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

Potato-Oyster Soup, Fried Oysters, Scallion Salad, Caviar | Chef Jacob Rozenburg of Vetri Cucina

Celtuce Purée, Crème Fraîche, Kaluga Caviar, Pea Tendrils, Olive Oil | Chef Keith Rzepecki of Hestia

Spaghetti Squash, Burdock Fritter, Lotus Root Tuile, Osetra Caviar, Fresh Origins Petite Pumpkin Green | Chefs Jiwon Kim and Sungchul Shim of Kochi

Nance Jam and Osetra Caviar | Chef Brian Baxter of The Catbird Seat

Crème Frâiche, Siberian Sturgeon Caviar, Chives | Timothy Malloy of Chezchez

Buckwheat Koji Butter, Preserved Green Almond, Almond Milk, and Walnut Oil | Chef Luke Feltz of Smyth

Salmon Tartare, Salsa Huancaína, Beet Causa, Avocado Aïoli, Osetra Caviar, and Edible Flowers | Chef Diego Oka of La Mar by Gaston Acurio

Compressed Apple, Horseradish Custard, Osetra Caviar, Dill Fronds | Chef Justin Skribner of Benno

Sturia Caviar, Frozen Milk, Vodka Cream | Chef Nicholas Elmi of Laurel

Runny Yolk, Gribiche, Caviar, Crème Fraîche, Toasted Brioche | Chef Pete Coenen of Cherry Circle Room

Sturia Caviar, Popcorn Pastry Cream, Black Lime Caramel, Puffed Amaranth, Powdered Cheddar | Pastry Chef Daniela Herrera of Counter 3. Five. VII.