Pickled Romano Beans, Hazelnuts, Preserved Lemon, Pecorino Romano PDO | Chef Evan Allumbaugh of Che Fico

Iceburg Lettuce, Bacon, Tomato, Pickled Red Onion, Spicy Golf Sauce Dressing | Chef Melissa Stefanini of Buenas and Super Bien

Arugula, Cypress Grove Humboldt Fog Goat Cheese, Nasturtium Pistou, Macadamia Nuts, Seasonal Citrus, Champagne Vinaigrette | Chef Cynthia Hetlinger of RYLA

Cypress Grove Humboldt Fog Goat Cheese, Spring Pea Purée, Snow Peas, Snap Peas, Honey Dates, Toasted Walnuts, Walnut-Date Vinaigrette | Chef Travis Passerotti of Ghisallo

Frisée, Thai Basil, Caesar Dressing, House Vinegar, Parmesan, Rice Paper Crouton | Chef Diego Argoti of Poltergeist

Pink Chicories, Persimmons, Pink Mole, Smoked Beet Vinaigrette, Puffed Rice | Chefs Elizabeth Heitner and Nestor Silva of Malli

Charred Leeks, Whipped Quark, Orri Mandarin, Puffed Sorghum | Chef Caitlin McMillan of Lilah

Spaghetti Squash, Pumpkin Seed Vinaigrette, Burnt Pumpkin Seeds, Lime, Parsley Powder, Squash Powder | Chef Eric Brown of Thick Neck

Lumina Farms Lamb Shoulder, Tomatoes, Spelt Croutons, Niçoise Olives, Whipped Labneh | Chef Dylan Sprenger of La Moule

Blue Crab, Roasted Eggplant, Szechuan Peppercorn Vinaigrette, Mint, Sesame Seeds | Chef Michael Gulotta of Maypop

Cypress Grove Humboldt Fog Goat Cheese, Honeycrisp Apples, Seasoned Burrata, Pinenuts, Za'atar, Sumac Dressing | Chef Aretah Ettarh of Gramercy Tavern

Bitter Orange Vinaigrette, Kataifi Crunch, Crumbled Feta, Orange | Chris deJesus of Butcher & Bee

Crispy Chickpeas, Pickled Eggplant, Smoked Sherry Vinegar | Chef Daniel Evers of Itria

Avocado, Mojo Verde, Caña de Cabra Goat Cheese, Cilantro, Lime | Chef Daniel Lugo of Spanish Diner

Whipped Tofu, Fermented Tomato, Fried Shallots, Chile Oil, Black Vinegar, Fish Sauce, Thai Basil | Chef Kevin Tang of Viridian

Shio Koji Dressing, Pickled and Raw Spring Vegetables, Sunchoke Crumble | Chef Nico Peña of Octavia

Lettuces, California Grapes, Marcona Almonds, Pickled Red Onion, Dill Ranch | Chef Christina McKeough of High Street

Burrata, Toasted Almonds, Italian Vinaigrette, and Basil | Chef Fiore Tedesco of L’Oca D’Oro