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Off – Premise Buffet Dinner Menu

Click here for downloadable PDF
(build your own buffet menu)
Please call an event coordinator at 323-3115 ext. 105 or 104.
 
Passed Hors d’oeuvres  

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

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

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

Gougere Puff, a classic French cheese puff

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 pancetta (can be made vegetarian)

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
cilantro aioli, siracha sauce, and black sesame seeds

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

Fig Tapenade Crostini with goat cheese, prosciutto, and balsamic honey

 

 
 
Stationary Hors d’oeuvres
 

Antipasto Display with toasted focaccia squares and a
sun-dried tomato and white bean dip

Artisan Cheese Display with dried or seasonal fruit, crackers and baguettes

Baked Brie wrapped in puff pastry and stuffed with cranberries, pecans and rosemary, and served with crackers and baguettes

Baked Crab, Brie, and Parmesan Dip with house-made crostini and crudités

Tuscan Brie topped with pesto, roasted cherry tomatoes, and pine nuts

Mediterranean Platter with fresh vegetables, house made hummus and toasted pita wedges

 
 
Salad Selections

Classic Bistro Caesar with house made croutons and parmesan shards

Mesclun Greens with apples, blue cheese, dried cranberries,
and a roasted shallot dressing

Baby Spinach with red onions, white cheddar, candied walnuts
and an apple cider vinagrette

Baby Greens with feta cheese, scallions, mandarin oranges, and a balsamic citrus vinaigrette

Hearts of Romaine with pt. reyes blue dressing and spiced walnuts

 
 
Entrée Selections

Chicken a la Piccata with a white wine sauce and capers

Tuscan Chicken with roasted red pepper and olive compote

Chicken Marsala with mushrooms

Roast Salmon with a fresh corn, mushroom, and balsamic butter

Horseradish Crusted Roast Salmon with an orange aioli

Grilled Leg of Lamb with roasted vegetables and a lemon thyme vinaigrette

Herb Roasted Pork Loin with a sour cherry demi-glace

Garlic-Roasted Pork Loin with ancho chipotle glaze

Roast Tri Tip with a honey chipotle bbq sauce

Ale-Marinated Tri Tip with blue cheese, wild mushrooms, and caramelized onions

Slow-Roasted Beef with a cabernet sauce

Peppered Tri-tip with cabernet mushroom sauce

 
 
Pasta Selection

Penne with a house made arrabbiata sauce and parmesan

Linguini with an herbed alfredo

Farfalle with roasted peppers, capers, lemon, and goat cheese

Orzo with mushrooms, peas, scallions, and parmesan

Fusilli with sun-dried tomatoes, pesto cream, and parmesan

Cheese Tortellini with a wild mushroom sauce

 
 
Side Selections  

Roasted Garlic, Horseradish-scented, or Basil Mashed Potatoes (please choose one)

Oven -Roasted Herbed Red Potatoes

Saffron Rice Pilaf with orange zest, golden raisins, and pistachios

Polenta with caramelized onions and parmesan

White Cheddar Polenta

Couscous Pearls with sliced almonds, dried cranberries, and green onions

Seasonal Vegetable Sauté

Seasonal Roasted Mediterranean Vegetables

Steamed Broccoli with spicy garlic sauce and raisins

 
 
Assorted Artisan Breads
 
 
Dessert  

Apple Tart with Cinnamon Cream

Chocolate Mousse Martini with espresso whipped cream and brownie crumble

Lemon Pound Cake with seasonal berries and limoncello whipped cream

Carrot Cake with Cream Cheese Frosting

Bread Pudding with Cinnamon Whiskey Sauce

Individual Chocolate Cakes with chocolate ganache

 
 
Blind Dog Organic Coffee and Davidson’s Organic Teas
 
  • Minimum Guest Count – 50. Customized pricing for guest counts below 50.
  • The Cheese Board will determine the number of staff needed for your event based on your guest count and menu.
  • For insurance liability purposes, The Cheese Board does not provide staffing unless all food is provided by The Cheese Board. Desserts provided by a health department approved kitchen facility are the exception.
  • 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.
  • 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.
  • 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 March 2012
 
Prices subject to change without notice.
The Cheese Board is not a nut free zone.