Basma & Robbie

All our guests were happy!

Basma and Robbie celebrated their marriage on a gorgeous late summer day. Their guests enjoyed cocktail hour featuring an assortment of hors d’oeuvres and chafing dishes such as chicken quesadillas, mushroom caps stuffed with sweet Italian sausage, Cantonese egg rolls, miniature potato pierogies with sauteed onions, and fried fantail shrimp to name a few.

As guests moved into the Jefferson Ballroom for dinner, a beautiful sunset could be seen behind the sweetheart table through the wall of windows. Dinner started with a mesclun salad followed by mango sorbet intermezzo. Guests could then choose from a selection of entrées including garlic herb crusted prime ribs of beef, au jus, chicken marsala, and grilled salmon with shallots and tarragon in a white wine cream sauce, all served with a garlic mashed potato tower and vegetable bouquetierre.

Basma and Robbie’s selection of a naked vanilla wedding cake, with strawberry custard filling, was custom baked by Birchwood Manor’s bakery and served with vanilla ice cream in a tuile cup topped with chocolate ganache and a chocolate covered strawberry on the side.

Kind words from Basma & Robbie:

“Wedding planning can be stressful but the staff at Birchwood Manor made it so much easier. They took care of everything. The day of the wedding was absolutely amazing! We loved the setup of the room, it looked beautiful. The service was fantastic, the food was delicious, all our guests were happy.”

Congratulations and best wishes to Basma & Robbie for a lifetime of happiness!

Photography by Miotti Studio

Featured in Manhattan Bride Magazine Real Weddings