-
-
THE RIVER MILL CONFERENCE MENU
-
Facility includes use of designated space for seven hours, tables, chairs,
china, stemware, linens,
-
service staff, parking attendants, fresh floral centerpieces, candles and
event coordination
-
-
CONTINENTAL BREAKFAST
-
Fresh
Fruit Slices topped with berries and garnished with fresh herbs
-
-
Assorted Pastries
-
-
Coffee, Hot Tea and Juice
-
-
BUFFET BREAKFAST add $5.00 per person
-
Scrambled Eggs
-
Spinach and Mushroom Frittata
-
Chicken Apple Sausages and Italian Sausages
-
Roasted Potatoes with Sautéed Onions, Rosemary and Garlic
-
Berries, Seasonal Fruit and Sliced Melons
-
Assorted Pastries, Butter and Preserves
-
Coffee, Hot Tea and Juice
-
-
MID-MORNING BREAK
-
Assorted Juices, Coffee, Hot Herbal Tea and Fresh Fruit slices
-
-
ENTRÉE SALADS
-
Please select one luncheon entrée
-
-
Entrée salad served with freshly baked Artisan breads and butter,
-
seasonal dessert, coffee and hot tea
-
-
ORZO AND PRAWN SALAD
-
Orzo tossed with grilled prawns, feta, Italian parsley, olive oil,
-
lemon juice, cucumber, scallions, and grape tomatoes
-
-
FIESTA SALAD
-
A
crisp tortilla shell filled with black beans, chicken, lettuce tomatoes,
-
sharp cheddar cheese, avocado, and sour cream
-
-
CHILLED SALMON SALAD
-
Poached salmon on mixed field greens with cucumbers, tomatoes, purple onion,
-
asparagus or seasonal vegetable tossed in a creamy lemon dill vinaigrette
-
-
ORIENTAL CHICKEN SALAD
-
Teriyaki marinated chicken on a bed of purple cabbage and field greens with
tangerines,
-
toasted almond slivers, cilantro, crispy noodles and scallions tossed in a
soy ginger vinaigrette
-
-
Prices are subject to an 18% service charge and applicable sales tax
-
Prices and menus subject to change
- SERVED LUNCH SELECTIONS
- Please select one
luncheon menu
-
SERVED LUNCH
-
Entree served with a garden salad, fresh baked Artisan breads and butter,
-
seasonal dessert, coffee and hot tea
-
-
-
Breast of chicken “Angelica” with artichokes, roma tomatoes, garlic and
basil on
-
penne
pasta tossed with fresh vegetables, herbs and olive oil
-
-
Top
sirloin of beef marinated in balsamic vinegar, garlic and herbs served with
-
sautéed mushrooms and leeks, fresh vegetables and garlic mashed potatoes
-
-
Oven
roasted breast of chicken served on fettuccine tossed in a garlic cream
sauce
-
with
roasted vegetables
-
- Seafood pasta
-
- Mediterranean penne
pasta with marinated tomatoes, eggplant, squash,
- kalamata olives,
garlic, basil and parmesan cheese
-
-
Vegetarian lasagna
-
-
BUFFET LUNCH (Minimum of 50 guests)
-
All buffet menus served with garden salad, freshly baked Artisan breads and
butter,
-
Seasonal dessert, coffee and hot tea
-
-
v
Italian roasted breast of chicken with mushrooms, olives, rosemary, and
artichoke
-
Top
sirloin of beef in a mushroom herb sauce Rice pilaf
-
Cheese ravioli with marinara sauce Oven roasted vegetables tossed with
herbs
-
-
v
Breast of
chicken with bell peppers, balsamic red onion, garlic and herbs
-
Fusilli pasta with shrimp, scallops and fish in a tomato, mushroom and cream
sauce
-
Assorted fresh fruits Oven roasted vegetables with fresh tarragon
-
Lyonnais potatoes with onion, rosemary, garlic and olives
-
-
v
“Catalane”
breast of chicken with red peppers, tomato and black olives
-
Herb
coated top sirloin of beef with sautéed mushrooms, onion and artichoke
-
Grilled vegetables with balsamic vinegar
-
Rice
pilaf
-
Pasta
salad with fresh tomato, herbs, olives, red onion, and feta
-
-
v
Provencal breast of chicken with tomato, garlic and herbs
-
Assorted sausages with red potato and onions
-
Carbonara pasta with pancetta, onion, cream and garlic
- Seasonal
vegetables Fresh fruit
-
-
AFTERNOON BREAK
-
-
Choice of one:
- Assorted Cheese and
Fruit with Crackers OR Cookies OR Tortilla chips
with salsa
- OR
Trail mix OR Popcorn OR Pretzels
-
-
Prices are subject
to a 18% service charge and applicable sales tax
- Prices and menus subject to change
-
