Pickled Radishes, Smoked Trout Roe, and Lemon Balm | Chef Greg Baxtrom of Olmsted

Fermented Black Beans, Squid Ink, Pig's Blood, Thai Basil | Chef Angela Dimayuga of Mission Chinese Food

Marinated Fennel, Fennel Purée, Dill-Dijon Mustard, Dill Oil, Caraway, Osetra Caviar, Pumpernickel Loaf | Chef Aaron Bludorn of Café Boulud

Grapefruit Sorbet, Buddha’s Hand Soda, Pomegranate, Crystallized Violet | Pastry Chef Anna Bolz of Per Se

Chicken Liver Mousse, Pickled Red Cabbage, Sourdough Breadcrumbs | Chef Suzanne Cupps of Untitled

Egyptian Dirty Rice, Lentils, Chickpeas, Spicy Tomato Sauce | Chef Ham and Sohla El-Waylly of Hail Mary

Mussels, Squid, 'Nduja, Ground Pork, Breadcrumbs, Lobster Bottarga, Chives | Chef Jon Nodler of High Street on Hudson

Oyster Mushrooms, Horseradish Oil, Truffle Mayonnaise, Orange, Sunchoke Chips | Chef Junghyun Park of Atoboy

Red Sauce, Mozzarella, Pepperoni, Pickled Chile, Honey | Chef Matt Hyland of Emmy Squared

Pickles, Rye Sour Cream, Grilled Buckwheat Sourdough | Chef Jaime Young of Sunday in Brooklyn

Buckwheat Mousse, Puffed Amaranth, Dark Chocolate, Yogurt Sorbet, Coffee Grounds | Pastry Chef Fabian von Hauske of Contra

White and Red Quinoa, Banana Mayonnaise, Fried Banana, Avocado, Cherry Tomato, Bacon, Cashew, Fresh Herbs | Chef Erik Ramirez of Llama Inn

Celery-Infused Vodka, Black Peppercorn, Lemon Sherbet, Verjus, Cel-Ray Soda | Bartender Jesse Vida of Blacktail

Rum Milk Punch, Applejack, Roasted Pumpkin, Maple Syrup, Green Tea, Lemon Juice | Bartender Masa Urushido of Saxon and Parole

St. Germain, Lemon Juice, Lemon Cordial, Aveze Gentian, Salers Gentian | Bartender Will Elliott of Maison Premiere