The wedding's in 10 days so we're pretty much finalized with the menu. What do you guys think?
Hors d'oeuvres: Grilled Prawn with Balsamic Vinaigrette on a Toasted Foccacia Round, Mac n' Cheese Lollipop fried and rolled in bread crumbs, Spanakopita, Tomato Soup Shooters with croutons and a vegetarian spring roll with plum sauce.
Salad: Arugala and GreenLeaf Salad with cherry tomatoes, toasted pine nuts crispy panchetta and a lemon parmesan dressing.
Buffet: Tri-tip in a muchroom cabernet sauce, grilled salmon in a buerre blanc sauce and grilled portobello mushroom stuffed with risotto. Sides are mashed potatoes with gruyere cheese and carmelized onions and sauteed fresh seasonal vegetables.
Only one guest has come forward and requested no dairy so the caterer will make a side of plain mashed potatoes for her. Am I missing anything?