Inspired by Martha’s Vineyard Timeless Charm at Lambert’s Cove Inn

Maggie and Sal were at a dive bar in Somerville, Massachusetts for amateur hip- hop night when they first met. After a night of dancing and a competitive game of darts, their fate was sealed. The couple resides in the south end of Boston and adores their neighborhood. Sal knew Maggie would want to keep their engagement intimate and close to home. He proposed in front of their favorite cheese shop, Formaggio Kitchen, under the rouse that they needed to pick up some cheese before visiting Sal’s parents. A stranger took an Oscar-worthy video of the proposal as well as photos of the moment. Afterward, they drove to Sal’s parent's house as originally planned, where Maggie’s parents, who had flown in from Illinois, were waiting.

The food of Woods, Lambert's Cove Inn's restaurant, is guided by the seasons and by a commitment to local and sustainable sourcing. They feature rustic, extraordinarily flavorful, naturally-inspired food influenced by the rugged beauty and sea-driven tastes of New England—a distinctive region rich with vibrant agricultural scenes and flush with an extraordinary bounty from its waterways and the sea. They source as much as possible from their partners: local farmers, producers—and waterwomen and watermen. Woods also works to develop partnerships with regional sustainable and artisanal growers and producers. The wedding day menu featured: First Pan-seared Cape sea scallops atop autumn pea risotto—garnished with smoked bacon, apple-fennel relish, micro pea tendrils Mushroom & shallot rösti medley of gourmet mushrooms sautéed with garlic, shallot and white wine; served between two golden potato ‘pancakes’, served in a parsley a la nage Second Vineyard farmer vegetable salad organic local lettuces, shaved carrot, fennel & radish, cucumber, toasted fennel seed, green garden herb dressing with house-infused basil vinegar (vegetarian/gluten free) Third (all served with seasonal sides) Slow-braised boneless beef short rib, Anson Mills coarse corn grits with Grey Barn Prufrock cheese, red onion marmalade, roasted garlic greens & seasonal vegetables, blackberry barbecue braising jus Pan-roasted New England cod roasted fennel and plum tomato, haricot vert & seasonal vegetables, fingerling potatoes with smoked sea salt, micro herb garnish, lemon-butter sauce Stuffed autumn delicata squash red quinoa, autumn root vegetables, spiced apples, butternut-cider sauce Specialty cocktails Scout’s Island Aperol Spritz A sophisticated starter: Aperol, sparkling water, prosecco, garnished with an orange, in a stemmed glass, on the rocks Ellie’s West Tisbury French 75 Bisol Prosecco, lemon juice, a dash of Vermont maple syrup, orange bitters and aromatic white vermouth, served simply sophisticated in a flute, garnished with a twist

Aubrey Maria Designs teamed up with Donaroma's to create beautiful flower arrangements that fit seamlessly into the natural beauty of the inn.

The couple chose a make your own ice cream sundae bar by Mad Martha's, an island ice cream shop, in lieu of a cake.