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Off-Premise Plated Dinner Menu
Priced per person
Click here for downloadable PDF
Please call an event coordinator at 323-3115 ext. 105 or 104.
 
To Start Your Evening – Passed Hors d’oeuvres
Please choose three
 

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
with toasted walnuts, pt. reyes blue cheese, grape tomatoes and tarragon dijon vinaigrette

Classic Caesar
with house made croutons and parmesan cheese

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

Arugula
with manchego, apples, and caramelized walnuts with honey lemon vinaigrette

Romaine and Roasted Cherry Tomatoes
with creamy bleu d’auvergne dressing

 
Soup
Please ask for seasonal selections  
 
Entrées (please choose one):

Balsamic Chicken with Mushrooms on Herbed Polenta

Sautéed Chicken Breast with Mustard Mascarpone MarsalaSauce on Herbed Rice

Chicken a la Picatta on a bed of Parsley Orzo Pasta

Roast Salmon Filet with Wild Mushroom Risotto and Balsamic Butter

Seared Salmon on Mediterranean Couscous with a Dill, Caper, and White Wine Sauce

Grilled Sirloin Steak on Yukon Gold Mash with Stilton, Caramelized Onions, and a Cabernet Reduction

Petite Sirloin Steak with Grilled Prawns, Shiitake Mushroom and Potato Gratin drizzled with White Truffle Oil

Ale Marinated Pork Loin on Butternut Squash Risotto with a Cranberry Apple Chutney

Grilled Tri Tip with a Zinfandel Marinade and a Cherry Tomato Relish on Cheddar Polenta

 
 
Dessert (please choose one):

Frozen Lemon Mousse Terrine with Raspberry Coulis

Apple Tart with Cinnamon Cream

Decadent Chocolate Torte with Grand Marnier Scented Crème Anglaise

Petite Trio with a taste of Citrus, Chocolate and Cream

Classic Tiramisu

Strawberry Shortcake Martini with white chocolate mousse
*Seasonal Dessert

Blind Dog Organic Coffee and Davidson’s Organic Teas

 
 
For additional courses, customized pricing available
For duet plates, customized pricing is available
  • Minimum Guest Count – 35 (Customized pricing is available for guest counts below 35).
  • 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 has a full liquor license. Bartenders are all serve-safe trained. All beverages are charged by consumption.
  • A bar service fee will be charged to cover costs of bar set-up, beverage service equipment, ice, cocktail napkins, liquor licensing and insurance.
  • The Cheese Board will determine the number of staff needed for your event based on your guest count and menu.
  • 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.
  • Delivery and Garbage/Recycling Removal charges are based on location.
  • 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.