Grilled Matsutake, King Trumpet Purée, Finger Lime, Kumquat, Matsutake Broth, Fresh Origins Kinome Leaf | Chef Kim Alter of Nightbird

Brown Butter Chai, Sage Cream, Sage Leaf | Bartender Stacey Swenson of Corner Bar

Kabocha Purée, Barley, Trumpet Mushrooms, Zucchini, Fresh Origins Petite Pumpkin Green | Chefs Jiwon Kim and Sungchul Shim of Kochi

Charred Cabbage, Baby Carrots, Fresh Origins Petite Watercress Red | Chef Dave Park of Jeong

Swiss Chard, Chanterelles, Sherry Vinegar, Angostura Orange Bitters | Chef Akhtar Nawab of Alta Calidad

Coffee Koji, Calabaza Purée, Roasted Shallots | Chef Brian Nasajon of Beaker & Gray

Dungeness Crab and Chile Sauce | Chef Emily Lim of Dabao Singapore

Pickled Peach, Rye Cream, Cocoa-Rye Crumble | Pastry Chef Lauren Melhus of Mister Jiu’s

Nance Jam and Osetra Caviar | Chef Brian Baxter of The Catbird Seat

Plantain Purée, Pickled Mango, Ginger, Chiles, Soy, Angostura Cocoa Bitters | Chef Tristan Epps

Sweet Bread, Mahón-Menorca PDO Pastry Cream, Black Truffle Butter | Chef Paolo Dungca of Hiraya

Tahini, Chile Crunch, Scallions, Garlic, Fresh Herbs | Chef Spencer Horovitz of Slug

Mahón-Menorca PDO, Jamón Serrano, Fig Jam | Chef Monica Leon of Caja Caliente

Black-Eyed Pea Hummus, Black-Eyed Pea Salad, Black-Eyed Akara Fritters | Chef Tiffany Derry of Roots Southern Table

Anchovies, Olives, Cream Cheese, Crème Fraîche, Black Currant Jam, Chives | Chef Sean Thomas of Buddy

Soy-Angostura Bitters Glaze, Garlic Rice, Chinese Celery, Peanuts, Cilantro, Lime | Akhtar Nawab of Alta Calidad

Smoked Cherry Pastry Cream, White Chocolate Ganache, Lime Zest | Baker Casey Wentworth of Automat

Niman Ranch Pork Belly, Shishito Soubise, Spiced Pork Jus, Red Oak Leaves | Joe Hou of Tenderheart at The LINE SF