Niman Ranch Iberian Duroc Pork, Koshihikari Rice, Pickles, Wasabi | Chef Esther Ha of Momofuku Ko

Goat Neck, Saffron, Basmati Rice | Chef Chintan Pandya of Dhamaka

Braised Beet, Grilled Peaches, Shishito Peppers, Honey, Sherry Vinegar, Fresh Herbs | Chef Jett Mora of Cafe Modern

DemKota Ranch Beef, Bone Marrow Butter, Sweet and Sour Red Currants, Fried Rosemary | Chef Jeremy Salamon of Agi’s Counter

Smoked Salmon, Whipped Cream Cheese, Marinated Tomatoes, Capers, Salmon Roe, Everything Bagel Croutons, Everything Tuile Butterflies | Chef Buddha Lo of HUSO

Guajillo Chiles, Corn, Hoja Santa, Mushroom Broth, Oyster Mushrooms, Masa Tortillas | Chef Zack Wangeman of Sobre Masa

Ranch Tehina, Scallion, Lime | Chef Mike Mayo of Laser Wolf

Turnips, Shallots, Sherry Vinegar, Fresh Herbs, Greek Yogurt, Pea Tendrils, Grilled Sourdough | Chef Brian Paszko

Pork Jowl, Prawns, Coconut Cream, Fish Sauce, Thai Chiles, Raw Vegetables | Chef Ohm Suansilphong of KRU

Corn Velouté, Black Summer Truffle, Brioche, Viola Flowers | Chef Charlie Mitchell of Clover Hill

Sorrel Sauce, Koshihikari Rice, Black Garlic, Wood Ear Mushrooms, Artichoke Broth, Shiso Oil | Chef Sarah Hsieh of The Modern

Sauerkraut, Tokyo Turnips, Lemon, Garlic Chives | Chef Jonathan Karis of Chambers

Tomato, Cucumber, Onion, Spicy Greens, Smoked Aïoli, Ranch Dressing, Fried Bun | Chef Justin Lee formerly of FAT CHOY

Stuffed Cabbage, Foie Gras, Shrimp, Ginger, Chives, Lobster Sabayon, Tarragon Oil | Chef Sol Han of LittleMad

Soy Sauce, Mirin, Katsuobushi, Sesame Oil, Toasted Panko, Chives, Bottarga | Chefs Jeffrey Kim and Matthew Lee of Nudibranch

White Pullman Bread, Mozzarella, White Wine, Tomato Sauce, Lemon, Anchovy, Parsley | Chef Sal Lamboglia of Cafe Spaghetti

Spinach, Beef Bolognese, Béchamel Sauce, Parmesan, Nutmeg | Chef Rafiq Salim of Rolo’s

Dark Soy Caramel, Pineapple Jam, Green Cabbage Slaw, Brioche Bun | Chefs Maya Ferrente and Eric Huang of Pecking House