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Cocktail Reception Menus

Innovative hors d’ oeuvres menus perfect for an open house,
stand-up reception, or stress-free entertaining

Click here for downloadable PDF
Please call an event coordinator at 323-3115 ext. 105 or 104.
 
Menu I:
Light Stationary Hors d ’oeuvres
light portions perfect for events of 1 – 1 ½ hours in length
minimum 50 guests

Tuscan Brie
imported brie topped with house made pesto, toasted pine nuts, oven-roasted cherry tomatoes, and fresh basil served with crackers

Spanikopitas
savory spinach and feta cheese in a phyllo crust

Petite Skewers
moroccan spiced chicken skewers with harissa aioli

Hot Artichoke and Parmesan Dip
with fresh vegetables and house made crostini
 
 
Menu II:
Stationary Hors d’ oeuvres

Petite Wellingtons
filled with beef tenderloin, mushrooms, and a sherry demi glace

Curried Chicken Salad in a Phyllo Cup
green and red apple, almonds, raisins, celery, and green onion

Smoked Salmon Crepe Pinwheels
with sprouts, minced red onion, caperberries and dill cream

The Cheese Board
california and european cheeses
crackers and baguettes

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

Petite Tartlets
with wild mushrooms, goat cheese, and fresh herbs
in a rosemary-scented tart shell

 
To Add Something for the Sweet Tooth
Petite Bites of Assorted House Made Gourmet Bars
 
 
Specialty Petite Bites
Seasonal Bread Pudding Rounds, Petit Fours,
Banana Cream Tartlets, Mini HoHo with Raspberry Sauce
 
 
Menu III:
Stationary Hors d’ oeuvres

Roast Beef Crostini with Spanish Manchego
arugula, capers, and double mustard aioli

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

Artisan Trio
Brie, Manchego, and Blue Cheese with spiced nuts, grapes or dried apricots, crackers and walnut bread

Flatbread Roulade
smoked turkey, lemon aioli, roasted peppers, romesco sauce and provolone

Roasted Vegetable Roulade
olives, roasted eggplant, hummus and feta cheese

Seasonal Fresh Vegetables
with roasted shallot dip

Ancho Chili Seared Chicken
on a polenta round topped with minced red pepper, chipotle aioli and cilantro

 
To Add Something for the Sweet Tooth
Petite Bites of Assorted House Made Gourmet Bars
 
 
Specialty Petite Bites
Seasonal Bread Pudding Rounds, Petit Fours, Banana Cream Tartlets, Mini HoHo with Raspberry Sauce
 
 
Menu IV:
Retro Redux
Stationary Hors d’ oeuvres
(Minimum guest count 50)
staffing required

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 aioli

Retro Cheese Balls
white cheddar and bacon served with crostini blue cheese and walnuts served with apple slices greek and 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
 
 
Menu V:
staffing required

Passed Hors d’oeuvres

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

Petite Tartlet
filled with wild mushrooms, goat cheese and fresh herbs

Thai Beef Skewer
marinated with ginger, cilantro and mint

Table Food

Chicken Satay
with a spicy peanut dipping sauce

Deconstructed Sushi
sushi rice rounds topped with shrimp, cilantro and chili-garlic aioli

Bombay Slider
mini lamb burger with Indian spices topped with fresh tomato, onion, cucumber and curry sauce

Asian Vegetable Platter
fresh vegetables with sesame aioli

House-made Hummus
with toasted pita chips
 
 
Menu VI:
Staffing required

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 housemade crostini and fresh vegetable crudités

Tarragon Chicken Salad in Endive Spears
with almond, green onions, dried cranberries and lemon aioli
 
 
Menu VII:
Staffing required
Heavy Hors d’oeuvres portioned to replace a meal

Table Food

Petite Rolls
with roast beef, rosemary aioli and shaved red onions

Retro Cheese Balls
white cheddar and bacon served with crackers, blue cheese and walnuts served with apple slices

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

Blackened Chicken Skewers
served with lemon aioli

Lamb Lollipops
grilled marinated petite lamb chops served with a tomato chutney

Petite Shrimp Cocktail
black pepper poached prawns with classic cocktail sauce in a petite shooter
 
 
Should you wish to add passed hors d’oeuvres to Menu VII:
Please choose three

Roast Beef Crostini with Spanish Manchego, arugula, capers and double mustard aioli

Smoked Salmon Crepe Pinwheels with radish greens, caperberries, and dill crema

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

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

Oven-Roasted Ajo Prawns marinated with garlic and roasted 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

 
To Add Something for the Sweet Tooth
Petite Bites of Assorted House Made Gourmet Bars
 
   
Specialty Petite Bites
Seasonal Bread Pudding Rounds, Petit Fours, Banana Cream Tartlets, Mini HoHo with Raspberry Sauce
 
 
  • Minimum Guest Count – 35.
  • The Cheese Board will determine the number of staff needed for your event based on your guest count and menu.
  • Beverage Service - All beverages are charged by consumption. A bar service fee will be charged to cover costs of bar set-up, beverage service equipment, ice, liquor licensing and insurance.
  • 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.
  • 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 March 2012
 
Prices subject to change without notice.
The Cheese Board is not a nut free zone.