Scallop Skirts, Semolina Gnocchi, Lemon, Chives, Parmesan | Chef Brian Gianpoalo of Moëca

Passion Fruit-White Chocolate Namelaka, Caramel Pineapple, Coconut Crema | Pastry Chef Dee Chinn of Big Heart Hospitality

Lo Mein Noodles, Crawfish, Vietnamese XO Sauce, Crack Sauce, Parmesan, Salmon Roe, Fried Garlic | Chef Peter Nguyen of Lê Madeline

Harissa Hummus, Harissa Vin, Seedy Crunch | Chef Nookie Postal of Revival Cafe+Kitchen

Caramel Mousse, Green Apple Compote, Chocolate Shell, Caramel Glaze | Chef Shirley Kiu of CLINK at The Liberty Hotel

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

Singani 63, Gin, Blood Orange Soda, Szechuan Tincture | Bartender Seth Freidus of Good Company

American Cheese Dip | Chef Nelson Whittingham of Moon Bar

Duck Sauce | Chef Jason Doo of Wusong Road Tiki Bar

Pavlova, Miso Caramel, Nilla Wafer Crumble, Brûléed Banana | Pastry Chef Rachel Dykes of Puritan & Co.

Coconut-Washed Bourbon, Sotol, Elote-Pandan Cordial, Tango Bitters | Bartender James Sutter of Birds of Paradise

Niman Ranch Pork, Holland Leek, Celery, Garlic, Chile Flakes, Roasted Potatoes | Chef Brendan Pelley of Xenia Greek Hospitality

Lokma, TCHO Milk Chocolate Ganache, Cookie Crumb, Kaymak Ice Cream | Pastry Chef Nik Mastalerz of Oleana

Secret Sauce, Gruyère, Bun | Chef Megan Vaughn of Rare Steakhouse at Encore Boston Harbor

Celery Root and Parsnip-Rutabaga Mash | Pastry Chef Alex Artinian of Lehrhaus

Red Potato, Spinach, Red Bell Pepper, Bravas Sauce, Aged Cheddar, Scallion | Chef Jeremy Franzen of Rebel’s Guild at The Revere Hotel

Yuzu Panna Cotta, Uni, Caviar, Maldon Salt | Chef Kegan Stritchko of XOXO Sushi Bar

Fried Branzino, Fish Sauce, Rice, Vegetables, Caramelized Pork Belly, Nam Prik | Chef Pao Thampitak of Gaaeng