Throughout the day, they treated everything with such care and attention to detail. ballroom. Hildegard and Jenn ensured the ceremony flowed smoothly and it was flawless. We had it right in front of a beautiful fireplace in the ballroom. Our cocktail hour was phenomenal. Mike and I were busy greeting guests and Hildegard brought us a sampling of all the hors d’oeuvres to ensure we tried everything. There were tables for everyone to either sit or stand as they wished.
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.