breakfast á la carte 3 breakfast buffets 4 breakfast beverages 4 build your own lunch stations 5 pre-set plated lunch entrée salads 6 buffet & plated lunch entrées 6 lunch beverages 6 hors d’oeuvres 7 warm hors d’oeuvres 9 plattered hors d’oeuvres 10 plattered salads 11 dips 11 cocktail displays 12 chef carved stations 16 late night bites 16 buffet and plated entrée dinners 17 dinner salads and sides 18 kids corner 18 desserts 19 dessert stations 20 plated desserts 20 beverages á la carte 21 general information 22 COMPLETE MENU COLLECTION January 2020 Table of Contents 3

3 breakfast á la carte All breakfast items are served per individual servings. Minimum order of 25

MINI MUFFINS V BREAKFAST NF Assortment may include: banana nut, bran, stuffed with eggs, cheese, chocolate chip, blueberry, lemon poppy CRAVE potatoes, bacon and salsa seed, cranberry walnut or apple cinnamon *also available vegetarian *also available vegan with vegan eggs, VEGAN MINI MUFFINS VG GF potatoes, spinach and salsa Seasonal variety CRAVE POTATOES V NF DF HOMEMADE SCONE V Diced seasoned potatoes fried crispy and Assortment may include: almond apricot, tossed with diced peppers and onions orange cranberry, apple spice or white chocolate blueberry HASH BROWN BAKE V NF Creamy grana padano hash brown baked DANISH V to a golden brown with alfredo and Assortment may include: mixed berry, caramelized onions lemon, apple, pecan or blueberry FRENCH TOAST V NF MINI CROISSANTS WITH MAPLE Cinnamon swirl French toast sprinkled BUTTER AND JAM V with powdered sugar and served with Freshly baked croissant served with maple syrup maple butter and jam HARD-BOILED EGGS V NF DF GF WITH CREAM CHEESE Classic hard-boiled egg served with salt AND JAM V NF and pepper on the side Individual served with cream cheese and jam FRUIT SALAD VG NF DF GF Variety of the season’s finest fresh cut fruit CROISSANT BREAKFAST NF INDIVIDUAL YOGURT CUPS V NF GF Fresh baked croissant served with egg, 6 oz. yogurt cup in assorted flavors cheese and smoked bacon *also available vegetarian YOGURT AND GRANOLA PARFAIT V NF MINI QUICHE GF NF Lemon infused yogurt with blueberries 25 minimum per variety layered with crunchy granola Petite potato crusted quiche Mushroom spinach white cheddar AVOCADO TOAST BAR V Artichoke roast tomato fontina 7 grain crostini served with mashed Wild rice sausage smoked cheddar avocado, sliced hard boiled eggs thinly sliced red onions, sliced cherry tomatoes, CREAM CHEESE CROSTATA sliced cucumbers, sliced radish, crumbled 25 minimum per variety goat cheese, arugula & watercress. Drizzle Herbed cream cheese covered pastry and top with balsamic, sriracha, red pepper squares topped with your choice of one of flakes, fresh cracked black pepper & pink the following: Himalayan sea salt Bacon apple NF Smoked salmon NF Wild mushroom V NF

GF – Gluten Free DF – Dairy Free V – Vegetarian VG – Vegan NF – Nut Free

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breakfast buffets All breakfast buffets are priced per person and include orange and cranberry juices and locally roasted coffee with cream and sugar. Minimum order of 25

CONTINENTAL BREAKFAST V EGG SCRAMBLE Fresh baked mini muffins, pastries, breakfast Chicken kale: Ground chicken, sautéed kale, breads, fresh fruit salad and individual yogurt bell peppers and diced tomatoes NF GF cups Turkey sausage: Turkey sausage, tomato, bell peppers, onion and mozzarella cheese NF GF THE CRAVE MINNESOTA EGG BAKE Spinach: Spinach, onion, mushrooms, cheddar Farm fresh eggs, CRAVE potatoes, artisan and feta cheeses V NF GF sausage and cheddar cheese casserole style. Served with mini muffins and fresh fruit salad Southwest Vegan: Scrambled vegan eggs spiced with garlic, cumin and chili mixed with bell peppers, red onion and kale garnished OMELET PERFORMANCE STATION 50 person minimum with cilantro VG GF NF CRAVE Catering interactive station cooking Served with mini muffins and fresh fruit salad omelets to order using fresh eggs or egg whites and a variety of meats and seasonal MINI QUICHE BREAKFAST vegetables. Served with fresh fruit salad 3 pieces per person *additional chef fees apply House made mini quiche accompanied by mini muffins and fresh fruit salad

With gluten free muffins…additional fees CRAVE potatoes are diced seasoned potatoes fried crispy and tossed with diced peppers and onions breakfast beverages

INDIVIDUAL JUICES LOCALLY ROASTED REGULAR OR 10 oz. bottles of juices: DECAF COFFEE… per gallon orange or cranberry Served with cream and sugar

INDIVIDUAL MILK HOT TEA SELECTION… per gallon 10 oz. bottles of milk: 1% or 2% Served with a selection of Mighty Leaf tea bags, honey and lemon

GF – Gluten Free DF – Dairy Free V – Vegetarian VG – Vegan NF – Nut Free COMPLETE MENU COLLECTION January 2020 Table of Contents 5 build your own lunch stations Minimum order of 25

CREATE YOUR OWN SALAD BAR BUFFET Crisp mixed greens with an accompaniment of dressings and toppings Served with assorted rolls and butter Toppings include: smoked ham, turkey, hard-boiled egg, tomato, cucumber, red onion, peas, green pepper, broccoli, croutons and pumpkin seeds. Dressings include: house made ranch, Italian and balsamic vinaigrette Keto additions...dditional fees apply Slivered almonds, red cabbage, diced bacon, creamy cilantro yogurt dressing, honey mustard sour cream dressing *Must be added as a full order

SANDWICH AND SALAD BUFFET Served with fresh fruit salad and potato chips Composed of roast beef, turkey, ham and vegetarian with cheese, lettuce, red onion and tomato on assorted breads. Accompanied by mayonnaise and mustard on the side (Choose 1) Mixed Green Salad Caesar Salad Spring mix and romaine, shredded carrot, Romaine lettuce, croutons, cherry tomato, with house made ranch and Caesar dressing, parmesan cheese, balsamic vinaigrette on the side lemon and tomato

CHILI BAR Minimum order of 50 Fill your bowl with hearty chili and your choice of toppings, served with house made cornbread squares Beef Chili GF NF Vegetarian Chili VG GF NF White Chicken Chili

Toppings include: sour cream, grated cheddar & pepper jack, diced red onions, bell pepper medley, jalapeños, scallions, frito chips, tortilla chips, sriracha, Tabasco hot sauce

BUILD YOUR OWN STATION (2 per person) Select either chicken tinga or beef barbacoa Served with sautéed fajita vegetables, Spanish rice, black beans, lettuce, sour cream, salsa, shredded cheese, pickled jalapeño slices, tortilla chips, and flour and corn tortillas,

BURGER BAR Minimum order of 25 per burger type Select Turkey, Beef, or Impossible Burgers Served with buns, tortilla chips and pico de gallo salsa Toppings include: lettuce, sliced tomatoes, sliced onions, pickles, shredded cheddar with ketchup, mustard and mayonnaise

ITALIAN BUFFET Pastas: penne and three cheese tortellini Sauces: pomodoro and alfredo Proteins and vegetables: beef and pork meatballs, roasted chicken and grilled vegetable medley Served with breadsticks, shaved parmesan and Caesar salad

ADD A CUP OF HOUSE MADE SOUP TO ANY BUFFET Chicken wild rice Tomato basil GF V NF Seasonal chef selection

GF – Gluten Free DF – Dairy Free V – Vegetarian VG – Vegan NF – Nut Free

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plated lunch entrée salads Entrée lunch salads include pre-set assorted artisan bread and butter. Minimum order of 25

CHICKEN CAESAR SALAD NF SHAVED FENNEL AND APPLE SALAD DF GF Crisp romaine, grilled chicken, shaved Baby arugula, walnuts, chicken and house parmesan and herbed croutons with made citrus dressing Caesar dressing Substitute shrimp Substitute salmon Substitute shrimp ORZO PASTA SALAD NF Substitute sliced flank steak Orzo pasta, sliced chicken, tomato, cucumber, peppers, feta, olives, herbs served with basil CRAVE SALAD WITH CHICKEN…14.95 GF vinaigrette on a bed of arugula Signature CRAVE salad with chicken, served Substitute salmon on spring mix, candied walnuts, and chevre dressed with balsamic vinaigrette CHICKEN COBB SALAD GF NF DF Substitute salmon Pulled chicken, bacon, heirloom tomatoes. Substitute shrimp halved eggs, frisee and Persian cucumbers Substitute sliced flank steak served over mixed greens with bacon mustard vinaigrette

buffet and plated lunch entrée Lunch sized entrée includes simple salad and artisan breads with butter. Plated lunch will have a pre-set salad. Minimum order of 25

HERB ROASTED CHICKEN PANKO CRUSTED CHICKEN Roasted chicken breast, served with roasted Panko crusted chicken medallions served with vegetables and herb roasted baby red a cherry demi atop a sweet potato puree with potatoes. a waterfall of marinated zucchini curls Your choice of: STUFFED RED BELL PEPPER VG GF NF - Champagne cream NF Fresh bell pepper stuffed with quinoa, - Pesto cream NF GF mushrooms, and black beans served - Heirloom tomato relish VG NF GF atop a puree of white beans

ATLANTIC SALMON GF BUDDHA BOWL VG GF Fresh pan seared salmon served with green Fried tofu, carrots, spinach, broccoli and bean amandine and whole grain . chickpeas topped with a house made peanut Your choice of: sauce served over jasmine rice - Thai chili cream sauce NF - Fresh herb emulsion NF DF - Roasted tomato relish NF DF plated dessert V NF SLOW ROASTED BEEF SHORT RIBS GF NF CHEESECAKE SQUARE Slow roasted beef short ribs with red wine Topped with strawberry sauce demi glace served with lemon thyme carrots LEMON MERINGUE PIE or and mashed potatoes TRES LECHES V NF

beverages INDIVIDUAL SODAS LOCALLY ROASTED REGULAR OR DECAF COFFEE… per gallon ICED TEA OR LEMONADE… per gallon Served with cream and sugar

ICED REGULAR COFFEE… per gallon HOT TEA… per gallon Selection of Mighty Leaf teas

GF – Gluten Free DF – Dairy Free V – Vegetarian VG – Vegan NF – Nut Free

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hors d’oeuvres Each item is priced individually. Minimum order of 25

ROASTED TOMATO MOZZARELLA GRILLED STEAK BITES NF GF BITES GF NF V Grilled tenderloin with a bleu cheese stuffed Fresh mozzarella, roasted tomato, and basil tomato and scallion on a bamboo pick skewered with balsamic reduction served on a bamboo pick CHICKEN WONTON NF DF Asian style chicken in a wonton crisp with ROASTED TOMATO VEGAN MOZZARELLA mandarin oranges, ginger, scallion, and BITES VG NF GF citrus soy sauce Fresh vegan mozzarella, roasted tomato, and basil skewered with balsamic reduction served CRUDITE HUMMUS SHOOTER on a bamboo pick VG NF GF Fresh vegetables with hummus CUCUMBER CUPS 25 minimum per variety FIG AND GOAT CHEESE CANAPÉ NF Cucumber cups stuffed with: Goat cheese mousse studded with bacon Sesame chicken salad: Diced chicken, celery, topped with balsamic fig onion, mayonnaise, fresh herbs NF GF SUNDRIED TOMATO SWEET POTATO BITES Greek salad: Diced tomatoes, cucumbers, onion, VG GF feta cheese, and olives V NF GF Sweet potato coins with sundried tomato cashew Seafood ceviche: Diced shrimp, lemon and lime cream topped with tapenade and garnished with juice, onion, cucumber, tomato, chili peppers, basil cilantro NF DF GF Spicy red pepper hummus: garnished with mint PROSCIUTTO AND CHEVRE ASPARAGUS TIPS VG NF GF NF GF Crisped prosciutto, Minnesota honey infused BAKED BRIE BITE WITH MANGO CHUTNEY chevre, and roasted asparagus V NF Triple cream brie, crispy puff pastry, spiced GRILLED JUMBO SHRIMP NF DF GF mango chutney Jumbo shrimp served on a bamboo pick with your choice of: PROFITEROLES - Mango habanero sauce 25 minimum per variety - Sweet Thai chili sauce Chicken, apples, grapes, honey and dijon - Chimichurri sauce mustard NF Pork, cranberry & walnut salad NF MINI GOAT CHEESE BALLS PLATTER Vegetable, goat cheese and sun-dried tomato Serves 25 per order V NF A trio of goat cheese balls each rolled in delicious toppings of: PECAN & BRIE TARTS V - Lemon & dill topped with smoked salmon NF GF Pastry shells filled with baked brie, toasted - Crushed pistachios topped with prosciutto GF pecans and spicy pepper jelly topped with - Green olive and chive topped with blistered fresh parsley tomato V NF GF

GF – Gluten Free DF – Dairy Free V – Vegetarian VG – Vegan NF – Nut Free

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hors d’oeuvres Each item is priced individually. Minimum order of 25

BEEF BÁNH MÌ SANDWICH NF SPRING PEA BITES VG GF NF Sliced beef on a baguette with cilantro, pickled Minted spring peas with vegan feta on house radish, carrot, cucumber, and sriracha aioli made chips

SEARED SESAME TUNA NF DF COCKTAIL PITA BITES Sesame seared ahi tuna atop a fried wonton 25 minimum per variety with Asian slaw, wasabi aioli, orange soy Smashed black lentils: sweet pepper, carrot, reduction and cilantro toasted cumin with a fresh herb vinaigrette NF VG Curried chickpeas: coconut curry, spinach, cilantro WILD MUSHROOM TARTLET VG NF VG NF Vegan tartlet stuffed with sauteed wild Chicken tinga: pulled chicken, chipotle aioli, pico mushrooms, thyme, onions and vegan sour de gallo and cilantro NF DF cream garnished with chopped chives Petite gyros: meat, tzatziki, diced tomato, MEDITERRANEAN VEGETABLE CROSTINI pickled onion and feta cheese garnished with WITH PESTO V NF parsley NF Crostini with mozzarella, pesto, roasted Hummus: arugula, dates and hummus drizzled vegetables sprinkled with Aleppo pepper with balsamic vinegar NF VG Grilled peach: soft cheese, topped with grilled EDIBLE SPOONS peach, crushed hazelnuts and micro greens V 25 minimum per variety Bacon: applewood smoked bacon, heirloom tomato, lemon pepper aioli served on an Italian herb spoon NF Tuna: sesame seared ahi tuna with Asian slaw, wasabi aioli, orange soy reduction, yuzu tobiko garnished with cilantro on a wasabi spoon NF Fajita vegetables: grilled smoky fajita vegetables, smashed black beans and guacamole V NF Filet: espresso rubbed filet, onion jam, pickled jalapeño and balsamic on an Italian herb spoon NF

CHIPS, SALSA, GUACAMOLE BOATS VG GF NF Individual boats filled with tri-colored chips, guacamole and mango salsa

GF – Gluten Free DF – Dairy Free V – Vegetarian VG – Vegan NF – Nut Free

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Each item is priced individually. Minimum order of 25

PETITE BEEF MEATBALLS SMASHED MINI POTATOES GF CREAMY SPINACH AND ARTICHOKE 25 minimum per variety Bite sized potatoes smashed and topped DIPPER NF V Your choice of sauce: with melted cheese, sour cream, bacon and Savory spinach and artichoke dip served - BBQ NF DF - Pesto cream NF garnished with chives with seasoned and grilled bread - Buffalo NF DF - Swedish NF DONUT SLIDERS NF MINI GREEN BEAN CASSEROLE MINI CHICKPEA MEATBALLS VG NF Warm mini donut sliced and stacked with V NF Sundried tomato and basil chickpea espresso rubbed pulled pork Puff pastry filled with traditional Minnesota meatballs rolled in panko and served with green bean casserole topped with fried housemade marinara sauce BURGER BITES NF onions One bite beef sliders served with CRAVE MAC AND CHEESE BITES V NF sauce and caramelized onions REUBEN BITES The classic dish rolled in to bite sized Corned beef, deep fried sauerkraut, Swiss portions served with pomodoro sauce STREET cheese, pickle slice and homemade Russian 25 minimum per variety dressing served on a mini sesame seed bun MINI EGG ROLLS V Soft flour shell tacos closed with a colorful Vegetable egg rolls served with sweet Thai mini clothespin BUFFALO CHICKEN BITES NF chili sauce Pulled pork: served with mole, pickled red Buffalo chicken nuggets skewered with bleu onion, mustard slaw, cilantro NF DF cheese and celery LOADED CROQUETTE NF Kogi beef: marinated pulled beef with Filo cup loaded with cheddar, applewood kimchee, salsa verde, and cilantro NF DF smoked bacon, and scallion mashed potato 25 minimum per variety Chicken tinga: pulled chicken, chipotle *vegetarian option available aioli, pico de gallo, and cilantro NF Tofu: Fried tofu, shiitake and snow peas with teriyaki sauce sprinkled with sesame Fish: Cajun seasoned fresh fish, roasted COCONUT CURRY CHICKEN GF seeds VG DF NF Chicken marinated in coconut curry with corn, avocado salsa and apple jalapeño slaw NF DF Lemon garlic: Grilled lemon garlic chicken sautéed peppers and onion and peanut and tomato skewers with basil and *add a compostable double taco server for sauce chimichurri GF NF DF 1.25pp Beef teriyaki: Grilled teriyaki beef with BACON AND BLEU STEAK * corn tortillas may be substituted for flour mushrooms and scallions GF NF DF GF NF tortillas, mini clothespins excluded GF Grilled beef slathered in a bacon and bleu Portobello: Balsamic garlic grilled baby cheese sauce garnished with a roasted VEGAN STREET TACOS portobello mushroom and zucchini skewers tomato 25 minimum per variety garnished with chives VG GF NF DF Soft flour shell tacos closed with a colorful Coconut curry vegan chicken satay: Vegan PORK BELLY SKEWERS GF NF DF mini clothespin chicken grilled and marinated in a coconut Bourbon glazed pork belly and apple Vegan pulled pork: served with mole, curry with a sautéed pepper and peanut chunks on a bamboo pick pickled red onion, mustard slaw, cilantro sauce VG VG NF NF MINI POT PIES Vegan chicken tinga: served with vegan SHORT RIB BITES Crispy pastry filled with traditional chicken chipotle aioli, pico de gallo, and cilantro 25 minimum per variety pot pie VG NF Adobe beef short ribs: with smokey Vegan fajita vegetable: served with chipotle glaze topped with a tomato and SPANAKOPITA NF V pepper relish NF DF Phyllo dough stuffed with feta and sautéed guacamole, pickled onion and cilantro Short rib: topped with creamed spinach & spinach served with tzatziki sauce VG NF DF leeks skewered with a crispy tater tot and house made steak sauce NF

GF – Gluten Free DF – Dairy Free V – Vegetarian VG – Vegan NF – Nut Free

GF – Gluten Free DF – Dairy Free V – Vegetarian VG – Vegan NF – Nut Free COMPLETE MENU COLLECTION January 2020 Table of Contents 10

plattered hors d’oeuvres

Served at room temperature. Each item is priced at 25 servings

SHRIMP COCKTAIL GF NF DF SEASONAL FRUIT PLATTER VG GF Jumbo tail-on shrimp with cocktail sauce Variety of the season’s finest fruits and lemons MEDITERRANEAN PLATTER V ANTIPASTO PLATTER NF Grilled naan dusted with sumac and za’atar, Cured meats, cheese, pickled and roasted pita triangles, a variety of olives, traditional veggies served with assorted bread and hummus, red pepper hummus, tzatziki, garlic crackers white bean dip, marinated feta cheese, marinated artichokes, mushrooms, roasted PICKLES AND SPREADS VG peppers and sliced cucumbers Tomato jam, fig compote, cauliflower pate, pickled vegetables, seasoned nuts, and PINWHEEL WRAP PLATTER crackers 1 platter per flavor minimum Grilled chicken in a garlic tortilla CLASSIC DELI TRAY Red pepper hummus in a spinach tortilla V Turkey, ham, salami, and beef with assorted bread and crackers Southwest beef in a tomato tortilla

ARTISANAL MEATS TRAY GRILLED & CHILLED SHRIMP GF Cured meat platter served with olives, pickled 1 platter per flavor minimum vegetables, assorted bread and crackers Jumbo shrimp with your choice of: - Mango habanero salsa NF DF ARTISANAL CHEESE TRAY V - Sweet Thai chili sauce NF DF Variety of the finest domestic and imported - Romesco cheese served with berries, nuts, assorted - Honey ginger BBQ NF DF bread and crackers GRILLED SLICED FLANK STEAK CHARCUTERIE SKEWERS NF NF GF Local favorite Kramarczuk’s wild rice smoked Served at room temperature sausage, house pickles, and local cheeses Lemon pepper flank steak with Mediterranean cous cous studded with tomatoes, olives and CRUDITÉ V GF feta cheese drizzled with lemon vinegar Fresh raw vegetables with herbed cream cheese and sun-dried tomato pesto cream NF GF cheese GLAZED SIDE OF SALMON Served at room temperature Maple mustard salmon served over a bed of VG NF GF GUACAMOLE AND SALSA PLATTER cous cous studded with spinach and tomato Tortilla chips served with house made guacamole, mango pineapple salsa, and pico de gallo DEVILED EGGS 1 platter per flavor minimum Choose from the following: ROASTED VEGETABLES VG GF Seasonal vegetables roasted and served with Classic deviled eggs: lightly sprinkled mixed herb cashew dip and buffalo hummus with paprika V NF GF Southwestern deviled eggs: roasted yellow CRISPY PARMESAN BRUSSEL SPROUTS pepper, mustard, jalapeño and cilantro V NF GF V GF NF Gluten free panko crusted brussel sprouts Deviled eggs with bacon: classic with a touch baked to toasty perfection garnished with of maple syrup, smoked paprika and crispy chives and served with a lemon mustard aioli maple glazed bacon NF GF

GF – Gluten Free DF – Dairy Free V – Vegetarian VG – Vegan NF – Nut Free

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CRAVE SALAD GF V ORZO SALAD NF V Spring mix, candied walnuts, chevre and balsamic Orzo pasta salad with tomatoes, cucumbers, roasted vinaigrette peppers and bok choy drizzled with a house made basil vinaigrette served on a bed of arugula SIMPLE SALAD GF NF VG Add chicken Spring mix, tomato, shaved carrots and balsamic vinaigrette BANG BANG CAULIFLOWER SALAD V GF NF Bite sized baked tri-colored cauliflower pieces GF VG SHAVED FENNEL AND APPLE SALAD topped with a sweet and spicy bang bang sauce Baby arugula, walnuts, shaved fennel and apples with served over red quinoa a citrus cider vinaigrette Add chicken SWEET CORN AND TOMATO GF NF VG Roasted Minnesota sweet corn, heirloom CRANBERRY CHIPOTLE CHICKEN SALAD DF GF tomatoes, pickle red onion, fresh herbs and Fire roasted cranberry and chipotle chicken breast sliced baby kale drizzled with basil vinaigrette on the bias served over a salad of farro, chickpeas, baby kale, diced almonds, onions and celery SWEET WATERMELON AND FETA V GF NF Minnesota feta paired with sweet watermelon, red CHICKEN COBB SALAD GF NF onion, baby arugula served with a mint vinaigrette House pulled rotisserie chicken, bacon, heirloom tomatoes, halved eggs, frisee and Persian cucumbers served with bacon mustard vinaigrette ROASTED BEET AND ROOT VEGETABLE VG GF NF SAVORY WINTER CAMPANELLE SALAD NF VG Red and gold beets, carrots, parsnip and butternut Shaved brussel sprouts, roasted corn, edamame, red squash roasted with coriander and cumin, fresh herbs, pepper and campanelle tossed in a creamy red wine baby kale served with a caramelized lemon vinaigrette vinaigrette

GF NF V HEIRLOOM TOMATO BURRATA CITRUS PICKLED SHRIMP GF NF DF Fresh heirloom tomatoes sliced and served over fresh Citrus pickled shrimp with baby spinach, fennel and burrata cheese sprinkled with balsamic, cracked black baby red potatoes pepper and garnished with basil chiffonade

dips

CHICKEN FONDUE NF SAVORY BACON ONION DIP NF Gouda and bleu cheese fondue served with chicken, Creamy dip with caramelized onion, parmesan, topped asparagus, grapes, apples and baguette with bacon and served with grilled naan bread

SPINACH AND ARTICHOKE DIP NF V BAKED BRIE NF V Savory spinach and artichoke dip served with naan Creamy brie and fig compote wrapped in a puff pastry bread and drizzled with balsamic, served with granny smith apples and baguette slices CRAB AND ARTICHOKE DIP NF Savory crab and artichoke dip served with grilled sumac and za’atar spiced naan bread GF – Gluten Free DF – Dairy Free V – Vegetarian VG – Vegan NF – Nut Free

GF – Gluten Free DF – Dairy Free V – Vegetarian VG – Vegan NF – Nut Free COMPLETE MENU COLLECTION January 2020 Table of Contents 12 cocktail displays

GOURMET CRAVE SLIDERS 50 person minimum Mini grilled flatbread can be substituted for brioche bun. 25 minimum per variety Choose from the following varieties: Black Angus Slider NF BBQ Short Rib Slider NF Brioche bun, CRAVE sauce, beef patty, Brioche bun, short rib braised in house BBQ caramelized onion, house-made pickle sauce, topped with vinegar slaw

Braised Pork Slider NF Chickpea Slider VG NF Brioche bun, braised pork, mustard slaw, Chickpea patty, smoked tomato jam, radish pickled onion disc, vegan sour cream and cilantro on a vegan bun Buttermilk Crispy Chicken Slider NF Brioche bun, house breaded chicken, spicy Impossible Slider VG NF slaw, pickle Impossible patty, carmelized onion, vegan CRAVE sauce and pickle on a vegan bun

HANGING SALADS 50 person minimum Salads served in mini paint cans hanging on our 3 tiered display. 25 minimum per variety

Bang Bang Cauliflower Salad V NF GF Sweet Watermelon and Feta V GF NF Bite sized baked tri-colored cauliflower Minnesota feta paired with sweet pieces topped with a sweet and spicy bang watermelon, red onion, baby arugula drizzled bang sauce served over red quinoa with a mint vinaigrette

Orzo Salad NF V Chicken Cobb Salad GF NF Orzo with tomatoes, cucumbers, roasted House pulled rotisserie chicken, bacon, peppers and bok choy drizzled with a house heirloom tomatoes, halved eggs, frisee made basil vinaigrette served on a bed of and Persian cucumbers served with bacon arugula mustard vinaigrette

Sweet Corn and Tomato GF NF VG Savory Winter Campanelle Salad V NF Roasted sweet corn, heirloom tomatoes, Shaved brussel sprouts, roasted corn, pickled red onion, fresh herbs and baby edamame, red pepper and campanelle kale drizzled with our house made basil tossed in a creamy red wine vinaigrette vinaigrette

SUSHI STATION 50 person minimum Wood boards, sushi boats & greenery

California Roll DF GF NF Spicy Salmon Roll DF GF NF Cooked snow crab, smelt roe, avocado, Salmon, sriracha, cucumber, gobo, kaiware, cucumber, and sesame seeds wrapped inside green onion, and lettuce out Veggie Roll GF VG NF Crunchy Roll Carrots, avocado, cucumber, spinach, and Shrimp tempura, smelt roe, spicy mayo, and asparagus kaiware wrapped with tempura crunchy flakes and topped with sweet soy based sauce NF Mexican Roll DF GF NF Tuna, escolar, spicy mayo, jalapeño, cilantro, Spicy Tuna Roll DF GF NF avocado, ponzu, drizzled with chili oil Tuna, chili oil, kaiware, gobo, avocado, and lettuce

GF – Gluten Free DF – Dairy Free V – Vegetarian VG – Vegan NF – Nut Free

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FORKED & SPOONED BAR 50 person minimum Wood boxes filled with beans for forks and tiered stands with white platters for spoons

Forks Spoons - Blackberry & brie NF V GF - Tuna poke DF GF NF - Buttermilk & mini waffle - Soy braised pork belly, roasted - Bacon wrapped manchego stuffed edamame GF DF NF dates, red pepper creme fraiche NF GF - Watermelon, orange balsamic, pistachio - Beets over goat cheese NF V GF VG - Lomi-lomi salmon DF GF NF - Espresso rubbed filet, onion jam, pickled jalapeño and balsamic GF DF NF

BAVARIAN BITES 50 person minimum Fresh soft hang from a 3 tiered display accented with silver bowls and pails. Soft knots and bites served as either a sweet or savory station .50 for each additional sauce and 1.00 to add warm beer cheese sauce

Savory with Salted Pretzels Sweet with Cinnamon Sugar Pretzels Choose two sauces: Choose two sauces: - Chipotle ranch - Chocolate - Parmesan peppercorn - Cranberry mustard - Honey mustard - Caramel - Spicy mustard - Strawberry

GOURMET MAC N’ CHEESE BAR NF 50 person minimum Allow your guests to dress their own bamboo cone of this classic dish! House made macaroni and cheese made with cavatappi pasta. Toppings include: Seasoned bread crumbs Chives Diced tomatoes Parmesan cheese Caramelized onions Chopped jalapeños Applewood smoked Roasted peppers Sriracha bacon bits

MASHED POTATO BAR GF NF 50 person minimum Roasted garlic mashed potatoes served in gleaming round chafers, giant martini glasses with greens, served in disposable martini glasses. Toppings include: Shredded cheddar Scallions Chopped bacon Shredded pepper jack Jalapeño Diced red onions Parmesan Housemade gravy Seasoned sour cream

GF – Gluten Free DF – Dairy Free V – Vegetarian VG – Vegan NF – Nut Free

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cocktail displays

CHILI BAR 50 person minimum Fill your bowl with hearty chili and your choice of toppings, served with house made cornbread squares

Beef Chili GF NF Vegetarian Chili VG GF NF White Chicken Chili NF Toppings include: sour cream, grated cheddar & pepper jack, diced red onions, bell pepper medley, jalapeños, scallions, frito chips, tortilla chips, sriracha, Tabasco hot sauces

CHARCUTERIE DISPLAY 100 person minimum An abundant and rustic display served on tiered silver platters and wood boards decorated with wine boxes and fresh greens Accompaniments: Local cheeses Marinated vegetables Fruit preserves Imported cheeses House pickles Dried fruits Crackers Salami Mustards Sliced breads Cured meats Berries

CROSTINI BAR 50 person minimum Grilled breads served with various spreads displayed in baskets, wood bowls, wood boards and fresh greens Choose 8 items to serve at your bar:

Spreads Toppings Drizzles Bacon onion jam - - Applewood smoked - Honey Raspberry preserves - bacon bits - Aged balsamic - Grilled peach and goat - Prosciutto cheese spread - Gorgonzola cheese - Black olive tapenade - Basil - Artichoke tapenade - Caramelized onions - Edamame and wasabi - Sliced almonds pea puree - Roasted red peppers - Caprese salsa - Balsamic and basil marinated tomatoes - Garlic mascarpone

GF – Gluten Free DF – Dairy Free V – Vegetarian VG – Vegan NF – Nut Free

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RICE BOWL BAR 50 per minimum Pick two base, two protein and three sauces Base: jasmine rice, brown rice, farro, red quinoa, mixed greens Protein: lemongrass chicken, beef teriyaki, five spice pork belly, chili lime shrimp, fried tofu Toppings: Asian slaw, shredded carrots, shredded daikon, cucumber salad, scallions Sauces: Korean bbq sauce, spicy mayo, sesame oil, sriracha, sweet chili, furikake, teriyaki

Additional base option Additional protein option

PASTA STATION 100 person minimum Garnished with colorful vegetables, jars of dried pasta and served with black bowls.

Choice of two pastas: Penne, Fusilli, Cavatappi, Campanelle Choice of two sauces: Bolognese, Basil Cream, Red Pepper Roma, Puttanesca Served with roasted mushrooms, Italian sausage, seasonal roasted vegetables, bell pepper, olive oil, roasted onion, roasted garlic, parmesan cheese, cracked black pepper and sliced baguettes Add mini beef meatballs Add julienne chicken

Make it interactive by adding Chefs

SKEWER BAR 50 person minimum Choose up to three of the following options. 25 minimum per variety

Warm Skewers Displayed on hot rocks - Vietnamese grilled chicken: with papaya - Grilled teriyaki beef: with mushrooms jalapeño chutney GF DF NF and scallions GF DF NF - Grilled lemon garlic chicken and tomato - Grilled honey hoisin salmon: with roasted skewers: with basil and chimichurri tomatoes GF NF DF GF DF NF - Fried tofu: with shiitake, snow peas and - Rosemary garlic beef and baby tomato teriyaki sauce sprinkled with sesame skewers: served with a horseradish lemon seeds VG NF aioli GF NF DF - Balsamic garlic grilled baby portobello - Grilled beef with bacon and bleu sauce mushroom and zucchini: garnished with GF NF chives VG GF NF

Room Temperature Skewers Displayed standing in wheat grass - Antipasto skewer: with salami, - Grilled shrimp: with mango habanero mozzarella, tomato and olive GF NF sauce GF DF NF - Cheese tortellini: with mini tomato, basil - Fresh fruit skewers VG GF NF and pesto V

GF – Gluten Free DF – Dairy Free V – Vegetarian VG – Vegan NF – Nut Free

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chef carved stations

Served with artisan rolls and condiments. Minimum order of 50

BEEF TENDERLOIN PORK TENDERLOIN Roasted beef tenderloin served with Hazelnut and mustard crusted pork blue cheese sauce, horseradish sauce, tenderloin served with sweet apple salsa bearnaise and A1 CARVED LOCAL SAUSAGE ROAST TURKEY Kramarczuk sausage served with a Garlic rosemary roasted turkey served with variety of mustards and a pepper jelly a variety of mustards and onion jam Pick 2: - Moroccan lamb FLANK STEAK - Kishka Tequila lime marinated flank steak served - Andouille with citrus aioli, and chunky tomato cilantro salsa Add cheese Add gluten free buns

late night bites

Allow CRAVE Catering to provide late night snack options for your guests Selections are priced per person or per piece unless noted

BUILD YOUR OWN SLIDER BAR (2 per person) NF 50 minimum per variety All American: Beef served with cheddar cheese, CRAVE sauce and pickles Crispy chicken: Served with pickles, spicy mayo, and coleslaw

CRAVE TATER TOT STATION NF GF 50 serving minimum Tater tots served with chili, bacon, beer cheese sauce, diced onions and peppers, sour cream, ketchup and hot sauce

LATE NIGHT BREAKFAST SANDWICH NF 50 serving minimum Fresh baked croissant served with egg, cheese and smoked bacon

WALKING TACOS NF GF 50 minimum per variety Traditional: Ground beef, shredded cheddar, diced tomato, lettuce, salsa, sour cream, jalapeño and black olives served with nacho cheese chips and fritos Hawaiian: BBQ shredded pork, lettuce, shredded cheddar, pineapple salsa, jalapeño, chopped cilantro and sour cream, served with spicy sweet chili and toasted corn chips Korean: Marinated kogi pulled beef, kimchee, salsa verde, shredded cheddar, chopped cilantro and sour cream served with spicy sweet chili and toasted corn chips Indian: Pulled chicken tinga, chipotle aioli, pico de gallo, shredded cheddar, chopped cilantro and sour cream served with spicy sweet chili and toasted corn chips

GF – Gluten Free DF – Dairy Free V – Vegetarian VG – Vegan NF – Nut Free

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buffet and plated entrée dinners

Buffet and plated meals come with a simple salad, one vegetable, one starch and are accompanied by bread, butter and coffee. Plated meals have all items served tableside. Buffet meals have all items served at buffet tables. Buffet Meals – Each additional entrée added to a buffet is 5 dollars added to the higher priced menu item. Plated Meals – You may choose up to 2 different entrées plus a vegetarian selection to serve your guests. Each additional entrée choice incurs a 1 dollar per person multiple entrée fee. Vegetarian entrées do not include a choice of vegetable and starch.

HERB ROASTED CHICKEN BREAST SLOW ROASTED BEEF SHORT RIBS STUFFED RED BELL PEPPER GF NF VG Choice of accompanying sauce: Certified Angus boneless beef short ribs Fresh bell pepper stuffed with quinoa, - Champagne cream GF NF Choice of accompanying sauce: mushrooms, and black beans served - Heirloom tomato relish GF DF NF - Red wine demi glace GF NF DF atop a puree of white beans - Fresh herb emulsion GF DF NF - Fig balsamic demi GF NF DF - Wild mushroom ragu GF NF - Rosemary cream sauce GF NF BUTTERNUT SQUASH RAVIOLI V Sage cream sauce with candied walnuts, CHICKEN SALTIMBOCCA GF TOP SIRLOIN STEAK cherry tomatoes, and shredded parmesan Chicken breast topped with basil, Choice of accompanying sauce: cheese served atop a bed of butternut provolone, and prosciutto served - Melange peppercorns NF GF squash filled ravioli in a pesto cream sauce - Bacon and bleu NF - Porcini port wine demi GF DF SESAME ENCRUSTED TOFU GF NF VG TUSCAN STUFFED CHICKEN WITH Seared sesame encrusted tofu served over CREAMY GARLIC SAUCE GF NF COGNAC GLAZED SIRLOIN NF GF opal lentils, sautéed bok choy and snap Chicken breast stuffed with mozzarella, Grilled sirloin steak with a wild mushroom peas in hoisin sauce sundried tomatoes and spinach served ragu and cognac demi glace topped with with a creamy garlic sauce fresh parmesan shavings and parsley BUDDHA BOWL VG GF Fried tofu, carrots, spinach, broccoli and BONE-IN CHICKEN BREAST BEEF MEDALLIONS chickpeas topped with a house made Citrus marinated bone-in breast Certified Angus beef tenderloin peanut sauce served over jasmine rice Choice of accompanying sauce: Choice of accompanying sauce: - Mango salsa NF GF - Green peppercorn sauce NF GF BEEF & CHICKEN GF - Heirloom tomato relish GF DF NF - Bacon and bleu NF Herb roasted chicken breast with fresh - Fresh herb emulsion GF DF NF - Bearnaise herb emulsion and short ribs with rosemary - Wild mushroom ragu GF NF cream served with potato confit and grilled ROASTED SALMON asparagus PANKO CRUSTED CHICKEN Choice of accompanying sauce: *available as plated only MEDALLIONS NF - Fresh herb emulsion DF GF Panko crusted chicken medallions served - Mediterranean salsa GF NF BEEF & SALMON GF NF with a cherry demi glace - Creamy lemon horseradish GF NF Espresso rubbed sliced tenderloin with a cherry demi glace paired with a mustard HONEY PECAN GLAZED CHICKEN ALMOND CRUSTED WALLEYE crusted cedar plank salmon with red onion BREAST GF DF Walleye crusted with almond and seasoned marmalade served with a potato confit and Grilled chicken breast with a honey bread crumbs served with a remoulade grilled asparagus pecan glaze sauce *available as plated only

GRILLED PORK LOIN GF NF Herb marinated pork loin with a grainy mustard apple cider cream COMPLETE MENU COLLECTION January 2020 Table of Contents 18 salads Your meal comes with the simple salad or you may upgrade See page 11 for full salad descriptions

SIMPLE SALAD GF NF VG Spring mix, tomato, shaved carrot, balsamic vinaigrette

CRAVE SALAD GF V Spring mix, candied walnuts, chevre, and balsamic vinaigrette

SHAVED FENNEL AND APPLE SALAD VG GF SWEET CORN AND TOMATO SALAD VG NF GF HEIRLOOM TOMATO BURRATA SALAD V GF NF SWEET WATERMELON AND FETA SALAD V GF NF ROASTED BEET & ROOT VEGETABLE SALAD VG NF GF vegetables Select one vegetable for your entrée(s)

ROASTED TRI-COLORED CARROTS GF NF VG ROASTED VEGETABLES GF NF VG ROASTED BRUSSELS SPROUTS WITH BACON GF NF DF ROASTED CAULIFLOWER STEAKS GF NF VG GREEN BEAN AMANDINE GF V DF BROCCOLINI GF NF VG GRILLED CHARRED ASPARAGUS VG GF NF starches Select one starch for your entrée(s)

GARLIC MASHED POTATOES GF NF V CHIVE MASHED POTATOES GF NF V ROASTED ROSEMARY RED POTATOES GF NF VG SWEET POTATO PUREE GF NF V POTATO CONFIT V NF GF HARVEST RICE BLEND GF NF V ISRAELI COUS COUS NF V WHOLE GRAIN SELECTION GF NF V PURPLE MASHED POTATO GF NF V kids corner (Children under 12 only) Priced for plated only. Accompanied by fresh fruit and steamed vegetables. Children’s meals will be served with adult salads. Only one selection per event.

CHICKEN TENDERS NF MAC AND CHEESE NF V

GF – Gluten Free DF – Dairy Free V – Vegetarian VG – Vegan NF – Nut Free

CRAVE Catering & Events | [email protected] | 952.562.5620 | cravecatering.com COMPLETE MENU COLLECTION January 2020 Table of Contents 19

desserts Hand crafted mini desserts priced per piece. Minimum order of 25

DESSERT BARS V MINI CUP CAKES V SHOOTERS V Assortment may include brownies, Chef’s seasonal assortment may Assortment may include butterscotch 7-layer, raspberry crumble, lemon and include vanilla, chocolate, lemon budino, cherry cheesecake, carrot salted caramel cream, chocolate salted caramel, cake, chocolate mousse, turtle brownie almond raspberry, carrot and red velvet and strawberry shortcake COOKIES V Assortment may include chocolate STANDARD CUP CAKES V MINI DONUT BAGS V chip, sugar, chocolate/chocolate chip, Chef’s seasonal assortment may Mini donuts dusted with sugar and oatmeal raisin and ginger molasses include vanilla, chocolate, lemon cinnamon served 3 to a bag cream, chocolate salted caramel, CAKE POPS V almond raspberry, carrot and red velvet DONUT DIPPERS V Assortment may include chocolate, red 2 donut holes on a skewer and served velvet, lemon, vanilla and hazelnut S’MORES SPOONS V in a shooter Roasted marshmallow with a dollop Options include: MINI TARTS AND BITES V of chocolate sauce, sprinkled with Assortment may include lemon curd, crushed graham cracker served on an - Cinnamon sugar donut holes with fruit tart, vanilla cheesecake, turtle tart, edible chocolate spoon chocolate sauce chocolate mousse cup, apple crumb - Sprinkled donut holes with vanilla tart, key lime and s’mores tart GINGER RASPBERRY SPOONS V frosting Raspberry mousse on a gingerbread - Glazed donut hole with raspberry FRENCH MACARONS V spoon topped with a fresh raspberry sauce Assortment may include chocolate, vanilla, lemon, pistachio, raspberry, strawberry and salted caramel

GF – Gluten Free DF – Dairy Free V – Vegetarian VG – Vegan NF – Nut Free COMPLETE MENU COLLECTION January 2020 Table of Contents 20

dessert stations 50 person minimum

SHORTCAKE BAR V NF STRAWBERRIES & CHOCOLATE BREAD PUDDING STATION V NF Angel Food Cake & Pound Cake STATION V NF GF Serves 25 people Toppings: fresh strawberries, Fresh sliced strawberries & mint served Choose Apple Caramel or Chocolate strawberry sauce, blueberry sauce, in bamboo cones with chocolate Banana bread puddings. Served with peach sauce, caramel sauce, chocolate sauces topping choices of vanilla sauce, choc- sauce and whipped cream Choose 2 sauces: olate sauce, whipped cream, raisins, - White Chocolate Sauce streusel crumble and powdered sugar COFFEE & COOKIES BAR V - Dark Chocolate Sauce Regular and decaf coffee served - Milk Chocolate Sauce with cream, sugar, flavored syrups, chocolate shavings and whipped cream accompanied by an assortment of cookies

plated desserts Due to availability and seasonality, some of the items listed may fluctuate in price or not be available at certain times of the year. Each item priced individually

TURTLE TART V FRESH FRUIT TART V CHEESECAKE V Buttery tart shell layered with salted Vibrant seasonal fruit arranged over Classic New York style cheese cake caramel, toasted pecans and rich velvety pastry cream in a buttery tart available in seasonal varieties topped chocolate mousse shell with your choice of strawberry sauce, mixed berry sauce, caramel sauce or FLOURLESS CHOCOLATE TORT CHEF’S CHOICE GLUTEN FREE chocolate sauce GF V DF DESSERT GF V Garnished with cocoa powder and a Allow CRAVE Catering’s pastry chef ganache rosette to create a gluten free dessert for your guests

GF – Gluten Free DF – Dairy Free V – Vegetarian VG – Vegan NF – Nut Free COMPLETE MENU COLLECTION January 2020 Table of Contents 21

beverages á la carte All beverages include the appropriate glassware and utensils for beverage presentation. specialty infused LOCALLY ROASTED REGULAR OR DECAF COFFEE per gallon Served with cream and sugar beverages PREMIUM COFFEE per person Regular and decaf served with cream, sugar, flavored syrups, chocolate shavings, and crushed peppermint INFUSED BEVERAGES Jaw dropping beverage displays HOT CHOCOLATE WITH MINI MARSHMALLOWS in multiple flavor options. Priced per 3.5 gallon dispenser HOT APPLE CIDER per gallon

CLASSIC LEMONADE OR ICE TEA per gallon Black raspberry acai jalapeño

HOT TEA SELECTION per gallon Black raspberry acai orange Selection of Mighty Leaf Tea bags, honey and lemon Lemon cucumber

JUICES, per 10 oz. bottle Lemon cucumber mint Orange or cranberry Lemon mint

MILK per 10 oz. bottle Lemon orange lime 1% or 2% Lemon watermelon

ASSORTED COKE PRODUCTS per can Peach lemon Coke, Diet Coke and Sprite Red raspberry pomegranate orange BOTTLED WATER per bottle Strawberry watermelon mint SAN PELLEGRINO WATER per bottle

RASPBERRY-STRAWBERRY LEMONADE per gallon

BLUEBERRY-MINT LEMONADE per gallon

CITRUS OR FRUIT PUNCH per gallon

GF – Gluten Free DF – Dairy Free V – Vegetarian VG – Vegan NF – Nut Free COMPLETE MENU COLLECTION January 2020 Table of Contents 22 general information CRAVE Catering offers an endless variety of options for your event. Fresh and locally sourced ingredients add integrity to the already vibrant character of our food. Creativity is our keyword, we would be happy to customize a menu for you or choose from our complete menu collection. Please let us know of any dietary restrictions and we will happily work around them.

INCLUDED WITH SERVICE 85 x 85 black, ivory or white lap length linens Black floor length linens for buffet and bar stations Choice of black, ivory or white linen napkins Cocktail napkins China, flatware and glassware as menu dictates 3 votive candles per guest table, 1 votive candle per cocktail table

PROFESSIONAL SERVICE STAFF Our professional and accommodating staff will make your guests feel comfortable and your event flow smoothly. Service staff charges vary depending on the size and nature of the event. Charges are applied for: Event manager Lead server Serve Lead bartender Bartender Chef Chef assistant Interactive/Carving Chef

ADDITIONAL FEES Wedding cake cutting fee includes plates, utensils and napkins.

GLUTEN FREE AND NUT FREE ITEMS Individual nut free and gluten free items are not made in a gluten free or nut free kitchen

OUR BAR CRAVE Catering has a full offsite liquor license and can provide your event with any beverage services that you crave! Your Catering Sales Manager can recommend bar packages or hosted beverages on consumption for your event. Ask about our selection of non-alcoholic beverages as well.

CONTRACTING CRAVE CATERING We require a signed contract and deposit to secure your date with CRAVE Catering. The contract will outline our policies and payment schedule. Factor in labor, taxes and a 20% administration fee for your final payment.

LET US BE YOUR ONE STOP SHOP Allow your Catering Sales Manager help you make planning easy by arranging or recommending a number of services with one of our preferred vendors. We work with floral studios, DJs, bands and other entertainment options, and rental companies in the Minneapolis – St. Paul area. thank you CRAVE Catering 2100 Summer St NE, Suite 50 Minneapolis, MN 55413

952.562.5620 [email protected]