Crunkleton Raleigh 403 W Johnson St

AAA Tuna, Cucumber, Yuzu Aioli, Kataifi, Barrel Aged Shoyu, Wasabi Tobiko

Half Dozen Oysters, Parmesan, Butter, Blackening Spice, Charred Ciabatta

Half Dozen Rotating Market Oyster, Charred Lemon, Yuzu Mignonette, Cucumber Serrano

Chorizo, Hearth Charred Tomatoes, Pot Stock, Charred Ciabatta

Sustainably Farmed Osetra Caviar, Creme Fraiche, Egg, Chives, House Chips

Wagyu Flat Iron, Coffee Chili Rub, Cilantro Lime Slaw, Chimichurri

Duck Confit, Turnip and Radish Salpicon, Pico de Gallo, Mozzarella, Alabama White Sauce

Super-Lump Crab Cakes atop Green Goddess Aioli

Rescaldo Chioggia Beets, Whipped Goat Cheese, Rye Pickled Mustard Seeds, Pistachios, Rosemary Citrus Vinaigrette, Charred Bread

kalamata olive, caper, smoked tomato, pepperoncini, roasted garlic, lemon

Hearth-Charred Ciabatta with Garlic Compound Butter

House Made Hot Sauce with Celery, Carrot, and Roth Buttermilk Bleu

Dry Rubbed and topped with Alabama White Sauce, Blistered Onion Confit

Lump Crab, Crab Roe, Sherry Creme Fraiche, Chive, Chili Oil

Romaine, Crispy Capers, Chopped Bacon, Poached Egg, and Caesar Dressing Topped Generously with Parmesan

Spring Greens, Pickled Strawberries, Manchego, Sunflower Praline, Cucumbers, Strawberry Lemonade Vinaigrette

Smoked Bacon, Blistered Tomato, Shaved Purple Onion, Benne, Gates Bleu

Romaine, Crispy Smoked Bacon, Poached Egg, Parmesan, Crispy Capers

Side portion Chevre, Candied Pecans, Watermelon Radish, Balsamic Vinaigrette, Strawberries, Arugula

42oz, CAB Ribeye, served with Rescoldo Potatoes, Hearth Vegetable Board Dressing, Charred Bread

14oz Boneless

8oz Boneless

8oz Filet Steak and Garlic and Herb Fries

15oz Bone-In

Seared Springer Mountain Farm Chicken Breast over Confit Fingerling Potatoes, Charred Asparagus, topped with Sundried Tomato Tapenade, Goat Cheese, and Piccata Sauce.

Drake’s Fettucini, Blackened Shrimp, Andouille, Asparagus, Charred Tomatoes, Pesto Cream, Pecorino

American Cheese, Lettuce, Onions, Sauce on Brioche served with House-Cut Parmesan, Garlic, and Herb Fries

Wagyu Bison Burger, Caramelized Onions, Truffle Aioli, Potato Bun served with Garlic & Herb Fries

White Cheddar, Pickled Onions, Poblano Bacon Jam

Seasonal & Local

Miso Butter, Aleppo

Cavatappi with Cheddar, American, Parmesan

Agro Dolce, Spiced Peanuts, Benne Seeds

Chili Crisp

Grilled NC Sweet Corn, Dukes Mayo, Blackening Seasoning, Pecorino Cheese, Green Onions

Crispy Beignets with Pure Intentions Nitro Brew Icing

Served Warm with Ice Cream

One Whole House-Made Pecan Pie. Thanksgiving is a lot of things. Stressful baking doesn't have to be one of them. Let us take dessert off your hands with our pecan pie, voted Best Pie in NC by Yelp. Each pie serves 8, and all you have to do is show up and claim the glory. Pickup: Wednesday, November 25th, from 5–10pm.

One Whole House-Made Pecan Pie. Thanksgiving is a lot of things. Stressful baking doesn't have to be one of them. Let us take dessert off your hands with our pecan pie, voted Best Pie in NC by Yelp. Each pie serves 8, and all you have to do is show up and claim the glory. Pickup: Wednesday, November 25th, from 5–10pm.

Includes: Turkey Breast with Gravy, Duroc Ham with Bourbon Orange Glaze, Brussels Sprouts, Mac & Cheese, Fall Salad and Yeast Rolls with Rosemary Honey Butter. The Crunkleton will be cooking up a classic Thanksgiving Feast, all to pick up on Wednesday November 25th to heat and serve on Thanksgiving Day! Each Take & Bake pack feeds 6-8 people for just $200. Quantities are extremely limited, so don’t hesitate to get those orders in!