Bell Peppers, Piquillo Peppers, Hazelnuts, Almonds, Sherry Vinegar, Garlic, Paprika | Chef Kim Alter of Nightbird

Greek Yogurt, Sherry Vinaigrette, Fresh Mint | Chef Kim Alter of Nightbird

Balsamic Strawberries, Vanilla Cream, Pecorino Romano PDO | Chef Matthew Accarrino of Mattina

Spinach-Pecorino Romano PDO Fonduta and Pecorino Romano PDO Biscuits | Chef Matthew Accarrino of Mattina

Mortadella, Honey Foam, Pickled Mustard, Pistachio-Honey Crumble, Pepper Cress | Chef David Murphy of Shuggie’s Trash Pie + Natural Wine

Chamomile Honey, Cultured Cream, Caviar, Nori Powder | Chefs Carrie and Rupert Blease of Lord Stanley

Fig Leaf-Infused Vodka, Lime, Salted Wildflower Honey, Rose Syrup, Rose Geranium Tincture, Bitters | Bartender Evan Williams of Dalida

Thyme, Black Mission Figs, Candied Poppy Seeds, Burnt Meringue | Pastry Chef Nicole Krasinski of State Bird Provisions

Pickled Romano Beans, Hazelnuts, Preserved Lemon, Pecorino Romano PDO | Chef Evan Allumbaugh of Che Fico

Cacio e Pepe Dip, Pasta Chips, Pecorino Romano PDO | Chefs Thomas McNaughton and Ryan Pollnow of Flour + Water Hospitality

Pecorino Romano PDO, Ricotta, Caraway Seeds, Sea Salt | Chef Stuart Brioza of State Bird Provisions

Roasted Fennel, Fermented Fennel, Shaved Fennel, Orange, Vanilla, Watercress | Chef Kim Alter of Nightbird

Shinko Pear, Ginger, Bell Pepper, Onion, Avocado, Thai Chile, Preserved Calamansi Dressing | Chef Francis Ang of Abacá

Dooboo MooChiim, Fried Mushrooms and Peppers, Green Tomato Kimchi, Rice Thief | Chef Steve Joo of Jooboodoo

Smoked Sturgeon, Smoked Cultured Cream, Garlic Aïoli, Pickled Ramps, Shallots, Chives, Grilled Sourdough Bread | Chef Adam Stacy of Angler

Coconut Milk Ginataan, Charred Onion Oil, Lemongrass Oil, Honey Patis, Calamansi-Chile Sorbet | Chef Aaron Escalada of Abacá

Acorn Noodles, Date Hot Sauce, Eight-Minute Egg, Sesame Seeds | Chef Steve Joo of Joodooboo

Butternut Squash, Honeynut Squash, Lemon Purée, Kinome Leaf Oil | Chef Kim Alter of Nightbird