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

Lauren Megerdichian
January 6, 2025
Categories: Real Weddings, The Blog, Traditional Elegance

[section title=”The Planning”]

[field title=”Wedding Colors”]Maggie and Sal’s wedding featured soft blues, whites and plenty of lush greenery to complement the beauty of the Lambert’s Cove Inn’s stunning English garden that set the scene for their ceremony.[/field]

[field title=”Design / Vibe / Vision”]

Inspired by Martha’s Vineyard and the many trips the couple has taken to the island, Maggie and Sal hosted an effortless wedding in the gardens. It was imperative for the couple that their venue could feel like “home” for more than just one night. Lambert’s Cove not only offered a space with plenty of lodging for their guests, but it also included a storybook setting on Martha’s Vineyard. Painted white fences, stone hedges, and arbors charmed their photo reel. Opting out of floral arrangements, the English Garden ceremony made for the most unique wedding aisle of live botanicals. The couple met at the end of the live blossoming aisle, where a pergola stood, overgrown with natural greenery. Fulfilling a lifelong dream of Maggie’s, her father officiated the ceremony. Most of their day embraced a relaxed and handmade feel. Maggie did her own hair and makeup as she tucked a few white flowers organically into her soft chignon. She also designed all of the paper goods and signage for the event. Charmed reception tables were set with blue glassware, bud vases, and dainty white and blue flowers. And for a full-circle moment, the hip-hop artist from the couple’s fateful first meeting even performed that night!

[/field]

[field title=”Proposal Story”]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.[/field]

[/section]

[board_carousel title=”Getting Ready”]

[/board_carousel]

[board_carousel title=”Bridal Portraits”]

[/board_carousel]

[board_carousel title=”Flat Lays”]

[/board_carousel]

[board_carousel title=”First Look”]

[/board_carousel]

[section title=”The Fashion”]

[field title=”Wedding Gown”][/field]

[field title=”Bridesmaid Dresses”][/field]

[field title=”Groomsman Attire”][/field]

[/section]

[board_carousel title=”Ceremony”]

[/board_carousel]

[board_carousel title=”Cocktail Hour”]

[/board_carousel]

[section title=”The Details”]

[field title=”Food & Drink”]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[/field]

[field title=”Florals & Decor”]Aubrey Maria Designs teamed up with Donaroma’s to create beautiful flower arrangements that fit seamlessly into the natural beauty of the inn.[/field]

[field title=”Wedding Cake”]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.[/field]

[field title=”Readings, Ceremony Music, Reception Songs”][/field]

[field title=”Special Detail #1″][/field]

[field title=”Special Detail #2″][/field]

[field title=”Special Detail #3″][/field]

[/section]

[board_carousel title=”Couple Portraits”]

[/board_carousel]

[board_carousel title=”Reception”]

[/board_carousel]