The sunny weather at The Lodge was picture perfect for Amanda and Andrew’s March wedding. After a ceremony on the Grand Lawn under a flawless blue sky, the couple and their guests dined on swiss chard and ricotta ravioli, pan-seared salmon, and fillet mignon in a black peppercorn cognac sauce. Dessert was a playful buffet with all of the couple’s favorites. The party capped the reception with a photobooth, DJ and dancing into the night.
Read MoreThe sunny weather at The Lodge was picture perfect for Amanda and Andrew’s March wedding. After a ceremony on the Grand Lawn under a flawless blue sky, the couple and their guests dined on swiss chard and ricotta ravioli, pan-seared salmon, and fillet mignon in a black peppercorn cognac sauce. Dessert was a playful buffet with all of the couple’s favorites. The party capped the reception with a photobooth, DJ and dancing into the night.
Read MoreThe sunny weather at The Lodge was picture perfect for Amanda and Andrew’s March wedding. After a ceremony on the Grand Lawn under a flawless blue sky, the couple and their guests dined on swiss chard and ricotta ravioli, pan-seared salmon, and fillet mignon in a black peppercorn cognac sauce. Dessert was a playful buffet with all of the couple’s favorites. The party capped the reception with a photobooth, DJ and dancing into the night.
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