The wedding event was planned by Event Studio. No detail was missed.

Catering by Bonterra was to-die-for!! This is the second wedding we have done with them and we are truly impressed!

Craig Sole who we have also worked with before was on hand to supply just the right floral pieces to work with the country safarish theme. Who says flowers don’t last forever (They will live forever in our photos!)

Before the 6 course meal, there were yummy horsdourves.
The Dinner Menu:
Trio of pheasant & marscapone ravioli, grilled venison loin, and a grilled breast of quail.
Butternut squash lobster bisque.
Mixed greens, pears, toasted peppered walnuts and champagne vinaigarette.
Sorbet Pomegranate.
Beef tenderloin stuffed with peppered chevre, red peppers with a truffle sauce served with potaoes Anna and Matchstick red and gold beets.
Dessert cheeses with nuts and dried fruit and sugared grapes and figs.
wedding cake – dark spice cake with pears, caramel sauce, and a truffle walnut.

Bonterra realy out-did themselves on this one!

We were really impressed that the day was exactly what they wanted…close friends and family witnessing a special day with laughter, great food and of course merriment. It was perfect!