Saturday, October 24, 2009

The Menu





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



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