Lumina Lamb Rack, Tomato, Coconut Milk, Ginger, Garlic, Fried Curry Leaves | Chef Zubair Mohajir of Lilac Tiger

Amaro Ice Cream, Fig Leaf Bavarian Cream, Roasted Figs, Fig Compote, Fig Leaf Oil, Fig Leaf Jam | Pastry Chef Erin Kobler of Sepia

Scottish Salmon, Black Garlic-Coconut Broth, Avocado Purée, Hot Sauce, Charred Onion Salsa | Chef Adam Meyer of Brasero

Impossible™ Sausage, Hash Browns, Cream Cheese, Salsa Verde, Scallion, Fried Onion | Baker Hannah Banaszak of Tilly Bagel Shop

Chicory Pudding, Salted Caramel, Black Currant Gelée, Cardamom Meringue, Chocolate Tuile | Pastry Chef Kyra Farkas of Oriole

Bourbon, Ramazzotti, Lemon, Lambrusco-Berry Syrup, Angostura Bitters, Smoked Malört Spray | Bartender Abe Vucekovich of The Meadowlark

Sea Bass, Artichokes, Mussel Velouté, Tomato Sofrito, Green Almonds, Olives, Fennel, Basil | Chef Nathan Kim of Obélix

Thai Chile Vinaigrette, Leek Aïoli, Chive Oil, Fresh Herbs | Chefs Adam McFarland and Thomas Rogers of John’s Food and Wine

Vodka, Rhubarb Cordial, Grapefruit-Cardamom Tea, Amber Vermouth, Italicus, Winter Heath Salt Foam | Bartender Nicole Yarovinsky of Daisies

Goat Cheese, Avocado Coulis, Rosemary Honey, Micro Arugula, Toasted Baguette | Chef James Martin of Bocadillo Market

Niman Ranch Iberian Duroc Pork Belly, Braised Shiitake Mushrooms, Chinese Sausage, Fava Beans, Yuba, White Rice, Tonkotsu Stock, Shio Tare, Sambal, Chile Crisp | Chef Chris Jung of Maxwells Trading

Pan-Seared Mussels, Watermelon Radish, Baby Carrots, Fried Onions, Fried Curry Leaves | Chef Margaret Pak of Thattu