Seared Quail, Nespresso Red-Eye Gravy, Griddled Grit Cakes, Muscadines, Fresh Herbs | Chef Steven Satterfield of Miller Union

Garlic Butter, 'Nduja Vinaigrette, Pecorino Romano PDO | Chef Kevin Maxey of Pendolino

Pickled Green Tomato, Shallot, Pecorino Romano-Infused Olive Oil, Pecorino Romano Mousse, Pecorino Romano PDO | Chefs Jacob Armando and Eric Brooks of Gigi’s Italian Kitchen

Steak Sauce, Celery Root Purée, Romanesco, Crispy Oysters, Pickled Currants | Chef Pat Pascarella of Bastone

Sweet Potato Purée, Bourbon Gel, Maple Meringue, Pecan Picada | Chef Cam Floyd of Sweet Auburn BBQ

Steamed Rice, Youtiao, Fried Egg, Scallions, Pork Floss | Chef Fu-Mao Sun of Mighty Hans

Sourdoughnut, Passion Fruit Crème, Raspberry Sugar | Baker Betsy Gonzalez of Osono Bread

Brown Butter Rye Whiskey, Chai Syrup, Oloroso Sherry, Cinnamon Tincture, Bitters | Bartender Kharis Ellison formerly of The Lawrence

Poached Lobster, Tomalley Mayonnaise, Steamed Rice, Fennel Oil, Shaved Muscadine | Chef Mykel Burkhart of Miller Union

Roasted Kabocha Squash, Shallots, Thai Chile, Shrimp Paste, Pecans | Chefs Carlo Gan and Mia Orino of Kamayan

Gin, Agave, Lemongrass Syrup, Lemon, Sparkling Wine, Thai Bitters | Bartender Adrian Fessenden-Kroll of Talat Market

Sticky Rice, Shallots, Tomatoes, Herbs, Peanuts | Chef Thip Athakhanh of Snackboxe Bistro

Pisco, Gin, Herbal Liqueur, Celery-Lemon Cordial, Salt | Bartender Conrad Helms IV of Lazy Betty

Pâte à Choux, Craquelin, Bee Pollen | Pastry Chef Paul Westin of Choux Maker

Sudachi Shōchū, Lemon, Umeboshi, Hojiso Syrup, Soda Water | Bartender Michael Satusky of Mujō

Nam Jim Jaew, Herb Oil, Lime, Red Onion, Thai Basil | Chef Molli Voraotsady of So So Fed

Chewy Beets, Goat Sour Cream, Duchess Potato, Bitter Greens | Chef Chris McCord of Gunshow

Horyzon Koji Rice Spirit, Trifoliate Orange Shrub, Lime, Cocchi American Rosa, Herbsaint, Champagne | Bartender Matthew Watkins of The Deer and the Dove