Jamón Salsa Negra, Mornay Sauce, Mahόn-Menorca PDO, Tuile | Chef Elizabeth Heitner of Malli

Serrano Ham, Mushrooms, Mahόn-Menorca PDO, Truffles, Pistachios | Chef Alex Kopp of Amada

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

Poached Quince, Dandelion Greens, Sherry Vinaigrette, Pine Nuts | Chef Brandon Jew of Mister Jiu’s

Batata Harra Pavé, Harra Spice, Tahini Ajo Blanco, Pimentón Aioli, Fresh Herbs | Chef Satinder Vij of Ilili DC

Turkey Mousse, Chanterelle Mushrooms, Sherry Vinegar PDO, Sherry-Chestnut Sauce | Chef Brandon Carter of Farm Hospitality Group

Plantain-Date Purée, Sherry Vinaigrette, Fresh Herbs, Country Bread | Chef Michael Beltran of Ariete

Bell Peppers, Piquillo Peppers, Hazelnuts, Almonds, Sherry Vinegar, Garlic, Paprika | Chef Kim Alter of Nightbird

Greek Yogurt, Sherry Vinaigrette, Fresh Mint | Chef Kim Alter of Nightbird

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

Chef Michael Beltran of Ariete

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

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