• About
  • Evolution of an Event
  • Testimonials
  • Our Eco Policies
• 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

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

Sesame Tuna Tartare in a petite cone topped with a wasabi aioli and ginger 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

Seared Scallop on truffled potato puree in a porcelain spoon
Bocconcini Napoleon Skewers with 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

Steak Frite, a grilled medallion of beef on a potato crisp with tarragon aioli

Ginger-poached prawn on a sushi rice round topped with
cilantro aioli, siracha sauce, and black sesame seeds

Shiitake Mushroom and truffled goat cheese with micro greens and roasted peppers in crepe pinwheels

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

Mesclun Greens Salad
goat cheese, pancetta and a dried cherry and port dressing

Romaine and Oven-Roasted Cherry Tomato Salad
creamy bleu d’auvergne dressing

Savory Shrimp Bisque

Celeriac and Potato Soup with Truffle Cream

Carrot Ginger Soup with Sherry and Chive Cream

Porcini-Stuffed Free Range Chicken
wild rice and orzo pilaf and tarragon oil

Roast Salmon Filet
wild mushroom and corn risotto and balsamic butter

Asian Glazed Salmon
jasmine rice with baby bok choy

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

Herb-Crusted Game Hen
on toasted couscous with a honey-orange sauce

Please add 10.00 per person for the following entrees.

Petite Filet
on yukon gold mash with stilton, caramelized onions and a cabernet reduction

Petite Filet 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

Herb-Crusted Rack of Lamb
with mint pesto, couscous, and zinfandel reduction

Pear Frangipane Tart with House Made Caramel Sauce and Crème Anglaise

Apple Tart with Cinnamon Cream

Decadent Chocolate Torte with Grand Marnier Scented Crème Anglaise

Petite Trio with a taste of Citrus, Chocolate and Cream

Classic Tiramisu

Bruléed Rice Pudding with Caramel Sauce

Blind Dog Organic Coffee and Davidson’s Organic Teas

• Minimum Guest Count – 30. For guest counts below 30, please add $150.00.
• Room Rental: $100.00. For events of less than 30 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 2009