Pumpkin Crema, Pecorino Romano PDO Foam, Pepitas, Crispy Sage | Chef Daniel Ganem of Fiola

Tomato Sauce, Egg Sauce, Black Pepper, Crispy Prosciutto, Pecorino Romano PDO | Chef Giorgio Rapicavoli of Luca Osteria

Wild Mushrooms, Begonia Gremolata, Charred Kale, Poached Egg, Parmigiano-Reggiano | Chef Akino West of Rosie’s

Crab, Crab Custard, Micro Sage | Chef Akino West of Rosie’s

Mango, Goat Cheese, Grape Tomatoes, Snow Peas, Arugula, Fresh Herbs, Asparagus Vinaigrette | Chef Niven Patel of Mamey

Nam Pla, Angostura Bitters, Mint, Cilantro, Lime | Chef Tristen Epps

Octopus, Confit Potatoes, Pimenton Aïoli, Sherry Vinaigrette | Chef Josh Elliott of QP Tapas

Plantain Pave, Sour Orange Caramel, Cocoa Nibs, Sea Salt, Chives | Chef Michael Beltran of Ariete

Plantain Purée, Pickled Mango, Ginger, Chiles, Soy, Angostura Cocoa Bitters | Chef Tristan Epps

Mahón-Menorca PDO, Jamón Serrano, Fig Jam | Chef Monica Leon of Caja Caliente

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

Asiago Espuma, Bordelaise, and Black Truffle | Chef Michael Beltran of Navé

Asiago All'Aglio Dolce, Prosciutto, English Peas, and Garlic | Chef Michael Pirolo of Macchialina

Braai Curry Spice, Chakalaka Vinaigrette, Coriander Seed, Basil, Radicchio, and Grapefruit | Chef Brad Kilgore of The Concours Club

Thai Chile, Lime, Crispy Garlic, Pickled Watermelon Rind, Sesame Oil, and Sea Salt | Chef Brandon Green of Tigertail + Mary

Tomato Water, Pickled Onions, Chile Arbol Sauce, Compressed Cucumber, Finger Limes | Chef Andrew Zarzosa of The Betsy Hotel

Ibérico Fat-Washed Bourbon, Tomato Water, Simple Syrup | Bartender Maria Pottage of Leku

Koji and Coffee Shoyo | Chefs Evan Burgess and Pedro Mederos of E&P DMPLNGS