Cocktail hour was in the Grand Ballroom, but we also had tables outside. Everyone enjoyed being able to see different parts of the castle and really enjoyed the food. We had Italian and Asian cuisines at different stations, as well as seafood and steak. I loved the potatoes, many people complimented the steak house action station and the oysters were incredible!
For our reception in the Terrace Room, we again went with an almost all-white palette. We had low centerpieces with lots of greenery, white roses, and pink and white peonies. Before Gavin and I made our entrance, Sabrina, our bridal attendant, pulled us into a little room off the library to enjoy the various entrées to make sure we were able to eat some of the delicious food.
When we did go in, we felt the castle was ours, dancing around and having an awesome time.
Dinner began with a salad of mixed greens with warm baked goat cheese followed by penne alla vodka. For dinner, our guests chose between grilled sterling filet mignon with chive whipped potatoes and vegetables, pan-seared French-cut chicken with chive whipped potatoes and wild mushroom ragout, or pan-seared Chilean sea bass with jasmine rice and a sweet soy reduction.
Being a sweets person, I was super impressed by their incredible dessert bar. It had everything you could think of with a flambé station, sorbet, gelato, a warm apple strudel station, a cheesecake station, and even more! Daniel Andreotti, the chef, baked us the most beautiful wedding cake with white sugar flowers and green leaves.