Beef Tenderloin with herb butter on baguette slices
Penne Chicken and Pesto Casserole
Baked Brie en croute
Barbequed Whole Turkey
Fruit Platter
Tomato basil and mozzarella salad
cold broccoli salad.
My question is- how many tenderloins to buy? I will be carving thin slices to put on baguette slices and serving each person. I don't want to run out and i know it will be very popular. Any ideas?
I am planning on doing only 1 turkey, although i wonder if i should also do a breast.

If you will be slicing and serving, allow 3 ounces cooked tenderloin per person, 150 ounces cooked is 9 pounds, you need to start with 14 pounds raw. If it is self serve, all bets are off- the amounts could double.

Turkey will be better if fresh, not frozen. An extra breast is good insurance.

Grilled marinated sliced portobello mushrooms as a tenderloin alternative for your vegetarians would be an excellent choice and give you a backup to stretch the beef, if the unexpected occurs.

I realized after posting what was bothering me about the menu- no appetizers and no hot vegetable or starch at all. Since this is a long evening, they will eat less meat if there is some really interesting sort of semi- appetizer veg; you could easily do the popeye pie (crustless spinach bites ) or frozen spanakopita, stuffed potao skins (if you use very small bakers, inexpensive and you get lots of just the right size skins with little potato waste) , maybe stuffed mushrooms or one of the more grownup versions of impossible dinner pies, cut into wedges or done in muffin cups.