Tuna, Tomato Pulp, Tomato Salad, Olive Oil, Flaky Salt, Shallots, Basil | Chef Taylor Falco of Rolo’s

Shrimp, White Fish, Octopus, Scallops, Avocado, Cucumber, Red Onion, Serrano Chile, Cilantro, Cilantro Oil, Tostadas | Chef Luis Herrera of Ensenada

Yuzu Kosho-Miso Crema, Achiote Oil, Shiso Oil | Chef Victor Rosado of Ahu Mar at Dua Miami

Scottish Salmon, Burnt Eggplant Purée, Green Gazpacho, Sunchoke Chips | Chef Aitor Garate Berasaluze of Edan Bistro

Tomme Foam, Pickled Ají Dulce, Black Mustard Seed-Curry Oil, Fried Curry Leaves | Chefs Evan Burgess and Osmel Gonzalez of EntreNos

Wahoo, Scallops, Red Onions, Rocoto Leche de Tigre, Choclo, Corn Nuts, Burnt Oil, Cilantro | Chefs Javier Cussato and Carmen Ibarra of Atomica

Cuttlefish Ragù, Smoked Potato Soubise, Grilled Scallions, Garlic Chive Oil, Moscato Mustard Seeds | Chef Juan Camilo Liscano of Palma

English Peas, Pea Purée, Fish Broth, Gastrique, Pea Tendrils | Chef Jakub Baster of Yingtao

Fried Potatoes, Toum, Tortillas | Chef Fernanda Serrano of elNico

Marinated Daikon, Jalapeño Kosho, Yuzu-Colatura Vinegar, Finger Lime | Chef Nathan Barnet of Delicious Hospitality Group

Potato-Wrapped Monkfish Tail, Wilted Spinach, Vuelve a la Vida, Lobster Oil | Chef Fidel Caballero of Corima

Prosciutto San Danielle, Sage, Frisée, Golden Raisins, Orange Vinaigrette, Basil, Chives | Chef Robert Hartman of Saint Theo’s

Scottish Salmon, Apples, Avocado, Miso, Lime, Cucumber Water, Berbere Oil | Chef Fariyal Abdullahi of Hav & Mar

Charmoula, Cilantro, Scallions, Olive Oil, Sea Salt | Chef Boris Ginet of Risbo

Tuna Belly and Loin, Asian Pear, Tomato Vinaigrette, Lovage Oil, Braised Kombu, Preserved Cherry Blossoms | Chef Nicholas Tamburo of Smithereens

Batata Harra Pavé, Harra Spice, Tahini Ajo Blanco, Pimentón Aioli, Fresh Herbs | Chef Satinder Vij of Ilili DC

Chef Neel Kajale of Dhamaka

Garlic Butter, Parmesan, Texas Toast | Chef Andrew Hartenstein of Leon's Oyster Shop