The dinner menu featured red snapper with soy ginger glaze and filet mignon with wild mushroom and port sauce, followed by slices of the red velvet wedding cake. All catering was provided by the venue.
© 2016 Condé Nast. All rights reserved
Your California Privacy Rights
The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast.