High and low arrangements of 'Polar' roses, 'Polar Star' roses, 'Viviane' spray roses, hydrangeas, snow-on-the-mountain, French tulips, phalaenopsis orchids, and Phlox trachelium anchored the round tables in the grand ballroom. Table numbers and menus made by the bride coordinated with the invitation suite.
Schumann's Four Seasons Caterers prepared dinner. The salad course was spring greens with poached pearl onions, gorgonzola, caramelized pecans, and balsamic vinaigrette. For the entree, guests chose from the filet mignon in a peppercorn cognac sauce with roasted red potatoes and grilled asparagus; grilled salmon with watermelon-ginger salsa, jasmine rice, string beans, and baby carrots; and vegetable risotto with shaved Parmesan and basil oil.
At the bar, two wines chosen by Nick's mother honored the bride: a pinot noir from Julia's Vineyard and a Santa Julia Chardonnay.