I detect an Italian theme.

Your friend wants too many entrees for 50 people. I would revise the menu this way:

Appetizer table
(needed for the hour between the service and dinner, especially if there are children in the party)
shrimp cocktail, scampi on a toothpick or other cold shrimp; 1 pound per 5 people
Meatballs with tiny rolls- 1 pound per 5 (sort of a tiny meatball hoagie)
Fruit tray- 1/2 deluxe tropical fruit tray, see fruit tray page

Buffet
Chicken marsala- 1 piece per person plus 10 percent
Sausage and peppers- 1 pound sausage per 4 plus equal weigh veggies
One pasta- 5-6 pounds dry
One veggie (broccoli? eggplant? mixed roasted?)- about 12 pounds ready to eat
One salad or marinated veggie, or pasta salad with antipasto twist)- about 2 gallons
nice bread on tables with olive oil and balsamic vinegar for dipping