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After many technical difficulties, I can finally post my menu designs!! I wanted to design something a little different than what’s normally been done for menu cards, so I decided to have them printed by the same online company that printed my invitations, OvernightPrints. This may sound a bit strange, considering that they are actually a commercial printing company (postcards. letterheads, envelopes, brochures, etc), but they will print whatever artwork you send them so long as it fits their size requirements. After receiving a sample of their postcards last winter, I knew this was how I wanted my invitations printed. Their 5.5″ x 8.5″ postcards are of AMAZING quality, with super thick, glossy, premium stock… no flimsy postcards here!!
Anywhoo, I planned to design the menus in Adobe Illustrator, save them as a PDF file, upload them on their website, and send them off to print! Was it that easy?! Of course not… for some reason, my files were HUGE (100 megs for the front and 150 megs for the back side), and OvernightPrints has a file maximum of 20 megs. Uhmmm, crap… I won’t bore you with all the snoringly exciting details of my trials and tribulations, but let me just say that I ended up sending OP a lower-res jpeg in order to fit their size requirements, and was NOT happy with the print quality. I contacted Customer Service and we worked out a re-print at 50% off, and I sent them my original 100+ meg files which they were able to reduce down to size for me. The final result was picture perfect!!
After mulling over the zillion drink options, I finally decided on our specialty cocktails! This could only mean… design time! I needed to come up with a drink menu to be displayed on the two bars. This time, I decided to K.I.S.S. (keep it simple, stupid), and went straight to Microsoft Word instead of messing with Illustrator.
Voila!
I purchased 100 extra blank sheets of our invitation card stock from Creative Montage for my DIY printing projects, and started with our wedding menus.
I have never used Microsoft Publisher before, but my fiance and I worked together (which usually on a computer is a challenge, as we think differently in our order of operations) and I think they came out really well.
Here is a print screen of the publisher file:
One sleepless night in Ottawa, I started my menu cards and table names assembly line. *beep, beep, beep, beep*
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I discovered this unique menu card idea from Philly Knottie Just_JRM’s wedding. The menu cards were designed by Robin K Designs and she was my inspiration for my pocketfold invites and other reception ideas. I had several ideas for creating our circular menu cards, but nothing seemed to work well. I first thought about adding a gold doily and then I thought about stamping/embossing a design. The ideas just didn’t work and now with our wedding day coming soon, I had to create something…FAST!
On Thursday, we had our food tasting at the Ritz Carlton. Food was/is a really important consideration for our wedding — partly because we’re foodies and partly because it’s a major thing that a lot of people notice about your wedding. The hotel used to offer a tasting of all aspects of the dinner menu, excluding hors d’oeuvres and liquor. We did a tasting there last February about a month prior to their rule change…lucky us!
They changed their menus back in June, which meant that we needed to do another tasting of main entrees. Not-so-lucky for me (and you, my faithful readers), I forgot my camera, so there are no pics of the yumminess that sat before us. Also not-so-lucky for me is that I was suffering from what I thought was a pretty bad cold (ended up being bronchitis…yuck), so it dulled my sense of taste a bit.
We had already decided that we were going to have filet mignon as one of the menu options for sure. I am pretty predictable in my eating habits and my favorite out-to-dinner meal is filet. I guess it’s predictable that we’d have it at our wedding. 
We also tried two different types of fish and one chicken dish. In the end, we decided on the filet, one of the fish dishes, and a vegetarian dinner. Now our menu is as follows:
Create the honeymoon of your dreams.
We finally had our menu tasting today - and I have to tell you - it was SO GOOD! 
I am so relieved now (not that I was too worried in the first place) because I booked the venue before ever tasting/doing any researching on the food!
Everyone told me not to worry - that it was the best food at a wedding they’ve ever had - and they were right! (not to hype it up or anything 
).
Sooo….here is what everyone’s been waiting for - Food Pictures!
Passed Hors D’oeuvres / Cocktail Hour
(we will be having premium open bar with wine, beer, and liquor)
Our signature cocktail will be a Pomegranate Martini with a Pink Sugar Rim - yummy!
Brie & Portobello Mushroom Quesadillas with Mango Guacamole
Thai Chicken on Cucumber with a Peanut Sauce (not pictured)
Miniature Crab Cakes with a Sundried Tomato Remoulade
We finalized the menu the first week of February, but I waited till 18 days before the wedding to print the menu with my finicky Epson inkjet printer.
3-4 menus/table x 15 tables = approx. 45. Took 2 hours to print. 
The text is in dark brown (which matches the invite and place card) and the fonts are those used in the invite as well (Script: Carlotta Block: Garamond). On the top is a diagram of how to make a paper crane (which will again match the invite and the place card).
I have no idea how anyone is going to eat after an hour of cocktail hour. But, here’s what Mr. Orange and I decided on with dinner. We have our semi-final meeting with our caterer this Saturday! As I look back, Papa Orange who does not speak much English saw the menu last year and uttered these words: “Lots of food I like.”
Appetizer
Seasonal Fresh Fruit Salad on a Platter with Raspberry Sauce
Salad
Fresh Mesculn mix with Raspberry Vinaigrette Dressing and Toasted Walnuts
Intermezzo
Penne Pasta with Red Sauce
Entrees
(Pick One)
Prime Rib of Beef Au Jus
Chicken served with Artichoke Hearts in a White Wine Sauce
Jumbo Stuffed Shrimp with a blend of crab and lobster
Norwegian Salmon with Dill Sauce
Dessert
Wedding Cake
HÆ’¤agen Daz Ice Cream Sundae Bar
Mini Viennese Hour
Espresso / Cordial Cart
Thanks for all of your input towards my wedding day menu - it really helped! Here’s the menu we decided on (to be confirmed at the tasting in several weeks):
Passed Hors D’oeuvres
Miniature crab cakes with sundried tomato roulade
Brie & Portobello Mushroom Quesadillas with Mango Guacamole
Fire Cracker Shrimp Spring Roll with an Asian Chili Sauce
Passed wine and Signature Cocktails in the Garden
Salad
Grilled Marinated Shrimp
Served on a Bed of Spinach
Topped with Mandarin Oranges, Slice Almonds and Vanilla Mint Vinaigrette
I thought someone could use my Microsoft Word program and menu templates. The programs have some Korean in them too.
Enjoy!
For our traditional sit down dinner reception, I initially assumed that we would give our guests a choice of entrees, be it chicken, beef, duck, or whatever. But the more I think about it, the more complicated it seems to get! Am I wrong? For one thing, we aren’t even scheduled to have our menu tasting until early to mid summer (our wedding is in early September). We’d have to bump up our tasting so we know what we’re serving, in order to put the correct entree choice on the card. Then we’d have to go through the whole hassle of having people mark down their choice on the response card. Another thing is, on most of the sample response cards I’ve seen (on invite websites, knottie bios, etc.), this does not seem to be common… Most cards I’ve seen have simple text along the lines of:
(M) __________________
__ Accepts
__ Declines
Kindly respond by blah blah blah date…
Both Mr. Lime and I are quite the tuber lover. Please see below excerpts from one of our potential caterers’ sample menus:
Martini Mashed Potato Bar
Warm Garlic Yukon Gold Mashed Potatoes
With a Variety of Toppings to Include:
Lamb Ragout,
CrÆ’¨me Fraiche,
Caviar*,
Crispy Onions,
Tomato Salsa,
Shredded Jack and Cheddar Cheeses,
Crumbled Blue Cheese,
Broccoli Florets,
Sour Cream,
Crispy Bacon,
Scallions,
Fresh Chopped Herbs
Please pick your favorite:
Menu 1
Appetizer/Salad - Marie Gabrielle Crab Cake served on a Bed of Wild Field Greens topped with Tortilla Crisps, Diced Tomatoes and Ancho Honey Vinaigrette
Intermezzo - Raspberry Champagne Sorbet served in a Lemon Half garmished with fresh fruit and kiwi puree
Dual EntrÆ’©e Selection - Herb Crusted Tenderloin of Beef Served with a Wild Mushroom Brown Sauce paired with Fresh Grilled Salmon Topped with Grilled Jumbo Shrimp Served with a Mandarin Burre Blanc, Wild Mushroom Risotto, Grilled Asparagus and Roma Tomatoes Marinated in Olive Oil and Garlic
Dessert - Hazelnut Chocolate Mousse Tower with Fresh Berries and Raspberry Sauce, Freshly Brewed Starbucks Coffee - Regular and Decaffeinated Blends
Menu 2
Cocktail Hour & Passed Wine in the Garden, Passed Hors d’oeuvres in the Garden
Salad - Grilled Marinated Shrimp Served on a Bed of Spinach Topped with Mandarin Oranges, Slice Almonds and Vanilla Mint Vinaigrette
Intermezzo - Black Berry Sorbet served in a Sugar Rimmed Martini Glass Garnished with Fresh Fruit and Mango Puree
Dual EntrÆ’©e Selection - Grilled Tenderloin of Beef Served with a Smoked Cherry Brown Sauce Paired with Asparagus Crusted Seabass Served with a Champagne Lemongrass Sauce, Chive Potato Cake, Julienne Vegetables
Dessert - Vanilla Bean Creme Brulee in a chocolate shell with fresh berries and trio of sauces, Freshly Brewed Starbucks Coffee
Menu 3
Cocktail Hour & Passed Wine in the Garden, Passed Hors d’oeuvres in the Garden
Salad - Baby Greens and Herb Salad Tossed with Toasted Pecans, Dried Cranberries and Phyllo Goat Cheese Tartlet Served with a Sherry Vinaigrette
Intermezzo - Mango Hebernerd Mint Sorbet served in a Sugar Rimmed Martini Glass Garnished with Fresh Fruit and Blackberry Current Puree
Dual EntrÆ’©e Selection - Prime Grilled Tenderloin of Beef Served with Port Wine and Basil Demi Glace Paired with Cold Water North Australian Grilled Lobster Tail Served with a Shallot Tarragon Beurre Blanc, Lemon Saffron Couscous with Peas and Roasted Red Peppers, Assorted Grilled Vegetables Marinated in Olive Oil and Garlic
Dessert - Marie Gabrielle Key Lime Brulee with Fresh Berries and Trio of Sauces, Freshly Brewed Starbucks Coffee
Please help me pick what you would want to eat (sorry I don’t have any pictures!). These will be passed after the ceremony during the cocktail hour.
Passed Hors d’oeuvres
(Select Three)
Dinner courses to come…
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