Grilled Cabbage, Kohlrabi, Foie Gras Jus, Honey-Onion Bread | Chef Eli Collins of a.kitchen

Stuffed Cabbage, Foie Gras, Shrimp, Ginger, Chives, Lobster Sabayon, Tarragon Oil | Chef Sol Han of LittleMad

Plantain Pave, Sour Orange Caramel, Cocoa Nibs, Sea Salt, Chives | Chef Michael Beltran of Ariete

Red Wine Glaze, Foie Gras Snow, Vanilla Oranges, Pecan Granola, and Pomegranate Seeds | Chef Mike Matis of Fearing’s

Herbed Summer Spaetzle, Foie Gras, Chanterelles, and Sour Cherries | Chef Adrienne Wright of Deuxave

Hazelnut Dacquoise, Candied Black Sesame Seeds, Truffle Caramel, Foie Gras Semifreddo, and Smoked Vanilla Salt | Pastry Chef Meredith Clarke of Uchi

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

Beef Cheek, Corned Veal Tongue, Foie Gras | Chef Eli Collins of a.kitchen

Shallot Jam and Pistachios | Heather Pelletier of Chumley’s