What is the time of the event? Is this menu to cover heavy hors d'ouvres (IE, it starts after everyone ate supper) or is it really a cocktail dinner?
What is the kitchen facility?
How many helpers?
How much can you do/freeze ahead? What is your storage?
What is the budget? Is the food included in the cost of the ticket?
Is the bar an open bar or a cash bar- people drink more when it is "free".
If you will include an email address, we can talk back and forth more easily.