From an unexpected black invitation suite to a petite “cutting” cake with a bespoke gilt topper, the individual bridesmaids’ dresses in shades of dusty pink, and dockside photo op with oversized balloons festooned with greenery, everything about Sam and Dan’s wedding was the epitome of seaside chic.

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The couple chose Chatham’s Mill Pond Estate, a waterfront Cape Cod wedding venue, which allowed them to gather for several days – rather than just a few hours – with family and close friends, and host both the ceremony and reception in one place; on the property’s sprawling green lawn with epic water views and a private dock.

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Love, laughter and lush details, all of which were beautifully captured by Katherine Brackman Photography, were the hallmarks of an absolutely perfect September day.

After slipping into a lace wedding gown with a sweetheart neckline, Sam and Dan enjoyed a quiet pre-ceremony moment as she wowed her very-soon-to-be husband with an intimate “first look.”

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With Mill Pond proving the perfect backdrop, the couple exchanged vows under a rustic arch adorned with a stunning arrangement of flowers and greens. Choosing a favorite moment of the ceremony, the bride’s hearty laugh or the romantic kiss, would surely prove impossible for Sam and Dan’s guests.

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After the ceremony, the newlyweds posed for formal – and some delightfully silly – portraits with their wedding party, as well as romantic “couple” photos on the dock and among the gardens. The late afternoon sun bathed everything in an ethereal glow.

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With portraits completed, Sam and Dan joined their guests for the reception. Arranged under a sailcloth tent provided by UnderCover Tent & Party were a combination of linen-clad round tables and rustic farm tables, all of which were topped with stunning floral arrangements created by Sweet Annie Floral Design. Each of the tent poles were wrapped in greenery, and more of those gorgeous, oversized white balloons floated above.

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As the sun was setting, guests enjoyed a sumptuous buffet that included roasted tenderloin of beef, and filet of salmon with a chili-mango salsa. After Sam and Dan cut their wedding cake, a make-your-own sundae bar helped keep the dancing and merriment going well into the night as D.J. Roy Barboza spun tunes.

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Sam & Dan’s Menu:

Butlered Hors d’Oeuvres: Truffled Mac n Cheese Tartlets; Extra Large Shrimp with Cocktail Sauce; Mini Lobster Rolls; Warmed Goat Cheese Toasts with Rosemary & Honey; Tenderloin & Brie Sliders with Pear Chutney; Buttermilk Fried Chicken over a Cheddar-Jalapeno Waffle

Cape Market Salad: Mixed Baby Greens with Oranges, Dried Cranberries, Pecans & Crumbled Goat Cheese with Cranberry Vinaigrette

Buffet:

Roasted Tenderloin of Beef:  Pepper Herb Crust served with Madeira Sauce or Cognac Béarnaise  

Pan Roasted Filet of Salmon: Meyer Lemons and Dill, Chili-Mango Salsa 

Summertime Risotto; Trilogy of Heirloom Potatoes; Marinated Grilled Vegetables

Make Your Own Sundaes: Vanilla Ice Cream with Hot Fudge & Caramel Sauce, Fresh Strawberries & Blueberries, Reese’s Pieces, M&M’s, Crushed Oreos, Whipped Cream, Cherries, Nuts