Lisa & Pete's Elegant Affair A Spring Wedding at the Providence Public Library

The classic architecture of the Providence Public Library — one of our exclusive venues — inspired Lisa and Pete to host an elegant, formal affair for their spring wedding.

From the bride: “It’s hard to walk into the Library and not imagine yourself walking down those stairs and down the aisle! But really, the Library is perfect for a busy bride looking for a stress-free wedding planning experience. It is such a gorgeous space on its own that it does not need a lot of décor. Put some flowers in it and it’s picture perfect!”

The couple added several special touches to make the space their own, like a gorgeous floral installation along the stairs leading down to the lower level. At cocktail hour they treated guests to a New England raw bar with freshly-shucked local oysters and littlenecks, classic Rhode Island clamcakes and clam chowder. And they closed the night with a memorable sparkler exit set against the Library’s grand exterior.

We love the Providence Public Library because couples can choose exactly how they want to use the numerous spaces available (the Grand Hall, indoor Garden Courtyard, Ship Room and Bridal Suite), and in turn can make their celebration truly one-of-a-kind. If you’re interested in bringing your wedding vision to life at the Library, we’d love to hear from you!

Scroll down for a taste of Lisa and Pete’s menu, and for some stunning snapshots by Stella Mia Photography.

“I had the benefit of working with the Russell Morin coordinators, who took care of so much for me! I did not lift a finger the day of the event. I could not recommend working with Russell Morin enough. Delicious food, wonderful venue and easy planning – what more could you ask for?” - Lisa

The Menu

Passed Hors D’Oeuvres

  • Goat cheese rounds with caramelized onions, wild mushrooms
  • Baked cheddar crisp with cherry tomato, roquefort chevre, basil
  • Smoked chicken green chili taquitos with lime crema
  • Sesame beef skewer with red pepper aioli
  • New England clam chowder & New England clam cakes
  • New England Raw Bar: Iced littlenecks and oysters from local waters opened by our experienced shucker, offered with traditional cocktail sauce, tabasco sauce, mignonette sauce, Worcestershire sauce, horseradish, fresh lemons and natural oyster crackers

Salad

  • Roasted Tomato Salad: torn romaine and arugula in a bibb lettuce cup with roasted red and yellow tomatoes, frizzled onion, and basil balsamic vinaigrette
  • Served with warm baked dinner breads & whipped butter

Entrées

  • Short Ribs Toscana braised with red wine and rosemary, served with garlic whipped yukon gold potatoes and lemon zested asparagus
  • New Bedford Cod Nantua with lobster-crumb topping and lemon-caper cream, served with sage and macadamia wild rice and lemon zested asparagus
  • Wild Mushroom Ravioli with sautéed mushrooms and baby spinach and a brown butter sauce

Dessert

  • Stationed Coffee + Tea
  • Wedding cake by Ellie’s Bakery: Pistachio cake with cream cheese frosting and Vanilla cake with Mexican chocolate frosting

Other vendors they loved:

1. Ashley at Pine and Petal
2. Nicholas at Stella Mia Photography
3. Rachel and Kristen at New Leaf Hair Weddings
4. Michael Costa, DJ Rukiz