Persimmon Miso and Cherry Blossom Water | Chef Nathan Gould of O YA

Chermoula Spices, Date Syrup, and Mint | Chef Josh Elliott of Toro

Fried Oysters, Nori, Yuzukosho, Shiso, and Pickled Cabbage | Chef Tracy Chang of PAGU

Vadouvan Brodo, Hazelnuts, and Parmesan | Chef Michael Bergin of The Salty Pig

Heirloom Tomatoes, Buffalo Mozzarella, Sweet Pesto, Parmigiano-Reggiano | Chef Brian Kingsford of Bacaro

Creamy Iberian XO Sauce, Haricot Vert, Cucumber, Dill | Chef Damian Sansonetti

Roasted Chanterelle Mushrooms, Charred Onion, Mustard Cream, and Veal Jus | Chef Amy Brandwein of Centrolina

Preserved Meyer Lemon Mafaldi, Brown Butter, Capers, and Parsley | Chef Joe Sparatta of Southbound

Grilled Heirloom Summer Beans, and Pistachio-Rosemary Salsa Verde | Chef Townsend Wentz of Oloroso

Fermented Plums, Green Garlic Pistou, and Morel Mushrooms | Chef Chris Kearse of Forsythia

Lemongrass Veal Sausage, Shaved Veal, Spelt Noodles, Pho Broth, Tomatoes | Chef George Madosky of Fork

Carrot Top Salsa Verde, Crispy Buckwheat Crepe, and Egg Yolk | Chef Eli Collins of a.kitchen + bar

Salsa Verde, Lemon Vinaigrette, Arugula, and Parmesan | Chefs Paul Cacici and Domenick Gianfrancesco of Carmenta's

Jimmy Nardello Peppers, Gold Bar Squash, and Squash Blossoms | Chef Michael Toscano of Da Toscano

Braised European Veal, Oyster Mushrooms, Vegetables, and Parmigiano | Chef Al Di Meglio of Barano

Sunflower Seeds, Caviar, and Crab Chips | Chef Jamie Bissonnette of Toro

Tomato Salad, Cucumbers, Basil, and Mint | Chef Michael Lombardi of SRV

Herbed Summer Spaetzle, Foie Gras, Chanterelles, and Sour Cherries | Chef Adrienne Wright of Deuxave