Please RSVP as early as possible, as we need to finalize head count for both food and seating arrangements.
We do not expect any gifts whatsoever, however, if you still insist, we would greatly appreciate a monetary gift to aid towards our future
Please arrive around 30 minutes before hand to ensure that everyone is there on time
The dress code is semi-formal—stylish but not overly formal. Since it’ll likely be warm, we encourage light, breathable fabrics and summery styles to keep you comfortable. We kindly ask that you avoid wearing lavender or purple, as these colors are reserved for the wedding party.
Unfortunately only people with invites may come.
There is a parking lot at Hart House that will be available to use. There is also other parking in the area. Please arrive early so that you may find a spot or Uber to the venue.
Yes! The ceremony will be on the grass, so if you are considering wearing heels, please take this into consideration. The reception in the tent is on a raised platform.
Appetizer Buffet: Heirloom Tomato Salad – Basil pistou, fresh orange, olives, balsamic vinaigrette (V, GF) Organic Greens – Hannah Brook Farm greens, cherry tomatoes, feta cheese, shaved cucumber, pickled red onions, lemon vinaigrette (V, GF) Hart House Caesar Salad – Brioche croutons, shaved pecorino Farro & Chickpea Salad – Harissa, English peas, roasted peppers, Parmigiano Reggiano, pumpkin seeds, pickled red onion (V) Main Course Buffet: Beef Strip Loin Carvery – Horseradish, smooth & grainy Dijon, roasting jus (GF) Roast Chicken Thighs – Mediterranean spices, garlic, persillade sauce (GF) Lois Lake Steelhead – Lemon & dill cream sauce (GF) Truffle Mac & Cheese – Bechamel, Parmigiano Reggiano (V) Mashed Potatoes – Olive oil, fresh herbs (V, GF) Seasonal Vegetables – Aged balsamic, olive oil (Vegan, GF) Dessert Buffet: Basque Country Cheesecake (GF) Lemon Tarts Chocolate Ganache Fresh Fruit Beverages: Coffee & Tea Station