Salt and Herb Crust, Summer Squash, Cherry Tomato Passato, Castelvetrano Olives, Herb Salad, Zucchini Fritters | Chef Nick Kelly of AltoVino

Squash Molasses, Savory Granola, Rose Za’atar, and Chervil | Chef Chris deJesus of Butcher & Bee

Nixtamalized Butternut Squash, Pickled Almonds, and Squash Seed Horchata | Chef René González of Imperfecto

Butternut Squash, Piloncillo Syrup, Orange Peel Purée, Cream Ice Cream, and Candied Orange | Pastry Chef Elisa Reyna of maïz64

Ricotta Salata, Lime-Ginger Vinaigrette, and Cilantro | Chef Gabrielle Maeda of State Bird Provisions

Herb Labneh, Pumpkin Seed, and Burnt Lime | Chef Diego Moya of Racines NY

House Cheese, Honey-Beer Syrup, Melon, Cherry Tomatoes, and Toasted Pumpkin Seeds | Chef Jaimon Westing of No Anchor

Confit Duck Legs, Delicata Squash, Glazed Cranberry, and Duck Jus | Chef Mike Reilly of The NoMad

Mixed Greens, Squash, Preserved Fruit, Pickled Onions, Gruyère, Shallot-Mustard Vinaigrette, and Pumpkin Seeds | Chef Brian Ahern of Boeufhaus

Delicata Squash, Spaghetti Squash, Kabocha Squash, Honeycrisp Apple, Buttermilk Dressing, and Herbs | Chef Matt Harper of Kensington Quarters

Malted Wheat Flour, Vadouvan, and Brown Butter | Baker Estevan Silva of Quince

Banana Leaf Ice Cream, Raw Honey, Toasted Pepitas | Pastry Chef Isabel Coss of Cosme

Gochujang Sauce, Peanut Suace, Chile Oil, Fried Shallots, Bibb Lettuce, Lime | Chef Tim Ma of American Son at Eaton Hotel

Wild Mushrooms, Blackberry Preserves, Venison Jus, Sweet Herbs, Pumpkin Seeds | Chef Jason Bond of Bondir

Zucchini, Tomato Emulsion, Dill Mascarpone, Pickled Onions, Lemon, Olive Oil | Chef Nicholas Yanes of Juniper