Event Services

 

Ceremony

 

Jeanette Jones (JP) 508/477.1150

Roy Richardson (JP) 508/771.0650

Rev. Faith Lavender 508/896.8582

 

Flowers

 

East Sandwich Florist 508/888.6645

Casablanca Florals 508/495-6899

Simply Beautiful Flowers 508/428.8755

Lilacs 508/428-3515

 

Music

Pat Ryan - Full Spectrum  274-6242.0532

Four Guys in Tuxes 508/457-1583

Bart Weisman 508/274-2513

Katie Lynch Harp: 508/ 428-5407

Piano: Gary Travis 508/477.7245

DJ Chris Baker 508-744-6799

 

Cakes

 

Creative Baking 508/775.8555

Delicious Desserts 508/540.3352

Cape Cod Cakes 508/771.3444

Cup Cake Charlies 508-477-2253

 

Photographers

 

Russ Price 508/362.6030

Northern Images 508/ 833-0080

Cape Cod Wedding Photo. 508/420-2866

Karl Blazer 978/807-6562

Richard Talmadge 774/238-0719

Jen Knowles Photography 508/564-5641

 

 

Massage

 

Body Sense Day Spa 508/775-7546

Bellezza Salon & Med Spa 508/299-8300

Christine Cummings – The Nest

617/ 817-1016

 

Hair Stylist

Makeup

 

Kimberly Richard 508/725-6250

Maureen O’Connor  508/237-3850

 

Transportation

 

Paradise Stables 508/ 398-5679

Glasstown Trolley 508/428.9973

KON Limosine 508-/ 28-5025

Trolleys By Tes 781/582-8787

Cape Destinnation 508/ 432-3400

 

Tent Rental

 

Undercover Tent & Party 508/398-9000

Party Cape Cod 508-564-6900

Chase Canopy 800-649-2055

 

Invitations

 

Splash  774/ 413-8566

Dulce Press 774/836-0927

 

 

 

 

For a full description of event vendors see:  

 

www. weddingsoncapecod.com

www.wellwed.com

Pastry Wrapped Coulibiac Salmon and Sea Scallops
With Tarragon Lobster Cream Serves (25)

Roasted Tenderloin of Beef
With Tarragon Grain Mustard
Serves (20)

Cider Glazed Roasted Whole Turkey
Accompanied by Roasted Garlic and
Sage Mayonnaise
Serves (30)

Cracked Pepper and Sage Roasted Pork Loin
With Cortland Apple Sauce
Serves (35)

Apricot Glazed Country Ham
With Brown Sugar Sauce
Serves (50)

Steamship of Beef
With Assorted Mustards
Serves (60)

Roasted Rack of Australian Lamb
With Minted Balsamic Shallot Sauce
Serves (10)

Assorted Artisan Hearth Breads
Displayed with Sweet Butter, Virgin Olive
Oil and Pesto

Provencal Vegetable Ratatouille

Honey Roasted Heirloom Baby Carrots

Thyme Roasted Seasonal Vegetable Ragout

Steamed Asparagus with Citrus Butter

Broccoli with Vermont Cheddar Cheese Sauce

Garlic and Herb Roasted Bliss Potatoes

Creamy New Potatoes with Blue Cheese

Caramelized Onion and Pepper Boulangere potatoes

Butter Whipped Potatoes with Chives

Mixed Grains, Wild Rice, Leek and Exotic Mushroom Pilaf

Sage Sausage, Date and Country Bread Dressing

Sweet potatoes Gnocchi, Brown Butter, Sage and Toasted Pecans

Subject to Minimum Guest Count of 40

Pricing is subject to an additional 6.25% MA sales tax and 20%
administration charge.
Chef Attended Carving Fee $85 per Station. Menu & pricing subject
to change.