Hope + Reed

“Our Wedding ended up being such a special day, and I wouldn’t have changed it for the world.” – Bride

~Wedding Professionals~

Venue: Private Residence | Planner: Susan Benton and Chloe of Supposey | Photographer: Aislinn Kate |Videographer: Brandon Stewart | Caterer and Bar: Classic City Catering | Rentals and Decor: Supposey | Cake: Betty Weber 

Featured in VIE Magazine’s September 2020 Issue

~Menu~

~Bar Nibbles~
~ Passed Hors D’oeurves~
Sweet and Spicy Nuts | Cheese Straws
Fried Oyster and Warm Brie Baguette with Creole Tartar Sauce
Lambchop Lollipops Topped with Herb Goat Cheese and Hot Pepper Jelly
Blue Crab Cakes with Marinated Garlic Remoulade
Tuna Tartare on a Miso Marinated Cucumber | Pickled Ginger | Seaweed Salad | Wasabi Aioli and Caviar
~Preset~
Water with Citrus, Wine, Champagne
~Soup~
Duck and Sausage Gumbo with White Rice and Jalapeño Corn Muffins
~Salad~
Grilled Caesar Salad with Warm Pumpernickel Croutons and Shaved Parmesan
Sweet and Spicy Shrimp ~ Seared Sea Scallop
Tropical Fruit Salsa | Mint-Cilantro Chimichurri
~Main Course~
Medallions of Beef
Red Wine Demi | Horseradish Cream on the Side
Snapper Piccata
Twice Baked Yukon Gold Potatoes
Asparagus Bundles Kissed with Citrus Butter
~Desserts~
~Sweet Trio~
Bitter Sweet Chocolate Truffle Tart with Pink Sea Salt ~
Demitasse Double Vanilla Crème Brûlée~ Key Lime Tart
Bride’s Cake
Coffee with Cream, Sugars, and Chantilly
~Late Night Snacks~
Grilled Conecuh County Sausage Dogs
with Red Carolina and Stone Ground Mustard
Classic Chicken and Waffles with Bourbon Maple Syrup