Serrano Ham, Mushrooms, Mahόn-Menorca PDO, Truffles, Pistachios | Chef Alex Kopp of Amada

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

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

Basil Pesto, Stracciatella, Pecorino Romano PDO | Chef Robert Hartman of Saint Theo’s

Rock Crab, King Prawn, Pecorino Romano PDO | Chef Jason Fullilove of Norma

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

Crushed Tomatoes, Garlic, Guanciale, Pecorino Romano PDO | Chef Gerald Addison of Grazie Nonna

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

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

Marinated Shrimp, Roasted Garlic, Lemon Butter, Olio Verde, Parsley, Breadcrumbs | Chef Zack Hanrahan of SRV

Mustard Greens, Spicy Tomato Sauce, Parmesan, Basil | Chef Darrell Boles of Little Donkey

Chicken Thigh, Red Curry, Coconut Milk, Fish Sauce, Chile Oil, Cilantro | Chef Song Authaiphan of Merai

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

Pheasant Ragù and Brodo | Chef Chris D’Ambro of Ambra

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

Shrimp, Lobster Sauce, Calabrian Chile, Salsa Verde | Chef James Nardone of Elma

Chicken Mousseline, Escargot, Hazelnut Velouté, White Wine, Garlic Butter, Fermented Lime, Escargot Caviar | Chef Nicholas Bazik of Provenance

Mushroom Sugo, Pecorino Romano, Parmigiano Reggiano, Aged Balsamic Vinegar | Chef Emily Chellew of Cry Baby Pasta