Catering Tuscan theme outdoor cocktail/dinner party for 50. Requirements changed from buffet style to family & plated (keeping same pp price). Menu already selected: 6 passed HD, 1 salad, 1 pasta, 3 entrees, 3 sides, 3 desserts, espresso/cordials. My concern is that the client now would like everything plated and the entrees plated but with 3 different veg served family style. If I keep the same small portions (3-4oz) as I would have for buffet rather than asking the client to provide specific counts on the entrees, I'm concerned that the entree goes on a large dinner plate without accompaniments and doesn't have a complete visual appeal. A lone piece of braised beef in a barolo demi glace, no veg, no pot, perhaps a rosemary sprig garnish or brunois of red pepper for a pop of color; the tuscan chicken roulade can be cut and fanned to cover more area on the plate, the branzino is topped with san marzano tom, onions, garlic, olives so it covers the white area. Is this a good idea? The expectations are high with client being high profile NFL exec, family & friends. Started as comfortable casual (buffet) vibe to more impressive elegance (plated and increased staff req). If this was a chef tasting event, I would not be concerned with the small portion size on the plate. All communication of expectations and requirements being relayed through executive asst. Great relationship established. Do I discuss these details with asst or just proceed with the request.