Goat Neck, Saffron, Basmati Rice | Chef Chintan Pandya of Dhamaka

Nardini Amaro Liqueur, Apple Brandy, Single Malt Scotch Whisky, Galliano Espresso Liqueur, Whipped Cream, Nutmeg | Bartender Tiffany Nahm of Death & Co.

Braised Beet, Grilled Peaches, Shishito Peppers, Honey, Sherry Vinegar, Fresh Herbs | Chef Jett Mora of Cafe Modern

DemKota Ranch Beef, Bone Marrow Butter, Sweet and Sour Red Currants, Fried Rosemary | Chef Jeremy Salamon of Agi’s Counter

Abasolo Whiskey, Lime, Agave, Oloroso Sherry, Mascarpone, Parsley Tincture, Parsley Oil | Bartender Harrison Snow of Lullaby

Smoked Salmon, Whipped Cream Cheese, Marinated Tomatoes, Capers, Salmon Roe, Everything Bagel Croutons, Everything Tuile Butterflies | Chef Buddha Lo of HUSO

Rum, Coconut Cake-Washed Sherry, Lime, Coconut Demerara | Bartender Isabel Tullock of The HiHi Room

Guajillo Chiles, Corn, Hoja Santa, Mushroom Broth, Oyster Mushrooms, Masa Tortillas | Chef Zack Wangeman of Sobre Masa

Ranch Tehina, Scallion, Lime | Chef Mike Mayo of Laser Wolf

Turnips, Shallots, Sherry Vinegar, Fresh Herbs, Greek Yogurt, Pea Tendrils, Grilled Sourdough | Chef Brian Paszko

Gin, Lemongrass Shochu, Lemon, Pineapple, Spiced Coconut Honey, Makrut Liqueur, Haberno Tincture | Bartender Ally Marrone of Grand Army

Pork Jowl, Prawns, Coconut Cream, Fish Sauce, Thai Chiles, Raw Vegetables | Chef Ohm Suansilphong of KRU

Corn Velouté, Black Summer Truffle, Brioche, Viola Flowers | Chef Charlie Mitchell of Clover Hill

Jamaican Rums, Coco Lopez, Blanc Auinquina Aperitif, Lime, Strawberry Jam | Bartender Krystiana Rizo of Yellow Rose

Sorrel Sauce, Koshihikari Rice, Black Garlic, Wood Ear Mushrooms, Artichoke Broth, Shiso Oil | Chef Sarah Hsieh of The Modern

Sauerkraut, Tokyo Turnips, Lemon, Garlic Chives | Chef Jonathan Karis of Chambers

Tomato, Cucumber, Onion, Spicy Greens, Smoked Aïoli, Ranch Dressing, Fried Bun | Chef Justin Lee formerly of FAT CHOY

Stuffed Cabbage, Foie Gras, Shrimp, Ginger, Chives, Lobster Sabayon, Tarragon Oil | Chef Sol Han of LittleMad