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Sample "Retro Redux"
Cocktail Party Catering

Please call an event coordinator at (775) 323-3115, ext. 105 or 104.
 
Stationary Hors d'Oeuvres

Truffled Mac 'n' Cheese (Yummy!)
served in petite porcelain skillets

Meatloaf Sliders
House-made Meatloaf in petite Focaccia Squares with Baby Greens and Ancho Chili & Red Pepper Aoli

Retro Cheese Balls
White Cheddar and Bacon served with Crostini; Blue Cheese and Walnuts served with Apple Slices; Greek Feta with Kalamata Olives and Capers served with Pita Chips

Shrimp Cocktail
Petite cup with Classic Red Sauce

Ultimate Chips-n-Dip
Pt. Reyes Blue Cheese Dip with House-made Potato Chips

Truffled Parmesan Popcorn
with Petite Cones

Seasonal Fresh Vegetables
Served with Not-Your-Mother’s Onion Dip
 
 

Savory Cocktail Fare


Passed Hors d'Oeuvres

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, Caperberries, and 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

   
 
Prices subject to change without notice.
The Cheese Board kitchen processes nuts and gluten.