Passed Hors D’Oeuvres

  • Crab Cakes
  • Mushroom Strudel
  • Braised Shortribs with Horseradish Cream on Crostini
  • Stationary Hors d’Oeuvres
  • Cheese and fall fruit platter
  • Bruschetta Station


  • Cider Mill Salad, (greens, apples, crispy shallots, cider vinaigrette)

Entrée Choices

  • Herb Roasted Chicken with sweet potatoes, blue cheese and pear bread pudding and sage sauce, green beans
  • Ginger Cider Braised Pork with kale, apples and spaetzle
  • Spinach and Goat Cheese Polenta Torte with oven roasted tomato chutney, green beans


$80 per person plus tax and service