Dinner options included a “Land and Sea duet” with grilled filet mignon in a Merlot reduction with Chilean sea bass buerre blanc served with parsnip puree, purple potato, and broccolini; our Tuscan chicken entrée had sun-dried tomatoes, lemon, and garlic and was also served with parsnip puree and broccolini.
We had a four-tier wedding cake alternating between layers of Chantilly berry and vanilla cake and chocolate ganache with chocolate cake. For dessert, we also had a Gelato cart from Dolce & Gelato, a cheesecake martini station, a chocolate fondue station, a pastry station, and a cannoli station. We had a carnival station with pretzels, churros, and zeppole’s as our guests left. Our after-party was in the Lenox room of the Heritage Club where we had a DJ, a disco ball, blue uplighting and white laser lights, a cigar bar, and a “late night” food station with boneless chicken wings, cheeseburgers, chicken parmesan sliders, mozzarella sticks, and shoestring fries.
