Enthusiast Magazine: 95

James Suckling: 92

James Suckling: 92

128oz (8lbs) of The MAC. Easily feeds 15-20 people as a side. 10-15 as an entrée

288oz (18lbs) of The MAC. Easily feeds 25-30 people as a side. 20-25 as an entrée

Flat iron steak, mixed greens, arugula, oyster mushroom, boiled egg, crispy potato, balsamic vinaigrette

Apple, red onion, candied pecans, goat cheese, poppy seed dressing

Butternut, arugula, chickpea, crispy brussels sprout, dried cranberry, cider vinaigrette

Corn salsa, shredded cheddar, avocado, garbanzo beans, creamy herb vinaigrette

Crave's Signature Cedar Plank Salmon is marinated in Olive Oil, Rosemary, Thyme, and Garlic and served with a Mediterranean Salad which consists of sauteed spinach, tomatoes, Kalamata olives, artichoke hearts, and feta cheese! Please add as many portions as you would need!

Our Hanger Steak is served over a blend of sauteed spinach, Bing cherries, walnuts, and candied onion with a few slices of brie cheese and a drizzle of Balsamic Reduction

fresh herbs, crème fraiche

crème fraiche, chili oil, crostini

romaine, house-made Caesar dressing, shredded parmesan, croutons, parmesan crisp

Apple slices, red onions, candied pecans, goat cheese, poppy seed dressing

Arugula, butternut squash, chickpea, crispy brussels sprouts, dried cranberry, cider vinaigrette

Corn salsa, shredded cheddar, avocado, garbanzo beans, creamy herb vinaigrette

10-year cave-aged sharp cheddar, imported parmigiano, hand-made mozzarella, cavatappi pasta, Chef's secret ingredients

Two poached eggs, English muffin, hollandaise, red bliss home fries

A Stack of Pancakes, scrambled eggs, and your choice of Bacon or Sausage

ham, bacon, sausage, Cheddar, American, mozzarella, red bliss home fries

Breaded chicken breast and fresh baked biscuits smothered in pepper gravy

10oz Strip Skirt, red bliss home fries

Breaded chicken breast tossed in buffalo sauce, one golden waffle, country gravy

crispy Tasso ham, blackened tomato cream sauce

Three flour tortillas, fresh Pico, corn salsa, scrambled egg, chorizo

Toasted Challah Bread, fresh sliced avocado, topped with a poached egg* & poppy seeds

¾ pound black angus beef, romaine, tomato, red onion, toasted English muffin and Crave's southern sauce

Orange Vodka, champagne and just a splash of orange juice

Firefly vodka (local), Chambord, pineapple juice, Garnished with a fresh pineapple wedge

Six & Twenty Carolina Cream (local), Cannon (Local) coffee Vodka, iced coffee, whipped cream

Aperol, blood orange Liqueur, bubbly, soda water

Charleston Distillers Carolina Reaper vodka (Local) & zing-zang

Dixie Pepper Vodka (Local), Zing-Zang Bloody Mary, red pepper rim

Six & Twenty Carolina Cream (local), Cannon Early Bird Espresso Vodka (Local), cinnamon whiskey with crunchy rim

Lunazul Blanco, grapefruit juice, topped with house champagne

Burnt Church Vodka (Local), natural blonde Bloody Mary mix (Local), celery salt rim

Six & Twenty Carolina Cream, Sea Island Gold Rum, apple cider, cinnamon simple syrup

Featured in The Charleston Chef's Table Cookbook! Creamy garlic hummus accompanied by a Mediterranean olive tapenade and mixed green salad with flatbread

Crave's classic recipe garnished with crème fraiche, chili oil, and a fresh baked crostini

House-made with fresh herbs and a touch of cream

Lightly fried all-natural chicken breast breaded with sweet potato flour served over mixed greens with avocado, cheddar cheese, corn salsa, and tomatoes

All-natural chicken breast, romaine, housemade Caesar dressing, shredded parmesan, croutons and a parmesan crisp

Sirloin steak, mixed greens, arugula, oyster mushroom, boiled egg, crispy potato, balsamic vinaigrette

Granny Smith apple, red onion, candied pecans, goat cheese, poppy seed dressing

Butternut, arugula, chickpea, shaved Brussels sprouts, dried cranberry, cider vinaigrette

Our nationally & globally acclaimed classic consists of: 10-year cave-aged sharp cheddar, imported parmigiano, hand-made mozzarella, Italian cavatappi pasta, and Chef's secret ingredients

Pan-seared blackened white fish

Deep fried chicken tossed in buffalo

Blackened & seared large white shrimp

Boneless country-fried chicken breast, Grilled challah bread pecan mayo, Southern style pimento cheese, tomatoes, Romaine, & applewood smoked bacon

Sweet chili braised short rib, boursin cheese, 24-hour coleslaw, Toasted Challah Bread

Oven roasted chicken, French brie, spinach, red onions and house-made cranberry mayonnaise

House-ground, hand-patted black angus beef burger on a brioche bun with romaine, fresh tomato, and red onion

Firefly Vodka, Dr. McGillicuddy's vanilla, pumpkin spice puree, lime juice, ginger beer

Smirnoff strawberry, cucumber, mint, lemonade

Burnt Church Bluffton American Whiskey, pumpkin spice puree, lemon juice

Six & Twenty Carolina Cream, Sea Island Gold Rum, apple cider, cinnamon simple syrup

Striped Pig Gin, St. Elizabeth's Allspice Dram, lemon juice, grenadine, cinnamon simple syrup, angostura bitters, apple cider

Lunazul Blanco Tequila, Grand Marnier, apple cider, cinnamon simple syrup

Lunazul blanco tequila, blackberry basil puree, fresh lemon juice, sugar rim

Lunazul blanco, pineapple juice, lime juice, fresh blueberries, sprite

Firefly Vodka, pinot grigio, peach schnapps, ginger beer, apple cider, lemon juice, cinnamon sticks, apples. oranges

Brandy, rum, Peach Schnapps, black tea, sugar, lemon juice

Virgil Kaine Rip-Track Bourbon, peach schnapps, unsweet tea, peach nectar

Firefly sweet tea vodka, mint, lime juice, soda water

Frigate Reserve Rum, Spiced simple syrup, banana liqueur, black walnut bitters

Nippitaty Organic Gin, lemon juice, simple syrup, fizzy water

Old Forester Bourbon, Rock & Rye, Angostura Orange Bitters, Fee Brothers Cherry Bitters, Bourbon Cherry

Virgil Kaine Bourbon, Campari, sweet vermouth

Avocado, Julienne Cucumber, Asian BBQ, crispy Wonton chips

Cajun remoulade, arugula, crispy potatoes

Local zucchini & squash chips, marinara sauce

Your Choice Of: Red Curry Coconut or White Wine sauce

creamy garlic hummus, kalamata olive tapenade, mixed green garnish, and crispy tortillas; Featured in The Charleston Chef's Table Cookbook

Candied pecans, dried cranberries, Bacon, gorgonzola, cider vinaigrette

Fresh herbs, crème fraiche

Crème fraiche, chili Oil, crostini

Romaine, house-made Caesar dressing, shredded parmesan, croutons, parmesan crisp

Sirloin steak, mixed greens, arugula, oyster mushroom, boiled egg, crispy potato, balsamic vinaigrette

Apple, red onion, candied pecans, goat cheese, poppy seed dressing

Butternut, arugula, chickpea, crispy Brussels sprouts, dried cranberry, cider vinaigrette

Mixed greens, corn salsa, diced tomatoes, shredded cheddar, avocado, garbanzo beans, creamy herb vinaigrette

10-year cave-aged sharp cheddar, imported parmigiano, hand-made mozzarella, cavatappi pasta, Chef's secret ingredients

applewood-smoked bacon, pimento cheese, tomato, lettuce, pecan mayo; PW: Chic Cava / Infamous Goose Sauvignon Blanc

¾lb black angus beef, romaine, tomato, red onion, potato bun; PW: St. Francis Merlot / Wines of Substance Cab Sav

Atlantic salmon marinated in olive oil and rosemary with a warm Mediterranean salad; PW: Santa Margherita Pinot Gris / Cherry Pie Pinot Noir

wild forest mushrooms, boursin risotto, broccoli; PW: Pine Ridge Chenin Blanc / 'Merryvale Pinot Noir

Chargrilled sirloin steak, Chimichurri, parmesan truffle fries; PW: PW: Growers Guild Merlot / 'The Critic' Cab Sauv

Served with Crave's signature mac & cheese and grilled asparagus; PW: Provenance Deadeye Blend / Domaine Saint-Damien Gigondas (Rhone blend)

Sweet chili slow-braised Short Ribs, tempura shrimp, mashed potatoes, crispy Brussels Sprouts, cheese sauce; PW: Owen Roe- Yakima Red / St Francis Merlot

Pan-seared deep sea scallops, Boursin risotto, fresh snipped green beans; PW: Trimbach Pinot Blanc / Buehler Chardonnay

Over creamed spinach, Parmesan cheese; PW: Owen Roe- Sinister Hand Rhone Blend / Martin Ray Pinot Noir

Country coleslaw, collard greens, country pepper gravy; PW: Paula Kornell California Brut / Taittinger Domaine Carneros Sparkling wine

Firefly Vodka, Dr. McGillicuddy's vanilla, pumpkin spice puree, lime juice, ginger beer

Smirnoff strawberry, cucumber, mint, lemonade

Burnt Church Bluffton American Whiskey, pumpkin spice puree, lemon juice

Six & Twenty Carolina Cream, Sea Island Gold Rum, apple cider, cinnamon simple syrup

Striped Pig Gin, St. Elizabeth's Allspice Dram, lemon juice, grenadine, cinnamon simple syrup, angostura bitters, apple cider

Lunazul Blanco Tequila, Grand Marnier, apple cider, cinnamon simple syrup

Lunazul blanco tequila, blackberry basil puree, fresh lemon juice, sugar rim

Lunazul blanco, pineapple juice, lime juice, fresh blueberries, sprite

Firefly Vodka, pinot grigio, peach schnapps, ginger beer, apple cider, lemon juice, cinnamon sticks, apples. oranges

Brandy, rum, Peach Schnapps, black tea, sugar, lemon juice

Virgil Kaine Rip-Track Bourbon, peach schnapps, unsweet tea, peach nectar

Firefly sweet tea vodka, mint, lime juice, soda water

Frigate Reserve Rum, Spiced simple syrup, banana liqueur, black walnut bitters

Nippitaty Organic Gin, lemon juice, simple syrup, fizzy water

Old Forester Bourbon, Rock & Rye, Angostura Orange Bitters, Fee Brothers Cherry Bitters, Bourbon Cherry

Virgil Kaine Bourbon, Campari, sweet vermouth

Fresh Chicken tenders with fries served with your choice of dipping sauce

Fresh spring mix, diced local tomatoes, kalamata olives, fresh cucumbers and feta cheese

Cavatappi Pasta served with melted butter, or marinara sauce topped with Parmesan cheese

Our famous mac & Cheese

Served with homemade tartar sauce

Served with side salad or fries

Served with side salad or fries

Cooked medium to well then sliced by Chef and served with fries

Three smaller pancakes stacked and topped with butter & maple syrup

Our Colossal pancake served with bacon and scrambled egg

Warm Homemade apple crisp served with Caramel sauce and Ice cream

Local Wholly cow vanilla ice cream topped with chocolate or caramel sauce

Oatmeal and maple crisp topping, baked with North Carolina Cinnamon Apples and served with vanilla bean ice cream and a caramel reduction

Double fudge cake, layered and covered in chocolate ganache with a crispy touille on top

Chocolate & chocolate chip cookies baked in a country skillet, served with vanilla ice cream

Choice of 100% organic locally-made ice cream

Tasting Panel: 92

Wine Enthusiast Magazine: 91

Wilfred Wong: 89

Wine Enthusiast Magazine: 91

Tasting Panel: 92

Wine Enthusiast Magazine: 94

Wine Enthusiast Magazine:89

Wine Enthusiast Magazine:89

Wine Enthusiast Magazine: 89

Jeb Dunnuck: 88

Wine Enthusiast Magazine: 91

Ripe peach with lemon, hazelnut, and vanilla, with buttery toasted barrel and a round, delicate finish. James Suckling: 90

Hints of dried ginger accent the baked apple, pear and mango flavors, imbued with a buttery richness. Spicy on the finish, with some pastry details. Wine Spectator: 89

It's racy with acidity on the sip, where a tart lemon flavor leads into apple blossom, poached pear and pineapple, with a slight butter tone on the finish. Wilfred Wong: 89

Faint aromas of lemongrass, apple and pear, leading to a palate that is nicely weighted with toasted marshmallow. The finish is lengthy with slate like minerality. Wine Enthusiast Magazine: 91

Comforting notes of baked apple pie with toasted oak notes of caramel and spice. Tasting Panel: 91

One of the first woman owned vineyards! Smooth, lush, and toasty with vanilla, oak, and a bright core of acidity

Aromas of white peach and Bartlett pears. bright citrus and tropical fruit enhanced by rich toasty vanilla and crème Brulé notes. Wilfred Wong: 92

This wine excels with its fresh apple and mineral aromas and flavors. Wilfred Wong: 90

Precise, crisp flavors, an elegant mouthfeel, aromas of toasted hazelnuts, cream, and white peaches. This wine is unlike the overbearing vein of "fruity, sweet, oaky California Chardonnays". Wine Enthusiast Magazine: 93

Aromas of peach, sliced apple, cream, and crushed stones. It's medium-bodied with crisp acidity. Creamy and straightforward. Wilfred Wong: 92

Wine Enthusiast Magazine: 90

Wine Enthusiast Magazine: 90

Wine Enthusiast Magazine:90

Tasting Panel: 94

Wine Enthusiast Magazine:93

This wine is bright, lively, and spicy. Wilfred Wong: 90

Red fruits dominate, spicy notes, herbs, and damp earth. Elegant finish. Wilfred Wong: 93

Big & Robust. Great everyday drinker. James Suckling: 94

Medium-bodied, has a rounded, elegant texture, good acidity, and a solid finish. Wine Enthusiast Magazine:92

Rich, elegant, soft & well balanced. Wilfred Wong: 92

Full-bodied, soft texture, deliciously plummy fruit flavors and mellow tannins. A wine of great finesse with a long, smooth, and pleasant finish. Robert Parker: 90

Medium to full bodied. Wine Enthusiast Magazine: 90

Ripe-plum, cherry, milk chocolate and hazelnut aromas here. medium-to full-bodied with a creamy texture and smooth. Wine Spectator:93

Medium-bodied, and balanced, with juicy red and blue fruit notes, peppery herbs and spice, and a dry finish. Jeb Dunnuck: 90

Jammy and bold with ripe raspberry, toasty spice and smoky fennel accents that finish on a zippy note. Tasting Panel: 91

Heavy oak flavors, spicy vanilla and nutmeg, and smoky overtones. Jeb Dunnuck: 90

Aromas of red fruit and just a touch of smoke on the nose. In the mouth, the wine offers ripe, rounded tannins. True French Cab Franc. Tasting Panel: 89

Medium boldness. Everyday drinker. Wine Enthusiast Magazine: 93

Soft, approachable, and smooth

Rich, fruity of medium boldness. Wine Enthusiast Magazine: 90

Medium to full-bodied with firm, chewy tannins

Dark fruit and oak on the nose. Black cherry and vanilla. Robert Parker: 92

Long & lingering finish. Bold. Wine Enthusiast Magazine: 94

A balanced, elegant red. Tasting Panel: 93

"A polished, fan-friendly style, with a mocha overlay atop warmed plum and black currant compote flavors" Bright, energetic, and exceptionally round and concentrated. James Suckling: 96

A balanced mouthfeel with flavors of redcurrant and black cherry supported by sweet, round tannins. It culminates in a long finish with notes of cloves and cinnamon

Deep, intense & Ripe. James Suckling: 90

A soft and round red with lots of prunes and ripe fruit. James Suckling: 91

Savory with a spicy smoky character, refreshing juicy acidity and a touch of French oak. Tasting Panel: 92

Soft & Silky, dark berries with a touch of earthiness. James Suckling: 96

Wine Enthusiast Magazine: 96

Wine Enthusiast Magazine: 95

James Suckling: 92

James Suckling: 92