Beginning at 6pm, we will have one hour of open, premium brand bar and socializing in the ballroom.
After the introductions, toasts, etc. the bar will close down during the dinner period. Guests that would like sodas or juice with dinner should get these items during the open bar period. During dinner, available beverages will include water, coffee, Mionetto Pinot Grigio and Borgo Scopeto Chianti Classico. For toasting, Moet & Chandon Brut Champagne will be served. Non-alcoholic sparkling cider is also available if you ask! The open, premium bar will reopen after dinner for three more hours. Our thanks to Dennis Smith (Father of the Groom) for arranging the wine and bar selections!
Here are our dinner selections:
The meal will start off with minestrone soup and a garden house salad. A variety of dressings including ranch, raspberry vinaigrette, French, and Italian will be available at each table. Each guest will be served a main plate with breast of chicken in a piccata sauce, garlic mashed potatoes, and green beans almondine. In addition to this, unlimited platters of roast sirloin of beef will be served at each table. If any of our guests prefer a vegetarian plate, they will need to indicate this to us on their RSVP or contact me before October 5th and then they will be served Marinara Pasta Primavera (which is also a vegan dish).
Dessert will consist of an edible chocolate cup with vanilla ice cream served on plate drizzled with raspberry coulees accompanied by a slice of wedding cake. We selected a chocolate wedding cake with custard filling.
Mmmm sounds yummy, doesn't it? It's a good thing that we'll have dancing and DJ entertainment afterwards so that we can all work off those tasty dinners!
Thursday, April 26, 2007
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