10 lbs. Assorted dinner breads
-I would probably go with 13, bread is cheap. Also 4-6 pounds crackers. Add 10 pounds soft flavored butters and/or soft cheese spreads such as cream cheese logs, or some combo. These can be made ahead and frozen. Consider a big crystal dish of apricot or strawberry preserves.
21 lbs. Antipasto meats (salami/prosciutto)
-I would probably suggest 30- add ham, possibly sliced turkey, use smaller trays, refill more often- what is not used is kept in the refrigerator, and can be frozen.
Add assorted pickles, mustard and mayo- see sandwich event condiment table.
14 lbs. Assorted cheeses
-good, as long as you have the butter/spreads mentioned with the bread. Will use less if some are slice it yourself and some are cubed or sliced already.

? Olive tempenade (sp?)
-2 tablespoons per person.
? Bruschetta
-2 pieces per person
-consider adding 30 pounds assorted marinated vegetables and relishes (see my relish tray for 50-60- 1 recipe would be fine)

? Pears
? Apples
24-30 lbs. Grapes
-for this group I would probably suggest the grapes plus-
24-30 pounds small seasonal juicy fruits (peaches, plums, apricots) or seedless melon balls or chunks, or combo- you have to cut apples and pears, and they brown. If I wanted to serve either, I would poach and chill them and serve with a bowl and spoon.
PLUS 16-20 quarts strawberries, large- people just love them

nuts and mints for tables 6 pounds each per 100

I would probably suggest 2-3 small desserts or sweets (scones, tea size cookies, brownies, mini-tarts or mini eclairs, cheesecake bites, etc) per person in addition to your cake. Extravagant desserts make people feel so festive!

Don't forget your beverages:
1 1/2 pounds coffee (makes 75 cups), part decaf
3 boxes cube sugar
4 quarts half and half
possible, assortment of tea bags , hot water, lemon
8 gallons non-alcoholic tea, juice or punch
PLUS your wine or champagne, or if not, double up the punch

4 pounds ice per bottle of wine or to be chilled
32-40 pounds ice for beverages. If serving wine or champagne, allow 1/2 bottle per person, buy from a supplier who will let you return unopened bottles, and allow 4 hours per bottle to chill.