Mary and Ryan of Kingston, North Carolina recently were married at Fall wedding at the hotel. Near 50 guests from the United States joined them for their Bahamas destination wedding weekend celebration.
The couple chose a bayview early afternoon ceremony to exchange vows followed by an outdoor cocktail hour, dinner and dancing.
Guests were welcomed at a wonderful Seafood Grill at Sabor Pool, Pelican Bay oon the Friday before wedding day. Hosted by the groom's parents, the event featured live music by Tyrone Green.
Then, it was wedding day.
Destination Wedding Bahamas Buffet
Butler passsed hors d'oeuvres featured Conch Fritters with Bahama Fry Sauce, Mango Grouper Wonton, Tomato Bruschetta, Crispy Bason, Cream Cheese and Spanich Stuffed Mushrooms and Seafood Crostini.
The Dinner included Spinach Bacon Salad, Bahamian Conch Chowder, Tomato Salad with Balsamic Vinaigrette, Pepper Crusted Sirloin Steak with Pepper Sauce, Sauteed Salmon with Hollandaise Sauce, Grilled Assoted Seasonal Vegetables, Creamy Potato Gratin and Caribbean Rice and Guava Swirl Cheesecake with Bouboon Whipped Cream.
The wedding cake was a three-tier funfetti yellow cake with sea glass blue and green sprinkles throughout the cake, raspberries and light cream filling with white butter cream.
Pelican Bay offers a number of Bahamas wedding packages as well as custom experiences. Contact us today to plan your event.
Photos by Lyndah Wells Photography.
Flowers: Chic Bahamas Weddings
Wedding Cake: Sweet Sensations, Chef Sally Gaskins
Hairstyling: Sandra Rollins
Make-up: Amanda Knowles
DJ: Earl "Daddy Steelie" Neely
