We respectfully request no children at our celebration. Thank you for your understanding!
We kindly ask that you respond by August 1st using the RSVP tab on our website. Please indicate your meal selection and let us know if you have any dietary restrictions. If you have a plus one, you will be able to respond for them here.
Only those named on your invitation are included. If you’re given a plus one it will also be indicated when you RSVP. Thank you for understanding!
Yes, we are happy to accommodate food allergies and dietary restrictions! Please let us know when you RSVP.
Our wedding dress code is formal. The ceremony will take place in the grass, so ladies, please keep this in mind when choosing footwear.
Please arrive by 3:30pm for a welcome drink while you get settled. The ceremony will start promptly at 4pm.
We will not be providing transportation to or from the venue. There is valet available for those who choose to drive, and parking overnight is allowed. Uber/Lyft is an option and the DJ will make an announcement when rides should be ordered or please consider scheduling a rideshare in advance.
Please let the gate attendant know that you are there for the Pettaway/Tucker Wedding and they will let you through the gate. Follow Blackstone Drive up the hill, and the country club will be on your left.
Yes, there is valet or plenty of self parking available at the country club. Cars are permitted to be left overnight if you party too hard.
Please know that your presence is present enough, and your love and company on our wedding day is the only thing we could ask for! However, if you do choose to celebrate with a gift, we have a wedding registry! You can find all the details on the Registry page of our website.
Stuffed Chicken Breast With Spinach and Boursin Cheese Topped with a Lemon Beurre Blanc with Lemon Risotto and Broccolini Bourbon Braised Short Ribs Wild Mushrooms and Cipollini Onions with Mashed Potatoes and Honey Glazed Baby Carrots Herb Crusted Salmon Topped with an Artichoke, Fresh Pea, Shaved Asparagus, and Fennel Salad with a Citrus Glaze on a Bed of Lemon Risotto