Fermented Asparagus-Buttermilk Whey, Plum, Cauliflower Purée, Basil | Chef Chris Cote of Pearl Street Supper Club

Huckleberry Coulis, Puffed Rice, White Chocolate, Horchata Ice Cream, Sticky Rice Tuile | Pastry Chef Celia Lee of NARO

Stuffed Rainbow Trout, Watercress and Herb Salad, Pickled Mustard Green Condiment, Lettuces | Chef Calvin Eng of Bonnie’s

Roasted Mushrooms, Pickled Mushrooms, Confit Mushrooms, Mushroom Bouillon, Hazelnut Oil, Lemon, Chives | Chef Telly Justice of HAGS

Celery Root Cream, Pickled Celery, Smoked Whitefish Broth, Red Onion, Dill Oil, Lemon | Chef Ed Szymanski of Lord’s

Gin, Cream, Egg White, The Plum I Suppose, Winter Melon Syrup, Club Soda, Lime Bitters | Bartenders GN Chan and Faye Chen of Double Chicken Please

Cypress Grove Humboldt Fog Goat Cheese, Honeycrisp Apples, Seasoned Burrata, Pinenuts, Za'atar, Sumac Dressing | Chef Aretah Ettarh of Gramercy Tavern

Senegalese Coffee Ice Cream, Spiced Brownies, Peanut Brittle | Nick Larsen of Sugar Hill Creamery

Parsley Butter, Spearmint, White Vinegar, Sea Salt | Chef Chris Cote of Pearl Street Supper Club

Sourdough Croissant, Cream Cheese Frosting, Edible Flowers | Baker Nora Allen of Mel the Bakery

Ginger, Garlic, White Soy, Sherry Vinegar | Chef Esther Ha of Momofuku Ko

Niman Ranch Iberian Duroc Pork, Koshihikari Rice, Pickles, Wasabi | Chef Esther Ha of Momofuku Ko

Pecan Joconde, Chicory, Chocolate Ganache, Pâte à Bombe Coffee Buttercream, Candied Pecans | Pastry Chef Amanda Perdomo of Cool World

DemKota Ranch Beef, Bone Marrow Butter, Sweet and Sour Red Currants, Fried Rosemary | Chef Jeremy Salamon of Agi’s Counter

Paprika, Black Pepper, Harissa, Calabrian Chile, Red Wine | Charcutier Marcelo Argueta of Cochonneries

Sake Vermouth, St. Agrestis Paradiso Aperitivo, Espelette Chile Liqueur, Japanese Bitters | Javelle Taft of Death & Co.

Blanco Tequila, White Port, Melon Aperitif, Elderflower Tonic, Cucumber Bitters | Bartender Matthew Reysen of Discolo