Suggest you add dinner/reception coffee to the dessert- most people your folks' age like a cup (mostly decaf, see beverage planning page) with dessert.

Cocktails & Hors D’ Oeuvres – 6:00-7
crackers, 12 pounds
cheese, 25 pounds- some spreads/logs can be part, and some chunks- people like to carve some of their own- two stations for this many people
veggies, about 28 pounds edible bites- see the veggie tray page. However with the age range of the crowd consider doing 2 classic relish trays and raw for only 100, or do some antipasto veggie style, these are both on site.
dip 1 cup thin per 8
fruit display- see fruit tray page

plated salad with choice of 3 dressings-You could also put the salads on the tables- it will substantially improve the flow at the buffet table- dressings on the table

California Blend- 40 pounds
peas or corn; 35 pounds
two types of pasta; 12 pounds dry each- some left
marinara, meat & alfredo sauce; usual division is 1 quart per pound pasta and 1/2 marina, 1/4 each of the others
1/2 oz meatballs; 1 pound per 6
chicken breast portions; 1 pound per4, and get small ones (3 ounce)
lasagna- tough call, do for about 100 as discussed on the spaghetti page. Some veggie/ white would be good
breadsticks- 25 pounds, or a bit more if large

Have olive oil on the table for dipping the bread (1 tablespoon per person) and consider putting the bread on the table in baskets.