• 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

Boccancini Napoleon
fresh mozzarella, grilled eggplant, fresh basil, grape tomato and red pepper skewers with saffron aioli

The Cheese Board
California and European cheeses
seasonal or dried fruit, crackers and baguettes

Curried Chicken Salad in a Phyllo Cup
green and red apple, almonds, raisins, celery, curry aioli and scallions

Petite Focaccia Bites
with smoked turkey, lemon aioli, roasted peppers, romesco sauce and provolone

Seasonal Fresh Vegetables
with house-made hummus and spiced with sun-dried tomatoes

Fig Tapenade
on house-made crostini and topped with crumbled
goat cheese and fresh herbs

Spicy Prawns
with roasted garlic, olive oil, chili pepper and lemon

Smoked Salmon Tartare
with sesame aioli, green onion and avocado served in a savory cone

Herbed Polenta Rounds
topped with goat cheese, roasted red pepper, pistachios and basil aioli

Crab and Mango Salad
in belgian endive spears

Table Food

Chicken Satay
spiced and marinated chicken with a lemon aioli

The Cheese Board
artisan cheeses served with crackers and baguette

Stuffed Baguette
with beef bavette steak, arugula, and a parmesan basil cream

Antipasto Platter
grilled and fresh vegetables, salami, marinated mozzarella,
olives, sun-dried tomato and cannellini bean dip, and focaccia triangles

Bacon and Tomato Club
petite rounds stacked with applewood bacon, micro greens, smashed avocado and lemon aioli topped with an oven-roasted cherry tomato

Truffled Shitake Mushroom Crepe Pinwheels
with goat cheese, sprouts, and red bell pepper

Crispy Coconut Shrimp Lollipops
drizzled with lemongrass curry

Table Food

Petite Rolls
with roast beef, béarnaise aioli and baby greens

Savory Biscotti
topped with smoked salmon mousse, caperberry cream, and fresh dill

Mediterranean Brie
imported brie stuffed with artichokes, olives, roasted peppers and topped with basil pesto, sun-dried tomatoes and pine nuts

Baked Artichoke and Parmesan Dip
with house-made crostini and fresh vegetable crudités

Tarragon Chicken Salad in Endive Spears
with almond, green onions, dried cranberries and lemon aioli

• Minimum 75 guests
• For guest counts fewer than 75, customized pricing is available.
• A site inspection is necessary to determine an estimate for delivery, set-up, rental equipment and décor.
• Full or Soft Bar available with beverages charged by consumption. The Cheese Board has a full liquor license and our staff is serve-safe trained.
• 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.
• 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.
• March 2009