Carnaroli Rice, Tomato Sauce, Parmigiano Reggiano, Stracciatella, Basil Cream, Dehydrated Tomato, Burnt Caper Powder | Chef Mattia Agazzi of Gucci Osteria da Massimo Bottura

Pink Lady Apple Kimchi, Grilled Broccolini, Strawberry Gochujang Vinaigrette, Pickled Radish | Chef Alisa Vannah of Mr. T

Garlic, White Wine, Lemon, Capers, Parsley, Veal Jus | Chef Sathia Sun of Donna’s

Pink Chicories, Persimmons, Pink Mole, Smoked Beet Vinaigrette, Puffed Rice | Chefs Elizabeth Heitner and Nestor Silva of Malli

Pheasant Ragù and Brodo | Chef Chris D’Ambro of Ambra

Mahi Mahi Mousse, Spinach, Squash Kraut, Shellfish Consommé | Chef Ryan LaFrance of Southwark

Potato-Oyster Soup, Fried Oysters, Scallion Salad, Caviar | Chef Jacob Rozenburg of Vetri Cucina

Lumina Lamb Chops, Lumina Lamb Picadillo, Pigeon Peas, Oxtail Vinegar Chimichurri | Chef Yun Fuentes of Bolo

Grilled Cabbage, Kohlrabi, Foie Gras Jus, Honey-Onion Bread | Chef Eli Collins of a.kitchen

Charred Leeks, Whipped Quark, Orri Mandarin, Puffed Sorghum | Chef Caitlin McMillan of Lilah

Mahón Fondue | Chef Chris Kearse of Forsythia

Crushed Tomatoes, Garlic, Pecorino Romano, Seasoned Breadcrumbs, Oregano | Chef CJ Volk of CJ&D’s Trenton Tomato Pies

Ricotta, Béchamel, Prosciutto Cotto, Parmesan Sauce, Grated Parmesan | Chef Ed Crochet of Fiore

Spiced Potato Mash, Savoy Cabbage, Mussel Velouté, Paprika Oil | Chef Scott Calhoun of Ember & Ash

Shrimp, Lobster Sauce, Calabrian Chile, Salsa Verde | Chef James Nardone of Elma

Rice Blend, Shrimp Stock, Cubanelle Sofrito, Monkfish Liver, Sour Orange | Chef Sashia Liriano of Saviñon

Chef Mebruka Kane of Doro Bet

Sweet Potato, Cream Cheese, Braised Oxtail Jus | Chef Kurt Evans of Black Dragon