Beige Bohemian Wedding

Carsen is a busy realtor in Texas who loves architecture and traveling. She fell in love with Punto de Vista as soon as she laid her eyes on this unique venue, even though she had never been to Costa Rica before to see it in person. However, after booking the venue, life got in the way and planning felt like too much. So she called in the big guns - US!

wifey for lifey wedding clutch and details

What she wanted seemed simple. Relaxed attire, boho vibe, a little moody, beach ceremony, romantic and fun. But as most who are in the planning process know.. it all adds up. So after calling us, we got to work making her dreams come true. We started with a design questionnaire to zone in on her favorite things.

She decided she wanted the ceremony to feel romantic and relaxed and the reception to feel exciting and energetic. We pulled out all the stops for her decor. Candle light, string lights, boho chandeliers, and big rugs decorated the rooftop for the ceremony and the sky did it's own showing off at sunset.

Wedding day playlist

Ceremony starts: Marry Me by Train, and You Are The Reason by Calum Scott
Ceremony ends: Send Me On My Way by Rusted Root
Introduction song: Stranglehold by Ted Nugent
Couple's first dance: Joy Of My Life by Chris Stapleton
Mother + son dance: Simple Man by Lynyrd Skynyrd
Father + daughter dance: My Wish by Rascal Flatts

For the dinner, she wanted vintage rattan peacock chairs for the head table and a mix of dried and fresh florals on the tables. Food was also important. She wanted a variety of high end dishes for her guests to enjoy. Followed by a night filled with dancing at the villa.

Wedding Day Menu

Hors d’oeuvres
Crostini, Mahi Mahi brandade, young fennel, and apple salad, sea bass sashimi, jalapeno and cilantro ponzu, cucumber and radish, pasture-raised chicken satay, hoisin sauce, toasted sesame seeds and tuna & heart of palm, miso marinade, mustard, and dill crème
Starter
Mesoamerican root fritters, grilled shrimp, smoked green tomatillo sauce, and dried cherry tomatoes
Main course
Rib eye steak, red wine onions, salsa verde, seabass, herb & cashew crust, mango & cilantro coulis, duo steak & seabass, chicken strips, potato puree, and vegetables
Sides
Roasted garlic-infused potato mousseline and sautéed market vegetables