Mahón Fondue | Chef Chris Kearse of Forsythia

Porcini Mushrooms, Jamón Ibérico, Chervil | Chef Seamus Platt of Norcino Salumi

Roasted Quince Purée, Quince-Vanilla Gelato, Jerez Vinegar Gastrique, Jerez Vinegar Tuile, Almond Namelaka | Pastry Chef Tara Lewis of Tusk

Crispy Brussels Sprouts, Bravas Sauce, Migas, Garlic Aïoli | Chef Cassie Piuma of Sarma

Onion Jam, Onion Soubise, Charred Alliums, Toasted Brioche | Chef Jeremy Broucek of Bread & Friends

Artichoke Purée, Summer Squash, Salsa Verde, Sherry Vinaigrette, Pickled Shallots | Chef Gina Pezza of Vanda Cucina

Calico Peas, Sweet Pepper Purée, Black Garlic Purée, Pickled Peppers | Chef Amanda Turner of Olamaie

Steak Sauce, Celery Root Purée, Romanesco, Crispy Oysters, Pickled Currants | Chef Pat Pascarella of Bastone

Cantaloupe, Jamon Consommé, Parsley Oil, Uni, Dill Flowers | Chef Luke Feltz

Mushroom Consommé, Soy Sauce, Sherry Vinegar, Mushroom Ketchup, Hazelnut, Nitro Parsley | Chef Freddy Money of Atlas

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

Macerated Strawberries, Sherry Vinegar, Whipped Cream | Chef Gregory Baumgartner of Cranes

Mountain Rose Apple, Sherry Vinegar Granita, Kombu Oil, Winter Radishes, Shiso | Chef Andrew Manning of Longoven

Acorn Noodles, Date Hot Sauce, Eight-Minute Egg, Sesame Seeds | Chef Steve Joo of Joodooboo

Octopus, Confit Potatoes, Pimenton Aïoli, Sherry Vinaigrette | Chef Josh Elliott of QP Tapas

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

Feta, Brown Butter, Pomegranate, Smoked Aleppo Honey, Black Lime | Chef Chris deJesus of Butcher & Bee

Banana Jam, White Chocolate Mousse, Crispy Sunchoke Peels | Chef Bobo Catoe of Alewife