Suzanne and Anthony
This lodge was the perfect setting for a winter wedding! As we arrived, the snow began to fall lightly covering just the tree branches ( God painting the backdrop for this truly magnificent ceremony). We served the Diamond Package menu selected from our Chef Tony Catering web site. This menu featured Sirloin Roast au Poivre (roasted sirloin with a peppered cognac pineapple chutney glaze sauce) and Pork Diane (pork tenderloin with a dijon cream sauce).
The entire evening was well orchestrated starting with the passed trays of New Orleans crab cakes and Shrimp cocktail immediately following the ceremony. Then a preset Caprese Salad was placed on tables for the enjoyment of the guest and also the opening of the dinner buffet!
This wonderful evening was finished up with a Carrot Wedding Cake , Fresh Fruit Fondue, a couple video, and lots of dancing!