How about a 2 sided approach, savories and sweets? On the savory side, some mini quiches, a good dip, a meat (sausages, drummettes, makings for tiny sandwiches) and one exotic- could be spanakopiuta, sausage balls, cheese logs, etc. Allow 1 serving of each per person, plus 10%

Then 2 of the fruit tray for 25 on the fruit tray page.

Then a selection of 4 'bites' of sweets, such as brownies, lemon bars, 7 layer bars and a truffle or petit for. Allow one of each per person, plus 10%.