Plantain-Date Purée, Sherry Vinaigrette, Fresh Herbs, Country Bread | Chef Michael Beltran of Ariete

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

Brown Butter, Sherry Vinegar, Garlic, Red Chile, Parsley | Chef Christian Truong of Si! Mon

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

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

Beluga Lentils, Saffron Aïoli, Pickled Huckleberries | Chef Vitor Mendes of Theodora

Mushroom Sugo, Pecorino Romano, Parmigiano Reggiano, Aged Balsamic Vinegar | Chef Emily Chellew of Cry Baby Pasta

Porcini Mushrooms, Jamón Ibérico, Chervil | Chef Seamus Platt of Norcino Salumi

Roasted Quince Purée, Quince-Vanilla Gelato, Jerez Vinegar Gastrique, Jerez Vinegar Tuile, Almond Namelaka | Pastry Chef Tara Lewis of Tusk

Crispy Brussels Sprouts, Bravas Sauce, Migas, Garlic Aïoli | Chef Cassie Piuma of Sarma

Roasted Cherries, Shaved Radish, Candied Peanut Crumble | Chef PJ Edwards of Meadow

Carolina Gold Rice, Mole Negro, Tare Sauce, Salsa Moruno, Smoked Oyster Cream, Fish Skin Mayonnaise, Ramp Oil | Chef Neil Zabriskie of Regards

Onion Jam, Onion Soubise, Charred Alliums, Toasted Brioche | Chef Jeremy Broucek of Bread & Friends

Artichoke Purée, Summer Squash, Salsa Verde, Sherry Vinaigrette, Pickled Shallots | Chef Gina Pezza of Vanda Cucina

Calico Peas, Sweet Pepper Purée, Black Garlic Purée, Pickled Peppers | Chef Amanda Turner of Olamaie

Steamed Mussels, Olive Oil, Sherry Vinegar from Spain, Thyme | Chef Sara Hauman of Tiny Fish Co.

Steak Sauce, Celery Root Purée, Romanesco, Crispy Oysters, Pickled Currants | Chef Pat Pascarella of Bastone

Mushroom Consommé, Soy Sauce, Sherry Vinegar, Mushroom Ketchup, Hazelnut, Nitro Parsley | Chef Freddy Money of Atlas