The Menu

Just as authentically Caribbean as the rest of the celebration, the buffet dinner featured jerk pork, conch, fried plaintains, sweet potato tarts, macaroni and cheese souffle, chicken marsala, risotto, and beef tenderloin. The show-stopping five-tier, gold foil-covered wedding cake included flavors from triple-chocolate mousse to Bavarian cream. In case guests wanted more, Sarah-Jane and Nathan served lemon sorbet with almond cookies and provided fruit and squares of pound cake for dipping into a fountain flowing with twenty pounds of melted Belgian chocolate!