We recommend booking as soon as possible. The hotel room rate is subject to availability and the Cape starts getting busy in May so book while you can!
There is free parking at the venue and you may leave your car overnight but vehicles should be picked up by 10:00am Sunday morning at the latest. We encourage our guests to take the shuttle as we cannot guarantee availability of Ubers/Lyfts. Please note the shuttle will only be able to return to the Four Points by Sheraton in Eastham and will not be able to pick up or drop guests off at different locations.
Please indicate on your RSVP if you have a food allergy or dietary restriction so we can accommodate your needs. You can also contact us directly with any questions or concerns.
Below are detailed descriptions for each entree. If you you see one you like but are unable to choose it due to a dietary restriction or allergy please contact the bride and groom as adjustments can be made to your meal. -Seared Petit Filet Mignon & Short Rib Wellington Ravioli with Roasted Carrot Puree, Spinach, Mushrooms, Pickled Shallots, Truffle Parmesan Cream -Pan Roasted Cod with Bacon-Corn Chowder, Wilted Kale, Littleneck Clams, Sourdough Croutons, Smoked Paprika Oil -Summer Vegetable Tart with Puff Pastry, Grilled Summer Vegetables, Whipped Ricotta, Sun-Dried Tomato Pesto, Arugula, Tomato Vinaigrette Please note this is not an all inclusive list of ingredients for each meal, so please indicate if you have a food allergy or restriction when RSVPing so we can notify the venue and ensure everyone can enjoy their meal!
The dress code is cocktail formal but we are getting married at the beach so if you want to lean more towards cocktail or more towards formal do what suits you best!
While the venue is oceanfront you will not need to walk on sand unless you wish to go down to the beach!