We love your kids—we really do. But we want our wedding to be your night off! Consider this a date night to let loose and enjoy yourselves!
Black-Tie: Wear floor-length gowns or formal cocktail dresses passed the knee, tuxes with black neckties or bowties.
No! We have a five hour open bar. Enjoy, but please drink responsibly!
There is an automated entrance for the ProPark Parking lot, closest on Asylum Street. No overnight parking is permitted. Metered street parking is available on nights and weekends at no charge. If you are staying at a hotel in the area, you make take advantage of their parking and walk over to the facility.
Take exit 48 for Asylum Avenue. Take right onto Asylum Avenue. At 2nd light, take left onto Pearl Street. At 2nd light, take left onto Trumbull Street. Follow down and take 2nd right onto Pratt Street. Turn right onto Main Street, followed by a right onto Asylum Street. Entrance to ProPark lot is located on the right.
Take exit 48 for Asylum Avenue. Take right onto Asylum Avenue. At 3rd light, take left onto Pearl Street. At 2nd light, take left onto Trumbull Street. Follow down and take 2nd right onto Pratt Street. Turn right onto Main Street, followed by a right onto Asylum Street. Entrance to ProPark lot is located on the right.
Take exit 32B for Trumbull Street. Ramp becomes Trumbull Street. Turn left onto US-44/Main Street. Continue to follow Main Street. Turn right into Asylum Street. Entrance to the ProPark lot is located on the right.
Take exit 29A on the left toward Capital Area. Follow until the end. At roundabout take 1st exit onto Wells Street. Wells becomes Trumbull for Trumbull Street. Turn right onto Pratt Street. Turn right onto Main Street, followed by a right onto Asylum Street. Entrance to the ProPark lot is located on the right.
The following Hors D'oeuvres will be served to all guest. ~ Buffalo Chicken Empanada, Blue Cheese Crema ~ Korean Beef Dumpling, Cilantro Pesto ~ Sofrito Shrimp Tostone, Avocado Puree, Roasted Corn Salsa (GF) ~ Vegan “Sausage” Stuffed Cremini Mushroom (GF) ~ Orange Chicken Meatball, Spicy Orange Glaze (GF) Mini Meatloaf, Tomato Bacon Jam (GF) Olive Tomato Bruschetta, Balsamic Crostini BBQ Short Rib, Fried Pickle, Micro Kale
During cocktail hour we will be serving a Harvest Display Chef's Selection of Domestic and Imported Cheeses, Dips and Spreads, Baked Brie with Seasonal Jam, Assorted Table Crackers and Sliced Baguettes, Marinated Julienne Vegetables and Dried Fruits to Garnish.
Dear Friends and Family, Wedding is going to be pushed from original date in April so that this COVID-19 can settle down and give us and our guests peace of mind and less worry. We are currently pending a June date with the venue, but nothing is set and confirmed and the month can be pushed further too. We will see how it all works out and we will keep all guests posted! ♥️ updated 3/14/20 at 9:30am