Beet Relish, Buttermilk Vinaigrette, Herb Oil, Trout Roe, Shaved Horseradish, Dill | Chef Edmund Konrad of Messina Social Club

Baker Saranee Meungfoo of Tomorrow Bagel

Shochu, Licor 43, Orange, Cold Brew, Smoked Salt, Mint | Bartender Jorge Figueroa of All Day Baby

Huckleberries, Gingerbread Croutons, Amaretto Whipped Cream | Pastry Chef Michal Shelkowitz of Vetri Cucina

Almond Glaze, Chocolate, Candied Lemon, Candied Orange, Sliced Almonds | Pastry Chef Danielle Seipp of Vernick Coffee Bar at Four Seasons

Stuffed Brioche, Pastry Cream, Bourbon Caramel, Whipped Cream | Chef Stephen Benzinger of The Wayward at Canopy Philadelphia

Chicken Mousseline, Escargot, Hazelnut Velouté, White Wine, Garlic Butter, Fermented Lime, Escargot Caviar | Chef Nicholas Bazik of Provenance

Fernet, Becherovka, Rum, Chocolate Milk, Lemon, Grapefruit, Cinnamon Syrup, Bitters | Bartender Jorgen Eriksen of Palizzi Social Club

Smoked Eggplant, Feta, Nutmeg | Chef Mehmet Ergin of Pera Turkish Cuisine

Charred Jimmy Nardello Peppers, Basil, Olive Oil, Grilled Sourdough | Chef Meredith Medoway of Vernick Food and Drink

Bonded Bourbon, Lemon, Truffle Honey, Lavender Bitters | Bartender Scott Rodrigue of Grace & Proper

Tomato Sauce, Mozzarella, Basil | Chefs Daniel Griffiths, Jake Loeffler, and Sam Kalkut of Paffuto

Soubise, Parsley, Nori, Lemon | Chef Justin Bacharach of Royal Sushi & Izakaya

Fernet Pianta, Midori, Verjus Lime, Yuzu Curaçao | Bartender Sam Pritchard of Cry Baby Pasta

Braised Daikon, Chermoula Yogurt, Roasted Figs, Chile Vinegar Jus | Chef Ezra Tierney of Lord’s

Coconut Broth, Fresh Herbs, White Onion, Fresno Chiles, Fennel Fronds, Chives, Lime | Chef Joe West of Fine Dining Restaurant Group

Seared Cabbage, Puffed Rice, Spiced Fried Shallots | Chef Michael Boyer of Nordstrom

Lemon, Carrot, Car-Ber Syrup, Soda Water | Bartender Daniel Miller of Martha