CRAVE Restaurant is launching the most ambitious seasonal update of its menu since opening in Omaha in 2010. Spearheaded by new Culinary Director, two time James Beard Award finalist, Stewart Woodman, the new menu features over 40 new items and represents a continued commitment to scratch cooking with fresh and locally sourced ingredients.
Globally influenced newcomers to the menu include exciting dishes like; Grapefruit and Jicama Salad, Bison Burger, Lobster Linguine, and Duck Confit Flatbread. New ingredients and spices mirror those used in kitchens around the globe, including; gojuchang sauce, juniper mayo, harissa cilantro, sprouted almonds, poblano cream sauce, celery root puree, coconut jasmine rice, ancho chile mollases, and many other exotic flavors.
The new menu launches with a new layout, making it easier to navigate the vast array of options. CRAVE will continue to maintain the integrity of its award-winning sushi program, staying committed to using only the highest quality, freshest ingredients.
CRAVE fulfills the vision of a vibrant restaurant where the cuisine, service, atmosphere, energy and value are second to none. To learn more about the menu development process, visit the blog http://blog.craveamerica.com/menu-collaboration/. To see more about what’s happening at CRAVE Omaha visit CRAVEOmaha.com.