Feta, Brown Butter, Pomegranate, Smoked Aleppo Honey, Black Lime | Chef Chris deJesus of Butcher & Bee

Spaghetti Squash, Burdock Fritter, Lotus Root Tuile, Osetra Caviar, Fresh Origins Petite Pumpkin Green | Chefs Jiwon Kim and Sungchul Shim of Kochi

Blanco Tequila, Pineapple, Lemon, Sunflower Orgeat, Ginger, Fresh Origins Fuschia Flower | Bartender Ryan Silva of Otium

Seedlip Spice 94, Verjus Rouge, Benimosu Syrup, Adzuki Syrup, Soda, Tonic Water | Bartender Julia Momose of Kumiko

Banana Jam, White Chocolate Mousse, Crispy Sunchoke Peels | Chef Bobo Catoe of Alewife

Kabocha-Barley Jook and Fresh Origins Petite Watercress Red | Chef Dave Park of Jeong

Grapefruit-Infused Gin, Dry Vermouth, Cucumber, Orange Bitters, Fresh Origins Fuschia Flower | Bartender Ryan Silva of Otium

Corn Polenta, Pluot Teriyaki, Shiso Leaves | Chef Gizela Ho of Rich Table

Grilled Matsutake, King Trumpet Purée, Finger Lime, Kumquat, Matsutake Broth, Fresh Origins Kinome Leaf | Chef Kim Alter of Nightbird

Brown Butter Chai, Sage Cream, Sage Leaf | Bartender Stacey Swenson of Corner Bar

Kabocha Purée, Barley, Trumpet Mushrooms, Zucchini, Fresh Origins Petite Pumpkin Green | Chefs Jiwon Kim and Sungchul Shim of Kochi

Charred Cabbage, Baby Carrots, Fresh Origins Petite Watercress Red | Chef Dave Park of Jeong

Swiss Chard, Chanterelles, Sherry Vinegar, Angostura Orange Bitters | Chef Akhtar Nawab of Alta Calidad

Coffee Koji, Calabaza Purée, Roasted Shallots | Chef Brian Nasajon of Beaker & Gray

Dungeness Crab and Chile Sauce | Chef Emily Lim of Dabao Singapore

Pickled Peach, Rye Cream, Cocoa-Rye Crumble | Pastry Chef Lauren Melhus of Mister Jiu’s

Nance Jam and Osetra Caviar | Chef Brian Baxter of The Catbird Seat

Plantain Purée, Pickled Mango, Ginger, Chiles, Soy, Angostura Cocoa Bitters | Chef Tristan Epps