A vegan menu excludes all animal products: meat, fish, milk, cheese, eggs, honey. A vegetarian one excludes meat, fish and seafood, but may include milk, cheese, eggs and honey. They are two different requirements, to be collected separately with the guests' RSVPs.
The real risk is hidden ingredients: meat stock, animal gelatine, anchovies in dressings, lard in some doughs, animal rennet in many aged cheeses. A vegan menu works if it is not a fallback: every cuisine has plant-based dishes with protein and character, and every course should have a real alternative, not just a side dish.
What to ask
Ask the caterer for clear labels at the buffet, the list of ingredients of the plant-based dishes and a tasting of the vegan courses. Mark the guests with the place card or on the table list. Ideas in the guide to vegan catering; for other diets see the one on special diets.
