I got some pictures from the honeymoon up.
You can read more to learn all about our trip.We stayed in Ann Arbor after the wedding and drove to Petoskey the next day. We stayed at the Perry Hotel in downtown Petoskey. Our first night there was New Years Eve, so the hotel resturant was booked. Instead we went down the Noggin Room, which is a pub in the basement. There was a group of locals at the table next to us who bought us a bottle of champagne.

New Years Day we had wedding cake and leftover champagne for first breakfast and walked the few blocks to St. Francis Xavier. After mass we went to the hotel resturant and had the Sunday brunch. It was kinda expensive, but well worth it. The first table had a cheese spread, punch and shrimp cocktail. Behind that was the desert table with pies, cakes, and mousse. The next table was the hot buffet with: eggs, potatoes, eggs bennidict, chicken cordon blue, salmon, bacon, sausage, and Belgian waffles with cherry and blueberry preserves. The last table had two chefs that were doing made to order omlets and were carving ham and roast beef. Needless to say we took our time and enjoyed brunch. That evening we looked around downtown Petoskey. The shops were all closed, but we noted what we wanted to check out. For dinner we went to The City Park Grill and had soup and and appetizers.

Monday we got up and went XC-Skiing along the beach at Petoskey State Park. We had lunch at Chandler's and spent the rest of the day wandering around downtown.

Tuesday we went and got Tom new XC-Ski Poles because he broke one a few weeks and was using his backup pair. We then went to a little diner for lunch. That night for dinner we went to Latitude in Bay Harbor. To start we had thai shrimp spring rolls and a soup sampler. Tom had Fire Roasted Pork Tenderloin with Creamy Polenta, Red Wine Crimini Mushroom Sauce, Fried Sage Leaves. Bridgit had Grouper in a tomato sauce with mashed potatoes.

Before we checked out the next day we had breakfast at the H.O. Rose dining room again. We split:
Cherry Swirl French Toast “Inn Baked” cherry-cinnamon swirl bread dipped in vanilla batter, grilled golden brown; topped with “Rocky Top” cherry butter and warm Michigan maple syrup
and
Northern Michigan Omelette Sauteed Michigan morels, locally smoked whitefish and leeks in a three-egg omelette topped with swiss cheese.