Grilled Lumina Lamb Rack, Braised Lumina Lamb Leg, Fava Bean Purée, Lamb Jus, Mint | Chef Neal Fraser of Redbird

Roasted Carrots, Carrot Purée, Lamb Jus | Chef Jose Suarez of Mélisse

Brown Butter, Sauerkraut Beurre Blanc, Pickled Ramps, Dill | Chef Matt Schaler of Birdie G’s

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

Lumina Lamb Chops, Lumina Lamb Picadillo, Pigeon Peas, Oxtail Vinegar Chimichurri | Chef Yun Fuentes of Bolo

Braised Daikon, Chermoula Yogurt, Roasted Figs, Chile Vinegar Jus | Chef Ezra Tierney of Lord’s

Coconut Broth, Fresh Herbs, White Onion, Fresno Chiles, Fennel Fronds, Chives, Lime | Chef Joe West of Fine Dining Restaurant Group

Seared Cabbage, Puffed Rice, Spiced Fried Shallots | Chef Michael Boyer of Nordstrom

Rice, Fennel, Cucumber, Red Onion, Fresh Herbs | Chef Dominick Lee of Alligator Pear

American Lamb, Gai Lan, Pea Shoots, Mint, Macademic Nuts | Chef Anna Nguyen of sắp sửa

Lumina Lamb Neck, Daikon, Mushroom Emulsion, Fermented Peppers, Pickled Ramps, Sunchoke Chips | Chef Neil Zabriskie of Regards

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

American Lamb, Blackberry-Chile Jam, Aged Cheddar, Charred Ramps, Turmeric Tart | Chef Cesar Murillo of North Pond

Lumina Lamb, Smoked Ganjang Jus, Gochujang Mushrooms, Dashima Powder | Chef Mark Nobello of Atoboy

Spiced Lumina Lamb Flatbread, Sofrito, Whipped Tahini, Fresh Herbs, Lemon | Chef James Ahearn of Pomp and Circumstance

Lumina Lamb Shoulder, Atchara, Toasted Barley, Lettuce | Chef Paul Terceros of Otis

Lumina Lamb, Romesco, Roasted Fingerling Potatoes | Chef Yvette Leeper-Bueno of Vinatería

Lumina Lamb Loin, Garam Masala, Kashmiri Chile, Ginger, Garlic, Turmeric, Ghee | Chef Eric Valdez of Dhamaka