The Cheese Board | reno catering, sparks caterer, wedding catering company reno, sparks, lake tahoe, reno caterer

In-House Plated Dinner Menu four courses priced per person Click here for downloadable PDF Please call an event coordinator at 323-3115 ext. 105 or 104.

Passed Hors d’oeuvres to start your evening

Tri Tip Crostini with spanish manchego, arugula, capers and double mustard aioli Smoked Salmon Crepe Pinwheels with micro greens, caperberries, and dill crema Sesame Tuna Tartare in a petite cone topped with a ginger aioli and wasabi tobiko Minced Thai -Style Beef with ginger mint and soy in a cucumber cup Buttery Phyllo Triangles filled with spinach tomato and feta cheese Belgian Endive Spears filled with peppered goat cheese, fresh strawberries and candied walnuts (seasonal) Seared Scallop on truffled potato puree in a porcelain spoon (please add $1.00 per person) Bocconcini Napoleon Skewers with fresh mozzarella, grilled eggplant, fresh basil, grape tomato and red pepper with saffron aioli Sweet Potato Round with herbed goat cheese and applewood bacon (can be made vegetarian) Gougere Puff – classic French cheese puff Ancho Chili Seared Chicken on a polenta round topped with minced red pepper, cilantro and chipotle aioli Steak Frite, a grilled medallion of beef on a potato crisp with tarragon aioli Ginger-poached prawn on a sushi rice round topped with siracha aioli, avocado and fresh cilantro Shiitake Mushroom and truffled goat cheese with sprouts and roasted peppers in crepe pinwheels Fig Tapenade Crostini with goat cheese, prosciutto, and balsamic honey (can be made vegetarian)

Salad please choose one

Baby Greens Salad toasted walnuts, pt. reyes blue cheese, grape tomatoes and tarragon dijon vinaigrette Classic Caesar Salad house made croutons and parmesan cheese Baby Spinach Salad candied pecans, red onions, feta, and a caramelized shallot vinaigrette Arugula Salad manchego, apples, caramelized walnuts and a sherry vinaigrette Romaine and Oven-Roasted Cherry Tomato Salad creamy bleu d’auvergne dressing

Soup please add 5.00

Roasted Tomato Soup with a cambazola crouton Savory Shrimp Bisque Celeriac and Potato Soup with Truffle Cream Carrot Ginger Soup with Sherry and Chive Cream *ask about seasonal soups

Entrées please choose one for the entire group

Balsamic Chicken with sautéed mushrooms on herbed polenta Sautéed Chicken Breast mustard mascarpone marsala sauce on herbed rice Perfectly Roasted Chicken served with buttermilk mashed potatoes and white wine shallot gravy Chicken a la Piccata with white wine sauce and capers on herbed orzo Roast Salmon Filet wild mushroom and corn risotto and balsamic butter (please add $3.00 per person) Asian Glazed Salmon jasmine rice with baby bok choy (please add $3.00 per person) Ale Marinated Pork Loin butternut squash risotto with a cranberry apple chutney Pork Osso Bucco herbed polenta and roasted root vegetables Grilled Zinfandel-Marinated Tri Tip cherry tomato relish on cheddar polenta Please add 10.00 per person for the following entrees. Grilled Sirloin on yukon gold mash with stilton, caramelized onions and a cabernet reduction Petite Sirloin with Grilled Prawns shiitake mushroom and potato gratin drizzled with white truffle oil Braised Short Ribs on gorgonzola polenta with cabernet jus Seasonal Fresh Fish on saffron risotto with a lobster, tomato, and tarragon broth

Dessert please choose one

Frozen Lemon Mousse Terrine with Raspberry Coulis Port Poached Pear with bittersweet chocolate, cinnamon whipped cream and ginger cookie (seasonal) Apple Galette with Cinnamon Cream Decadent Chocolate Torte with Grand Marnier Scented Crème Anglaise Petite Trio with a taste of Citrus, Chocolate and Cream (please add $3.00 per person) Classic Tiramisu *ask about our seasonal desserts

Minimum Guest Count – 25. For guest counts below 25, please add $150.00. Room Rental: $100.00. For events of less than 25 guests, please add $50.00. Seasonal vegetables are included with each entrée where appropriate. Menu pricing is based on one choice per course. Please allow $10 surcharge for duet plates. Length of Event – 3 hours. Should your event exceed three hours, additional staffing time is charged at $35.00 per hour, per staff. For Bread and Butter Service, please add $2.50 per person. All beverages are charged by consumption. All events are subject to current Nevada State Sales Tax of 7.375% and a service charge of 18% which is calculated on food and beverage totals. The Cheese Board uses only the freshest ingredients, which are subject to change based on availability. Some items are seasonal and your Event Coordinator will discuss menu options with you. January 2011

Prices subject to change without notice. The Cheese Board is not a nut free zone.