Marinated Chicken, Onion-Cashew Paste, Spiced Yogurt, Garam Masala, Ginger, Bird's Eye Chile | Chef Neel Kajale of Dhamaka

Smoked Tomato, Ginger, Garlic, Garam Masala, Coriander, Cilantro Foam | Chef Neel Kajale of Dhamaka

Fried Falafel Pita, Pickles, Cucumbers, Tomatoes, Onions, Tahini, Crema, Pomegranate Molasses, Hot Sauce, Fresh Herbs | Chef Antony Nassif of Hen House

Corn Caramel, Fresh Raspberries, Raspberry Tuile | Pastry Chef Emily Hall of Crown Shy

Chef Julia Sullivan of Henrietta Red

Chef Julia Sullivan of Henrietta Red

Young Coconut, Chile, Pearl Onions, Coconut Leche de Tigre, Cilantro, Plantain Chips | Chef Yun Fuentes of Bolo

Caramelized Olives, Compressed Cucumbers, Dill Oil, Fennel Pollen | Chef Derek Simcik of Saint Bibiana

Chef Adam Meyer of Brasero

Fennel, Red Onion, Gouda, Sourdough Croutons, Radish, Calamansi Vinaigrette | Chef Adam Meyer of Brasero

Chanterelle Mushrooms, Ginger, Fresh Corn, Basil, Dipping Sauce | Chef Walter Edward of Chasing Sage

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

Scottish Salmon, Preserved Lemon, Salmon Chicharron, Roman Bread | Chef Daniel Dalton of Emeline

Sweet Pea Mousse, White Chocolate Ganache, Meyer Lemon Purée, Meyer Lemon-Coriander Sorbet, Candied Lemon | Pastry Chef Erin Kobler of Sepia

Farro Verde, Carrot Purée, Charred Eggplant Purée, Kishmish Purée, Carrot Emulsion, Avocado Emulsion, Tarragon-Cumin Oil, Smoked Trout Roe | Chef Donald Young of Duck Sel

Spinach-Pecorino Romano PDO Fonduta and Pecorino Romano PDO Biscuits | Chef Adam Meyer of Brasero

Mole Rojo, Celery Root Crema, Fresh Herbs | Chef Derek Serrano of Mi Tocaya Antojería

Roasted and Fresh Strawberries, Strawberry-Urfa Sauce, Coconut Shortbread Crumble, Basil, Fried Rice Cracker | Pastry Chef Mary Eder-McClure of Galit