Radish, Parlsey, Tarragon, Garlic-Tarragon Aïoli, Toasted Baguette | Chef Andrew Gantt of Kimpton Brice Hotel

San Marzano Tomato, Fior di Latte, Basil, Olive Oil, Sea Salt | Chef Kyle Jacovino of Pizzeria Vittoria

Pickled Green Tomato, Shallot, Pecorino Romano-Infused Olive Oil, Pecorino Romano Mousse, Pecorino Romano PDO | Chefs Jacob Armando and Eric Brooks of Gigi’s Italian Kitchen

Gin, Le Verger Liqueur, Mt Rigi Aperitif, Bordiga Liqueur, Honey- Lavender Syrup | Bartender Conrad Helms of Lazy Betty

Spicy Crab Salad, Eel Sauce, Sriracha, Gochugaru, Scallions, Sesame Seeds | Chef Lino Yi of TKO

Chestnut Crêpes, Honeycrisp Apples, Opaline Lace Tuiles, Sugar Cane Chantilly, Apple Butter | Pastry Chef Jen Yee of Resurgens Hospitality Group

60/40 Fall Martini with Plymouth Gin, Vermouth Blend, Fall Tincture, Citrus Peels | Bartender Michael Clancy of The National

Gin, Amontillado Sherry, Mountain Dew Vinegar, Simple Syrup, Bitters | Bartender Mikey Kilbourne of One Eared Stag

Barr Hill Gin, Muscadine-Infused Vermouth, Crème de Cacao, Amaro Nonino, Rose Water | Bartender Kellie Thorn of Empire State South

Junipero Gin, Extra Dry Vermouth, Vermouth-Cured Pearl Onion | Bartender Josh Fryer of 8Arm

Profiterole, Vanilla Sponge, Vanilla Ganache, Vanilla Praline, Caramel, Vanilla Cream | Pastry Chef Christian Castillo of Atlas

Chef Nick Anderson of City Winery

Braised Peanuts and Bacon | Chef Spencer Gomez of Holeman & Finch

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

Gizzard Shad and Flounder Fin Nigiri Sushi | Chef Jason Liang of Brush Sushi Izakaya

Boiled Peanut Tahini and Puffed Beef Tendon | Chef Richard Neal of Five & Ten

Mussel Pancake, Garlic Chives, Carrots, Bean Sprouts, Sriracha | Chef Parnass Savang of Talat Market

Brioche, White Truffle Emulsion, Egg Yolk | Chef Joey Ward of Gunshow