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18381921134_pzjxx[1]Cragun’s chef prepares menus from scratch, using locally sourced products. Listed below is just a sampling. Our catering manager will work with you on any of your requests to make your group experience at Cragun’s memorable.  Dinner begins with an assortment of fresh rolls and individual garden salads topped with seasonal vegetable or fruit and includes beverage service and dessert. Groups of less than 100 people may choose from two entrees at the table.  Groups of 100 or more will need an advance pre-order or may choose a combo entree plate.  *These entrees suitable for combo plates.

Plated Banquet Dinner Suggestions

Roast Prime Rib of Beef Au Jus
Cooked to perfection with our special blend of herbs & spices.

Beef Bourguignon Medallion*
Red wine reduction

Baked Salmon*
Lemon dill sauce or smokey maple glaze

Classic Shrimp Scampi with lemon*

Roast Loin of Pork *
Mango chutney, roasted apples or raspberry sauce

Stuffed Chicken Breast*
Wild rice dressing

Sauteed Chicken Breast*
Marsala sauce or roasted shallot marmalade

Wild Mushroom Ravioli*
Sun dried tomato cream

Parmesan Almond Crusted Walleye*
Lemon wedge

Ricotta Stuffed Pasta Shells*
Pesto cream and marinara sauce

Accompaniments: choice of one vegetable and one starch

Vegetables
Green beans with toasted almonds
Honey glazed baby carrots
Sugar snap peas with red peppers
Fresh garden blend vegetables
Broccoli spears with julienne carrots

Starches
Wild rice pilaf
House scalloped potatoes
Parsley buttered baby red potatoes
Twice baked potatoes
Baked potatoes
Real mashed potatoes with pan gravy
Garlic mashed potatoes
Au gratin potatoes
Various rice blends and pastas

Seasonal Vegetables
Asparagus spears
Squash
Sweet potato mash
Winter root medley