FAQs

Question

Dress Code

Answer

Dress Code: Formal / Black-Tie Optional Our wedding will take place at a beautiful castle in July, so we invite you to dress elegantly and comfortably for a summer evening of celebration. Ladies: Floor-length gowns or sophisticated cocktail dresses in light, breathable fabrics. Gentlemen: suit and tie, or tuxedo if you wish. Colors: Please avoid wearing white, ivory, or cream. The celebration will be both indoors and outdoors—bring a light wrap or jacket for cooler evening breezes.

Question

What time should I arrive?

Answer

Please arrive at least 20–30 minutes before the ceremony begins so you can be seated on time.

Question

Where is the ceremony and reception?

Answer

Both will be held at the castle—ceremony in the sunken english garden

Question

Will the ceremony be indoors or outdoors?

Answer

Weather permitting, the ceremony will be outdoors in the gardens as well as the reception. In the event of rain the events will be moved indoors

Question

Is there parking at the venue?

Answer

Yes, there will be free parking on-site.

Question

Can I bring a plus one?

Answer

Please let Jonathan and Kate know in advance if you need a plus one and haven't recieved a plus one on the invitation so we can let the caterer know.

Question

Dinner menu

Answer

Braised Short Ribs of Beef in a Rich Mushroom Demi-Glace Chicken Piccata (boneless breasts in rich lemon–butter sauce) Fresh Chive and Butter Mashed Potatoes Homestyle Macaroni and Cheese with Choice of Toppings: Apple Smoked Bacon, Chopped Green Onions, Truffle Oil, Buttered Bread Crumbs Penne Pasta with Garden Marinara Sauce A Refreshing Salad of Mixed Lettuces, WA Grown Apples, Toasted Pecans, Asiago Cheese & Raspberry Vinaigrette An Abundance of Grilled and Roasted Vegetables with Mushrooms A Tiered Display of Fresh, Seasonal Melons, Pineapples, Berries and Red Flame Grapes Multi-Grain and French Dinner Rolls Whipped Sweet Butter

Question

Who can I contact with other questions?

Answer

Feel free to text Kate with any questions or concerns (845) 219-8123