Next, an 11 AM wedding with a brunch.

If dinner, a TexMex fiesta with tacos and fajitas (see those pages for lots of ideas); or a chicken based dinner with rice pilaf or a mashed or baked potato bar; or a baked pasta dinner (lasagna, baked chicken spaghetti)

You definitely need to plan for an appetizer area, and here is why.

A self-catered buffet is a real challenge to the organizers, and things don't always come together as smoothly as hoped. By planning and setting up an appetizer area or "nibble table" which is ready when the guests begin to arrive, the cooks and servers have time to complete the arrangement of the dinner buffet. This is especially critical if there are children among the guests, or there is a wait before dinner, as at a wedding reception.

This does not have to be complicated. Three items, plus a punch, or two if one is alcoholic, are sufficient. Typically, include a fruit tray, a cheese tray and an attractive dip or spread; or you can go with a dinner theme such as TexMex with chips, salsas, Texas caviar and guacamole; Italian with bruschetta or antipasto; maybe shrimps or other cold seafood, if budget permits.

One appetizer service area works well for each 100 guests.

You can write back- I do suggest you read my article, wedding dinner, the link is at the top of the main cooktalk page.