The menu has been drawn up by the couple, who have tested each item - made with seasonal ingredients grown on the Crown Estates - in the Windsor Castle kitchens.
"Bowl food" has become a staple of the modern party scene, with guests juggling a glass in one hand while balancing a dish on their arm to eat warm food - often risotto, sausage and mash or pasta - with a fork.
Royal chef Mark Flanagan leads the team that will put the finishing touches to the sweet and savoury offerings.
"The day of the wedding has fallen very kindly for us," Flanagan said.
"We know the couple wanted us to make sure we used all of the local seasonal produce as much as possible ... and this recent good weather is really helping us to achieve that.
"We purely made suggestions; the couple tasted everything, they've been involved in every detail."
The Prince and Markle will marry at Windsor Castle's St George's Chapel, taking a carriage ride through the streets of Windsor before joining their 600 wedding guests for the reception.
The food is likely to come with wine and Champagne from the extensive royal cellars, as well as soft drinks.
Flanagan would not discuss the dishes in detail, but he and his team are expected to work with seasonal produce including asparagus, peas and tomatoes, as well as treats such as chocolate truffles and macaroons.
In a bid to keep as many ingredients as possible British and local, Flanagan's team have sourced them from the Home Counties and lands associated with the Queen. "We are using produce off Her Majesty's estates and that features very much," he said.
"We've been trying to let the ingredients stand proud within the dishes, which will be predominantly classics."
