While the rain may have been unexpected, it didn't dampen the spirits of Cody and Winston's wedding day. Their guests embraced the weather and came ready to celebrate, bringing an infectious energy to this special day filled with love and joy.

The waterfront tent was adorned with stunning florals created by the talented team at Stoneblossom, featuring shades of blue and white and lush greenery. One of the highlights was a spectacular hanging truss, which created an enchanting atmosphere that complemented the rustic elegance of Cove Cabin.

As guests arrived for the ceremony, they were greeted with refreshing minted iced tea and lavender lemonade. Cocktail hour was a feast for the taste buds, with passed hors d'oeuvres like our famous fish n' chip cones, brown butter lobster rolls, and Korean Beef tacos, in addition to a classic New England raw bar.

From there, the curated menu included a seasonal strawberry salad to prepare the palate for the main course, which was a selection between filet mignon, seared New Bedford sea scallops, or sweet pea and mascarpone ravioli. The couple served a lemon and raspberry wedding cake—the perfect blend of tangy and sweet— which was skillfully crafted in-house by our talented bakery. As the festivities continued into the night, our team passed indulgent RI Autocrat Coffee Frappes and mini donuts, ensuring guests remained lively and energized on the dance floor.

Cody and Winston's wedding at Cove Cabin was a true testament to love, resilience, and the joy of celebration, and our team was honored to be a part of their big day!

The Menu

Pre-Ceremony: Passed Drinks

Mint Iced Tea
Lavender Lemonade

Cocktail Hour: Passed Hors D'Oeuvres

Steak Tartare with Malt Vinegar Potato Chip, Horseradish Cream
Korean Beef Taco with Kimchi Slaw, Sriracha Aioli, Soft Flour Tortilla
Fish N’ Chips Cone
Brown Butter Lobster Roll
Basil Whipped Ricotta with Roasted Tomato, Balsamic Syrup, Parmesan Crisp

Cocktail Hour: Station

New England Raw Bar: Iced Littlenecks And Oysters From Local Waters Opened By Our Experienced Shucker, Offered With Traditional Cocktail Sauce, Tabasco Sauce, Mignonette Sauce, Worcestershire Sauce, Horseradish, Fresh Lemons

First Course

Strawberry Salad: Gotham Greens, Little Gem Leaves, Creamy Pink Pepper Corn And Goat Cheese Dressing, Marinated Strawberries, Candied Pecans
Warm Artisanal Bread Basket And Whipped Butter

Entrées

Pan Seared Certified Angus Beef Filet Mignon, with Spring Peppercorn Butter, Asiago Potato Croquette, Asparagus, Caramelized Cippolini Onions and Baby Carrots
Pan Seared New Bedford Sea Scallops, with Roasted Lemon Vinaigrette, Green Onion Soft Polenta, Asparagus, Caramelized Cippolini Onions, and Baby Carrots
Sweet Pea And Mascarpone Ravioli with Brown Butter Sauce

Dessert

Three-Tier Lemon + Raspberry: Wedding Cake: Lemon Cake, Lemon Syrup, Raspberry Filling, Lemon Buttercream Frosting
RI Autocrat Coffee Frappe With Mini Donut

Vendors:
Photographer: Alex Paul Photography
Videographer: Kindred Film
Florist: Stoneblossom
DJ: Beat Train Productions (Jeff Durand)
Rentals: PEAK Event Services
Lighting and Décor: Ryan Designs

Cody & Winston's June Wedding Summer Wedding at Mount Hope Farm's Cove Cabin