Peri-Peri Chicken with Peri-Peri Labneh, Samfaina, Fresh Herbs | Chef Rudy Lopez of The LINE L.A.

Cucumber, Jalapeño, Orange, Avocado Purée, Tzatziki Broth, Lemon Vinaigrette, Dill Oil | Chef Sonnie Gomez of The Proper Santa Monica

Grilled Lumina Lamb Rack, Braised Lumina Lamb Leg, Fava Bean Purée, Lamb Jus, Mint | Chef Neal Fraser of Redbird

Arugula, Cypress Grove Humboldt Fog Goat Cheese, Nasturtium Pistou, Macadamia Nuts, Seasonal Citrus, Champagne Vinaigrette | Chef Cynthia Hetlinger of RYLA

Cypress Grove Humboldt Fog Goat Cheese, Spring Pea Purée, Snow Peas, Snap Peas, Honey Dates, Toasted Walnuts, Walnut-Date Vinaigrette | Chef Travis Passerotti of Ghisallo

Cypress Grove Humboldt Fog Goat Cheese, Kumquat Marmalade, Pistachio Dukkah, Pickled Green Strawberry, Frisée | Chef James Martinez of Manhattan Beach Post

Mushroom Broth, Braised Mushrooms, Pecorino Romano PDO, Olive Oil | Chef Matthew Schaler of Birdie G’s

Shio Koji Dressing, Pickled and Raw Spring Vegetables, Sunchoke Crumble | Chef Nico Peña of Octavia

Carrot, Pecans, and Hot Honey | Chef Andy Doubrava of Rustin Canyon

Whipped Ricotta, Crispy Shallots, and Fried Egg | Chef Sam Nuckols of Sibling Rival

Laura Chenel Goat Cheese, Lemon, Beurre Monte, Fresh Herbs, Pine Nuts | Chef Juan Rendon of Gwen

Potato-Crusted Laura Chenel Goat Cheese, Hazelnut Breadcrumbs | Chef Neal Fraser of Redbird

Kelp, Chile-Marinated Mushrooms, Vanilla, Black Olive, and Passion Fruit | Chef Alexander Hong of Sorrel

Laura Chenel, Goat Cheese, Dill, Butter, and Poppy Seeds | Chef Alexander Hong of Sorrel

Fish Sauce Vinaigrette, Beef Jus, Leek Ash, Roasted Brassicas, Brussels Sprouts, and Green Garlic Confit | Chef Kim Alter of Nightbird

Asparagus, Fennel, Meyer Lemon, Anchovy, Yogurt, Dill, and Breadcrumbs | Chef Robert Hernandez of Octavia