The chicken curry would be fine, and goes with the rice. Allow 3 whole eggs for each 2 people for deviled eggs.

Chicken marsala amounts per my recipe on this site.

string beans, 60 pounds ready to cook
pasta salad, 6 pounds dry pasta per 100 plus add-ins
meatballs, 10 pounds per 100, 3 quarts sauce per 10 pounds

Consider adding some kind of salad or slaw.

Even a simple dinner for 200 day of takes 4 cooks, 10-12 servers out front, over 300 pounds of food...

The afternoon reception is so kind to guests also, as many can come that morning, leave that afternoon, saving 1 or 2 nights lodging. Senior guests and young guests also do much better. The bridal couple is not as exhausted at the end of the event, neither are your helpers. The venue is usually less expensive. Staffing, set up and cleanup are easier, and if you use some hired staff for the set up(which I strongly recommend), they are easier to find. You use 2/3 or less the food for a meal.

For 200 people, you would have a cake table, a groom's cake table (cuts wedding cake costs, which run $5+ per person), a 16 foot food table, a 16 foot sweets table and a beverage table. If alcohol is served, that is another separate serving area.

Food table- dollar size sandwiches, a pasta salad, a creamy fruit/sweet salad, a relish/antipasto veg display, a bean salad such as seven bean salad or Texas caviar; cheeses including some spreads or logs with crackers; some dips such as hummus, baba ganouj, or queso with veggies and chips

Sweets table- cookies, bars, brownies, fruit trays, pudding or dessert shooters. You can start baking and freezing now.

Beverage table- sweet/flavored and unsweet tea; punch; lemonade; flavored waters; aqua frescas or horchata. Coffee and decaf coffee.

Even if they decide to do the foods themselves, hiring staff for the set up, service, and clean up day of is a brilliant way to focus the families on the wedding, not the mechanics.

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Drink options are punch (16 gallons) and water

Also, does your bride understand hat any party this size requires 5-6 people n the kitchen and about 15 people out front to set up, serve, and clean up the party? They can't be part of the wedding party because the setup occurs during the ceremony. To set food up before the event is unsafe food handling.

What is the venue, and how is the kitchen equipped, stoves/ovens, fridges/cold rooms, etc? Again we are talking over 300 pounds of food.

Is there a reason for no fruit or vegetable items? These fill out he menu a a lower, sometimes much lower, cost. If you have these options I can help with menu suggestions. The current menu has almost nothing for non-meat eaters.

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At the request of the bride they did not want any fruit or vegetable options.

My main concern was the quantity of the sliders/sandwiches. Not every guest will take one of each so I’m wondering if I have calculated those numbers correctly. Also the punch...do you think 16 gallons is enough for the amount of people she plans on attending?
The only drinks she has planned is the punch and water.

I have calculated 1/4 cup of dip per person for the spinach and queso and aprox 2-3 pieces per person for the quiche and pinwheels. 5-7 meatballs per person.

Do you think those calculations are correct or do you feel more sandwiches/punch etc are needed?

Boo, a wedding reception can ruin your catering rep, even if you do EXACTLY what they ask. Part of a pro's responsibility is to help the inexperienced client plan a successful menu, and the one you are doing is NOT going to satisfy the guests, most of whom have spent $200-500 for present, outfit, travel, etc. It is dinner time; sandwiches only with no fruits or veggies is a bad plan, there is almost nothing for any non-meat eaters to eat, and YOU are the one who will be considered responsible. That said, here are my notes:

Meatballs (75 pounds - aprox 5-6 meatballs per guest), 15 pounds small per 100, 3 quarts sauce per 100

Mini Ham & Cheese Sliders (150 each)
Mini Turkey & Cheese Sliders (200 each)
Chicken Salad On mini croissant (200 each)

Cream cheese pinwheels (500 each), you will have a lot left unless these are a variety of assorted fillings, most people will only take 1

Assorted mini quiche (500 each), 400

Queso/Cheese Dip with chips (25 pints) pint serves 5 to at most 8
Cold spinach dip with crackers (25 pints dip) pint serves 5 to at most 8.
6 pounds crackers per 100
6 -pounds potato chips or 8 pounds corn chips per 100

Not enough food. Add 45 pounds ready to eat fruit; 30 pounds finger veg with 3 gallons ranch dip, or 6 gallons antipasto veg (recipe this site).

Your menu would benefit hugely from one carb side dish such as a fancy pasta salad or exotic potato or quinoa salad, 3 gallons per 100, or 8 for 250. Visualize the plate.

Increase punch to 20 gallons. Consider unsweet iced tea for the (many) people who don't do sugar drinks. Consider that most people like reception level coffee with the cake. Flavored waters in large carafes, cucumber mint, lemon berry, etc are prettier and more party-ish than plain.