I am offering 5 passed appetizers. These are:
Brie & apricot piece on a toothpick
Prosciutto wrapped arugula
Savory shortbread
Curried chicken in filo shells
Crudités with blue cheese in 5 oz clear cup

I was thinking of 125 of each appetizer?
Also, if we cut the brie and apricot pieces a couple of hours before we serve, could we keep them on damp towls to keep from drying out? Would that work?
I am making the shortbread ahead of time (made 90 tonight!) and freezing until the day of.

The main menu:
Hoisin BBQ shredded prok served with Hawaiian rolls (20 pounds raw pork)
Marinated shrimp (20 pounds?)
Pesto pasta salad with fresh spinach, peas and tomatoes (10 pounds each of pasta and tortellini?)
Moroccan carrot salad (20 pounds shredded carrots?)
Chinese Chicken salad (20 pounds shredded lettuce with 8 pounds shredded chicken?

Dessert will be served on small trays at tables, because we really lack the space for a dessert table. I was planning on 100 pieces per item:
Chocolate dipped strawberries
Plain strawberries
Flourless brownies
Alforjes
Lemon tarts

Beverages:
Beer: thinking 7 cases
White wine (2 kinds, a pinot grigio and chardonnay) thinking 2 cases
Sangria (I made with 12 bottles of wine, 6 cups each brandy and triple sec, 2 juices and ginger ale)
Lemonade served from large beverage dispenser
Water served in large beverage dispenser (infused with strawberries and kiwi slices)
Coke and diet coke (we found a place that sells the old fashioned bottles, with coke made with cane sugar) thinking maybe 50 each

We are preparing the food the day before (as much as we can). The day of, I have 2 people “running” the kitchen-refilling food, washing dishes, assembling appetizers, checking on drinks etc. I have 4 young adults as servers for appetizers, who can refill drinks, clear the tables (only disposable are napkins), etc.

Appetizers, OK, no more than 100 crudites. Yes. damp towels will help.

Desserts, lovely, just do 2 brownies per person

Beverages plenty

The main menu:
Hoisin BBQ shredded pork served with Hawaiian rolls (20 pounds raw pork)-ok
Marinated shrimp (20 pounds?)-plenty- 15 would be ok
Pesto pasta salad with fresh spinach, peas and tomatoes (10 pounds each of pasta and tortellini?)- 8 pounds each pasta plenty
Moroccan carrot salad (20 pounds shredded carrots?)- 15 pounds
Chinese Chicken salad (20 pounds shredded lettuce with 8 pounds shredded chicken? 10 pounds lettuce, but keep the chicken

mini crab cakes....125- 2 per person, 1 cup dipping sauce per 8
bean and cheese quesadillas....125- full size? 1 per person plenty
hummus dip...2 quarts- 1 cup per 4-5 person
roasted red pepper dip...2 quarts 1 cup er 6-8
pita chips or bread? 1/2 pita or 1.5 ounces chips per person
cheese platter- 1 pound per 10, 1 ounce crackers per person
shrimp platter/cocktail sauce....5 dozen shrimp- this is way off; either allow 3 shrimp per person plus 1/4 cup cocktail sauce, or skip it. People love shrimp and get quite upset if it runs out before they get some...
tenderloin and chicken for sandwiches 10 pounds of each; usual to have 5 ounces cooked beef for every 3 ounces cooked chicken. Tenderloin is very desirable and should have a server
roasted veggies and pesto sandwiches...8 pounds veggies
potato salad 8 pounds-1 gallon (about 8 pounds) per 25
green bean and tomato salad 8 pounds- 3 gallons
mixed green salad 8 pounds- for this mix of salads, this is enough for 100 people, 12 8-ounce bottles of dressing
sesame noodle salad....??3 pounds dry pasta per 50
fruit salad 10 pounds??? that's about 5 quarts, which is about 40 servings.

I looked over my notes, and they look about right- suggesting you up the potato salad, tenderloin and shrimp, cut the green salad; sesame noodles, fruit OK. Occurred to me you could turn the shrimp into a shrimp dip and not have to increase the amounts so much.