The River Mill

Details

Arrival time day of wedding 1 ½ hour prior to the wedding Dressing room for the bride Wedding Location: Gardens or Fireside Appropriate seating for garden or fireside wedding Rehearsal on available day or evening earlier in the week with the wedding party and parents (45 minutes) (Rehearsal overtime $75.00 per 15 minutes)

Details

Facility Includes: 60” Round tables and gray cushioned chairs (10 guests per table) China Stemware Flatware White table cloths and napkins Service staff and parking attendant/s Wedding Floral Packet: Bouquets: Bride’s bouquet and toss bouquet 4 Attendants and 1 Flower girl bouquet Boutonnieres: Groom, 4 Groomsmen and 1 Ring bearer 2 Fathers and 4 Grandfathers Corsages: 2 Mothers, 4 Grandmothers and 1 Guest book person WEDDING FLOWERS FOR CEREMONY AT THE RIVER MILL: Ceremony floral piece, unity arrangement WEDDING FLOWERS FOR CEREMONY AT THE CHURCH: 1 Main altar or unity candle arrangement 2 Altar baskets or candelabras Reception Flowers: Fresh seasonal floral centerpieces for the dining tables Flowers for the cake, cake knife and toasting glasses Fresh seasonal floral arrangements in the building Candles Wedding cake “FIVE” hours per occasion plus full set-up and breakdown Space to be designated according to number of guests $57.50 per person (Add menu pricing to the $57.50 per person) Classic Package 4 to 9pm, 5 to 10pm, 6 to 11pm or 7pm to 12am Saturdays 150 guest Minimum Classic Package 4 to 9pm, 5 to 10pm , 6 to 11pm or 7pm to 12am Sunday thru Friday 80 guest Minimum

Details

Facility includes use of designated space for five hours, tables, chairs, china, stemware, linens, service staff, parking attendants, use of fresh floral centerpieces, full event coordination and candles. Facility charge is $15.00 per person. Chardonnay Breast of chicken in a rich red wine sauce with mushrooms and pearl onions Roast top sirloin of beef with a sherry mushroom herb sauce Pesto pasta Grilled vegetables with balsamic glaze New potato salad with red onions, bell peppers and celery in a mustard vinaigrette OR Hot roasted red potatoes tossed in olive oil and fresh herbs Greens tossed in our house vinaigrette with rustic breads Fresh seasonal fruit Bordeaux Greek style marinated chicken breast with oregano, olive oil, garlic and lemon juice Roast pork loin with a mushroom, rosemary and onion sauce Mediterranean pasta salad with kalamata olives, tomatoes, bell peppers, onions, garlic and herbs OR Pasta with an herb garlic cream sauce Oven roasted potatoes with herbs, grilled onions, garlic and olive oil Rice pilaf Fresh seasonal vegetables Greens tossed in our house vinaigrette with rustic breads Cabernet Breast of chicken “Angelica” with artichokes, tomato, garlic and herbs Roast top sirloin in a red wine and herb marinade Vegetable ragout with squash, eggplant, onions, herbs and cheese OR Seasonal Vegetables Pasta with a spicy tomato and bell pepper sauce Wild rice salad with almonds, celery, leeks and bell peppers OR Herb rice pilaf Oven roasted potatoes with rosemary and olive oil Greens tossed in our house vinaigrette with rustic breads