Haut Finger Food by Chef Chris Gesualdi of ICE
Edamame Puree in Cucumber Cups with Lemon Zest and Tomato
Tandoori Shrimp Skewers with Coriander Chutney
Vegetable-Stuffed Mushroom Caps
Cod Cakes with Lemon-Garlic Aioli
Smoked Chicken, Wild Mushroom and Fontina Quesadilla Triangles
Grilled Steak on Sourdough with Caramelized Onions and Cheddar