Charred Leeks and Peppers, Kaldereta Sauce, Fermented Cherries, Toyomansi Jus, Foie Vinaigrette, Potato Chips | Chef Mark Nobello of Tadhanà

Fish Sauce, Cilantro, Scallion, Lime

Caramelized Onion Gravy, Pickled Cherry Purée, Nina's Cornbread Dressing, Chestnut Mushrooms, Edible Flowers | Chef Amanda Turner of Olamaie

Duck, Curry Paste, Fish Sauce, Coconut Milk, Thai Basil, Brussels Sprouts, Jalapeños | Chef Kitsanaruk Ketkuaviriyanont of Langbaan

Cardamom Glaze, Duck Jus, Sherry Vinegar, Pickled Kumquats, Dill, Sea Salt | Chef Michael DeStefano formerly of Oak and Rowan

Orange-Coriander Glaze, Pistachios, Candied Orange Peel | Chef Madeline Sperling of Zou Zou’s

Roman White Beans, Sauce Apicius, Sage Gremolata, Candied Oranges, Breadcurmbs | Chef Rachael Collins of Juliet

Swiss Chard, Chanterelles, Sherry Vinegar, Angostura Orange Bitters | Chef Akhtar Nawab of Alta Calidad

Honey, Five-Spice, Cherry, Bellflower Root | Chef Richard Lee of Saison

Dried Cherries, Bulgur, Caramelized Onion Soubise | Chris deJesus of Butcher & Bee

Bao Sauce, Kikkoman Soy Sauce, Honey, and Spices | Chef Erik Bruner-Yang of Maketto

Duck Legs, Radish Cake, Sweet Soy, Chile Crunch, Duck Egg, Urfa Biber and Scallion | Chef Harrison Porter of Brasserie Brixton

Mango, Pickled Red Onion, Cilantro, Mango-Habanero Salsa, Avocado, and Corn Tortilla | Chef Ricardo Valdes of Raiz

Sweet Potato, Apple, Pepitas, Root Vegetables, Spiced Vanilla, and Plum | Chef Matt Bolus of The 404 Kitchen

Pecan-Duck Jus, Grilled Radicchio, and Duck Heart Skewer | Chef Taylor Hester of Olmsted

Confit Duck Legs, Delicata Squash, Glazed Cranberry, and Duck Jus | Chef Mike Reilly of The NoMad

Foie Gras, Five-Spice Blend, Green Chard, Apple, and Endive | Chef Nicolas Delaroque of Nico

Duck Egg, Vadouvan-Onion Condiment, Fermented Ginger, Benne Seeds | Chef Opie Crooks of A Rake’s Progress