Off – Premise Buffet Dinner Menu
Click here for downloadable PDF
(build your own buffet menu)
Please call an event coordinator at 323-3115 ext. 105 or 104.
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| Passed Hors d’oeuvres |
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Tri Tip Crostini with spanish manchego, arugula, capers
and double mustard aioli
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 (seasonal)
Gougere Puff, a classic French cheese puff
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 pancetta (can be made vegetarian)
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
Fig Tapenade Crostini with goat cheese, prosciutto, and balsamic honey
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Stationary Hors d’oeuvres
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Antipasto Display with toasted focaccia squares and a
sun-dried tomato and white bean dip
Artisan Cheese Display with dried or seasonal fruit, crackers and baguettes
Baked Brie wrapped in puff pastry and stuffed with cranberries, pecans and rosemary, and served with crackers and baguettes
Baked Crab, Brie, and Parmesan Dip with house-made crostini and crudités
Tuscan Brie topped with pesto, roasted cherry tomatoes, and pine nuts
Mediterranean Platter with fresh vegetables, house made hummus and toasted pita wedges |
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| Salad Selections |
Classic Bistro Caesar with house made croutons and parmesan shards
Mesclun Greens with apples, blue cheese, dried cranberries,
and a roasted shallot dressing
Baby Spinach with red onions, white cheddar, candied walnuts
and an apple cider vinagrette
Baby Greens with feta cheese, scallions, mandarin oranges, and a balsamic citrus vinaigrette
Hearts of Romaine with pt. reyes blue dressing and spiced walnuts |
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Entrée Selections |
Chicken a la Piccata with a white wine sauce and capers
Tuscan Chicken with roasted red pepper and olive compote
Chicken Marsala with mushrooms
Roast Salmon with a fresh corn, mushroom, and balsamic butter
Horseradish Crusted Roast Salmon with an orange aioli
Grilled Leg of Lamb with roasted vegetables and a lemon thyme vinaigrette
Herb Roasted Pork Loin with a sour cherry demi-glace
Garlic-Roasted Pork Loin with ancho chipotle glaze
Roast Tri Tip with a honey chipotle bbq sauce
Ale-Marinated Tri Tip with blue cheese, wild mushrooms, and caramelized onions
Slow-Roasted Beef with a cabernet sauce
Peppered Tri-tip with cabernet mushroom sauce |
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| Pasta Selection |
Penne with a house made arrabbiata sauce and parmesan
Linguini with an herbed alfredo
Farfalle with roasted peppers, capers, lemon, and goat cheese
Orzo with mushrooms, peas, scallions, and parmesan
Fusilli with sun-dried tomatoes, pesto cream, and parmesan
Cheese Tortellini with a wild mushroom sauce |
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| Side Selections |
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Roasted Garlic, Horseradish-scented, or Basil Mashed Potatoes (please choose one)
Oven -Roasted Herbed Red Potatoes
Saffron Rice Pilaf with orange zest, golden raisins, and pistachios
Polenta with caramelized onions and parmesan
White Cheddar Polenta
Couscous Pearls with sliced almonds, dried cranberries, and green onions
Seasonal Vegetable Sauté
Seasonal Roasted Mediterranean Vegetables
Steamed Broccoli with spicy garlic sauce and raisins |
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Assorted Artisan Breads
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| Dessert |
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Apple Tart with Cinnamon Cream
Chocolate Mousse Martini with espresso whipped cream and brownie crumble
Lemon Pound Cake with seasonal berries and limoncello whipped cream
Carrot Cake with Cream Cheese Frosting
Bread Pudding with Cinnamon Whiskey Sauce
Individual Chocolate Cakes with chocolate ganache |
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| Blind Dog Organic Coffee and Davidson’s Organic Teas |
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- Minimum Guest Count – 50. Customized pricing for guest counts below 50.
- The Cheese Board will determine the number of staff needed for your event based on
your guest count and menu.
- 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 7.375% 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 will be charged to cover costs of bar set-up, beverage service
equipment, ice, liquor licensing and insurance.
- Delivery and Garbage/Recycling Removal charges are based on location.
- A site inspection is necessary to determine an estimate for delivery, set-up, rental
equipment, and décor.
- The Cheese Board charges 10% above the published pricing for all contracted
equipment.
- The Cheese Board uses only the freshest ingredients, which are subject to change based
on availability.
- All prices are subject to change without notice.
- Effective March 2012
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Prices subject to change without notice.
The Cheese Board is not a nut free zone. |
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