ocean, sea, water

The Akridge Real Estate firm donated the evening's venue, the Homer Building.

Fish bowls (with live goldfish in them) were embedded into the bars, rounding out the evening's aquatic theme.

Windows Catering accented a raw bar buffet with a giant clam shell and pearl.

Among the passed hors d'oeuvres were cheeseburger sliders on poppy seed buns.

Ahi tuna rolls topped with Driscoll strawberry clouds were among the passed hors d'oeuvres by Windows Catering.

One of the evening's small plates was beef tenderloin with a potato croquette and caramelized onions.

Dubbed the "blue lagoon fountain," the dessert station doled out blue chocolate fondue accompanied by pound cake, brownies, pretzels, and fruit.

Live images of the speakers were projected on screens in the atrium.

Treasure chests with faux pearls and shells topped the glass coffee tables, alongside goldfish and Swedish Fish snacks.

Some guests had cocktails in the underwater viewing area of the dolphin pavilion; others headed to a tented area with a central bar.

During the cocktail reception, servers passed silver trays of margaritas.

Blue Plate provided catering.

The Flower Firm handled decor, and Frost provided lighting.

Illuminated glass stones gave the bar a watery look.

Bubbly fixtures hung from the ceiling of the dinner tent.

Dolphins appeared on the programs, which were printed on pearly paper.

Dessert was a trio of key lime mousse, chocolate Bavarian with pecan brownie, and mango panna cotta.

On some tables, centerpieces included candles, crystals, and floating orchids.

Sea salt, a plush dolphin, and customized tumblers were included in the gift bag.