John:The room for our cocktail hour has a modern lounge feel with big booths perfect for gathering together. With access to the patio with string lights, our guests could mingle and step outside as they pleased. Our officiant played the keyboard, our photographer played a slideshow of photos, and everyone really enjoyed the food. VIP let us customize the menu with our favorites, such as a mac and cheese bar, a NY deli station, and a Himalayan salt station.
Brittany: Our ballroom decor was fairly simple. The spacious dance floor and tall ceilings are so beautiful and give the room a personality of its own. We chose high and low centerpieces with dark, bold flowers surrounded by candles. Our colors were maroon, orange, and sage. Our band was awesome. We wanted a big party feel and they delivered with great oldies, new music, and phenomenal mash-ups. We began the night with the hora, which John had never experienced, and the night kicked off with excitement.
John: After a Tuscan stack appetizer, our guests chose from five entrées: grilled New York strip steak, herb-crusted red snapper, and French breast of Hudson Valley chicken. Also available was a vegetarian dish and a surprise chef’s choice entrée, a delicious shrimp scampi. Our desserts included New York cheesecake, rainbow cookies, a fruit skewer, and our wedding cake. We had an exit station of hot pretzels and ended the night with a two-hour after-party with a DJ in the cocktail hour space.
