Scottish Salmon, Preserved Lemon, Salmon Chicharron, Roman Bread | Chef Daniel Dalton of Emeline

Tomato-Sherry Vinaigrette, Sesame Seed, Maldon Salt | Chef Christian Truong of Si! Mon

Uni, Horseradish Cream, Green Apple Ice | Chefs Maxou Boonthanakit and Lijo George of Camphor

Beet Relish, Buttermilk Vinaigrette, Herb Oil, Trout Roe, Shaved Horseradish, Dill | Chef Edmund Konrad of Messina Social Club

Fermented Peaches, Meyer Lemon, Marcona Almond Milk Dressing, Rhubarb Root Oil | Chef Luke Mersfelder of Bywater

Beet Dressing, Cured Yolk, Pickled Jalapeños, Cilantro | Chef Luke Mersfelder of Bywater

Clementines, Leche de Tigre, Avocado Yogurt, Chiles, Cilantro | Chef Steve McHugh of Cured

Fried Okra, Cauliflower-Coconut Purée, Potlikker Vinaigrette, Pineapple, Shallots, Mint, Mizuna | Chef Nina Compton of Compère Lapin

Roasted and Pickled California Grapes, Olive Oil, Lemon, Mint, Fennel Pollen | Chef Russell Stippach of Bar Dough

Pickled California Grapes, Garlic Aïoli, Toasted Marcona Almonds | Chef Adrianne Calvo of Chef Adrianne's Vineyard Restaurant & Bar

Yellowfin Tuna, Pineapple Nước Chấm, Daikon, Fresh Herbs, Shrimp Chips | Chefs Jordan Herndon and Amarys Koenig-Herndon of Palm&Pine

Mango, Macadamia Nuts, Coconut Rice Crisp, and Green Chile-Mango Vinaigrette | Chef Greg Garrison of Prohibition

Marinated Ikura, Nam Jim, and Herbs | Chef Justin Pichetrungsi of Anajak Thai

Yuzu, Prosecco Soubise, Sea Grapes, and Caviar | Chef Brian Paszko of Alcove

Brined Chia Seeds, Lime-Fish Sauce Vinaigrette, Grapefruit, and Puffed Quinoa | Chef Christa Chase of Tartine Manufactory

Compressed Apple, Grape Ice, Fennel, Radish, Nasturtium | Chef Bryan Voltaggio of VOLT

Steelhead Trout Belly Tartare, Hiramasa Crudo, Razi Clam Ceviche | Chef Jonathan Kallini of Bacchanalia

Salmon Crudo, Lemongrass, Grape Tomatoes, Mint, Chile, Celery, Cilantro, Bronze Fennel, Toasted Rice Powder | Chef Thai Changthong of Thai-Kun