The wedding bells were ringing as Xiomara and Brian sealed their church ceremony with a kiss and headed to the Estate on Second to continue the celebration. Mojito and Pineapple Margarita signature drinks were poured upon arrival and Filet and Wild Mushroom Wellingtons and Crab Cakes were tray passed around the speakeasy. While guests mixed and mingled, the bride and groom posed for photos as husband and wife in front of the venue soaking in every precious moment and memory. When they were done, it was time for reception.
Tables were topped with greenery, candles, and hints of blue. Xiomara and Brian made their grand entrance, shared their first dance, and took a seat at their sweetheart table. Chicken Marsala, Penne Alla Checca, Red Roasted Garlic Potatoes, Fresh Vegetable Medley, and Caesar Salad was served while family and friends shared toasts. The menu was selected by the bride and groom with help from our event specialist, Selena. After dinner, guests were invited to indulge in our Gourmet Dessert Station with a collection of Mini Lemon Meringue Tarts, Berry Champagne Macarons, Raspberry Chocolate Decadence Cakes, Mini Carrot Cupcakes, and Caramel Cream with Lemon Curd and Praline Crisp Dessert Shots for dessert. While enjoying sweet treats, guests posed with the newlyweds at the photo booth to take home a keepsake from the special day. The evening ended with everyone out on the dance floor showing off their best dance moves.
Venue: The Estate on Second // Catering: Jay’s Catering // Planning: Petite Soiree // Photographer: K Dorian Photo
