Do you have access to an industrial kitchen/professional kitchen? You're gonna need some HUGE pots and pans and a big oven and a gigantic fridge to store food. Have you ever cooked for 50+ people before? It's very different from cooking for smaller groups of people.
My basic rules for cooking for 50+ people are:
-Make a lot of different dishes, if something goes wrong you have a lot of other dishes, so you won't be missing anything.
-Stay away from things that are made as single servings - it's easier to make a huge batch of bean salad, chili, soup etc., than it is to make lentil burgers, unless you have a lot of time to spend on that.
-If you're not a professional, stay away from cooking big batches of pasta. Just trust me. Pasta is not supposed to be cooked in huge batches. You can definitely cook up to 10 lbs at a time, but more than that is basically impossible.
If I was to cater a big wedding I would probably make it buffet style, both because it is laid back but also because people get to take whatever they want, so everyone's happy. I imagine huge serving bowls and serving plates with delicious and colorful foods!
My suggestions for the menu:
-One or two different soups, if you can get a big electrical pot.
-Lots of bread. You can definitely make big batches of dough and just let it rise in the fridge overnight. Bake on the day of the wedding. Nothing is worse than day old bread. Alternately you can ask a local bakery if they can make a bunch of baguettes or something like that.
-Puff pastry pizzas
or simple pizzas made with a very thin dough (to be served cold).
-Fig and nut cheeese pizzas
-Grilled veggies - you can make a delicious mix of aubergines, zucchinis, red peppers etc. Just mix it up with a bunch of olive oil, salt and pepper and sprinkle with parsley when serving.
-Baked onions with balsamic vinegar.
. This can definitely be served cold!
-Pasta salad with roasted cauliflower, roasted zucchini, roasted tomatoes, pine nuts and garlicky vinaigrette.
-Roasted potato wedges! I love making them with olive oil, lots of freshly cracked pepper, salt, garlic and plenty of lemon zest, lemon juice, rosemary and thyme.
-Tabbouleh with tons of chopped fresh parsley, chopped fresh mint and lemon juice.
-If you can get a good neutral soy yogurt, vegan tzaziki is really delicious. I like making mine with dill!
-Lots of different salads. Make some salads with distinct taste profiles and make big batches of delicious vinaigrettes and dressings for the salads.
-Some sort of bruschetta. I'd probably make one with tomatoes, one with a homemade pesto and one just brushed with garlic infused olive oil.
-A bunch of different patés: mushroom paté, lentil paté, faux gras, sunflower herb paté etc.
-Foccacia with black olives and herb oil.