Rachael and David were married at the stunning Rosecliff Mansion in August. Every single detail of this wedding was timeless and elegant — a perfect match to their Newport mansion backdrop. The couple had first seen the mansion two years prior on a winter vacation, and fell in love with the lawn overlooking the sea and the opulent ballroom.

In addition to the elegance of their aesthetic vision, Rachael and David wove several emotional details into their celebration. Their beautiful cake was designed by Rachael, and featured lockets of the bride and groom’s parents in a touching tribute to their families. They included a Celtic hand fasting at their ceremony, and a circular floral arch to represent infinite love.

Our chefs put together the perfect menu to complement the couple’s wedding vibe (think champagne sorbet intermezzo with cape gooseberry and pineapple mint!), and our event team helped make sure their vision was executed flawlessly.

I loved the amazing customer service, the communication from Rachael (our planner) was impeccable and non judgmental, the baker executed the cake I drew perfectly. The food was extremely good, the best clam chowder we have ever had, the sea bass was huge and so good. The cake was so beautiful and tasted amazing. Rachael is so kind and attentive, professional, and helpful.

Scroll down to enjoy beautiful photos from the talented Melissa Stimpson, and to get a taste of the delicious food that the couple served their guests.

The Menu

Passed Hors D’Oeuvres

Chilled Maine lobster spoon, with granny smith apple and fennel slaw, and curried crème fraiche
Blackened tuna with avocado relish and wonton crisp
Zucchini fritter with curried carrot jam
Asparagus and green bean “frito misto” with roasted garlic aioli
Caprese mozzarella with roasted red tomato skewer

Soup

New England clam chowder

Salad

Mixed greens mélange with grape tomatoes, cucumbers, kalamata olives and garlic croutons with basil and red wine vinaigrette

Intermezzo

Champagne sorbet intermezzo with cape gooseberry and pineapple mint

Entrées

Roast statler chicken provencal, marinated with fresh herbs, fennel, lemon and lavender, and roasted garlic jus. Served with herb roasted fingerling potatoes with caramelized onions, roasted asparagus with lemon zest, olive oil and sea salt.
Artichoke crusted sea bass with lemon beurre blanc. Served with cauliflower “rice” pilaf with garlic butter, roasted asparagus with lemon zest, olive oil and sea salt.
Wild mushroom ravioli, with sautéed mushrooms, baby spinach, and madeira cream sauce

Cake

Heavenly Chocolate: Chocolate cake, dark chocolate ganache filling, chocolate buttercream frosting
Sweet and Simple: Yellow cake, vanilla buttercream filling and frosting

Dessert Station

French Pastry Table: Beautiful delicate versions of the classics — chocolate mocha éclairs, raspberry cream puffs, minted chocolate ganache squares, chocolate brownie truffles,chocolate pecan diamonds, miniature lemon curd tartlets, belgian chocolate dipped strawberries, seasonal fruit tartlets, French macarons and miniature crème brûlées