Will the reception be indoors or out? Will you have steam tables available or do you plan to have room temperature finger-food?

I think the most expensive part of catering a wedding is the cake. It can cost hundreds of dollars. Is the cake important? If so, order that first and then go from there. If it is not important, you could get tiered dishes (the kind they put sandwiches on) and simply stack petit fours on them. I heard of a wedding where they simply stacked Krispy Kreme doughnuts in the shape of a tiered wedding cake!

Finger sandwiches are easy. However if they are going to stand at room temperature, I would not use mayonnaise on them because it is so perishable. Use butter instead.

Crudites and dips are always a hit.

If you have chafing dishes available, you could do Swedish meat balls or even cocktail wieners.

You can fill baskets with finger-sized fruit (to overflowing, to give a really bountiful effect). Use grapes and berries, so that guests can eat them whole.

Hams are expensive, but you could roast a large turkey and slice it before the reception too. There is a large cut of beef called a "baron of beef" that you often see at hof braus. You could get one of those and roast it overnight. It can be served at room temperature as well.

I entertain a lot, so if you can give me more of an idea of where the reception will take place and what kind of facilities you have available, I can offer more suggestions.

Marilyn