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