Cocktail Hour began at seven o'clock and featured music from The Barbara Wiggin String Trio. There was a display of Fresh Crudités with Dips and Regional and Imported Cheeses. The passed hors d'ouvres featured Mushroom Caps with Crab and Swiss, Tomato and Basil Bruschetta, Beef and Brie Canapés, Sea Scallops wrapped in Bacon, California Rolls, Pickled Ginger and Wasabi Sauce and Breaded Chicken Fingers with Honey and Grain Mustard.

At eight o'clock, guests moved on to the Atrium Ballroom for dinner. The menu featured Spinach Salad with Shiitake Mushrooms and Honey-Ginger Vinaigrette, followed by a choice of Filet Mignon with Sauce Bordelaise or Grilled Atlantic Salmon with Tarragon Salsa. Dinner was served with Grilled Asparagus, Roasted Baby Red Potatoes and Assorted Rolls and Butter. Dessert featured a Presentation of European-style Mini Pastries and Apple Sauce Wedding Cake with Buttercream Frosting served with Freshly Brewed Coffee, Tea and Decaffeinated Coffee.

We danced the night away to the music of Locomotion, Connecticut's Rockin' Horn Band.