Chef John Occhiato has been working with Graves Hospitality for more than a decade. His expertise shined during our recent event on the 12th floor of Intercontinental Minneapolis St. Paul Airport Hotel where we dined on glazed salmon, sipped lavender lemonade, and nibbled on baked-that-morning bread rolls while watching airplanes taking off just outside.

Catering Menu

Proteins Lightly glazed fresh Salmon, Herb Chicken

Lettuces Boston Butter Lettuce, Mixed Greens

Accompaniments pre-cut grape-tomatos in 3 varieties, shredded cheddar cheese, black olives, cucumbers, cauliflower

Dressings Vinaigrette or Creamy Ranch

Soup MN Chicken & Wild Rice

Beverages Iced Tea, Lavender Lemonade, Coffee, Ice Water