Pig's Head Bolognese, San Marzano Tomatoes, Pecorino Romano, Basil | Chef Colin Marceli of Renzo

Raisin Salmoriglio, Guanciale Vinaigrette, Garlic Aïoli, Grilled Cucumber, Black Lime, Basil | Chef Darren Underway of Alla Vita

Pecorino Romano PDO, Long Pepper, Egg, Pink Peppercorn | Chef Danielle Duran Zecca of Amiga Amore

Pickled Green Tomato, Shallot, Pecorino Romano-Infused Olive Oil, Pecorino Romano Mousse, Pecorino Romano PDO | Chefs Jacob Armando and Eric Brooks of Gigi’s Italian Kitchen

Pecorino Romano PDO, Black Pepper, Eggplant Confit, Marinara, Chile Flake | Chef Peter Klein of Holiday

Seasoned Cream, 'Nduja, Pecorino Romano, Mint Oil | Chef Jacob Mendros of Prima

White Wine, Calabrian Chile, Roasted Garlic, Crispy Guanciale, Basil, Pizza Bianca | Chef Luke Fetbroth of Tonino

Pickled Shallot, Sliced Radish, Urfa Chile, Celery Leaf | Chef Molly Dwyer of Bar Volpe

Asiago PDO, Duck Egg Yolks, Hazelnut Salsa Macha, Epazote Oil | Chef Danielle Duran-Zecca of Amiga Amore

Grilled Sea Bass, Anchovy Broth, Cranberry Beans, Arugula | Chefs Susana Alvarez and Gerson Rivas of Rossoblu

Almond Sorbetto, Lemon-Nori Jam, Lemon Granita | Pastry Chef Tamara Rigo of Gucci Osteria da Massimo Bottura

Cypress Grove Humboldt Fog Goat Cheese, Fermented Garlic Honey, Kumquat Jam, Olive Tapenade, Speck, Sourdough Crostini | Chef Dresden Kaiser of Superfine Playa

Mashed Potatoes, Roasted Chayotes, Pickled Chayotes, Fried Leeks | Chef Danielle Duran-Zecca of Amiga Amore

Chef Viktoriya Campos of Felix Trattoria | Venice, CA

Carnaroli Rice, Tomato Sauce, Parmigiano Reggiano, Stracciatella, Basil Cream, Dehydrated Tomato, Burnt Caper Powder | Chef Mattia Agazzi of Gucci Osteria da Massimo Bottura

Garlic, White Wine, Lemon, Capers, Parsley, Veal Jus | Chef Sathia Sun of Donna’s

Potato-Oyster Soup, Fried Oysters, Scallion Salad, Caviar | Chef Jacob Rozenburg of Vetri Cucina

Ricotta, Béchamel, Prosciutto Cotto, Parmesan Sauce, Grated Parmesan | Chef Ed Crochet of Fiore