• About
  • Evolution of an Event
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• Business Catering
  • Breakfast
  • Lunch à la Carte
  • Lunch Packages
  • Hot Entrées
• Hors d' Oeuvres
  • Hors d' Oeuvres à la Carte
  • Hors d' Oeuvres Menus
• Full-Service Catering
  • Brunch Menu
  • Dinner Menus
    • In-House Buffet Dinner
    • Off-Premise Buffet Dinner
    • In-House Plated Dinner
    • Off-Premise Plated Dinner
  • Cocktail Reception Menu
  • Venues
  • Services
• Weddings
  • Summer Picnic
  • Buffet Dinners
  • Heavy Hors d' Oeuvres
  • Light Hors d' Oeuvres
  • Plated Dinners

Spanikopitas
savory spinach and feta cheese in a phyllo crust

Petite Skewers
moroccan spiced chicken skewers with harissa aioli

Petite Wellingtons
filled with beef tenderloin, mushrooms, and a sherry demi glace

Curried Chicken Salad in a Phyllo Cup
green and red apple, almonds, raisins, celery, and green onion

Smoked Salmon Crepe Pinwheels
with sprouts, minced red onion, caperberries and dill cream

The Cheese Board
california and european cheeses
crackers and baguettes

Boccancini Napoleon
fresh mozzarella, grilled eggplant, fresh basil,
grape tomato and red pepper skewers with saffron aioli

Petite Tartlets
with wild mushrooms, goat cheese, and fresh herbs
in a rosemary-scented tart shell

Roast Beef Crostini with Spanish Manchego
arugula, capers, and double mustard aioli

Spicy Prawns
with roasted garlic, olive oil, chili pepper and lemon

Artisan Trio
Brie, Manchego, and Blue Cheese with spiced nuts, grapes or dried apricots, crackers and walnut bread

Flatbread Roulade
smoked turkey, lemon aioli, roasted peppers, romesco sauce and provolone

Roasted Vegetable Roulade
olives, roasted eggplant, hummus and feta cheese

Seasonal Fresh Vegetables
with roasted shallot dip

Ancho Chili Seared Chicken
on a polenta round topped with minced red pepper, chipotle aioli and cilantro

Truffled Mac-n-Cheese Yummy!
served in petite porcelain skillets

Meatloaf Sliders
house-made meatloaf in petite focaccia squares with baby greens and ancho chili & red pepper aioli

Retro Cheese Balls
white cheddar and bacon served with crostini blue cheese and walnuts served with apple slices greek and feta with kalamata olives and capers served with pita chips

Shrimp Cocktail
petite cup with classic red sauce

Ultimate Chips-n-Dip
pt. reyes blue cheese dip with house-made potato chips

Truffled Parmesan Popcorn
with petite cones

Passed Hors d’oeuvres

Smoked Salmon Tartare
with sesame aioli, scallions, and avocado served in a savory cone

Petite Tartlet
filled with wild mushrooms, goat cheese and fresh herbs

Thai Beef Skewer
marinated with ginger, cilantro and mint

Table Food

Chicken Satay
with a spicy peanut dipping sauce

Deconstructed Sushi
sushi rice rounds topped with shrimp, cilantro and chili-garlic aioli

Bombay Slider
mini lamb burger with Indian spices topped with fresh tomato, onion, cucumber and curry sauce

Asian Vegetable Platter
fresh vegetables with sesame aioli

Bacon and Tomato Club
petite rounds stacked with applewood bacon, micro greens, smashed avocado and lemon aioli topped with an oven-roasted cherry tomato

Truffled Shitake Mushroom Crepe Pinwheels
with goat cheese, sprouts, and red bell pepper

Crispy Coconut Shrimp Lollipops
drizzled with lemongrass curry

Table Food

Petite Rolls
with roast beef, béarnaise aioli and baby greens

Savory Biscotti
topped with smoked salmon mousse, caperberries, and dill

Mediterranean Brie
imported brie stuffed with artichokes, olives, roasted peppers and topped with basil pesto, sun-dried tomatoes and pine nuts

Baked Artichoke and Parmesan Dip
with housemade crostini and fresh vegetable crudités

Petite Rolls
with roast beef, rosemary aioli and shaved red onions

Retro Cheese Balls
white cheddar and bacon served with crackers, blue cheese and walnuts served with apple slices

Baked Artichoke and Parmesan Dip
with house-made crostini and fresh vegetable crudités

Blackened Chicken Skewers
served with lemon aioli

Lamb Lollipops
grilled marinated petite lamb chops served with a tomato chutney

Petite Shrimp Cocktail
black pepper poached prawns with classic cocktail sauce in a petite shooter

Roast Beef Crostini with Spanish Manchego, arugula, capers and double mustard aioli

Smoked Salmon Crepe Pinwheels with radish greens, caperberries, and dill crema

Sesame Tuna Tartare on a Wonton Crisp topped with a ginger aioli and wasabi tobiko

Minced Thai Style Beef with ginger and soy in a cucumber cup

Belgian Endive Spears filled with peppered goat cheese, fresh strawberries and candied walnuts

Oven-Roasted Ajo Prawns marinated with garlic and roasted with red pepper flakes

Bocconcini Napoleon Skewers fresh mozzarella, grilled eggplant, fresh basil, grape tomato and red pepper with saffron aioli

Ancho Chili Seared Chicken on a polenta round topped with
minced red pepper, cilantro and chipotle aioli

• Minimum Guest Count – 35. For guest counts below 35, please add $150.00.
• Room Rental: $100.00. For events of less than 35 guests, please add $50.00.
• The Cheese Board will determine the number of staff needed for your event based on your guest count and menu. Culinary and Service staff are priced from $25.00 to $35.00 per hour, per staff. Bartenders are priced at $30.00 per hour, per staff.
• For insurance liability purposes, The Cheese Board does not provide staffing unless all food is provided by The Cheese Board. Desserts provided by a health department approved kitchen facility are the exception.
• All events are subject to current Nevada State Sales Tax of 7.725% and a service charge of 18% which is calculated on food and beverage totals.
• Beverage Service - All beverages are charged by consumption A bar service fee of $1.50 per person will be charged to cover costs of bar set-up, beverage service equipment, ice, liquor licensing and insurance.
• The Cheese Board uses only the freshest ingredients, which are subject to change based on availability.
• All prices are subject to change without notice.