Facility charge is $15.00 per person

The River Mill is known for its superbly prepared and tastefully presented dishes made using only the freshest ingredients.  Choose from a variety of menus already designed by the chef, or have a menu created.  Menu ideas appear below.

Facility includes: Use of designated space for five(5) hours, tables, chairs, china, stemware, linens, service staff, parking attendant, complimentary valet parking for 200 or more guests, fresh floral centerpiece, candles and full event coordination.

Sit-Down Served:

All entrees include garden salad, baguettes & butters, seasonal vegetables, coffee, hot tea and choice of one:

• Rice pilaf

• Garlic mashed potatoes

• Oven Roasted new potatoes

• Lyonnaise Potatoes

• Pasta

Pasta sauces:  Alfredo, pesto, creamy herb garlic, marinara or tossed with olive oil, tomato, garlic & herbs

(Unless requested otherwise, all beef items cooked medium rare to medium)

Salads

Mixed garden greens and seasonal garnish with our house vinaigrette or balsamic vinaigrette

Upgraded Salads $2.25

• Greens with roasted pecans, tomatoes, dried fruit with a bleu cheese vinaigrette

• Caesar or Spinach salad

• Greens with citrus wedges & a citrus herb vinaigrette

• Greens with tomatoes, pepperoncini, red bell peppers, balsamic red onions, feta and a lemon garlic vinaigrette

Entrees

Vegetarian Entrees $17.50

• Curried white beans and vegetables served over minted couscous

• Fettucine with portobella, porcini and mushroom buttons, fresh seasonal vegetables in a creamy herb sauce

• Penne pasta with marinated tomatoes, garlic, basil and parmesan cheese

• Cheese ravioli with marinara sauce

• Eggplant and squash parmigiana

• Vegetable stew under a pastry crust served with roasted red potatoes

• Polenta topped with balsamic red onion, roasted red pepper and cheese served with peperonata sauce

Breast of chicken $18.50

• Provençale sauce with tomato, garlic, herbs and black olives

• Tarragon and cream sauce

• Bordelaise with red wine, pearl onions, mushrooms and basil

• “Catalane” with red peppers, tomato and black olives

• White wine, porcini mushroom herb sauce

• Italian roasted with rosemary, garlic, artichoke hearts, mushrooms and olives

• “Florentine” stuffed with spinach and onion with a parmesan cream sauce

• Stuffed with proscuitto, artichoke and cheese with a light tomato cream sauce

• New Orleans style with an Andouille sausage and shrimp stuffing and spicy Bearnaise sauce

Roast top sirloin of beef $20.50

• Balsamic vinegar and bourbon marinade with a mushroom/roasted shallot sauce

• Oven roasted with a green peppercorn sauce

• Herb coated with sauteed mushrooms, onions and artichoke

• Marinated in wine, vinegar and spices with an onion/sour cream sauce

Boneless loin of pork $19.50

• Oven roasted with a mushroom, rosemary, garlic and onion sauce

• Stuffed with raisins, herbs and nuts with a light citrus sauce

Roast New York strip loin  $23.50     or     Roast tenderloin of beef  $25.50

• Horseradish cream sauce

• Sherry, mushroom and herb sauce

• Bearnaise sauce

• Green peppercorn sauce

• Madeira sauce with fresh tomato and herbs

Prawns  $21.50

• Tomato, garlic, capers and thyme

• Fried in a light cornmeal crust with tomato/fruit salsa 

Filet of salmon $23.50

• Hollandaise Sauce

• Citrus herb beurre blanc

• Poached with tomato and fresh herbs  

• Meuniere sauce with mushrooms and shrimp

Desserts $3.75

• Cheesecake with raspberry sauce

• Chocolate mousse cake

• Fresh berries with chantilly cream

• Warm fruit cobbler with ice cream

• Walnut mocha cake

• Carrot cake

• and more...

All food prices are subject to 18% service charge and state sales tax.  All prices are subject to change

We will be happy to create a menu to accommodate your tastes