Braised Pineapple, Smoked Pineapple Jam, Tepache Fruit Leather, Piloncillo Crémeux, Coconut Florentine | Pastry Chef Erin Kobler of Proxi and Sepia

Egg Shell Bread Pudding Custard, Egg Shell-Pecan Praline, Banana Peel Vinegar, Strawberry Leaf Green Oil, Fresh Strawberry | Chef Ryan Stipp of Omni PGA Frisco Resort

Spiced Fish Loin and Belly Scraps, Preserved Lemon, Leek Soubise, Vegetable Compost Broth, Charred Leek Oil | Chef Sieger Bayer of Bar Berria

Impossible™ Beef, Idaho Potatoes, Poblano Chile, Avocado, Cotija, Cilantro | Chef Dave Rizo of Yellow Rose

Impossible™ Beef, Egg, Refried Beans, Avocado, Cotija, Fried Potatoes, Salsa, Pickled Jalapeños | Chef Dave Rizo of Yellow Rose

Xui Mai Sauce, Cucumber, Pickled Vegetables, Mayonnaise, Cilantro, Jalapeño, Baguette | Chefs Chad Newton and Grace Nguyen of East Side Banh Mi

Cucumber, Pickled Vegetables, Mayonnaise, Cilantro, Jalapeño, Baguette | Chefs Chad Newton and Grace Ngyuen of East Side Banh Mi

Bourbon, Ramazzotti, Lemon, Lambrusco-Berry Syrup, Angostura Bitters, Smoked Malört Spray | Bartender Abe Vucekovich of The Meadowlark

Sea Bass, Artichokes, Mussel Velouté, Tomato Sofrito, Green Almonds, Olives, Fennel, Basil | Chef Nathan Kim of Obélix

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

Hazelnut Praline, Milk Chocolate Mousse, White Chocolate Ganache | Baker Dan Koester of Dan the Baker

Rum Milk Punch, Lime Juice, Pineapple Juice, Honey, Mint-Chartreuse Foam | Bartender Tyler MacLellan of Three Dots and a Dash

Lobster Claw, Sauce Américaine, Citrus, Dried Tomatoes, Fresh Herbs | Chef Austin Adler of Maple & Ash

Tepache, Lemon, Bourbon, Amaro, Smoked Pineapple Eau de Vie, Honey, Angostura Bitters | Bartender Zak McMahon of Lemon

Buttermilk-Fried Walleye, Cabbage-Carrot Slaw, Citrus Vinaigrette, Remoulade, Hoagie Roll | Chef Becky Carson of Ramova Grill

Espresso, Banana Milk, Burnt Honey, Five-Spice | Barista Ty Banks of Drip Collective

Tequila, Sotol, Raicilla, Manzanilla Sherry, Chamomile, Angostura Orange Bitters | Bartender Katie Weismann of Spoke

with Ramp Pesto Cream Cheese | Pastry Chef Chelsea Gerdeman of Bang Bang Pie & Biscuits