The Reception
took place in the
Royal Ballroom
at 2:30PM
Open Bar
Salad Course
Baby Spinach, Teardrop Tomatoes, Carmelized Walnuts, Stilton Blue Cheese, Smoked Bacon and Champagne Vinaigrette
Baskets of House Baked Breads with Buter
Entree Course
Guests had a choice of one of the following:
Petit Filet Mignon, Barrolo Wine and Porcini Mushroom Bordelaise & Lobster Tail with Drawn Butter
Stuffed Breast of Chicken, Julienne of Vegetables, Marscapone Cheese, Roasted Red Peppers & Basil Vin Blanc
Pan Seared Fillet of Salmon, Layers of Crimini Mushrooms, Roasted Peppers & Baby Spinach, Grain Mustard & Tarragon Beurre Blanc
Vegetable Terrine, Elegant Layers of Sweet Potato and Seasonal Julienne Vegetables with Fried Basil Leaves and Imported Olives served atop a Spicey Marinara Sauce
Dessert
Wedding Cake
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