chicken marsala, use the chicken marsala for 100 recipe on this site as a quantity guide

mashed potatoes, I don't use instant, please consider doing a baked rice pilaf with this entree, it would be easier to prep and goes better. 8 pounds dry rice per 100.

vegetable medley, 24 pounds per 100

For salads, use the plan for 100 salad table on this site, also discusses dressings

rolls, 2 per person, 3 pounds butter per 100

tea, 9 gallons per 100, 1/3 unsweetened
lemonade, 8 gallons per 100
coffee, see dinner/reception coffee on the beverage planning page

The dessert menu, 3-4 different bites per person

Please consider adding an appetizer plan 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 serves about 100 guests.