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Please RSVP before March 10, 2023
Please RSVP before March 10, 2023

Anjelica & Roumik

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    FAQs

FAQs

Question

WHEN SHOULD I RSVP BY?

Answer

March 10, 2023

Question

CAN I BRING MY CHILDREN?

Answer

Unless your children are listed on your invite and when you RSVP to the event, With respect... WE HAVE DECIDED TO HAVE OUR WEDDING BE AN ADULT-ONLY OCCASION.🤍

Question

CAN I BRING A GUEST?

Answer

If your guest’s name is listed on your invite and when you RSVP, then yes! Otherwise, we would love to keep the wedding as an intimate event with close friends and family. 🤍

Question

IS THERE A DRESS CODE?

Answer

This event is formal. White is reserved for the Bride.

Question

PARKING INFO.

Answer

Wedding guests can park free of charge at Comerica Garage – 50 W. Montcalm, Detroit, MI 48201 To enter parking garage : Select OTHER ACCESS OPTIONS Select I HAVE AN ACCESS CODE Input assigned Access Code : 3967 Select GO Once the Access Code is input, a ticket will print. The Parker (you) will use this ticket to exit the facility.

Question

WHAT TIME SHOULD I ARRIVE AT THE CEREMONY ?

Answer

Please arrive promptly by 5pm. Ceremony will begin at 5:30 PM. Late guests will politely be asked to wait in foyer until ceremony has ended.

Question

What are the meal Choices?

Answer

BEEF WELLINGTON Center Cut Certified Angus Tenderloin Coated with Mushroom Duxelles and Wrapped in Puff Pastry, Baked Until Golden Brown. Served with a Mushroom Sauce GRILLED HALIBUT (GF) Served with Lemon Citrus Beurre Blanc Sauce All entrees are served with chef’s selection of starch & seasonal vegetables.

Question

Are there Vegetarian/Vegan Options?

Answer

Yes! EGGPLANT NAPOLEON (VEGETARIAN) Lightly Breaded Rounds of Eggplant Layered with Roasted Zucchini, Yellow Squash, Roasted Red Pepper and Sautéed Spinach Topped with a Roasted Tomato Sauce and Shaved Parmesan, Provolone, and Swiss Cheese, Served with Linguine Pasta GRILLED CAULIFLOWER STEAK (GF, VEGAN) With Sea Salt, Olive Oil, Paprika and Red Pepper Flakes Served on Pinto Beans, Sauteed with Spinach, Red and Yellow Peppers