Scottish Salmon, Preserved Lemon, Salmon Chicharron, Roman Bread | Chef Daniel Dalton of Emeline

Farro Verde, Carrot Purée, Charred Eggplant Purée, Kishmish Purée, Carrot Emulsion, Avocado Emulsion, Tarragon-Cumin Oil, Smoked Trout Roe | Chef Donald Young of Duck Sel

Scottish Salmon, Black Garlic-Coconut Broth, Avocado Purée, Hot Sauce, Charred Onion Salsa | Chef Adam Meyer of Brasero

Doenjang Broth, Cucumber Deodeok, Dongchimi Granita, Trout Roe, Kinome Leaf | Chef Nate Kuester of NARO

Shinko Pear, Ginger, Bell Pepper, Onion, Avocado, Thai Chile, Preserved Calamansi Dressing | Chef Francis Ang of Abacá

Smoked Salmon, Whipped Cream Cheese, Marinated Tomatoes, Capers, Salmon Roe, Everything Bagel Croutons, Everything Tuile Butterflies | Chef Buddha Lo of HUSO

Wild Salmon, Spicy Sticky Glaze, Pickled Thai Chile, Tempura Flakes, Fresh Herbs, Lime | David Murphy of Shuggie’s Trash Pie + Natural Wine

Tempura Gobo, Umeboshi-Cherry Sauce, Grilled Cherries | Chef David Yoshimura of Nisei

Roasted and Pickled California Grapes, Olive Oil, Lemon, Mint, Fennel Pollen | Chef Russell Stippach of Bar Dough

Brown Butter Kimchi Emulsion, Genmaicha, Apple, Turnip | Chef Dave Park of Jeong

Avocado-Goat Cheese Spread, Sesame Cracker, Pickled Chiles, Winter Citrus | Chef Jesse Souza of The Edgewater Hotel

Avocado, Chorizo Oil, Smoked Oyster Aïoli, and Blue Corn | Chef Felipe Riccio of Goodnight Hospitality

Salmon Tartare, Salsa Huancaína, Beet Causa, Avocado Aïoli, Osetra Caviar, and Edible Flowers | Chef Diego Oka of La Mar by Gaston Acurio

Charcoal Oil, Balsamic Vinegar Reduction, Crushed Almonds, Avocado-Wasabi Purée, and Sea Salt | Chef Nickolas Martinez of Intersect by Lexus

Malaysian Red Curry, Coconut Milk, Papaya Salad, Pineapple, and Forbidden Rice | Chef Banks White of Hat Trick Hospitality

Preserved Ramp Vinaigrette, Cara Cara Orange, Shiso, Trout Roe | Chef Alexander Yoon of Little Fish

Compressed Apple, Horseradish Custard, Osetra Caviar, Dill Fronds | Chef Justin Skribner of Benno

Ōra King Salmon, Gim Rice, Fried Quinoa, Kimchi, Micro Wasabi | Chef Junghyun Park of Atomix