The Food

The couple’s 160 guests could also wander through the ground floor of the house, which “needed little extra decoration,” Abigail says. Hors d’oeuvre stations -- including lamb tenderloin on crostini with olive tapenade, pepper-seared tuna on a rice cracker, and Peking duck crepes with apricot ginger sauce -- were arranged in different rooms. The delicious main course was striped bass with caviar in an orange-scented broth, served with warm asparagus and truffle-infused mashed potatoes.