Gochujang, Soy Sauce, Garlic, Sesame Oil, Scallions | Chef Simon Lee of Kisa

Chef Neel Kajale of Dhamaka

Gin, Sakura Vermouth, Green Tea Umeshu, Cocchi Americano, Verjus Blanc | Bartender Matt Chavez of COQODAQ

Caramel, Pickled Cherries, Vanilla Whipped Cream | Chef Vitor Mendes of Theodora

Impossible™ Beef, Idaho Potatoes, Poblano Chile, Avocado, Cotija, Cilantro | Chef Dave Rizo of Yellow Rose

Impossible™ Beef, Egg, Refried Beans, Avocado, Cotija, Fried Potatoes, Salsa, Pickled Jalapeños | Chef Dave Rizo of Yellow Rose

Basil Pesto, Stracciatella, Pecorino Romano PDO | Chef Robert Hartman of Saint Theo’s

Braised Daikon, Chermoula Yogurt, Roasted Figs, Chile Vinegar Jus | Chef Ezra Tierney of Lord’s

New Orleans-Style Barbecue Sauce and Bulgarian Feta | Chef Dominick Lee of Alligator Pear

Rice, Fennel, Cucumber, Red Onion, Fresh Herbs | Chef Dominick Lee of Alligator Pear

Mezcal, Kina L'Aéro d'Or, Dry and Blanc Vermouths, St. Germain, Strawberry, Corto Olive Oil | Bartender Cameron Winkelman of Manhatta

Red and Golden Beets, Butternut Squash, Edible Flowers Fireside Fall Mix | Chef Vijay Kumar of Semma

Lumina Lamb, Smoked Ganjang Jus, Gochujang Mushrooms, Dashima Powder | Chef Mark Nobello of Atoboy

Braised Lumina Lamb Ragù, Parmigiano Reggiano, Fresh Herbs | Chef Silvia Barban of LaRina Pastificio & Vino

Spiced Lumina Lamb Flatbread, Sofrito, Whipped Tahini, Fresh Herbs, Lemon | Chef James Ahearn of Pomp and Circumstance

Lumina Lamb Shoulder, Atchara, Toasted Barley, Lettuce | Chef Paul Terceros of Otis

Lumina Lamb, Romesco, Roasted Fingerling Potatoes | Chef Yvette Leeper-Bueno of Vinatería

Lumina Lamb Loin, Garam Masala, Kashmiri Chile, Ginger, Garlic, Turmeric, Ghee | Chef Eric Valdez of Dhamaka