For the cocktail hour, we created a menu with signature drinks dedicated to our pets and loved ones there in spirit. We had passed hors d’oeuvres like wild mushroom tarts, buffalo chicken spring rolls, sesame-crusted tuna, and teriyaki chicken skewers. We also had great chafing dishes, including fried calamari with marinara, seafood paella, eggplant rollatini, and a carving station with honey-glazed corned beef. We also had a cigar roller and a photo booth! The cocktail room and ballroom were spacious and created warm, rustic fall vibes.
Dinner and dancing were in the ballroom, where guests had a duet of chateaubriand with bordelaise sauce and grilled chicken with roasted mushrooms. Everyone had the time of their lives. For dessert, we had a Parisienne table with pastries, petit fours, cannolis, and eclairs, plus tiramisu, cheesecake, and our wedding cake. We also had candied bananas flambéed with premium liquor over vanilla ice cream. Almost a year later, guests are still raving about the food. They say it was the best wedding they had ever been to.