DemKota Ranch Beef, Dashi Powder, Kombu, Goma Dare | Chef Ian Driscoll of Bar Futo

House Noodles, Tonkotsu, Soboro, Peanut Butter, Soft Boiled Egg, Sesame Tantanmen Tare, Red Cabbage, Fresh Herbs | Chef Basil Yu of Yagi Noodles

Black Radish, Pickled Sea Beans, Aged Vinegar, Micro Fines Herbes | Chef Kevin McWilliams of Laurel

Niman Ranch Iberian Duroc Pork, Chile de Arbol Salsa, Corn Tortilla | Chef Jake Rojas of Talullah’s Taqueria

Adobo Sauce, Habanero Salsa, Grilled Pineapple Salsa. Fried Shallots, Blue Corn Tortilla | Chef Manny Rojas of Or, The Whale

Smoked Beets, Roasted Carrots, Whipped Feta, Hibiscus-Pickled Shallots, Fermented Honey, Fresh Herbs | Chef Nathan Parsons of Sister Ship

Crème Fraîche, Peach Mostarda, Pickled Mustard Seeds, Toasted Hazelnuts, House Focaccia | Chef Jeremy Broucek and Baker Tanner Rubin of Bread & Friends

Grilled Squid, XO Sauce, Citrus Vinaigrette, Blue Basil | Chef Christopher Pfail of Oberlin

Kumquat, Cucumber, Lime, Chile, Shallot, Radish, Chive Oil | Chef Andre Miller of Straight Wharf

Smoked Plum Tomatoes, Pimento Cheese, Toasted Bun | Chef Ed Davis of Durk’s BBQ

Fried Plantains and Mango Salsa | Chef Joel Eugene formerly of Blu Violet at Aloft Hotel

Yellowfin Tuna, Avocado, Coconut, Red Onion, Cilantro, Soy Sauce, Thai Vinegar, Fried Shallots | Chef Jordan Rubin of Mr. Tuna

Tomato Sauce, Basil, Red Onion, Oregano, Calabrian Chile | Chef Elio DiMambro of Pizzeria Gemelle

Smoked Sable, Beet Cream Cheese, Horseradish, Cucumbers, Capers | Chef Chad Conley of Rose Foods

Buttermilk Ponzu, Chive Oil, Caramelized Cucumber, Golden Osetra Caviar, Fresh Origins Micro Sun Daisies | Chef Randy Rucker of River Twice

Red and Golden Beets, Butternut Squash, Edible Flowers Fireside Fall Mix | Chef Vijay Kumar of Semma

American Lamb, Gai Lan, Pea Shoots, Mint, Macademic Nuts | Chef Anna Nguyen of sắp sửa

Sunchoke Purée, Raw Sunchokes, Walnuts, Sunflower Sprouts | Chef Scott Fiore of Via Mare