American Lamb Loin, Cashew Milk, Chile Oil, Cashew Dukkah, Fresh Herbs | Chef Ollie K.C. Liedags of Hilda and Jesse

American Lamb Shoulder, Coconut Spinach, Charred Dates, Black Vinegar | Chef Ollie K.C. Liedags of Hilda and Jesse

Jamón Salsa Negra, Mornay Sauce, Mahόn-Menorca PDO, Tuile | Chef Elizabeth Heitner of Malli

Poached Quince, Dandelion Greens, Sherry Vinaigrette, Pine Nuts | Chef Brandon Jew of Mister Jiu’s

Orange, Salted Egg Yolk, Pecorino Romano PDO Hollandaise, Coffee Oil, Candied Fennel Seed | Chef Daniel Matho of Maison Matho

Bell Peppers, Piquillo Peppers, Hazelnuts, Almonds, Sherry Vinegar, Garlic, Paprika | Chef Kim Alter of Nightbird

Greek Yogurt, Sherry Vinaigrette, Fresh Mint | Chef Kim Alter of Nightbird

Heirloom Tomato Sauce, Roasted Tomatoes, Burrata, Calabrian Chiles, Arugula, Basil | Chef Daniel Chavez of Cosa Buona

Mozzarella, Spicy Soppressata, Pickled Garlic, Calabrian Hot Honey, Olive Oil, Basil | Chef Waldo Stout of Waldo’s Pizza

San Marzano Tomato Sauce, Squash Blossoms, Sungold Tomato, Pecorino Toscano, Anchovy, Lemon Basil | Chef Daniel Cutler of Ronan

Tomato-Sherry Vinaigrette, Sesame Seed, Maldon Salt | Chef Christian Truong of Si! Mon

Mortadella, Honey Foam, Pickled Mustard, Pistachio-Honey Crumble, Pepper Cress | Chef David Murphy of Shuggie’s Trash Pie + Natural Wine

Chamomile Honey, Cultured Cream, Caviar, Nori Powder | Chefs Carrie and Rupert Blease of Lord Stanley

Fig Leaf-Infused Vodka, Lime, Salted Wildflower Honey, Rose Syrup, Rose Geranium Tincture, Bitters | Bartender Evan Williams of Dalida

Thyme, Black Mission Figs, Candied Poppy Seeds, Burnt Meringue | Pastry Chef Nicole Krasinski of State Bird Provisions

Pickled Romano Beans, Hazelnuts, Preserved Lemon, Pecorino Romano PDO | Chef Evan Allumbaugh of Che Fico

Rock Crab, King Prawn, Pecorino Romano PDO | Chef Jason Fullilove of Norma

Peri-Peri Chicken with Peri-Peri Labneh, Samfaina, Fresh Herbs | Chef Rudy Lopez of The LINE L.A.