We chose passed hors d’oeuvres for our cocktail hour with a signature tequila cocktail. For our dinner, the appetizers were organic mixed greens salad, grilled shrimp atop polenta cake, and broccoli rabe with tomato jam and hoisin. Entrée choices were grilled Atlantic salmon in a champagne cream sauce, grilled filet mignon with a red wine reduction, and garlic-roasted breast of chicken with roasted garlic jus. Our wedding cake was made by Palermo’s Bakery.
Many of our guests traveled long distances to attend our wedding, so the fact they could book rooms at our wedding site was a huge bonus. The professional and kind service elevated our experience to a whole new level! The accommodations, the service, and the food all exceeded our expectations. Our guests continue to rave about our wedding to this day. I wouldn’t have done anything differently. Our wedding, Château Grande’s first large event, was perfect in every way!