The cocktail hour was incredible. We spent some time alone together and tried all the cocktail hour food. Some of our favorites were the mac and cheese station, lobster ravioli at the Italian station, and literally all the passed hors d’oeuvres. We also chose a martini bar, with seven different types of martinis and our signature drink, a dirty martini called “Biggie-tini” after our dog.
We saw the ballroom before anyone else and it was breathtaking. The candles and flowers made the whole room romantic and elegant, just as we had been envisioning for over two years. Our DJ and MC created a perfect vibe and got the party started as soon as we walked into the ballroom. The dance floor was packed all night and all our guests had a blast!
For dinner, we chose a first course of wild mushroom ravioli in a creamy parmesan sauce, followed by a salad with mixed field greens, goat cheese, pancetta, and dried cherries in balsamic vinaigrette. Our guests chose entrées of filet mignon in a bordelaise sauce with whipped potatoes and mushroom and onion ragout, Chilean sea bass served on an onion tart topped with caramelized onions and grilled asparagus, or French-cut chicken breast in a port wine sauce with shiitake mushrooms, creamy mashed potatoes, and grilled asparagus. People were raving about how good the food was. Our wedding cake was a semi-naked vanilla and chocolate cake, with chocolate ganache and flowers cascading down the side. We also served a chocolate waffle bowl with vanilla ice cream topped with blueberry compote. Both were incredible.