New Spring Menu Now Available At All CRAVE Locations
It’s official, the wait is over! We’ve been working tirelessly with renowned Chef, Daniel Green, to add some new flavors to our menu. The result? 14 new entrees, desserts, and appetizers designed to make your mouth water on sight!
Keep reading to see all the deliciousness of the CRAVE New Spring Menu!
Orange Cilantro Chicken Salad: Grilled chicken breast, cilantro, citrus greens, orange pieces, dijon vinaigrette, and pomegranate seeds.
Sesame Seared Ahi Tuna Salad: Wasabi pea crusted, shredded daikon, beet, carrot, lemon, and honey ginger soy reduction.
Grilled Sea Bass: Roasted Cauliflower puree, ratatouille of squash, zucchini, and red bell pepper.
Bibimbap: Signature Korean dish with rice, zucchini, gochujang glazed chicken, spinach, and onion.
Protein Burger: Certified angus beef, sun dried tomato tapenade, and grilled eggplant “bun.”
Lemon Garlic Chicken: Seared boneless chicken breast, lemon garlic butter sauce, braised kale, mashed potatoes, and root vegetable hash.
Miso Glazed Salmon: Served with pan fried seasoned vegetables
Fried Rice Bowl: fried egg, gochujang glaze, and your choice of Pork Belly or Shrimp.
Grilled Mahi Mahi: Sweet pea puree, lardon, sweet peas, parsnip puree, and pea shoot cherry tomato salad.
Tres Leche Mini: Sponge cake soaked with “three milks,” tres leches whipped cream
Strawberry Panna Cotta Mini: Strawberry pepper compote, strawberry panna cotta, and basil gelee.
Visit our menu page to view the full new spring menu!