We had a Roman Catholic mass at a church nearby and then headed to Above. Our cocktail hour was held on the rooftop, allowing guests to move freely between the indoor room and the outdoor balcony. We had an antipasto display with items like octopus carpaccio, shrimp calamari, and risotto with mushrooms and artichokes. We also had a modern harvest station with vegetable ravioli and salmon as well as an elaborate wood oven pizza station. The butlered hors d’oeuvres included lobster mac and cheese, spinach and feta aracini, bacon-wrapped shrimp, and more.
Our modern ballroom was decorated with white flowers, silver linens, and crystal candles. The large, sophisticated bar in the ballroom was our favorite area, which was decorated with hundreds of champagne bottles.
Dinner was on par with a five-star restaurant. It began with Tuscan flatbread topped with arugula salad, prosciutto, and cheese along with a small dish of spinach and ricotta gnocchi. Then guests had a choice of beef filet with a zinfandel glaze, miso-glazed sea bass, or French-cut chicken with Sicilian rice stuffing.
