Korean White Cucumber, Seaweed, Lime, Pickled Shallots, Herb Oil | Chef Daniel Lee of Okonomi Market

Triple Chocolate Croissant | Baker Kelly Mencin of Radio Bakery

Caramel, Pickled Cherries, Vanilla Whipped Cream | Chef Vitor Mendes of Theodora

Braised Lumina Lamb Ragù, Parmigiano Reggiano, Fresh Herbs | Chef Silvia Barban of LaRina Pastificio & Vino

Spiced Lumina Lamb Flatbread, Sofrito, Whipped Tahini, Fresh Herbs, Lemon | Chef James Ahearn of Pomp and Circumstance

Lumina Lamb Shoulder, Atchara, Toasted Barley, Lettuce | Chef Paul Terceros of Otis

Lumina Lamb Shoulder, Steak Sauce Chutney, Smoked Lamb Fat, Lamb Jelly, Parsley, Breadcrumbs | Chef Chris Cote of Ruthie’s

Seaweed Chimichurri, Sweet Soy, Micro Wasabi | Chef JT Vuong of Rule of Thirds

Spring Onions, Chickpea Mash, Cilantro Chutney, Fresh Herbs | Chef Jackie Carnesi of Nura

Mussels, Clams, Cockles, Clam Wine, Mushrooms, Fresh Herbs | Chef Gemma Kamin-Korn of Bar Beau

Chile Syrup, Vegan Chantilly, Fresh Passion Fruit, Sea Salt | Pastry Chef Amanda Perdomo of Cool World

Lemongrass Lamb, Vermicelli Noodles, Fresh Herbs, Pickles | Chef Eric Tran of Falansai

Clams, Cockles, Roasted Cauliflower Purée, Vin Jaune Sauce, Chive Oil, Toasted Walnuts | Chef Nico Bouter of Kingfisher

Pisco, Carrot Juice, Lemon Juice, Lustau East India Solera, Ginger Syrup, Egg White | Bartender Leanne Favre of Leyenda and Clover Club

Dehydrated Flank Steak, Ponzu, Sunchoke Purée, Pinto Bean Purée, Salsa Cruda, Cilantro | Chef Gerardo Alcaraz of Aldama

Chicken Liver Mousse, Egg Mouse, Spelt Crackers, Dill Oil, Strawberry Jam, Sweet and Sour Pickles, Chives | Chef Jeremy Salamon of Agi’s Counter

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

Coconut Oil-Infused Scotch Whisky, Coconut Water Syrup, Macadamia Nut Liqueur, Coconut Liqueur, Orange Bitters | Bartender Garret Richard of Sunken Harbor Club