Cuttlefish Ragù, Smoked Potato Soubise, Grilled Scallions, Garlic Chive Oil, Moscato Mustard Seeds | Chef Juan Camilo Liscano of Palma

English Peas, Pea Purée, Fish Broth, Gastrique, Pea Tendrils | Chef Jakub Baster of Yingtao

Fried Potatoes, Toum, Tortillas | Chef Fernanda Serrano of elNico

Marinated Daikon, Jalapeño Kosho, Yuzu-Colatura Vinegar, Finger Lime | Chef Nathan Barnet of Delicious Hospitality Group

Spiced American Lamb Shoulder, Tamarind Jus, Marinated Onions, Pickled Cucumbers, Little Gem Lettuce | Chef Tajeh Porter of Nura

Charred Caraflex Cabbage, Carrot-Date Purée, Scallion Chutney | Chef Allyx Seemann of Gator

Oil-Poached Squid, Cherry Tomato Sauce, Calabrian Chiles, Toasted Breadcrumbs, Horseradish | Chef Jamie Tao of Daphne's

Potato-Wrapped Monkfish Tail, Wilted Spinach, Vuelve a la Vida, Lobster Oil | Chef Fidel Caballero of Corima

with Pickled Cherries | Chef Skylar Mosca of Sailor

Prosciutto San Danielle, Sage, Frisée, Golden Raisins, Orange Vinaigrette, Basil, Chives | Chef Robert Hartman of Saint Theo’s

Marinated Branzino, Coconut, Kashmiri Chiles, Curry Leaves, Garlic | Chef Dipesh Shinde of Kanyakumari

Ground Lamb, Sumac Oil, Scallions, Serrano Chile, Mint | Chef Soroosh Golbabae of Sawa

Minced Pork, Glass Noodles, Bean Sprouts, Wood Ear Mushrooms, Onions, Carrots, Nuoc Mam | Chef JunHee Park of SEA

Honey Nut Squash Purée, Parmesan Foam, Truffles | Chef Rafal Maslankiewicz of IKIGAI

Dungeness Crab, Coconut Sauce, Alige | Chef Eric Valdez of NAKS

Scottish Salmon, Apples, Avocado, Miso, Lime, Cucumber Water, Berbere Oil | Chef Fariyal Abdullahi of Hav & Mar

Veal Cheeks, Spring Onions, Vin Jaune Sauce, Sea Salt | Chef Ian Anderson of LaLou

Pork Picadillo, Tomato Sauce, Oaxacan Cheese, Radish, Cilantro, Lime | Chef Yara Herrera of Hellbender