To make the Lobster Thermidor, they steam him, then take out the meat and sauté it in mustard, cognac and gruyere, then put it back in the shell and broil it. Very creative.
Encompassing Asian, Mexican, Polynesian, and American flavors with Nantucket’s homegrown vegetables and the island’s fresh local seafood - not to mention a tartare and pancake bar.
Great view from the deck. Seared scallops w/ bacon & kale were great, as was mac n cheese w/ lobster. Still working some kinks out with the service. A little pricey, but good food & good times.
After getting wrecked in a freak crane accident, Crave is back in the same ‘hood. Killer decor isn't the only new addition to this old favorite, though, the menu features a variety of new dishes. Leia mais.
