Light Fare Menu

Congratulations Team Crippen, Chef James Welch, Matt Preston and Matt Barlow for winning the 2007 Blue Ridge Wine Festival's Fire On The Rock Chef's Challenge "Battle Beef".

Crippen's Light Fare Menu

CRIPPEN’S LIGHTER FARE MENU

Soups

Portobello-Sweet Vermouth with Toasted Almonds 3.50

Salads

Caesar Salad with Prosciutto, with Anchovy Dressing, Focaccia Croutons, Black Olives

and Parmesan Chips 4.50

Appetizers

Portobello Mushroom Tempura with Ginger-Soy Dressing 5.50

Eggplant Stack with Tomatoes, Mozzarella and Basil Oil 5.50

Specialties

Rosemary & Garlic Marinated Grilled Pork Tenderloin with Rosemary-Zinfandel Sauce,

Zucchini and Goat Cheese-Chive Mash 16.95

Horseradish Crusted Oven Roasted Wild Caught Maine Salmon with Mirin Butter Sauce,

Wasabi Mash and Crispy Soy Fried Shallots 17.95

Corn Meal Seared First of Season Soft Shell Crab with Black-Eyed Pea Salad,

and Sweet Onion Chili Vinaigrette 16.95

Applicable Restrictions: The Above Menu will be available Sunday through Thursday for all seatings; Friday for seatings at 6:00pm and Saturdays for seatings at 5:00pm, 5:30pm, 6:00pm. 20% Gratuity added for parties of 8 or more and parties requiring separate checks. Corkage fee $25.00 per 750ml. Splitting not available for this menu.

Restaurant Schedule of Operation

Open for Dinner Only Thursdays 6:00pm to 8:00pm Fridays and Saturdays 6:00pm to 9:00pm

Closed Sunday through Wednesday.

Crippen's will open Sunday through Wednesday for your private party of 10 guests or more.

Winner 2006 Best Dish in NC Contest, Going for it again in 2008! Wish us luck!

Congratulations Chef James Welch for Winning the Inaugural 2006 Best Dish In North Carolina contest held by the NC Department of Agriculture's "Got To Be NC" program. Chef James took home the award with his NC Watermelon Salad with Fresh Mozzarella, Toasted Almonds and Balsamic Vinaigrette over Homegrown Organic Greens and Homemade Sage Flatbread.