Our catering package includes a cheese and cracker display, Mediterranean display (think hummus, pita, tabbouleh, etc.) as well as a vegetable crudité for cocktail hour. How many different passed hors d'oeuvres should we provide on top of this? And how many pieces? I've heard 2-4 pieces per person (we will be having a full dinner after). Is this still the recommended # if we have the other displays?