OPEN FROM MONDAY TO SATURDAY AT 5 PM
only 9 tables so booking is recommended
if you have a reservation and your plans have changed please cancel as soon as you can we appreciate it
Owners Chef David Hoquet
and wife Delphine
Welcome you to Krave, Bienvenue
David studied in a French Culinary School, then apprenticed with some of the finest Chefs in Cluny, Annecy, Chalon en Champagne…
For 16 years David and Delphine owned the successful restaurant ‘Le Moustier’ in Burgundy France.
For David & Delphine’s 40th birthday they travelled by Harley Davidson from Chicago to Los Angeles on Route 66, falling in love with America along the way… so much so that in 2017 they sold ‘Le Moustier’ moved to Florida to bought Krave.
Their youngest son Matis attends high scholl in Jupiter. Their other two sons live in France, Maxence is second Chef at a restaurant and Meril is a wine merchant.
Chef David selects the best ingredients and personnaly prepares everything on the menu, assuring highest quality and consistency. Krave features classic Fernch menu items, but also offers special French preparations not commonly found in America. Delphine takes care of you in the dining room.
Chef David and Delphine wish you a very enjoyable evening.
Bon Appetit et merci beaucoup de diner avec nous.
MIXED GREE SALAD, TUNA CHUNKS, OLIVES, TOMATOES, RED PEPPERS, CHEF'S DRESSING
TORTELINI, PESTO CREAM SAUCE, SUN DRIED TOMATOES, MOZZARELLA PEARLS, GRILLED ALMOND SLICES
ROMAINE LETTUCE, PEARS, BLUE CHEESE, WALNUTS, HONEY DRESSING
SIX ESCARGOTS, GARLIC AND PARSLEY BUTTER SLICES OF FRENCH BAGUETTE
KNIFE-CHOPPED TUNA, GUACAMOLE, SCALLIONS, WASABI, GRAPEFRUIT, TORTILLA CHIPS
MUSSELS( NO SHELLS ) TOPPED WITH PANKO BREADCRUMBS, OVEN-BACKED IN A SAUCE WITH GARLIC, PARSLEY AND BUTTER
FRENCH SAUTEED FOIE GRAS,FRENCH TOAST, ROSTED PEARS, CABERNET HONEY JUICE
FENNEL FRIED TOFU, RICE NODDLES, PEARL ONIONS,SHIITAKE
MUSHROOMS, CARROTS, SPINACH
ATLANTIC SALMON, RICE NODDLE, SPINACH, CARDAMOME SAUCE
SLOW-COOKED LAMB SHANK, GARLIC JUICE, PEARL ONIONS, CARROTS, CHICKPEAS, GRILLED ALMOND SLICES
ROASTED DUCK BREAST, PORTO SAUCE, CARROTS, PEARL ONIONS, FRIED PLANTAINS
PORK TENDERLOIN, CREAMY TOMATO SAUCE, SUNDRIED TOMATOES, CHORIZO, POTATOES GRATIN
PAN-FRIED BRANZINO, BEURRE BLANC SAUCE, CHICKPEAS, SHIITAKE MUSHROOMS, CARROTS, OLIVES
BEEF TENDERLOIN, MORELS MSHROOMS, CREAM SAUCE, POTATOES GRATIN