Yuzu Curd, Cardamom-Basil Whipped Cream, Chocolate Buttercream | Baker Delilah Pergola of High Street Bakery

Summer Beurre Blanc, Confit Squid, Roasted Jimmy Nardello Peppers, Olives, Sherry Vinegar | Chef Alex Kemp of My Loup

Pickles, Hard Boiled Egg, Iceberg Lettuce, Thousand Islands Dressing, Caviar | Chef Alex Kemp of My Loup

Roasted Beets, Fresh Beets, Celery, Beet Kosho Mayonnaise, Sour Rainbow Chard, Caraway, Potato Chips | Chef Ian Graye of Pietramala

Green Lentils, Green Peppercorn Sauce, Baharat, Herbed Labneh, Frisée, Pickles, Pickled Turnips | Chef George Madosky of Fork

Paprika Aïoli, Sourdough Breadcrumbs, Shiso | Chef Kevin McWilliams of Laurel

Carne de Casamiento, Pickled Beets, Refried Beans, Salsa, Cotjia, Guacamole, Cilantro | Chef Sofia Deleon of El Merkury

Gin, Salted White Tea, Italicus, Cocchi Americano, Yellow Chartreuse, Fino Sherry | Bartender Brandon Thrash of Middle Child Clubhouse

Niman Ranch Pernil, Heritage Ham, Sofrito, Mayonnaise, Mustard, Pickles, Swiss Cheese, Ciabatta | Chef Edwin De La Rosa of Middle Child Clubhouse

Norf Sauce, San Marzano Tomatoes, Chile Flakes, Mozzarella, Provolone, Cheddar, Parmesan | Chef Michael Carter of Down North Pizza

Vanilla Bean Sour Cream Cake, Vanilla Bean Whipped Cream, Peanut Butter Buttercream, Strawberry- Rhubarb Jam, Peanut Butter Crumble | Baker Noelle Blizzard of New June Bakery