Our ceremony was held indoors at Harbor Club. Even with over 100 guests, the ceremony space never felt cramped or uncomfortable. Joseph and his team of floral designers did the most amazing job decorating the room. Cocktail hour was one of my favorite parts of our wedding. The food, the presentation, and the service were impeccable. We had everything from an antipasto station to mini lobster rolls to a pasta and risotto bar. Our guests are still talking about the size of the shrimp at the seafood station! It honestly was the best cocktail hour I’ve ever been to, and I’m not just saying that because it was our wedding.
We wanted our reception to reflect a modern, elegant winter wedding vibe, and that’s exactly what we got. Our florist and Harbor Club worked so well together to make our visions come to life! The large dance floor accommodated all our guests comfortably and having the bar nearby in the same room ensured it was never empty!
One great feature in the Harbor Club’s ballroom, that I hadn’t seen anywhere else, was the in-house sound and lighting systems. That made it very easy for our DJ to control the sound level near each table and to customize the lighting to match our décor.
The food, oh the food! I cannot say enough about how wonderful the food and the service was. By far the best I have experienced. The appetizer was a duet course of burrata caprese and spring pea ravioli in lemon-basil butter sauce. We had several entrée options to fit every guest’s preferences, these included hazelnut-parmesan crusted swordfish in lemongrass beurre blanc, filet mignon, seared duck breast with citrus glaze, pork chop Milanese, or a vegetarian creamy quinoa.
In addition to our half-almond and half-chocolate wedding cake, desserts were passed out on the dance floor and included cookies with shots of milk, mini milkshakes, chocolate covered pretzels, and more.
