I was a scholar in residence and cantor in residence, and we served the following:
Chulent was parve, made from potato, sweet potato, barley, beans, onions, ketchup, paprika, oil, Badia seasoning, pepper, salt, and bbq sauce.
Cappiello braided mozzarella (OU-D) was served with basil and tomato, with balsamic dressing. You can use Fresh and Tasty for CY mozzarella braid. This was a delicious Caprese salad.
Green salad with assorted dressings and toppings (olives, peppers, pickles, broccoli, parmesan cheese, shredded cheddar, etc.)
Parve kishka was in the chulent, along with assorted kugels on the side.
If you want meat, you can serve salad with cold grilled chicken and parve Caesar dressing and croutons (capers go nicely in such a salad), and try different hot stews that can cook over shabbos. Chili comes to mind (use many kinds of beans and let this stew over shabbos, like a chulent. You can also use beef stew meat, and add jalapeno, chipotle, green bell pepper, onion, cilantro, crused tomatoes, beer, garlic, cumin, chili powder, and other ingredients for an authentic Mexican taste.
The idea is that a person should eat hot food, as well as a dish special for yom shabbat.