Formal Green Letterpress Menu Cards

Alma and Barrett took every opportunity to customize even the smallest of details for their wedding and the menu was no exception. Following a cocktail hour across the street at Hemenway’s Seafood Restaurant, where guests indulged in chilled champagne, passed hors d’oeuvres and a raw bar with fresh, local seafood, dinner was served back at the Old Stone Bank. “We started with chicken soup made using Barrett’s mother’s recipe and ended with my favorite dessert, Snowballs in Hell, from The Clarke Cooke House in Newport, Rhode Island,” says Alma. And to accompany the meal, the pair served Spanish wine from Olite, Spain, where Barrett popped the question.