Chef Adam Meyer of Brasero

Fennel, Red Onion, Gouda, Sourdough Croutons, Radish, Calamansi Vinaigrette | Chef Adam Meyer of Brasero

Mahόn-Menorca PDO Ice Cream, Marcona Almond Polvorón, Tangerine Lace, Edible Flowers | Chef Andrew Zimmerman of Proxi and Sepia

Cipollini Onions, Sherry Vinegar Romesco, Hazelnuts, Chives, Fried Tarragon | Chef Austin Adler of Maple & Ash

Roasted Pearl Onions, Sherry Vinegar, Pepperoncini, Parsley | Chef Austin Adler of Maple & Ash

Pork Ragu, Peanuts, Chrysanthemum, Bean Sprouts, Scallions, Fried Garlic Oil | Chef Ethan Lim of Hermosa

Sweet Pea Mousse, White Chocolate Ganache, Meyer Lemon Purée, Meyer Lemon-Coriander Sorbet, Candied Lemon | Pastry Chef Erin Kobler of Sepia

Farro Verde, Carrot Purée, Charred Eggplant Purée, Kishmish Purée, Carrot Emulsion, Avocado Emulsion, Tarragon-Cumin Oil, Smoked Trout Roe | Chef Donald Young of Duck Sel

House Ramen Noodles, Chashu, Tare, Nori, Garlic Oil, Scallions | Chef Mike Satinover of Akahoshi Ramen

Iberian Pork, Bomba Rice, Roasted Mushrooms, Red Bell Peppers, Spanish Onions, Garlic, Saffron, Aïoli | Chef James Martin of Bocadillo Market

Graham Cracker Crust, Whipped Cream, Foy Tong | Baker Chonnipa Srisookchareon of Blisspoint Bakery

Spinach-Pecorino Romano PDO Fonduta and Pecorino Romano PDO Biscuits | Chef Adam Meyer of Brasero

Mole Rojo, Celery Root Crema, Fresh Herbs | Chef Derek Serrano of Mi Tocaya Antojería

Crab Salad, Asparagus, Filet Mignon, Sushi Rice, Spicy Mayonnaise, Fried Shallots | Chef Isidro Arroyo of Hyatt Regency Chicago

Vermouth Blanc, Blanco Tequila, Coconut, Black Pepper Tisane, Salers Gentiane | Bartender David Mor of Lilac Tiger

Roasted and Fresh Strawberries, Strawberry-Urfa Sauce, Coconut Shortbread Crumble, Basil, Fried Rice Cracker | Pastry Chef Mary Eder-McClure of Galit

Seedlip Grove 42, Vanilla-Coconut Cream, Miso-Strawberry Foam | Bartender Stevan Miller of Esmé

Crispy Potatoes, Chimichurri, Diosa Verde, Cilantro Oil, Epazote-Pistachio Dust