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.
From Florists to Photographers...
Find your BRIDES wedding website below
© 2013 Condé Nast. All rights reserved
Use of this site constitutes acceptance of our User Agreement (effective 3/21/12) and Privacy Policy (effective 3/21/12).
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.
