• 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

Fig Tapenade Crostini with goat cheese, prosciutto, and balsamic honey

Baby Greens
with toasted walnuts, pt. reyes blue cheese, grape tomatoes and tarragon dijon vinaigrette

Classic Caesar
with house made croutons and parmesan cheese

Baby Spinach
with candied pecans, red onions, feta, and a caramelized shallot vinaigrette

Arugula
with manchego, apples, and caramelized walnuts

Mesclun Greens
with goat cheese with pancetta and dried cherry and port dressing

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

Frozen Lemon Mousse Terrine with Raspberry Coulis

Pear Frangipane Tart with House Made Caramel Sauce and Whipped Cream

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 – 35.
• Customized pricing is available for guest counts below 35.
• For Bread and Butter Baskets: please add $25.00 per table.
• 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 has a full liquor license. Bartenders are all serve-safe trained. 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, cocktail napkins, liquor licensing and insurance.
• 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 to $35 dollars per hour, per staff. Bartenders are priced at $30.00 per hour, per staff.
• 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.
• Delivery and Garbage/Recycling Removal charges are based on location.
• The Cheese Board uses only the freshest ingredients, which are subject to change based on availability.
• All prices are subject to change without notice.
• January 2009