• 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, caperberry, and dill crema

Sesame Tuna Tartare on a Wonton Crisp
topped with a wasabi aioli and ginger tobiko

Fig Tapenade on Roasted Shallot and Pepper Biscotti
topped with bleu d’auvergne and candied walnuts

Petite Corn Madeline
topped with herbed boursin

Minced Thai-Style Beef
with ginger and soy in a cucumber cup

Belgian Endive Spears
filled with peppered goat cheese, fresh strawberries and candied walnuts

Curried Chicken Salad in a Phyllo Cup
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
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

Zinfandel Poached Pear
on a brown butter cracker with blue cheese, candied walnuts, and white pepper

Smoked Salmon Tartare
with avocado, red onions, capers, and dill, served in mini cones

Artisan Cheese Display with dried fruits, candied pecans, crackers and baguettes

Petite Focaccia Bites with smoked turkey, red pepper, provolone and basil pesto

Antipasto Display with salami, fresh mozzarella, grilled vegetables, olives and toasted focaccia with roasted tomato and cannellini bean dip

Mediterranean Medley

Orzo Pasta with peas, mushrooms, green onions and shaved parmesan

Penne Pasta with spicy eggplant, tomatoes, basil and ricotta salata

Three Cheese Tortellini with a truffled wild mushroom sauce

Fusion Flavors

Asian Noodle Salad served in mini “to go” boxes with chopsticks

Coconut Shrimp Skewers drizzled with citrus aioli

Crispy Vietnamese Vegetarian Spring Rolls with Sweet Chili Sauce

Sticks and Stones

Harissa Spiced Beef Skewers with smoked paprika aioli

Chicken Satay Skewers with spicy peanut dipping sauce

• Minimum: 75 Guests
• Customized pricing is available for guest counts below 75
• A site inspection is necessary to determine an estimate for delivery, set-up, rental equipment and décor.
• A bar service fee of $2.00 per person will be charged to cover costs of bar set-up, beverage service equipment, ice, liquor licensing and insurance.
• If you require beverage service, all beverages are charged by consumption. The Cheese Board has a full liquor license, insured, and our staff is serve-safe certified.
• 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 priced at $35.00 per hour, per staff.
• 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.
• 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