From the church to cocktail hour at The Estate. The newlyweds Ana and Aaron along with their bridesmaids and groomsmen snapped some photos before heading upstairs into The Attic for signature cocktails, Fig, Goat Cheese and Mascarpone Tarts and Filet and Wild Mushroom Wellingtons. Guests poured out onto The Terrace for a breath of fresh air with drinks in hand and good conversations flowing. After indulging in small bites and beverages, guests were invited downstairs to the Crystal Ballroom where tables were set for dinner. Eucalyptus leaf garland ran down the center of each table and tall gold structures held up bouquets of white roses, ranunculus and hydrangeas. The sweetheart table at the front of the room was decorated in the same eucalyptus and roses and framed with more greenery hanging from the Palladian window behind the table. After toasts, everyone was dismissed to the dinner buffet that was serving up Pear and Walnut Salad, Grilled Marinated Vegetables, Tri-Tip Carvery, Vegetarian Rotolo Bolzano, Red Roasted Garlic Potatoes and Southwest Chicken. After dinner the dance floor became the main attraction. For those who didn’t want to show off their moves, a photo booth was set up with fun props. Ana and Aaron snuck away from the dance floor for their cake cutting. A white cake with raspberry crème filling and whipped cream icing was cut and shared before heading out for the bouquet and garter toss. After friends caught the bouquet and garter, it was back to the dance floor for the rest of the night.