Sounds fantastic. I did a similar event at a musuem for 200. The biggest hit was the sausage area. In the tradition of a Swedish Smorgasboard, we offered roasted fruit 'relishes', roasted garlic for smearing on crisps and 8 sausages. The more tame selections were the most popular, like apple-wood smoked chicken, turkey and currants, duck with blood oranges. Also, the carved wild boar with hard-apple glaze went well. The squab was the evenings' looser, I think because of so many people relating squab to pigeon? My favorite was the braised hare saddles with tsimis (carrots, raisins, carmelized onions, seckle pears and dried cranberries); it went okay, but I thought it had the best 'rustic' appearence and flavor profile.
As for accompaniments, the fruited items did best. I tried to pair particular relishes/sauces with each item, but the group pretty much put on what they wanted. For instance, we did a dried cherry conserve with black walnuts for roast duck, but several folks used it for the quail.
As for wines, we went through a truck load of Merlot and Riesling. Go figure?!
Please keep us posted on how it goes!!