Lumina Lamb Shoulder, Atchara, Toasted Barley, Lettuce | Chef Paul Terceros of Otis

Beef-Pancetta-Prosciutto-Salami Ragù, Bitter Greens, Parmigiano Reggiano | Chef Jake Stevens of Leeward

Lumina Lamb, Romesco, Roasted Fingerling Potatoes | Chef Yvette Leeper-Bueno of Vinatería

Beef Patty, Burger Salt, Onion Jam, American Cheese, Mayonnaise, Lettuce, Patty Sauce | Chef Brandon Teachout of There, There

Beet Dressing, Cured Yolk, Pickled Jalapeños, Cilantro | Chef Luke Mersfelder of Bywater

Lumina Lamb Loin, Garam Masala, Kashmiri Chile, Ginger, Garlic, Turmeric, Ghee | Chef Eric Valdez of Dhamaka

Lumina Lamb, Carob Molasses, Seasonal Vegetables, Fresh Herbs | Chef Philippe Massoud of ilili

Scrambled Eggs, Roasted Red Peppers, Genoa Salami, Provolone, Arugula, Pepperoncini Mayonnaise | Chef Josh Sobel of Ramona’s

Lumina Lamb Shoulder, Steak Sauce Chutney, Smoked Lamb Fat, Lamb Jelly, Parsley, Breadcrumbs | Chef Chris Cote of Ruthie’s

Maitake Mushrooms, Leeks, Black Beans, Tartufata, Epazote, Frisée, Queso Fresco | Chef Luna Contreras of Chelo

Lumina Lamb, Green Olive Salsa Verde, Lemon | Chef Rafiq Salim of Rolo's

Lumina Lamb Ribs, Fish Sauce Caramel, Jasmine Rice, Cucumber, Herbs | Chef Paul Donnelly of The Tyger

Black Pepper Béchamel, Littleneck Clams, New Potatoes, Mozzarella, Pecorino Romano, Herb Salad | Chef Robert Andreozzi of Pizza Marvin

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

Seaweed Chimichurri, Sweet Soy, Micro Wasabi | Chef JT Vuong of Rule of Thirds

Carrot Miso, Chile, Herbs, Pantaleo Sarda | Chef Billy Hager of Helm Oyster Bar

Moorish Spices, Date-Fish Sauce Teriyaki, Coriander | Chef Josh Elliot of QP Tapas

Seared Octopus and Garlic Oil | Chef Joaquin Meza of Dolores