Flavor the Town: Menu

Show and Tell Pastas

All pastas and risotto are cooked to order in front of your guests to achieve a very fresh “out of the pan” presentation. Pastas are cooked al dente and tossed with a variety of sauces and ingredients. Flavor The Town takes pride in the presentation, freshness, and guest interaction with these stations.

Alla Vodka
Penne pasta tossed with toasted proscuitto ham and a vodka marinara. Topped with freshly grated Romano cheese.

Mushrooms Galore
Farfalle pasta tossed with a velvety cream sauce made with Porcine, Domestic, Crimini, and Shiitake mushrooms. Accented with just a touch of fresh thyme.

Basil Marinara
Linguini pasta tossed with a creamy marinara made with toasted garlic and torn basil leaves. This pasta is light, satisfying, and unbelievably delicious.

Spicy and Robust
Penne pasta tossed with Chorizo sausage, roasted peppers and onions, and a Poblano chili tomato sauce. This pasta is smoky and very filling.

Seafood Lovers
Fusilli mixed with butterflied shrimp, sea scallops, and smoked Prince Edward Island Mussels. Tossed with a light lemon Romano sauce made with white wine, clam stock, and spring onions.

Ravioli
Tender raviolis stuffed with caramelized Maui onions and goat cheese. Tossed with a creamy spinach and garlic sauce. This selection is vegetarian with subtle flavors.

Low Fat Sausage Pasta
Farfalle pasta tossed with chicken Italian sausage, marinated grilled vegetables, a generous amount of freshly chopped oregano, and a light vegetable tomato sauce.

Pesto! Pesto! Pesto!
Penne pasta tossed with rock shrimp, dried tomatoes, Romano cheese, cracked black pepper, and a fresh basil and pistachio pesto sauce.

Show and Tell Risotto

Risotto is a classic staple food of Italy made with Arborio rice. The rice has a high starch content, which makes it creamy and smooth. Mixed with a variety of ingredients, it is a great accompaniment to a meal or a course by itself. Try it as an alternative to pasta!

These dishes are also tossed right in front of your guests and served fresh out of the pan.

Vegetable
Porcini mushrooms, Asparagus tips, and sun-dried tomatoes with Garlic, vegetable stock, and Parmesan cheese.

Chianti
Plenty of Chianti wine is used to simmer the rice until tender. Taking on a red and purple hue, this dish is a little different, but filled with flavor. Finished with cream and mounds of grated Pecorino Cheese, a perfect side dish for poultry, lamb, and beef.

Luscious Lobster
Whole lobsters and aromatic vegetables are used to make a rich broth to simmer the rice. Finished in the pan with chunks of lobster, butter, and a hint of fresh chives.

Saffron
A Mediterranean crocus flower produces this aromatic, highly prized spice. Used sparingly, it produces a subtle earthy and fragrant flavor in the rice. Finished with cheese and cream, this dish becomes bright yellow and goes well with seafood.

Carved Roasted Meats

Flavor The Town will artistically carve a variety of meats in front of your guests. Carving the meat to order maintains freshness and juiciness.

Presented on a cutting board with a variety of condiments, sauces, and baskets of fresh rolls.

Beef Top Round
Slow roasted and thinly sliced. Served with a rich burgundy mushroom sauce and horseradish sour cream.

Turkey Breast
A whole boneless turkey breast gently browned and served with an orange cranberry relish and whole grain mustard.

Stuffed Pork Loin
Whole pork loin stuffed with caramelized onions, diced granny smith apples, and sourdough bread stuffing. Served with a rosemary natural pan gravy.

Beef Tenderloin
Whole tenderloin rubbed with rosemary, garlic, kosher salt, and cracked Tellicherry black pepper. Char-grilled and then roasted. Served with horseradish sour cream and creamy Gorgonzola cheese sauce.

Leg of Lamb
A boneless rolled and tied leg of lamb roasted with garlic. Served with mint pesto and Coriander-tamarind jam.

Rack of Lamb
Fresh baby New Zealand lamb racks Crusted with Dijon and rosemary bread crumbs. Served with an ancient Greek sweet wine sauce. Very tender and delicious.

Virginia Glazed Ham
The finest spiral cut southern ham served warm with our cinnamon, orange, and clove glaze.

Whole Tuna Loin
Fresh Yellow fin tuna loin pepper crusted and seared. Thinly sliced and served with a putanesca relish made with garlic, capers, onions, tomatoes, olives, parley, and anchovies. Somewhat spicy and definately savory!

Whole Swordfish Loin
Slow roasted and basted with Dijon basil butter. Flavor The Town will carve a juicy steak right off the loin for your guests. Served with a green parsley-basil sauce.

MENU

Pasta and Carved Meats

Show and Tell Pastas

Show and Tell Risotto

Carved Roasted Meats



	MENU Appetizers & Hors D’oeuvres Lunch Selections Buffet Luncheons or Dinners Full Flavored BBQ’s Pasta and Carved Meats Plated Formal Dinners Special Event Themes Dessert and Beverage Services		Pasta and Carved Meats Show and Tell Pastas All pastas and risotto are cooked to order in front of your guests to achieve a very fresh “out of the pan” presentation. Pastas are cooked al dente and tossed with a variety of sauces and ingredients. Flavor The Town takes pride in the presentation, freshness, and guest interaction with these stations. Alla Vodka Penne pasta tossed with toasted proscuitto ham and a vodka marinara. Topped with freshly grated Romano cheese. Mushrooms Galore Farfalle pasta tossed with a velvety cream sauce made with Porcine, Domestic, Crimini, and Shiitake mushrooms. Accented with just a touch of fresh thyme. Basil Marinara Linguini pasta tossed with a creamy marinara made with toasted garlic and torn basil leaves. This pasta is light, satisfying, and unbelievably delicious. Spicy and Robust Penne pasta tossed with Chorizo sausage, roasted peppers and onions, and a Poblano chili tomato sauce. This pasta is smoky and very filling. Seafood Lovers Fusilli mixed with butterflied shrimp, sea scallops, and smoked Prince Edward Island Mussels. Tossed with a light lemon Romano sauce made with white wine, clam stock, and spring onions. Ravioli Tender raviolis stuffed with caramelized Maui onions and goat cheese. Tossed with a creamy spinach and garlic sauce. This selection is vegetarian with subtle flavors. Low Fat Sausage Pasta Farfalle pasta tossed with chicken Italian sausage, marinated grilled vegetables, a generous amount of freshly chopped oregano, and a light vegetable tomato sauce. Pesto! Pesto! Pesto! Penne pasta tossed with rock shrimp, dried tomatoes, Romano cheese, cracked black pepper, and a fresh basil and pistachio pesto sauce. Show and Tell Risotto Risotto is a classic staple food of Italy made with Arborio rice. The rice has a high starch content, which makes it creamy and smooth. Mixed with a variety of ingredients, it is a great accompaniment to a meal or a course by itself. Try it as an alternative to pasta! These dishes are also tossed right in front of your guests and served fresh out of the pan. Vegetable Porcini mushrooms, Asparagus tips, and sun-dried tomatoes with Garlic, vegetable stock, and Parmesan cheese. Chianti Plenty of Chianti wine is used to simmer the rice until tender. Taking on a red and purple hue, this dish is a little different, but filled with flavor. Finished with cream and mounds of grated Pecorino Cheese, a perfect side dish for poultry, lamb, and beef. Luscious Lobster Whole lobsters and aromatic vegetables are used to make a rich broth to simmer the rice. Finished in the pan with chunks of lobster, butter, and a hint of fresh chives. Saffron A Mediterranean crocus flower produces this aromatic, highly prized spice. Used sparingly, it produces a subtle earthy and fragrant flavor in the rice. Finished with cheese and cream, this dish becomes bright yellow and goes well with seafood. Carved Roasted Meats Flavor The Town will artistically carve a variety of meats in front of your guests. Carving the meat to order maintains freshness and juiciness. Presented on a cutting board with a variety of condiments, sauces, and baskets of fresh rolls. Beef Top Round Slow roasted and thinly sliced. Served with a rich burgundy mushroom sauce and horseradish sour cream. Turkey Breast A whole boneless turkey breast gently browned and served with an orange cranberry relish and whole grain mustard. Stuffed Pork Loin Whole pork loin stuffed with caramelized onions, diced granny smith apples, and sourdough bread stuffing. Served with a rosemary natural pan gravy. Beef Tenderloin Whole tenderloin rubbed with rosemary, garlic, kosher salt, and cracked Tellicherry black pepper. Char-grilled and then roasted. Served with horseradish sour cream and creamy Gorgonzola cheese sauce. Leg of Lamb A boneless rolled and tied leg of lamb roasted with garlic. Served with mint pesto and Coriander-tamarind jam. Rack of Lamb Fresh baby New Zealand lamb racks Crusted with Dijon and rosemary bread crumbs. Served with an ancient Greek sweet wine sauce. Very tender and delicious. Virginia Glazed Ham The finest spiral cut southern ham served warm with our cinnamon, orange, and clove glaze. Whole Tuna Loin Fresh Yellow fin tuna loin pepper crusted and seared. Thinly sliced and served with a putanesca relish made with garlic, capers, onions, tomatoes, olives, parley, and anchovies. Somewhat spicy and definately savory! Whole Swordfish Loin Slow roasted and basted with Dijon basil butter. Flavor The Town will carve a juicy steak right off the loin for your guests. Served with a green parsley-basil sauce.