Marinated Shrimp, Roasted Garlic, Lemon Butter, Olio Verde, Parsley, Breadcrumbs | Chef Zack Hanrahan of SRV

Shrimp, Salsa Verde, Oaxaca Cheese, Red Onion, Crema, Avocado, Criollo | Chef Francisco Aguilar of Simón

Shrimp, Lobster Sauce, Calabrian Chile, Salsa Verde | Chef James Nardone of Elma

Poached Shrimp, Pork Ragù, Soft-Boiled Egg, Fried Vermicelli Noodles, Herbs | Chef Chance Anies of Tabachoy

Fried Plantains and Mango Salsa | Chef Joel Eugene formerly of Blu Violet at Aloft Hotel

Guacamole, Pickled Mango, Pickled Red Onion, Leche de Tigre, Jalapeño, Cilantro | Chef Jean Valcarcel

Stuffed Cabbage, Foie Gras, Shrimp, Ginger, Chives, Lobster Sabayon, Tarragon Oil | Chef Sol Han of LittleMad

Ground Pork, Bay Shrimp, English Peas, Spicy Shrimp Paste Relish | Chef Meghan Clark of Nari | San Francisco

Persillade, Butter, Black Pepper, Whole Wheat Sourdough | Chef Kelley Schmidt of Miss River

House Shrimp Salad, Malt Aïoli, Pickled Red Onion, Buttered Roll | Chefs Colleen Allerton-Hollier and Camille Staub of Luncheon

Watermelon, Compressed Melon, Pickled Watermelon Rind, Coconut Granita, and Avocado | Chef Rishi Kumar of Bar Sótano

Sunchoke Purée and Microgreens | Chef Osvaldo Garrida of Capitale

White Pacific Shrimp, Serrano Chiles, Cilantro, Onion, Cucumber, Lime Juice, Maggi Seasoning | Carlos Raba of Clavel

Mushrooms, Chile Jam, Coconut Cream, Lemongrass, Lime, Fresh Herbs | Chef Leah Cohen of Pig & Khao

Rock Shrimp, Citrus, Red Onion, Tomatoes, Cucumbers, Jalapeños, Tortilla Chips | Chef Rodolfo Mariano of Lincoln Park Zoo