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

Dry Gin, Clarified Pineapple, Strawberry Campari, Grapefruit Liqueur, Lemon-Lime Oleo Saccharum, Watermelon Soju | Bartender Daniel Dameron of Alley Cat Lounge

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

Gochujang, Soy Sauce, Garlic, Sesame Oil, Scallions | Chef Simon Lee of Kisa

Jamón Salsa Negra, Mornay Sauce, Mahόn-Menorca PDO, Tuile | Chef Elizabeth Heitner of Malli

Serrano Ham, Mushrooms, Mahόn-Menorca PDO, Truffles, Pistachios | Chef Alex Kopp of Amada

Mahόn-Menorca PDO Ice Cream, Marcona Almond Polvorón, Tangerine Lace, Edible Flowers | Chef Andrew Zimmerman of Proxi and Sepia

Poached Quince, Dandelion Greens, Sherry Vinaigrette, Pine Nuts | Chef Brandon Jew of Mister Jiu’s

Batata Harra Pavé, Harra Spice, Tahini Ajo Blanco, Pimentón Aioli, Fresh Herbs | Chef Satinder Vij of Ilili DC

Turkey Mousse, Chanterelle Mushrooms, Sherry Vinegar PDO, Sherry-Chestnut Sauce | Chef Brandon Carter of Farm Hospitality Group

Chef Neel Kajale of Dhamaka

Korean White Cucumber, Seaweed, Lime, Pickled Shallots, Herb Oil | Chef Daniel Lee of Okonomi Market

Triple Chocolate Croissant | Baker Kelly Mencin of Radio Bakery

Gin, Sakura Vermouth, Green Tea Umeshu, Cocchi Americano, Verjus Blanc | Bartender Matt Chavez of COQODAQ

Memphis-Style Chicken Wings, Sweet Vinegar, Gorgonzola Ranch, Carrot Hot Sauce | Chef Garrison Greg of Prohibition

Peaches, Nectarine, Jalapeño, Spiced Almonds, Fish Sauce Vinaigrette, Fresh Herbs | Chef James London of Chubby Fish