Wedding Reception Buffet Menu
Priced per person
Minimum: 100 Guests
Click here for downloadable PDF
Please call an event coordinator at 323-3115 ext. 105 or 104.
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Fresh Tastes Stationary Displays
Perfect for a light taste before dinner service |
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The Cheese Board
artisan cheeses, fresh (seasonal) or dried fruit, candied spiced pecans,
crackers and baguettes
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4.00 per person |
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Antipasto
salami, marinated mozzarella, seasonal grilled vegetables, toasted focaccia
triangles and sun-roasted tomato and cannellini bean dip |
4.00 per person |
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Fresh Vegetable Crudités
asparagus, cherry tomatoes, baby carrots, broccoli, snap peas, cauliflower,
zucchini, and peppers with creamy blue cheese and scallion dip |
3.25 per person |
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Mediterranean Platter
house made hummus, marinated feta, assorted olives, spiced nuts and
grilled pita wedges |
3.50 per person |
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Little Bites of Heaven
petite beef wellingtons, spinach and feta tiropitas,
wild mushrooms tartlets |
6.25 per person |
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Chilled Shrimp Cocktails
with cilantro and sweet and sour glaze served in a shot glass |
5.45 per person |
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Fresh Fruit Platter
seasonal fresh fruit drizzled with citrus mint syrup (June-September Only) |
4.25 per person |
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Passed Hors d’oeuvres
Please add $4.25 for one choice; add $8.95 for three choices |
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Smoked Salmon Crepe Pinwheels
with radish greens, caperberry, and dill crema
Sesame Tuna Tartare - in an edible cone, with avocado,
ginger aioli and topped with wasabi tobiko
Minced Thai Style Beef - with ginger and soy in a cucumber cup
Buttery Phyllo Triangles - filled with sun-dried tomato and feta cheese
Lobster Empanada - drizzled with ancho chili aioli
Belgian Endive Spears - filled with peppered goat cheese,
fresh strawberries and candied walnuts
Curried Chicken Salad in a Phyllo Cup - with green and red apple,
almonds, raisins, celery and green onion
Oven Roasted Ajo Prawns - marinated with garlic
and sprinkled with red pepper flakes
Bocconcini Napoleon Skewers - with fresh mozzarella,
grilled eggplant, fresh basil, grape tomato and red pepper with saffron aioli
Ginger-poached prawn on a sushi rice round topped with
siracha aioli, avocado and fresh cilantro
Petite Polenta Round – topped with herbed goat cheese,
basil pesto and roasted red pepper
Basil Shrimp Salad – with jalapeño and mango
and served in an endive spear
Provencal Tartlet - with roasted eggplant, peppers, red onion
and capers topped with goat cheese
Steak Frite - a grilled medallion of beef on a potato crisp
with tarragon aioli
Nicoise Tartlet - with seared ahi tuna, capers,
and red potato with roasted garlic aioli
Fresh Fig Crostini - topped herbed goat cheese,
frizzled prosciutto and balsamic syrup
Artichoke and Goat Cheese Tartlet - garnished with kalamata olive
Gougere Puff – classic French cheese puff |
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Buffet Dinner Menu
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44.50 per person |
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Salad Selections (Please choose one)
Classic Caesar with house made croutons and a shower of parmesan
Baby Greens with feta cheese, green onions, grape tomatoes
and a balsamic vinaigrette
Entrée Selections
(Please choose one)
Roasted Organic Chicken Breast with mushrooms and a savory dijon cream
Tuscan Chicken with roasted red pepper and olive compote
Citrus Glazed Chicken Breast on top of roasted green chilies drizzled with
charred tomato vinaigrette and sprinkled with feta cheese
Roast Chicken a la picatta with a lemon caper sauce
(Please choose one):
Fusilli Pasta with shrimp and fresh herbs in a chardonnay and lemon cream sauce
Penne Pasta with Italian sausage, roasted peppers, olives, and tomatoes
Classic Red Lasagna with beef, pork, and veal
White Lasagna with chicken, mushrooms, and spinach (can be made vegetarian)
Side Selections (Please choose one; for two selections please add 4.25 per person):)
Roasted garlic mashed potatoes
Oven- roasted herbed red potatoes
Broccoli with garlic and almonds
Seasonal vegetable sauté
Roasted Mediterranean Vegetables with extra virgin olive oil, sea salt and cracked black pepper
Oven-Roasted Cauliflower with garlic, lemon, chives, and parmesan
Served with Artisan Breads and Butter |
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| Additional Tastes and Upgraded Selections |
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Salads- (to upgrade please add an additional $2.25 per person)
Hearts of Romaine with pt. reyes blue dressing and candied walnuts
Mesclun Greens with seasonal fruit, danish blue, dried cranberries, and an apple cider dressing
Baby Spinach with shaved red onions, spiced pecans and crumbled goat cheese with a roasted shallot vinaigrette |
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Entrees- (to upgrade please add an additional 3.50 per person)
Roast Tri Tip with a roasted cherry tomato relish
Ale-Marinated Tri Tip with blue cheese, wild mushrooms and onions
Grilled Leg of Lamb with roasted vegetables and a Lemon thyme vinaigrette
Herb Roasted Pork Loin with a sour cherry demi-glace
Roast Tri Tip with a honey chipotle bbq sauce
Slow-Roasted Beef with a cabernet sauce |
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Entrees- (to upgrade please add an additional $4.75 per person)
Roast Salmon with a fresh corn, mushroom, and balsamic butter
Horseradish Crusted Roast Salmon with an orange aioli
Grilled Sirloin with caramelized onions and house made steak sauce |
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Pasta– (additional side, please add 4.25 per person):
Fusilli with sun-dried tomatoes, pesto cream, and parmesan
Penne Primavera with a house made arrabbiata sauce
Orzo with mushrooms, peas, green onions, a touch of cream and shaved parmesan
Wild Mushroom Orecchiette with sage and parmesan |
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| Cake Service: |
2.00 per person |
| Includes plate and fork, cake table and poly linen |
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| Coffee Service Station: |
3.75 per person |
| Includes table, poly linen, coffee brewers, mugs, cream, sugars, teaspoons |
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Minimum: 100 Guests
For guest counts between 75 and 99, please add $5.00 per person. For guest counts between 50 and 74, please $10.00 per person.
Price per person includes:
staffing for a 5 hour reception, Reno location delivery, set-up of place settings, one water and wine glass for the table, plates and flatware
For events longer then 5 hours or if the ceremony is at the same location as the reception, additional staffing charges will apply.
A site inspection is required to determine rental of kitchen equipment. The Cheese Board charges 10% above the published pricing for all contracted equipment.
For weddings outside the Reno city limit, additional charges will apply.
For additional set-up and breakdown of dining tables and/or ceremony set-up, a site inspection is necessary and additional charges will apply.
Please discuss with your event coordinator all of our bar services
All events are subject to current Nevada State Sales Tax of 7.725%
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 January 2011 |
The Cheese Board is not a nut free zone. |
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