Thank you so much for the beautiful oak serving board! We can’t wait to use it during the many dinner parties you’ll be invited to this winter. Looking forward to celebrating with you at our wedding!

For a kitchen gift you received before your wedding

How did you know we were dreaming of those crystal champagne flutes?! They’re by far the most beautiful glasses in our home and we’ve never felt fancier. You’ll have to come over soon so we can toast to you! So excited to see you in June.

For drinkware you received before your wedding

We had a blast dancing the night away with you at our wedding. We also can’t thank you enough for the espresso maker. Our mornings have never been brighter! We can’t wait to see you in Austin next month… all caffeinated up!

For a coffee gift you received after your wedding

Where have you been hiding those killer dance moves? Thank you so much for rocking out at our wedding. And we absolutely love our new cast iron skillet and cookbook! We’re already cooking up a storm. Hope to see you soon in New York!

For cookware you received after your wedding

Thank you so much for the beer-brewing kit! We hope to be sipping backyard IPAs with you in no time. We missed you at the wedding, but know you were there in spirit. Can’t wait to see you when we’re back from our honeymoon!

For a gift-giver who couldn’t come to your wedding

Physical Gift

Home

Schedule

The Menu

Travel & Lodging

Things To Do

Registry

FAQs

Gallery

Libre Baskerville

Cormorant Upright

Buxton

Kayla & David

Wedding Party

Bacon Wrapped Scallops, Chili, Lemon Aioli

Coconut Shrimp with Manago Cilantro Salsa

Spinach Spanakopita with Fresh Cilantro Yogurt

Local Selection of Soft Ripened, Cave Aged & Fresh Cheeses, Hummus, Grilled Naan, Crackers

Cured & Fresh Sausages, Grilled Artichokes, Marinated Piquillo Peppers, Roasted Nuts

Hors d'Oeuvres

Grilled Filet of Beef, Wild Mushroom, Red Wine Bordelaise, Mashed Potatoes, Carrots, Asparagus

Sun Dried Tomato, Spinach, & Mozzarella Stuffed Chicken Breast, Marsala Cream Sauce, Mashed Potatoes, Carrots, Asparagus

Faroe Island Salmon with Teriyaki Glaze, Mashed Potatoes, Carrots, Asparagus

Grilled Acorn Squash, Quinoa, Grilled Vegetables, Balsamic Glaze

Second Course

First Course

Vanilla Sponge Cake with a Chocolate Mousse Filling and Non-Dairy Whipped Icing

Kayla & David

.css-20q9{overflow-wrap:break-word;width:100%;}The Menu

Hors d'Oeuvres

Second Course

First Course

Dessert

The Menu