On Wednesday we worked on this Fall Installation at Pigalle Restaurant in Boston.

For the large arrangement we used Orchids, Rose Hips, Kangaroo Paw, Miscanthus and Magnolia Leaves.

Surrounded by Goose Neck Squash, Hubbard Squash, Pumpkins, Persimmons, Crab Apples and Pears.

In the three Smaller arrangements for the Bar and Bathrooms we added Protea to go with the Orchids and Rose Hips.