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.
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.
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