This vibrant backyard wedding was held in South Dartmouth, Massachusetts. Emily and Scott said their vows with the ocean as their backdrop on a brisk October day. Fall inspired details met nautical New England charm and collided to make one amazingly beautiful event.
So what was on Emily and Scott’s Menu? Well a mix of classic New England fare and comfort food of course!
Passed hors d’oeuvres
Smoked Duck Diablo
Goat Cheese Rounds
Down Home Sweet Pork
Sliders
Campbell’s Classic
Cocktail station
New England Raw Bar
Iced Littlenecks and Oysters from local waters
Stations dinner
Plated first course: Caprese Stack
Fresh slices of buffalo mozzarella stacked between layers of a vine ripened tomato topped with fresh basil and drizzled with balsamic vinegar
Three stations
Clam Bake Station
Surf and Turf Grille
Lime Ginger Swordfish Steak & Petit Filet Mignon
Vegetarian Martini Station
Gazpacho Shooters
An array of green and red gazpacho topped with a malanga chip with mushroom seviche
Vegetarian Pad Thai Topped with scallions sautéed portabella mushroom slices topped with chopped roma tomatoes and feta cheese served over wilted spinach
Dessert: A Brownie Sundae Bar
Congrats Emily and Scott and thank you SO much for letting us be a part of your day!
Vendors:
Decor/ Flowers: Renny & Reed
Wedding Coordinator: Wendy Joblon Events (Day of Coordinator Elizabeth Lutz)
Tent: Sperry Tent