How are you letting your guests know exactly what they're eating for dinner? Our caterer does a dual entree/dual side plated meal, so guests did not choose their entrees. Is a menu board at the reception entrance and/or by the place cards enough, or do we need individual menus at each place setting? If it matters, we're serving butternut squash soup as a starter, then herb crusted beef tenderloin, lobster mac and cheese, mashed potatoes, and roasted brussel sprouts/carrots/cauliflower for dinner. We did ask for any dietary restrictions, so we have special meals for our guests with shellfish or gluten allergies (no vegetarians are attending)