Ingrid and Leo were married on April 11th, 2015 at the Miami Beach Botanical Gardens. An intimate wedding of 110 guests, the couple was always adamant about having a simple, yet beautiful and classy wedding. The bride wore a lace, sweetheart neck gown with a cathedral veil to match while the groom wore a beige tuxedo. The floral centerpieces and bouquets consisted of white flowers with a pop of pink and green. The tables were draped with an ivory linen to the floor and a gold runner provided by the bride.  On the tables are gold beaded glass charger plates, a menu card (done by the groom)  wrapped by a pink napkin, which all add a touch of elegance to the tables.
MENU
Butlered Hors D’Oeuvres Served on floral-accented Platters
Mildly Spiced Jerked Pork in Petit Plantain Cups
Coconut-Encrusted Lobster Skewers served with Orange-Horseradish Dip
Caribbean Conch Fritters served with Key Lime Cocktail Sauce
Basil Marinated Mozzarella & Cherry Tomato Skewers
Mini Ribs in Sweet Guinness
Yucca Fritters
Buffet Dinner
The Buffet was accented with Fresh Foliage, Unique Accent Pieces & Sparkling Votives
Freshly tossed Field Greens with Caramelized Walnuts, Mandarin Oranges and Gorgonzola Cheese drizzled with Toasted Sesame Dressing
Coconut encrusted Mahi-Mahi
Mojo-Marinated Oven-roasted Loin of Pork
Carved to Order by Our Uniformed Chef
served with Fresh Fruit Salsa
Pear Pasta Purses with Four Cheeses served with Gorgonzola Cream Sauce
Parmesan Whipped Potatoes
Golden Brown Plantains Au Gratin
A Selection of European Dinner Rolls and Breadsticks
served with Whipped Butter
Sweet Endings
A Selection of Dessert Shots:
Chocolate Mousse
Key Lime
Tiramisu
Bananas Foster Station
Fresh Bananas caramelized with Butter, Brown Sugar & Rum, Served over rich Pound Cake
& Vanilla Ice Cream in a Martini Glass, Prepare to Order by Our Uniformed Chef
Freshly Brewed Coffee; Regular and Decaffeinated
A Selection of Teas
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