Josh and I consider ourselves foodies, so the exceptional food at Harbor Club was key to us. After a duet appetizer of prime salad and braised short rib, each table was presented with a special intermediate course, two dry-aged 40 oz tomahawk ribeye steaks served tableside, family style. It was a huge hit among our guests, who then had a choice of Chilean sea bass, Scottish salmon, roasted chicken, filet mignon, or eggplant parmesan for their entrée. For dessert, Harbor Club made us a custom coconut and vanilla bean wedding cake, accompanied by fresh berries and cream, and we had mini churros, fried Oreos, milk shakes, and more as passed desserts!
Entertainment was another big aspect for us. We wanted a variety of music for every taste. Our incredibly talented DJ and MC were amazing at keeping everyone dancing all night, and the percussionist, electric violinist, and saxophone player were truly a highlight of the evening.