I made the menu cards in a typewriter font and used library pockets to model them after vintage library cards. The champagne and wine was generously provided by my husband's father, from his private collection. We used a sword to cut the cake.
first course:harvard club crab cake with pommery mustard sauce
entrée:minnesota wild rice and sour cherry stuffed rock cornish hen with cranberry sauce orgrilled filet mignon with truffle sauce
[both accompanied by: warm popovers, william potato and steamed asparagus with roasted tomato confit]
dessert:individual key lime pie with mango coulis and
vanilla and chocolate grand marnier wedding cake with passion fruit and hazelnut praline cream fillings