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For a casual or formal meal, Flavor The Town can set up a variety of buffets.

For the most informal events, foods are dropped off in foil pans with disposable plastic ware and plates. Chafing dishes can be added to keep foods hot for a long period of time.

Our formal displays are presented with china, silverware, and glass stemware. Food displays can be mixed in to compliment the following buffet style entrees. Some foods are home style and hearty, others are intricate and gourmet. Flavor The Town will work with your ideas to find the right buffet setting for your event. All Entrees are served with a salad of your choice, one side dish, and fresh rolls with butter.

Entrees below can be served for lunch or dinner.
Prices note lunch / dinner portions.

Buffet Entrees

Grilled boneless chicken breasts with a scallion and champagne cream sauce.

Oven roasted chicken on the bone with lemon, thyme, and potatoes.

Chicken Paprikash with fresh spaetzels.

Potato and cheese perogies tossed with fire grilled Italian sausage, peppers, and onions.

Grilled pork loin chops with fresh garlic and rosemary gravy.

Chicken Marsala with fresh mushrooms. Thinly pounded and cooked with plenty of Marsala wine.

Chicken Picatta with toasted garlic, lemon, white wine, and capers.

Homemade Macaroni and cheese - blended with four cheeses and completed with a crunchy butter crumb topping.

Roasted turkey strudel with julienne vegetables and an herbed valoute.

Stuffed cabbage covered in marinara and served with mashed potatoes.

Moussaka, a Greek favorite with eggplant, ground lamb and beef, potatoes, cinnamon and clove tomato sauce, and a creamy Béchamel with fresh shallots.

Traditional Lasagna with seasoned beef and veal, Ricotta cheese, pasta, and our house marinara.

Seafood Lasagna loaded with Bay scallops, crab, shrimp, ricotta, and provolone cheeses in a creamy Béchamel.

Grilled Vegetable Lasagna with layers of eggplant, zucchini, mushrooms, spinach, marinara, ricotta cheese, and provolone cheese.

Braciole – Thinly pounded steak rolled with garlic, basil, fresh parsley and cheese. Slow simmered in tomato sauce for hours.

Balsamic glazed chicken breast drizzled in artichoke cream sauce and topped with an herbed tomato salsa.

Sweet Texas BBQ chicken – dry rubbed and cooked over hardwood coals. Finished with a sweet and spicy vinegar mop

Chicken kabobs with bell peppers, mushrooms, and sweet onions. Marinated overnight and char-grilled

Roast pork loin stuffed with apple sage stuffing and pan gravy

Proscuitto wrapped pork loin on a bed of Tuscan white beans and basil

Baked rigatoni with marinara and cheese. Add sausage or meatballs if desired

Seafood Newburg – shrimp, lobster and scallops in a brandied cream sauce served with puff pastry shells

Coq au Vin – Traditional braised chicken dish with red wine, mushrooms, and onions

Sausage stuffed roasted Cornish hens with a Vidalia onion pan gravy

Chicken Cacciatore – Hunters style bone-in chicken simmered in a white wine tomato sauce with onions, mushrooms, and fresh herbs

Southwest ancho chili grilled chicken with black bean sauce, bell pepper and cilantro salsa, and melted Mexican chouteca cheese

Meatloaf - Tender and moist with a tangy tomato BBQ topping. A homestyle favorite!

Southern fried chicken - country style, tender and juicy!

Breaded steak with garlic, fresh parsley, and our own Sunday gravy

Seafood Jambalaya – Shrimp, scallops, and calamari simmered with Andouille sausage, Tasso ham, peppers, and onions. Savory and Spicy

Gumbo – Chicken and okra simmered with sausage, onions, peppers, and sassafras

Dover Sole stuffed with crab and vegetables. Served with a sherry cream sauce

Braised Sauerbraten on a bed of red cabbage

Chicken breasts stuffed with goat cheese and herbs,
char-grilled and served with a toasted garlic fresh basil tomato sauce

Side Dishes

Roasted garlic mashed potatoes

Scalloped potatoes

Potato pancakes

Roasted red skin potatoes with olive oil, parsley, and garlic

Sour cream potatoes topped with breadcrumbs
and cheddar cheese

Fire grilled Yukon Gold Potatoes with blue cheese
and caramelized onions

Creamy new potatoes with toasted proscuitto ham
and chives

Horseradish roasted potato wedges

Spicy skillet style sausage potatoes with peppers and onions

Candied sweet potatoes with dried cranberries

Wild rice pilaf with carrots, mushrooms, scallions,
and toasted almonds

Wild rice cakes with onions and cheese

Saffron rice pilaf with spring vegetables

Creole Red beans and rice

Green beans almondine with vermouth butter

Roasted beets with a creamy goat cheese dressing

Vegetable medley of cauliflower, broccoli, and carrots

Glazed baby carrots

Winter root vegetable medley of carrots, parsnips, rutabaga, and turnips

Peppered pea pods

Grilled bell peppers and onions with olive oil and garlic

Eggplant ratatouille

Salads

Chopped romaine and iceberg with cucumber, tomato, onions, and homemade croutons

Spinach salad with egg, bacon, Vidalia onions, cherry tomatoes, and pistachios

Mixed baby field greens with black olives, cucumber, tomatoes, and roasted peppers

Traditional Caesar salad with our house croutons and Pecorino Romano cheese

Iceberg lettuce and field greens with bacon, blue cheese, tomato, and green olives

Dressings: Italian, Ranch, French, Balsamic Vinaigrette, Poppyseed, Raspberry Vinaigrette, Blue Cheese, Lemon and Olive Oil Vinaigrette