Catering Conundrum: Avoided!

It's official, we will have food at the reception! Although we've had our caterer Fresco Grill picked out since we decided to use E's step dad's ranch, we hadn't been able to put down a deposit. It was too soon Leone, the charming owner said in his think Italian accent, wait until you have a head count and know what you really want. While we had an idea of what food choices we wanted to offer our guests, Leone was mostly right. We had literally no idea how many guests we'd be inviting and that number would definitely impact the food options. 

Fresco Grill's Charming Patio where we sampled most of their menu. 

Everything was delicious!

Now that the wedding is less than four months away, we still don't have a head count but we have a better idea. We ended up with a guest list of a little over 200 people with plus ones but I think we can safely expect no more than 100. With that in mind, I gave Leone a ring and finally put down our deposit. Thus far we've decided to go with tray passed appetizers, wine, and possibly beer during our cocktail hour with a staffed buffet and the same wine and beer for the dinner. Following dinner will be our beautiful wedding cake, a coffee bar serving different coffee beverages and our candy bar. The menu we've tentatively selected includes a little something for everyone and I'd love to get some feedback on our choices!

Appetizers:

• Bruschetta Italiana - Garlic toasted bread topped with fresh chopped tomatoes and buffalo mozzarella
• Polpette con Salsiccia - Meatballs and Italian sausage in marinara sauce 
• Melanzane Parmigiana - Fresh eggplant fried in extra virgin olive oil, baked in marinara sauce with mozzarella cheese ***** This last appetizer is not yet confirmed. After hanging up with the caterer I started thinking that two appetizers just isn't going to cut it for 100 people. What do you think?

First Course: Guest's Choice

• Insalata Noci - Mixed baby greens, walnuts, poached pears, and Gorgonzola cheese in raspberry vinaigrette
• Shrimp Bisque - creamy shrimp bisque made with fresh Jumbo shrimp 

Second Course: Guest's Choice 

• Salmone Fresco alla Griglia - Fresh Atlantic Salmon grilled to perfection with or without lobster sauce served with caponata and mashed potatoes ***** We have an option here of either a dijon mustard sauce or a lobster sauce. What do you think would appeal to more people?
• Pollo Alla Parmigiana - Lightly breaded chicken breast with fresh tomatoes, mozzarella and basil served with penne marinara. 
• Ravioli al Formaggio di Capra - Goat cheese and Parmesan cheese stuffed ravioli with tomato cream sauce and fresh spinach.    
• Children's Entree - for our kids we're thinking fettuccine alfredo or spaghetti with meatballs. 

What do you think? Are you as hungry as I am now?