On Saturday, May 8, 2010 over 200 guests gathered in our South Ballrooms to celebrate a wedding reception. Guests gathered in our entry hallway for cocktail hour and appetizers. Stationed appetizers included a fruit platter and passed hor d'oeuvres included crab and artichoke dip. Tables were decorated in plum satin linen with pearl satin napkins. Centerpieces were white hydrangea and pink rose flower arrangements. Guests enjoyed a buffet of steak aupoivre, chile rubbed tilapia, columbia coconut rice, and more. Vanilla, strawberry and chocolate cupcakes were served as dessert. Congratulations to the bride and groom!
