Thai Chile Vinaigrette, Leek Aïoli, Chive Oil, Fresh Herbs | Chefs Adam McFarland and Thomas Rogers of John’s Food and Wine

Pan-Seared Mussels, Watermelon Radish, Baby Carrots, Fried Onions, Fried Curry Leaves | Chef Margaret Pak of Thattu

Lima Bean-Rice Pilaf, Salsa Verde, Lemon Balm | Chef Lamar Moore of Bronzeville Winery

Fried Branzino, Fish Sauce, Rice, Vegetables, Caramelized Pork Belly, Nam Prik | Chef Pao Thampitak of Gaaeng

Scallop Roe Foam, Caramelized Egg Yolk, Yuzu Gel, Black Truffle, Cured Scallop Roe | Chef Patrick Lipscomb of Hook + Line

Grilled Sea Bass, Anchovy Broth, Cranberry Beans, Arugula | Chefs Susana Alvarez and Gerson Rivas of Rossoblu

Cured Kinmedai, Kamaboko, Mushroom Caps, Daikon, Dashi | Chef Vince Flores of Manzke

Collard Green Kimchi, Potato Salad, Jangajji, Tofu, Broccolini, Soy-Marinated Egg, Steamed Rice | Chef Jihee Kim of Perilla

Tuna, Red Bell Pepper, Onion, Tomato, Manzanilla Olive, Parsley | Chef Sandra Cordero of Xuntos

Korean Radish, Potato, Squash, Tofu, Date Cheong, Tteokbokki, Scallion | Chef Jennifer Pak of Soban

Seared Maitake Mushroom, Spinach, Sanbaizu, Sambal, Scallion, Sesame Seeds | Chef Greg Inga of Son of a Gun

Mahi Mahi Mousse, Spinach, Squash Kraut, Shellfish Consommé | Chef Ryan LaFrance of Southwark

Summer Beurre Blanc, Confit Squid, Roasted Jimmy Nardello Peppers, Olives, Sherry Vinegar | Chef Alex Kemp of My Loup

Adobo Sauce, Habanero Salsa, Grilled Pineapple Salsa. Fried Shallots, Blue Corn Tortilla | Chef Manny Rojas of Or, The Whale

Kumquat, Cucumber, Lime, Chile, Shallot, Radish, Chive Oil | Chef Andre Miller of Straight Wharf

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

Yellowfin Tuna, Avocado, Coconut, Red Onion, Cilantro, Soy Sauce, Thai Vinegar, Fried Shallots | Chef Jordan Rubin of Mr. Tuna

Buttermilk Ponzu, Chive Oil, Caramelized Cucumber, Golden Osetra Caviar, Fresh Origins Micro Sun Daisies | Chef Randy Rucker of River Twice