House Noodles, Tonkotsu, Soboro, Peanut Butter, Soft Boiled Egg, Sesame Tantanmen Tare, Red Cabbage, Fresh Herbs | Chef Basil Yu of Yagi Noodles

Niman Ranch Iberian Duroc Pork, Chile de Arbol Salsa, Corn Tortilla | Chef Jake Rojas of Talullah’s Taqueria

Vodka, Lemon, Rhubarb Syrup, Centum Herbis, Strawberry Shrub | Bartender Laura Ganci of The Courtland Club

Grilled Squid, XO Sauce, Citrus Vinaigrette, Blue Basil | Chef Christopher Pfail of Oberlin

Sudachi Curd, Marshmallow Nougat, Green Szechuan Peppercorns, Graham Cracker Crust, Cream Cheese Ice Cream | Pastry Chef Millie Joslyn of Pickerel

Smoked Plum Tomatoes, Pimento Cheese, Toasted Bun | Chef Ed Davis of Durk’s BBQ

Fried Plantains and Mango Salsa | Chef Joel Eugene formerly of Blu Violet at Aloft Hotel

Bell Pepper-Infused Mezcal, Luxardo Bitter Bianco, White Peppercorn-Infused Vermouth | Bartender Cristian Cantaragiu of Clementine Cocktail Bar

Artichoke Purée, Summer Squash, Salsa Verde, Sherry Vinaigrette, Pickled Shallots | Chef Gina Pezza of Vanda Cucina

Fermented Peaches, Meyer Lemon, Marcona Almond Milk Dressing, Rhubarb Root Oil | Chef Luke Mersfelder of Bywater

Black Eyed Peas, Linguiça, Turnips, Piri Piri Hot Sauce, Molho Cru, Herbs | Chef Nick Gillespie of Dune Brothers Seafood

Cream Cheese Frosting and Cinnamon Sugar | Baker Julia Mennedez of Oak Bakeshop

Rye Whiskey, Cognac, Apricot, Mint, Bitters | Bartender Michael Silva of The Dean Bar

Beef Patty, Burger Salt, Onion Jam, American Cheese, Mayonnaise, Lettuce, Patty Sauce | Chef Brandon Teachout of There, There

Beet Dressing, Cured Yolk, Pickled Jalapeños, Cilantro | Chef Luke Mersfelder of Bywater

Black Pepper Béchamel, Littleneck Clams, New Potatoes, Mozzarella, Pecorino Romano, Herb Salad | Chef Robert Andreozzi of Pizza Marvin

Orchard Fruit-Infused Gin, Dry Vermouth, Fino Sherry, Tonic Syrup | Bartender Britt Simons of The Eddy

Pepperoni-Infused Gin, Sweet Vermouth, Campari | Bartender Jesse Hedberg of Pizza Marvin