Wedding Reception Buffet Menu
Priced per person
Minimum: 75 Guests
Click here for downloadable PDF
Please call an event coordinator at 323-3115 ext. 105 or 104.
|
| |
Fresh Tastes Stationary Displays
Perfect for a light taste or as an addition to your buffet |
|
| |
|
The Cheese Board
artisan cheeses, fresh (seasonal) or dried fruit, candied spiced pecans,
crackers and baguettes
|
2.95 per person |
| |
|
Antipasto
salami, marinated mozzarella, seasonal grilled vegetables, toasted focaccia
triangles and sun-roasted tomato and cannellini bean dip |
2.95 per person |
| |
|
Fresh Vegetable Crudités
asparagus, cherry tomatoes, baby carrots, broccoli, snap peas, cauliflower,
zucchini, and peppers with creamy blue cheese and scallion dip |
2.25 per person |
| |
|
Mediterranean Platter
house made hummus, marinated feta, assorted olives, spiced nuts and
grilled pita wedges |
2.50 per person |
| |
|
Little Bites of Heaven
petite beef wellingtons, spinach and feta tiropitas,
wild mushrooms tartlets |
5.50 per person |
| |
|
Chilled Shrimp Cocktails
with cilantro and sweet and sour glaze served in a martini glass |
5.75 per person |
| |
|
Fresh Fruit Platter
seasonal fresh fruit drizzled with citrus mint syrup (June-September Only) |
3.50 per person |
| |
|
Passed Hors d’oeuvres
Please add 9.50 for three choices |
| |
Roast Beef Crostini
with Spanish manchego arugula, capers and double mustard aioli
Smoked Salmon Crepe Pinwheels
with radish greens, caperberry, and dill crema
Sesame Tuna Tartare
in an edible cone topped with a wasabi aioli and ginger tobiko
Fig Tapenade on Roasted Shallot and Pepper Biscotti
with bleu d’auvergne and candied walnuts
Petite Corn Madeline
topped with herbed boursin-style cheese
Minced Thai Style Beef
with ginger and soy in a cucumber cup
Buttery Phyllo Triangles
filled with sun-dried tomato and feta cheese
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
Ancho Chili Seared Chicken
on a cornbread round topped with minced red pepper, cilantro and chipotle aioli
Crab Salad
with mango and red peppers in a petite cone
Smoked Salmon
avocado and sesame aioli in petite cone
Ratatouille 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 tune, capers, and red potato with roasted garlic aioli
Fresh Figs topped herbed goat cheese, frizzled prosciutto and balsamic syrup |
|
| |
Dinner
includes cake service and Blind Dog coffee and tea station
27.50 per person |
|
| |
|
| Salad Selections (Please choose one)
Classic Caesar Salad with house made croutons and a shower of parmesan
Baby Greens Salad with feta cheese, green onions, grape tomatoes
and a balsamic vinaigrette
Entrée Selections (Please choose two)
Lemon and Thyme Roasted Chicken Breast with wild mushrooms
and aromatic herb jus
Citrus Glazed Chicken Breast on top of roasted green chilies drizzled with charred
tomato vinaigrette and sprinkled with goat cheese
Tuscan Chicken with roasted red pepper and olive compote
Roast Tri Tip with a roasted cherry tomato relish
Ale Marinated Tri Tip with blue cheese, wild mushrooms and onions
Side Selections (Please choose one)
Roasted Garlic Mashed Potatoes
Oven Roasted Herbed Red Potatoes
Saffron Rice Pilaf with orange zest, golden raisins and pistachios
Served with Artisan Breads and Butter |
|
| |
| Additional Tastes and Upgraded Selections |
| |
Salads
to upgrade please add an additional 2.00 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
Arugula with fresh mozzarella, cherry tomatoes, and basil balsamic vinaigrette |
|
| |
|
Entrees
to upgrade please add an additional 2.95 per person
per selection
Roast Salmon with a shitake mushroom, fresh corn and balsamic butter
Rosemary Scented Salmon with frizzled leeks and lemon beurre blanc
Grilled Sirloin with wild mushroom and cabernet demi glace
Rosemary and Zinfandel marinated leg of lamb with roasted tomato vinaigrette
Bistecca alla Fiorentina, a thick sliced new york steak topped with olive oil, lemon and parmesan
(please add 3.95 per person for this selection) |
|
| |
Pasta Selection
additional side please add 3.50 per person
Fusilli with sun-dried tomatoes, pesto cream, and parmesan
Penne Primavera with a house made arrabbiata sauce
Linguini with an herbed alfredo sauce
Orzo with mushrooms, peas, green onions, a touch of cream and shaved parmesan
Wild Mushroom Orecchiette with sage and parmesan |
|
| |
Side Selections
additional side please add
3.50
per person
Polenta with caramelized onions and parmesan
Roasted Couscous Pearls with sliced almonds, raisins, and green onions
Roasted Mediterranean Vegetables with extra virgin olive oil, sea salt
and cracked black pepper |
|
| |
Bread and Butter Baskets on the table
please add
2.50 per person
|
|
| |
For Plated Salad Service
please add
2.50 per person |
|
| |
For Table Coffee Service
please add
2.00 per person
|
|
| |
- Customized pricing is available for guest counts below 75
- 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 $26 to $35 dollars
per hour, per staff, Bartenders priced at $35.00 per hour, per staff.
- Please discuss with your event coordinator all of our bar services
- All events are subject to current Nevada State Sales Tax of 7.725% and a service charge
of 18% which is calculated on food and beverage totals.
- 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 January 2009
|
The Cheese Board is not a nut free zone. |
