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Photo: Eli Turner Studios

Bride & Groom Toasting Wedding Guests

Though dancing was prohibited due to event restrictions, an emphasis was placed on the fare for the evening. The sit-down dinner service showcased a lobster risotto to start, followed by a fig-and-arugula salad, and a choice of two entrées: filet of beef tenderloin with caramelized shallot and cracked pepper reduction or halibut filet with grape verjus and sea bean salad with lemony grilled vegetables.
WEDDING PLANNERS DESIGNERS
Evoke Design & Creative