Everything we did to decorate the ballroom only added to the splendor. Our florist created three versions of centerpieces with purple and white flowers, incorporating candles for a natural glow. The band was unreal. The dancing never stopped, but the staff made sure everyone was able to eat and had plenty of food and beverage available. Every time we turned around someone was there to help.
For an appetizer, we served The Park Savoy’s Estate signature salad. As an entrée, we offered our guests the choice of Chilean sea bass, chateaubriand, chicken Sorrentino, or a vegetarian meal upon request. The dessert hour was something to rave about. The entire cocktail space was transformed into a whimsical dessert room with cookies, pastries, hot zeppoles being made fresh, bananas foster being lit on fire, shots being lit on fire, an ice cream sundae station, fried Oreos – and this all on top of our wedding cake with chocolate-covered strawberries!