Alex turned to see his beautiful bride, Danielle, standing in front of him in a stunning off-the-shoulder, lace wedding dress for their first look. They shared a hug before their bridesmaids and groomsmen met them in The Attic at The Estate on Second. The groomsmen each wore a different colored tie and each bridesmaid wore an olive-green dress to match the décor for the wedding. After photos were taken of the group, they headed down to the Crystal Ballroom for the ceremony. Bits of greenery and white hydrangeas were incorporated into the ceremony décor and bridesmaids’ and bridal bouquet. Sweet vows were exchanged before guests were invited upstairs to The Attic for cocktail hour. Filet & Wild Mushroom Wellingtons along with Crab Cakes were tray passed while everyone mixed and mingled. Downstairs, tables were being set for dinner. Olive-colored napkins and gold flatware sat at each table setting along with more greenery and white florals. Things were winding down upstairs as guests checked the seating chart and made their way back downstairs for dinner. Santorini Chicken, Penne Alla Checca, Red Roasted Garlic Potatoes, Green Beans and Wild Cherry Salad were served buffet style as heartwarming toasts were bring made. After dinner, the bouquet and garter toss traditions were fulfilled,and the dessert station was unveiled with an assortment of French Macarons, Raspberry Chocolate Decadence, Fresh Fruit Tarts, Vanilla Bean Chocolate Eclairs and French Apple Tarts. The newlyweds also cut their chocolate cake with vanilla Bavarian filling and French buttercream icing before concluding their very special day.