Kathleen and Matt were married in a heartfelt, full mass ceremony at Our Lady of Victory Church on Cape Cod. An evening celebration of their union with 200 of their closest family and friends followed at the beautiful Nauticus Marina in Osterville. We’re so grateful to Helen and Frank Coombs of You Ought to be in Pictures! Cape Cod Photo & Video for documenting the day and sharing these great images with us.
After exchanging greetings with a long receiving line outside the church, the bridal party had time to sneak away to the beach for photographs. Bridesmaids looks radiant in pale pink chiffon gowns, complemented by the guys’ sharp navy suits and pink pocket squares. Matt looked dapper in chambray blue, and Kathleen wore a full-skirted gown of floating tulle with a delicate, guipure lace bodice.
Meanwhile, guests were enjoying waterfront views and cool beverages at the marina, and noshing on a classic Cape Cod raw bar and delicious passed hors d’oeuvres, such as truffled mac ‘n’ cheese tartlets and buttermilk fried chicken over cheddar-jalapeno waffles.
Late in the afternoon, everyone made their way into the tent, where crisp white tablecloths and navy blue napkins nodded to the seaside setting, and lush flower arrangements of pale pink and ivory tied the color palette of the day together.
Toasts from friends and family were topped off with sparkling champagne, and everyone dug into a delicious sit down dinner: chive rubbed grilled filet of beef and Maine lobsters with a brown butter sauce for those who wanted a “Surf and Turf” option, and a delicious vegan and gluten free zucchini rollatini for those with dietary restrictions, all finished off with a spectacular four-tier fondant cake with blue and white grosgrain ribbon trim for a nautical flourish.
Later in the night and to the surprise of all, the bride revealed the full-length lace reception gown in a streamlined silhouette that had been hiding beneath the removable skirt, just in time for a roaring good time on the dance floor with her new husband and all their loved ones.
Kathleen and Matt’s Wedding Menu:
Oysters & Littlenecks – shucked to order –with Cocktail Sauce, Lemons & Wasabi
Butlered Hors d’oeuvres: Mini Crab Cake with Chili Aioli; Scallops with Bacon and Maple Cream; Truffled Mac ‘n’ Cheese Tartlets; Buttermilk Fried Chicken over a Cheddar-Jalapeno Waffle; Grilled Beef Rolls with Soy Dipping Sauce; Roasted Tomato & Fresh Mozzarella Crostini
Sit Down Dinner:
First Course: Market Salad
Iceberg Lettuce & Mixed Baby Greens with English Cucumber, Tomatoes and Red Onion with House-Made Champagne Vinaigrette
Surf & Turf
Chive Rubbed Grilled Filet of Beef with Merlot Sauce and Maine Hard Shell Lobster Tails with a Brown Butter Sauce, with Yukon Gold Potato, Vermont Goat Cheese Soufflé and Steamed Asparagus.
Vegan and Gluten Free Zucchini Rollatini
Roasted Zucchini with Braised Spinach Quinoa and Roasted Red Bell Pepper topped with Summer Tomato Basil Relish.
Dessert: Wedding Cake Served with Vanilla & Strawberry Gelato, coffee and tea.