Carolina Gold Rice, Mole Negro, Tare Sauce, Salsa Moruno, Smoked Oyster Cream, Fish Skin Mayonnaise, Ramp Oil | Chef Neil Zabriskie of Regards

Miller Lite Beer, Mountain Dew Code Red Syrup, Red Zinger Tea, Lime | Bartender Spencer Smith of Pickerel

DemKota Ranch Beef, Dashi Powder, Kombu, Goma Dare | Chef Ian Driscoll of Bar Futo

Tahini-Banana Ice Cream, Whipped Passion Fruit Crémeux, Caramelized Banana, Candied Cocoa Nibs, Candied Cashew, Sesame Tuile | Pastry Chef Michelle Padovano of Straight Wharf

Sunchoke Purée, Raw Sunchokes, Walnuts, Sunflower Sprouts | Chef Scott Fiore of Via Mare

Lumina Lamb Neck, Daikon, Mushroom Emulsion, Fermented Peppers, Pickled Ramps, Sunchoke Chips | Chef Neil Zabriskie of Regards

Lime Yogurt, Lime Vinaigrette, Vadouvan Granola, Curry Oil, Fresh Mint | Chef Jeremy Broucek of Bread & Friends

Miso Butter Dashi, Hijiki Pickles, Pork Floss, Breadcrumbs, Preserved Lemon, Nori, Uni | Chef Valerie Goldman of The Honey Paw

Littleneck Clams, House Noodles, Pork Chashu, Menma, Shio Tare, Scallions, Clam Salt | Chef Scott LaChapelle of Pickerel

Fried Spiced Lentils and Greens, Spring Onion Powder, Tamarind Chutney, Mint Chutney | Chef Nikhil Navnish Naiker of Nimki

White Miso Caramel, Candied Cocoa Nibs, Cocoa Tuile | Pastry Chef Georgia Macon of Twelve

Fermented Peaches, Meyer Lemon, Marcona Almond Milk Dressing, Rhubarb Root Oil | Chef Luke Mersfelder of Bywater

Black Eyed Peas, Linguiça, Turnips, Piri Piri Hot Sauce, Molho Cru, Herbs | Chef Nick Gillespie of Dune Brothers Seafood

Chicken Thighs, Coconut Milk, Egg Noodles, Fermented, Mustard Greens, Cilantro | Chef Cyle Reynolds of Crispy Gai

Black Pepper Béchamel, Littleneck Clams, New Potatoes, Mozzarella, Pecorino Romano, Herb Salad | Chef Robert Andreozzi of Pizza Marvin

Bimini Gin, Campari, Aperol, Sweet Vermouth, Coconut Oil, Pineapple | Bartender Arvid Brown of Room for Improvement

Orchard Fruit-Infused Gin, Dry Vermouth, Fino Sherry, Tonic Syrup | Bartender Britt Simons of The Eddy

Spaghetti Squash, Pumpkin Seed Vinaigrette, Burnt Pumpkin Seeds, Lime, Parsley Powder, Squash Powder | Chef Eric Brown of Thick Neck