I came to Boston’s North Shore wedding venue for an intimate wedding. It was a nice evening so the ceremony was held outdoors at Topsfield Common. Very nice green scenery as a back drop for the wedding ceremony.
Following the wedding ceremony was the cocktail hour on the ground floor of The Commons 1854. Cocktails by selection of the newly weds as we mingled and made our way upstairs to the ballroom for the banquet.
For the first course, we were served the October Salad wrapped in thin English Cucumber. Wild field greens tossed with sugared walnuts, creamy goat cheese and dried blueberries drizzled with homemade cider vinaigrette. Very light and refreshing salad to start off the dinner.
There was a break between the first and second course. Great pause for more cocktails, cake cutting and photos.
As for the second course, apparently my choice of chicken wasn’t part of the menu!? I chose Sole since the prime rib was at least medium. Maryland Blue Crab Stuffed Filet of Sole was stuffed with Maryland lump blue crab meat and buttery crumbs, combined with white wine, aged cheddar and fresh lemon juice. The sole is then baked and served with a pure cream and sherry sauce along with asparagus and mashed potatoes. Very powerful entree, bold in texture and flavor. I was more in love with the crab meat stuffing than the fish itself.
After dinner, the wedding cake was served to all the guests. There was also a coffee station for self service or you can wait for a server to come along. Either way, you still would have to go to the coffee station for cream and sugar. Cookies were passed around during dancing time.
The meal here at Topsfield Common was definitely one of the better venue meals I had in recent memory. The event was nicely managed, as the evening went smoothly and everyone had a grand time with the newly weds.
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