Singani, Rosemary-Lingonberry Syrup, Lemon, Egg White, Club Soda, and Angostura Bitters | Bartender Mike Marino of Trummer’s Restaurant

Crab, Fried Quinoa, Banana Vinegar Aïoli, Coconut Rice, and Salmon Roe | Chef Andres-Julian Zuluaga of Blend 111

Persian Cucumber, Whipped Feta, Pomegranate, Smoked Olive Oil, Herbs, and Pita | Chef Lee Gregory of Soutbound

Thyme, Bay Leaf, and Goat Cheese | Baker Rachel de Jong of Cou Cou Rachou

Wild Mushrooms, Grana Padano, Black Pepper, and Thyme | Chef Laine Myers of Oro

Gin, German Amaro, Smoked Citrus Tonic, and House Seltzer | Bartender Andon Whitehorn of Alewife

Fried Snakehead, Buttermilk Hot Sauce Marinade, Alabama White Sauce, and Oyster Sauce | Chef Bobo Catoe of Alewife

Caper Ravigote, Goat Cheese, Crème Fraîche, Fried Capers, Chives, and Lemon | Chef Brittany Anderson of Brenner Pass

Chicken Mousse, Buttered Hot Sauce, Shaved Asparagus, Cilantro | Chef David Dunlap of Maple & Pine

Jägermeister, Banana Liqueur, Grapefruit, Lime, Bitters | Bartender Brandon Peck of The Jasper

Olive Oil Gelato, Olive Oil Jam, Blackberries, Thyme | Pastry Chef Megan Fitzroy Phelan of Longoven

New Zealand Lamb, Maitake Mushrooms, Onions, Havarti, Aïoli, Furikake, Jalapeños | Chef Richard Rosendale of Roots 657