Mexican Crema, Caramel, Sea Salt | Chef Alfredo Nogueira of Cane and Table

Grilled Cervena Venison, Pepperoncini, Broccoli-Artichoke Spoonbread, Italian Bread | Chef Susan Spicer of Rosedale

Cypress Grove Humboldt Fog Goat Cheese, Pistachio Purée, Brown Butter Pistachio Crumble | Chef Chris Hamm of Sylvain

Achiote Marinated Chicken Thigh, Griddled Chihuahua Cheese, Beans, Guacamole, Salsa Verde | Restaurateur Brett Jones of Barracuda

Pallini Limoncello, Prosecco, Basil Infused Dry Vermouth, Amaro Montenegro, Lemon, Orange Bitters | Bartender Richard Beltzer of Monteverde

Sipsmith Gin, Génépy, Strawberry and Basil Shrub, Lemon, Fresh Strawberry, Fruit Leather | Bartender Will Lester of Dovetail Bar

Guineafowl, Fennel-Lovage Sauce, Porcini Mushroom, Balsamic Vinegar | Chefs Blake Aguillard and Trey Smith of Saint-Germain

Ramen Noodles, Ground Beef, Tasso Ham, Pickled Trinity, Sweet Bell Pepper, Poached Egg, Nori Flakes, Scallion | Chef Nate Nguyen of Union Ramen

Yellowfin Tuna, Pineapple Nước Chấm, Daikon, Fresh Herbs, Shrimp Chips | Chefs Jordan Herndon and Amarys Koenig-Herndon of Palm&Pine

House Shrimp Salad, Malt Aïoli, Pickled Red Onion, Buttered Roll | Chefs Colleen Allerton-Hollier and Camille Staub of Luncheon

Fennel Seed, Tarragon, Lemon, Green Peppercorn | Chef Misti Norris of Petra and the Beast

Pastry Chef Dana Cree of Pretty Cool Ice Cream

Brown Butter Kimchi Emulsion, Genmaicha, Apple, Turnip | Chef Dave Park of Jeong

Fiji Apple-Infused Bourbon and Calvados, Apple Cider Syrup, Vanilla, Orange Bitters | Bartender Gabe Sanchez of Midnight Rambler

Bao Sauce, Kikkoman Soy Sauce, Honey, and Spices | Chef Erik Bruner-Yang of Maketto

Spiced Salt Dough and Braised Red Cabbage | Chef George Mendes of Veranda

Murcia al Vino Cheese PDO, Shiso, Teriyaki Sauce, Egg Yolk, Chives | Chef Masako Morishita of Maxwell Park

Murcia al Vino Cheese PDO, Roasted Shallots, Figs, Arugula, and Wildflower Honey | Chef Annie Pettry