Chestnut Crêpes, Honeycrisp Apples, Opaline Lace Tuiles, Sugar Cane Chantilly, Apple Butter | Pastry Chef Jen Yee of Resurgens Hospitality Group

60/40 Fall Martini with Plymouth Gin, Vermouth Blend, Fall Tincture, Citrus Peels | Bartender Michael Clancy of The National

Gin, Amontillado Sherry, Mountain Dew Vinegar, Simple Syrup, Bitters | Bartender Mikey Kilbourne of One Eared Stag

Barr Hill Gin, Muscadine-Infused Vermouth, Crème de Cacao, Amaro Nonino, Rose Water | Bartender Kellie Thorn of Empire State South

Junipero Gin, Extra Dry Vermouth, Vermouth-Cured Pearl Onion | Bartender Josh Fryer of 8Arm

Profiterole, Vanilla Sponge, Vanilla Ganache, Vanilla Praline, Caramel, Vanilla Cream | Pastry Chef Christian Castillo of Atlas

Chef Nick Anderson of City Winery

Braised Peanuts and Bacon | Chef Spencer Gomez of Holeman & Finch

Steelhead Trout Belly Tartare, Hiramasa Crudo, Razi Clam Ceviche | Chef Jonathan Kallini of Bacchanalia

Gizzard Shad and Flounder Fin Nigiri Sushi | Chef Jason Liang of Brush Sushi Izakaya

Boiled Peanut Tahini and Puffed Beef Tendon | Chef Richard Neal of Five & Ten

Mussel Pancake, Garlic Chives, Carrots, Bean Sprouts, Sriracha | Chef Parnass Savang of Talat Market

Brioche, White Truffle Emulsion, Egg Yolk | Chef Joey Ward of Gunshow

Chef Bryan Furman of B's Cracklin' BBQ

Pecan Praline, Bourbon Syrup, Raspberries | Pastry Chef Sarah O'Brien of Little Tart Bakeshop

Baker Eric Arillo of La Calavera

Ford's Gin, Schladerer Kirschwasser, Cherry-Infused Vermouth, Maraschino Liqueur, Bitters | Bartender David Chapman of Kimball House

Apple Brandy, Lemon, Amer Ticon, Sorghum Syrup, Red Wine | Bartender Evan Milliman of Ticonderoga Club