Our wedding dress code is cocktail attire—think suits or dress shirts with slacks for men, and elegant dresses or dressy separates for women. As our ceremony will take place at Most Holy Trinity Catholic Church, we kindly ask guests to dress modestly out of respect for the sacred space. Mini dresses and skirts are not permitted; knee-length or longer styles are recommended. The reception will be a more relaxed celebration, so feel free to have fun with your look. February weather in Augusta can be cool and unpredictable, so we suggest bringing a jacket or wrap for comfort.

Following the rehearsal and prior to dinner, guests who are interested are invited to enjoy a guided tour of the church—including the catacombs—led by two wonderful parishioners. Immediate family members who have been invited to the rehearsal dinner but are not part of the rehearsal are welcome to arrive around 6:45 p.m. to join the tour.

Dinner and drinks will follow in St. Francis Hall. The menu will include sandwiches, wraps, pasta salads, a garden salad, and brownies provided by Mosh Pit Eats, along with a macaron cake and assorted macarons from Patty’s Corner. Beverages will be provided by Mosh Pit Eats and Savannah River Brewing Co.

Our ceremony will take place at Most Holy Trinity Catholic Church and will begin promptly at 1:00 p.m. Guests are kindly asked to arrive early to be seated before the procession begins. Cocktail attire is requested, with modest dress appreciated out of respect for the sacred space. Please note that the reception venue is approximately a 20-minute drive from the church. February weather in Augusta can be cool, so a jacket or wrap is recommended.

Before our arrival, guests are invited to enjoy cocktail hour at the reception venue. The cash bar will be open with beer and wine available, along with passed hors d’oeuvres including tomato & mozzarella bruschetta, ahi tuna tartaki on rice crackers, and mushroom caps with Boursin and spinach.

The celebration continues with our first dance, followed by dinner, dancing, and festivities. Dinner will be served buffet-style with a choice of two entrées—herb-seasoned strip loin with sautéed mushrooms and horseradish cream or grilled North Atlantic salmon with lemon beurre blanc—along with spinach salad, garlic mashed potatoes, and roasted Brussels sprouts. Dessert will feature two cake options: amaretto cream cake with key lime filling or Kahlua cake with chocolate cream cheese filling. Guests with food allergies or dietary needs will be accommodated, and children will receive a separate children’s meal.