The "food" that was served at the wedding we attended June, 2010 was no less than disgusting overall. The cocktail hour was my first indication that management took little pride in the preparation of their meals. From the non-descript filling in the stuffed mushrooms, to the oil-soaked wrappers of the baby food-filled spring rolls, it was a culinary calamity. The pasta in cream sauce with shrimp and scallops, although appealing to the imagination, was unappealing to the palate. The scallops were so tiny, that initially I pushed them aside, thinking they were garlic clove halves. I do give credit where credit is due and therefore must say that the lollipop lamb chops were good - not great, and the fresh fruit selection was excellent in flavor and freshness, the credit here is given to nature, not man. Moving on the the reception, the lobster ravioli were ...there are no words. The salad was a vinegar-soaked, rumpled melange of tough, but wilted (how did they pull that off?) greens. The main course selection of salmon, stuffed chicken and prime rib left the guests at my table grumbling and pushing their food around on their plates like fussy three year-olds. My tablemate's salmon was sickly pale and "fishy." The guests who ordered the prosciutto-stuffed chicken were "fishing" for the prosciutto, and finally one excitedly exclaimed, "I found a piece!" My prime rib au jus - had no jus. There was a thick, gelatinous blob of brown gunk slathered over the meat, which covered the wide band of fat running through it. So, is that were the Gulf oil-flow excess is going? As for starch and veg, we had 3 small, boiled potatoes rolling around on the plate (saves time and labor), and 2 sprigs of white aparagus. Enough said for the potatoes, but the asparagus needs commentary. The aparagus I am accustmed to is a member of the grass family, i.e. it has seeds on the tip which are typically numerous, tender and tasty. Okay, I see the 2 fat chopsticks, but where is the asparagus? Finally, the desserts deserve an A+ - excellent!