Hors d’Oeuvres Descriptions


Mini Maryland Crab Cakes A lightly breaded mixture of lump crabmeat seasoned with green, yellow and red bell peppers with a touch of jalapeno and cilantro.
Spanakopita Spinach, feta cheese and classic greek seasoning minced together and enclosed in a buttery, flaked crust.
Garden Vegetable Medley with Herb Dip Both the usual and unusual artfully arranged veggies accompanied by Ardenwood homemade Dijon ranch herb dip.
Fresh Fruit Ensemble Cascading cornucopia of seasonal summer fruits, accompanied by apricot crème fraiche dip.
Apricot Glazed Buffalo Wings A spicy sweet apricot glaze proves a perfect foil for the 3-alarm heat of our chicken wings.
Southwest Empanada Black beans, sweet white corn, jalapeno peppers and fresh cilantro in a corn puff pastry.
Baked Brie with Sourdough Caramelized baked brie with fresh sourdough
Chicken Satay Roasted chicken skewers mildly marinated with teriyaki sauce, basted in Ardenwood classic honey mustard glaze and generously topped with sesame seeds.
Smoked Salmon and Salsa Pinwheel Fresh tortillas tightly rolled with smoked salmon, cream cheese, cilantro and Ardenwood homemade salsa. Served thinly sliced.
Mushroom Milanese Jumbo mushrooms stuffed with garlic Italian sausage, spinach, parsley, parmesan and romano cheeses.
Fine Cheese and Cracker Board Generous assortment of fine cheeses accompanied by premium biscuits served on a classic wooden carving board.
Mushroom Filled Fillo Pouches Rich and savory mushrooms in a crispy baked phyllo dough pouch.
Chilled Prawns (upgrade) Succulent, salt-water prawns served with zesty cocktail sauce or pesto dip. $1.50 per person.