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In-House Plated Dinner Menu

four courses priced per person
Click here for downloadable PDF
Please call an event coordinator at 323-3115 ext. 105 or 104.
 
Passed Hors d’oeuvres to start your evening
 

Tri Tip Crostini with spanish manchego, arugula, capers and double mustard aioli

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

Sesame Tuna Tartare in a petite cone topped with a ginger aioli and wasabi tobiko

Minced Thai -Style Beef with ginger mint and soy in a cucumber cup

Buttery Phyllo Triangles filled with spinach tomato and feta cheese

Belgian Endive Spears filled with peppered goat cheese,
fresh strawberries and candied walnuts (seasonal)

Seared Scallop on truffled potato puree in a porcelain spoon

Bocconcini Napoleon Skewers with fresh mozzarella, grilled eggplant, fresh basil, grape tomato and red pepper with saffron aioli

Sweet Potato Round with herbed goat cheese and applewood bacon (can be made vegetarian)

Gougere Puff – classic French cheese puff

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

Steak Frite, a grilled medallion of beef on a potato crisp with tarragon aioli

Ginger-poached prawn on a sushi rice round topped with
siracha aioli, avocado and fresh cilantro

Shiitake Mushroom and truffled goat cheese with sprouts and
roasted peppers in crepe pinwheels

Fig Tapenade Crostini with goat cheese, prosciutto, and balsamic honey (can be made vegetarian)

 
 
Salad
please choose one
 

Baby Greens Salad
toasted walnuts, pt. reyes blue cheese, grape tomatoes and tarragon dijon vinaigrette

Classic Caesar Salad
house made croutons and parmesan cheese

Baby Spinach Salad
candied pecans, red onions, feta, and a caramelized shallot vinaigrette

Arugula Salad
manchego, apples, caramelized walnuts and a sherry vinaigrette

Romaine and Oven-Roasted Cherry Tomato Salad
creamy bleu d’auvergne dressing

 
 
Soup
 

Roasted Tomato Soup with a cambazola crouton

Savory Shrimp Bisque

Celeriac and Potato Soup with Truffle Cream

Carrot Ginger Soup with Sherry and Chive Cream

*ask about seasonal soups

 
 
Entrées
please choose one for the entire group
 

Balsamic Chicken
with sautéed mushrooms on herbed polenta

Sautéed Chicken Breast
mustard mascarpone marsala sauce on herbed rice

Perfectly Roasted Chicken
served with buttermilk mashed potatoes and white wine shallot gravy

Chicken a la Piccata
with white wine sauce and capers on herbed orzo

Roast Salmon Filet
wild mushroom and corn risotto and balsamic butter

Asian Glazed Salmon
jasmine rice with baby bok choy

Ale Marinated Pork Loin
butternut squash risotto with a cranberry apple chutney

Pork Osso Bucco
herbed polenta and roasted root vegetables

Grilled Zinfandel-Marinated Tri Tip
cherry tomato relish on cheddar polenta

Grilled Sirloin
on yukon gold mash with stilton, caramelized onions and a cabernet reduction

Petite Sirloin with Grilled Prawns
shiitake mushroom and potato gratin drizzled with white truffle oil

Braised Short Ribs
on gorgonzola polenta with cabernet jus

Seasonal Fresh Fish
on saffron risotto with a lobster, tomato, and tarragon broth

 
Dessert
please choose one
 

Frozen Lemon Mousse Terrine with Raspberry Coulis

Port Poached Pear with bittersweet chocolate, cinnamon whipped cream and ginger cookie (seasonal)

Apple Galette with Cinnamon Cream

Decadent Chocolate Torte with Grand Marnier Scented Crème Anglaise

Petite Trio with a taste of Citrus, Chocolate and Cream

Classic Tiramisu

*ask about our seasonal desserts

 
 
  • Minimum Guest Count – 25. For guest counts below 25, there may be an additional charge.
  • Seasonal vegetables are included with each entrée where appropriate.
  • Menu pricing is based on one choice per course.
  • Length of Event – 3 hours. Should your event exceed three hours, there may be an additional charge.
  • All beverages are charged by consumption.
  • All events are subject to current Nevada State Sales Tax of 7.375% 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.
  • Some items are seasonal and your Event Coordinator will discuss menu options with you.
  • Effective March 2012
 
Prices subject to change without notice.
The Cheese Board is not a nut free zone.