305.255.0436 info@whapmiami.com

Yuliya and Yama

We first met this lovely couple back in October of 2015. The bride, Yuliya, is from The Ukraine and the groom, Yama, from Afghanistan. Although they live in Washington DC, they preferred to have a Destination Wedding and chose Miami as the location since they both love the beach and the sun. While doing some research on venues in Miami, Yuliya stumbled upon the Vizcaya Museum & Gardens and had to make a trip to visit it. Vizcaya was created as James Deering’s subtropical winter home in the 1910s and today it is a National Historic Landmark and accredited museum. It is also a stunning 50-acre venue for weddings, corporate affairs and social events. After visiting the venue, Yuliya fell in love with her grandeur and majestic views of Biscayne Bay. She ultimately decided that her wedding was to be held at Vizcaya.

Guests were welcomed with a glass of champagne as they entered the venue and made their way to the ceremony. The ceremony was conducted in an elevated very picturesque area, where tall, beautifully matured trees and clear skies made way for an absolutely romantic and intimate moment. The décor for their wedding reception included beautifully draped round and royal tables, a “gold sponge” charger plate with matching gold-rimmed dinnerware for each guest. The floral centerpieces included light pink roses, white hydrangeas, lisianthus and ranunculus flowers.

 

Upon the conclusion of the ceremony, guests made their way to the

Gardens for the reception where they enjoyed cocktails.

Butlered Hors D’Oeuvres were served on floral-accented Platters and included:

Mini Beijing Lamb Chops prepared with our Chef’s Signature Asian Orange Sauce

 Caribbean Crab Cakes with Garlic Cilantro-Aioli Dipping Sauce

Shrimp Cocktail served in Mini Martini Glasses

A Selection of Sushi Rolls and Sashimi served with Wasabi & Pickled Ginger

Coconut-Encrusted Lobster Skewers presented with Orange-Horseradish Dip

Tandoori Chicken Skewers

 

 Plated Dinner

 First Course

Ukrainian Borscht Soup

 Second Course

Organic Field Greens paired with Sundried Cranberries, Goat Cheese and

Candied Walnuts Drizzled with Toasted Sesame Dressing

 Dual Entrée

Meat

Peppercorn-encrusted Beef Tenderloin served with Cabernet Demi Glaze

 Fish

Lemon Dill Filet of Salmon

 Roasted Herbed Fingerling Potatoes

Asparagus Spears

 

Freshly Baked Assorted Dinner Rolls, Breadsticks and Lavosh with Whipped Butter

  

 

Dessert

 Bananas Foster Station

Fresh Bananas caramelized with Butter, Brown Sugar & Rum,

Served over rich Pound Cake & Vanilla Ice Cream in a Martini Glass,

Prepared to Order by Our Uniformed Chef

 

Freshly Brewed Coffee; Regular & Decaffeinated  

 A Selection of Herbal Teas

Children’s Menu

Golden-brown Chicken Tenders served with French Fries 

with Ketchup and Honey Mustard

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