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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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2.95 per person |
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Antipasto
salami, marinated mozzarella, seasonal grilled vegetables, toasted focaccia
triangles and sun-roasted tomato and cannellini bean dip |
2.95 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 |
2.25 per person |
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Mediterranean Platter
house made hummus, marinated feta, assorted olives, spiced nuts and
grilled pita wedges |
2.50 per person |
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Little Bites of Heaven
petite beef wellingtons, spinach and feta tiropitas,
wild mushrooms tartlets |
5.50 per person |
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Chilled Shrimp Cocktails
with cilantro and sweet and sour glaze served in a martini glass |
5.75 per person |
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Fresh Fruit Platter
seasonal fresh fruit drizzled with citrus mint syrup (June-September Only) |
3.50 per person |
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Passed Hors d’oeuvres
Please add 9.50 for three choices |
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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 |
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Dinner
Includes choice of Salad, Entrée, Cake Service and Blind Dog Organic
Coffee Service and Davidson’s Teas |
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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
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Soups –Please add
5.00 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 |
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| Entrées |
| Honey-Orange Glazed Game Hen with toasted pearl couscous |
27.95 per person |
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Rosemary Crusted Chicken Breast with a whole grain
mustard sauce and herbed orzo |
27.95 per person |
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Grilled Chicken Breast with yukon gold mashed potatoes,
baby spinach, and a wild mushroom marsala demi glace |
27.95 per person |
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Grilled Tri Tip with garlic mashed potatoes, grilled peppers
and ancho chili demi glace |
27.95 per person |
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| Herbed Prawn and Chicken Breast Alfredo with zucchini, asparagus
and wild mushrooms over farfalle pasta |
27.95 per person |
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Grilled Salmon with balsamic mushrooms, sweet corn
and basil mashed potatoes |
35.50 per person |
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Seared Halibut over herbed cheese polenta
with a roasted red pepper sauce |
35.50 per person |
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| Balsamic Glazed Pork Tenderloin with cheddar orzo and currants |
35.50 per person |
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| Pork Osso Bucco on herbed polenta with root vegetables |
35.50 per person |
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Petite Sirloin Steak with caramelized onions and gorgonzola
on roasted garlic mashed potatoes |
35.50 per person |
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Herb Crusted Filet of Beef with a wild mushroom gratin,
and a sherry peppercorn sauce |
42.50 per person |
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Petit Filet of Beef and grilled garlic prawns with basil
mashed potatoes and tomato beurre blanc |
42.50 per person |
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Roasted Rack of Lamb coated with an herbed mustard crust,
a zinfandel sauce and mint pesto couscous |
42.50 per person |
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For additional courses, customized pricing available.
Seasonal vegetables are included, where appropriate, with each entrée.
Vegetarian requests are happily accommodated with 72 hour notice.
Menu pricing is based on one choice per course. Please allow $10 surcharge for duet
plates. |
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- Minimum: 75 Guests
- 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 $25 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
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The Cheese Board is not a nut free zone. |
