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June 24, 2023
Lancaster, Pennsylvania

Michelle & Nick

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FAQs

Question

Will there be a shuttle service available?

Answer

Shuttle 1: 3:45 pm Shuttle 2: 4:00 pm Yes! There will be a free shuttle from the Courtyard by Marriott to and from Riverdale Manor. A schedule will be provided upon check-in. Shuttle service from the Courtyard by Marriott will be available to all guests whether you are staying there or not. Please check back later as we will be posting the schedule on here for anyone not staying at the Courtyard by Marriott.

Question

What time should I arrive at the ceremony?

Answer

Please arrive by 4:45 pm to the wedding venue. The ceremony will start promptly at 5:00 pm. If you are taking the shuttle, they will get you there by this time.

Question

Will there be parking at the venue?

Answer

Parking is available at the venue, however, overnight parking in not allowed. We do encourage everyone to take the shuttle or Uber if you plan on drinking.

Question

Is there a dress code?

Answer

Cocktail attire is requested. Suits and cocktail dresses preferred, as well as dressy jumpsuits, pantsuits, blazers, or sport coats.

Question

Are children allowed at the wedding?

Answer

While we do love your kiddos, we are limited in space for our guests. Unless stated otherwise on your invitation, this will be an adults-only celebration! We appreciate your flexibility and understanding!

Question

What are the meal choices?

Answer

All guests will be asked to choose a meal on their RSVP card. Your meal choice will be displayed on your name card at the wedding. The meal choices are: Bourbon Glazed Salmon - A sweet and tangy glaze consisting of bourbon, garlic, ginger, brown sugar and mustard (Gluten free & dairy free) Caprese Chicken - Twin breasts of chicken grilled and then topped with melted mozzarella, fresh chopped tomatoes, served with our house made basil pesto (Gluten free) Portobello Wellington (Vegan/Vegetarian) - Grilled Portobello mushrooms with a duxelle of shallots, pecans, and sage, wrapped in a puff pastry and served as a roulade on sautéed spinach with a mushroom jus

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