After several weeks of back and forth emails with our wonderful caterer, Stacey, we have what should be a near-final menu and rental agreement. Stacey worked some magic with the square table request and located a rental company in Portsmouth, NH that will rent us a few extra square tables that our rental company couldn't provide (apparently they only have half as many as we need).
In addition, Stacey also worked with me on a few changes to the menu. During the cocktail hour-and-a-half she'll serve four passed hot appetizers and we'll have stationary cheese, crackers, basil torte and crudites. The bartenders will serve drinks made with the alcohol collected from S's students, a variety of cold bottled beverages, and there will be pitchers of fresh pink lemonade with blueberries & iced tea available.
The waiters will serve salads to the tables as guests are called to the various grilling stations where options like fillet, chicken, stuffed portabella caps, and seafood will be cooked to order. The mashed potato bar with assorted toppings will surely be a hit with the guys (and bridesmaid SCL)!
Late night, after dinner is cleared, the bonfire is lit, and the remaining cupcakes are displayed in their take-away boxes, Stacey will lay out a midnight buffet complete with assorted wraps & sandwiches, chips & munchies, and fresh baked cookies.
As the last bus departs at 1:30 am we'll remind our guests to return in the morning (unless they're camping in the back field) for the 11am brunch, when Stacey will return to our house with fresh fruit, pastries, scones, biscuits, mini quiches, a spiral ham and of course, Dunkin' Donut holes.
It's a good thing that I'm going strong with the marathon training plan since this sound like a 5lb weekend for sure. Now we just need to organize a pre- or post- wedding 5k fun run for our guests!