The Cheese Board | reno catering, sparks caterer, wedding catering company reno, sparks, lake tahoe, reno caterer

Wedding Reception Plated Dinners Priced per person 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 before dinner service

The Cheese Board artisan cheeses, fresh (seasonal) or dried fruit, candied spiced pecans, crackers and baguettes	4.00 per person

Antipasto salami, marinated mozzarella, seasonal grilled vegetables, toasted focaccia triangles and sun-roasted tomato and cannellini bean dip	4.00 per person

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

Mediterranean Platter house made hummus, marinated feta, assorted olives, spiced nuts and grilled pita wedges	3.50 per person

Little Bites of Heaven petite beef wellingtons, spinach and feta tiropitas, wild mushrooms tartlets	6.25 per person

Chilled Shrimp Cocktails with cilantro and sweet and sour glaze served in a shot glass	5.45 per person

Fresh Fruit Platter seasonal fresh fruit drizzled with citrus mint syrup (June-September Only)	4.25 per person

Passed Hors d’oeuvres Please add $4.25 for one choice; add $8.95 for three choices

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

Plated Dinner Menu Includes choice of Salad and one Entrée selection

Salads Mesclun Greens with belgian endive, feta and a roasted shallot vinaigrette Baby Spinach with dried cranberries, sugar coated pecans, feta, and an aged sherry vinaigrette Café Caesar with shaved parmesan and garlic croutons Mesclun Greens with green apple, toasted walnuts, a shower of pt. reyes blue and balsamic vinaigrette Baby Spinach with pear, pancetta and a dijon vinaigrette

Soups –Please add 7.50 per person Roasted Tomato Soup with a cambazola crouton Shrimp Bisque Carrot Ginger Soup with sherry and chive cream Butternut Squash Soup with a nutmeg cream Broccoli Leek Soup with parmesan cream


Entrées Selections:

Sierra Menu:	45.00 per person
Rosemary Crusted Chicken Breast with a whole grain mustard sauce and herbed rice pilaf Grilled Chicken Breast on caramelized onion polenta with a wild mushroom marsala demi glace Provencal Chicken with Honey and Thyme roasted red potatoes and shallots Chicken a la Picatta with a white wine and lemon caper sauce on herbed rice orzo Ale Marinated Tri Tip with wild mushrooms and onions served with garlic mashed potatoes Grilled Zinfandel-Marinated Tri Tip cherry tomato relish on cheddar polenta

Galena Menu:	50.00 per person
Grilled Salmon with balsamic mushrooms, sweet corn and basil mashed potatoes Asian Glazed Salmon on jasmine rice with citrus butter Balsamic Glazed Pork Tenderloin with cheddar orzo and apple cider jus Pork Osso Bucco on herbed polenta with root vegetables Petite Sirloin with peppercorn and cognac demi glace on roasted garlic mashed potatoes Prime Rib with horseradish mash and red wine jus

Mt. Rose Menu:	60.00 per person
Seared Halibut over wild mushroom risotto with a basil beurre blanc Cabernet Braised Beef Short Ribs with roasted garlic yukon gold mash Petite Sirloin Steak and Grilled Garlic Shrimp with horseradish yukon gold mash Roasted Salmon and Grilled Chicken with roasted red pepper coulis on herbed polenta Prosciutto-Wrapped Chicken Breast and Seasonal Fresh Fish with lemon herb beurre blanc on fresh basil risotto

Cake Service:	2.00 per person
Includes plate and fork, cake table and poly linen

Coffee Service Station:	3.75 per person
Includes table, poly linen, coffee brewers, mugs, cream, sugars, teaspoons

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. Customized menus are available, please speak with your event coordinator for details. All prices are subject to change without notice. Effective January 2011
The Cheese Board is not a nut free zone.