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Catering Proposal for Wedding-75 guests 3:30pm-7:30 Passed and Stationed Hors D’oeuvres 3:30-4:30 Crudités Artisan Cheeses Shaved hanger steak, foccacia crouton with melted Gorgonzola Kennett Square mushrooms and triple creamed brie baked in filo Tuna Tartare, Crispy Wonton Dinner Buffet 4:30-6pm Mixed green salad with red grapes and blue cheese BP Crab Cakes Carved Chili rubbed beef tenderloin, ancho chili mayo Ricotta Cheese Tortellini in a sun-dried tomato cream Sides Snap pea and red bliss potato salad Summer squash and zucchini sauté Food 2450 Staff-arrival on site at 1:30, leaving the site clean and broken down 9pm..