Cognac Granita, Spiced Apple Compote, Apple Cider Shards, Mint Purée, Vanilla Bean Powder, Purple Oxalis | Pastry Chef Mac Daniel Dimla of Providence

Wood-Fired California Grapes, Bone Jus, Lemon Zest, Chives | Chef Terry Koval of The Deer and The Dove

Caciocavallo, Gorgonzola, Parmigiano-Reggiano, California Grapes, Mosto Cotto | Chef Daniel Cutler of Ronan

California Grape Chutney and Sour Cream | Chef Sahil Sethi of Bar Goa

Lettuces, California Grapes, Marcona Almonds, Pickled Red Onion, Dill Ranch | Chef Christina McKeough of High Street

California Red Grapes, Marcona Almonds, Rosemary, Saba | Chef Alex Tubero of Amali

Pickled California Grapes, Garlic Aïoli, Toasted Marcona Almonds | Chef Adrianne Calvo of Chef Adrianne's Vineyard Restaurant & Bar

Crab Cake, Hearth-Blistered California Grapes, Pickled California Grapes, Arugula, Potato Roll | Chef Bobby Matos of La Lucha

Concord Grape Sorbet, Cake Croutons, and Olive Relish | Pastry Chef Abby Swain of Temple Court

Sesame-Peanut Butter, Concord Grape Sorbet, Toasted Peanuts, and Maldon Salt | Pastry Chef Isabel Coss of Cosme

Dark Chocolate, Muscadine, Cashew Mousse, Passion Fruit | Chef Joey Ward of Gunshow