Tiny Grilled Gruyère Cheese Sandwiches with Roasted Tomato Bisque Shooters….Picked by Shawell Thomas (Banquet Manager)
Miniature Baked Lobster Macaroni and Cheese….Picked by Elora Benfer (Events Coordinator)
Grilled Bacon-Wrapped Shrimp, Orange Soy Glaze….Picked by Roxi Dominquez (Professional Maitre ‘D)
Tuna Tartare with Avocado on Crispy Rice Crackers….Picked by Patrick Ricci (Executive Head Chef)
Tsukune – Toasted Sesame-Glazed Japanese Meatballs Wrapped in a Snow Pea….Picked by Mallory Mayer (Events Coordinator)