FAQs

Question

When should I RSVP by?

Answer

January 16, 2021

Question

What time should I arrive at the ceremony?

Answer

The ceremony starts at 5:30 pm, so try to arrive 15-20 minutes prior.

Question

Is there a dress code?

Answer

Semi-formal. Suits and cocktail dresses.

Question

Can I bring a date?

Answer

We wish everyone could have a plus one! The guest limit is strict due to fire codes or we would have more. The amount of guests you may bring is indicated on the return invite card you should have received. When you RSVP please also let us know if your guests can make it - there should be a prompt on the RSVP page on our website.

Question

Do you have any hotel recommendations?

Answer

Although we don't have any hotel blocks, we have recommended 3 different hotels on the "Travel" page.

Question

I have a food allergy, can I make a special request?

Answer

Yes! There is a prompt when you RSVP via our website.

Question

Is there parking for the ceremony or reception?

Answer

Yes! There is a parking lot at our venue.

Question

What's the plan for Covid related stuff?

Answer

Haha! Weddings in a plague, crazy right? As of right now we have the green light, but are monitoring the situation as time goes on. In the event of a shutdown our hands are tied, we will need to reschedule and will email/reach out to everyone who's RSVP'd ASAP. We will be following guidelines where possible, and may ask guests to wear masks for the event. Chances are we may have the reception outside (there will be a tent in that instance) or have to cut down on the guest count. Right now we hope that everyone understands and ultimately we would rather be safe than sorry, we'll keep you updated! Wear a mask and wash your hands so we can have our wedding!

Question

What's for Dinner?

Answer

On your invite we only included vague categories as we hadn't had our wedding tasting yet. But we've picked our menu and the three main courses will be: Pasture - Duck Leg Confit - spring vegetables, shell beans, gem lettuce Sea - Seared Sea Scallops - buttered spaetzle, pea puree, shiitake Garden - Roasted Spring Vegetables - couscous, tzatziki, harissa