Black Radish, Pickled Sea Beans, Aged Vinegar, Micro Fines Herbes | Chef Kevin McWilliams of Laurel

Gremolata, Thyme, Fresh Origins Mint Pineapple Tops | Chef Alex Ursprung of Press Club Grill

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

Spring Onions, Chickpea Mash, Cilantro Chutney, Fresh Herbs | Chef Jackie Carnesi of Nura

Black Lentils, Mung Beans, Chiles, Onion-Lime Relish | Chef Eric Valdez of Dhamaka

Fennel Cream, Lime Sauce, Lime Meringue, Graham Cracker Crumb | Pastry Chef Georgia Wodder of Al Coro

Roasted Fennel, Fermented Fennel, Shaved Fennel, Orange, Vanilla, Watercress | Chef Kim Alter of Nightbird

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

Jamaican Rum, Mango, Almond Milk, Vanilla, Toasted Coconut | Bartender Kirk Estopinal of Cure Co.

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

Braised Pork Belly Chashu, Giardiniera, Ajitama Eggs, Furikake, and Mint | Chef Alex Seidel of Mercantile Dining & Provisions

Whipped Vanilla Ricotta, Blueberry-Poblano Jam, Prosciutto, Basil, Sourdough Bread | Chef Carrie Baird of Fox and The Hen

Citrus Caramel, Vanilla, Lemon | Pastry Chefs Keaton Vasek and Michael Werrell of The Continental

Cervena Venison, Coal-Roasted Sweetpotatoes ‘A La Chapa,' Chimichurri, Salsa Criolla | Chef John Manion of El Che Steakhouse & Bar

Fingerling Potato-Brussels Sprout Hash, Bacon, Vanilla-Bourbon Jus | Chef Andrew Zimmerman of Proxi

Fennel Seed, Tarragon, Lemon, Green Peppercorn | Chef Misti Norris of Petra and the Beast

Pastry Chef Dana Cree of Pretty Cool Ice Cream

Fiji Apple-Infused Bourbon and Calvados, Apple Cider Syrup, Vanilla, Orange Bitters | Bartender Gabe Sanchez of Midnight Rambler