Guests arrived at 6 p.m. and entered the Front Mansion where they were greeted by butler-passed champagne and mineral waters, passed hors d'oeuvres and an open bar. At 7:15 D'Amico staff invited guests to move to across the courtyard to the Carriage House for dinner. Upon entering the Carriage House, guests passed a beautifully adorned cake table on their way to their tables, which were set on the second level.

Beverage Details
The client hosted an open bar. Beverages were butler-passed upon guest arrival.

Entertainment Details
During the reception and dinner, music was played over the Van Dusen's CD player. After dinner, a band played on the lower level of Carriage House while guests danced and socialized in the Courtyard.

Menu Details

Hors d'Oeuvres

• Apple Gorgonzola and Walnuts on Croutons
• Prosciutto, Spicy Fruit Chutney and Goat Cheese Roulade
• Shrimp Shooter with Gazpacho and Peppered Vodka

Guests were seated and served a plated dinner with
the following menu:

First Course

• Organic Greens with Cider Vinaigrette, Caramelized Apples and Toasted Walnuts
• Freshly Baked D'Amico Bread with Sweet Butter

Main Course, Choice of Entree:

• New York Steak Diane with Marsala Wine Sauce and Crispy Shoestring Potatoes served with Braised Asparagus in a Garlic Lemon Cream
• Sautéed Sea Bass Fillet with Butter Leek Sauce served with Citrus Herbed Potatoes and Braised Asparagus with Tomato Concasse
• Vegetarian Option: Grilled Seasonal Vegetables and Roasted Tomatoes served on Saffron Couscous with Charmoula Oil

Cake Details

• The wedding cake was white cake with a white chocolate mousse vanilla buttercream filling.
• Coffee, decaffeinated coffee and hot tea was served

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