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
DINNER
- 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