Banana Mead, Lime, Japanese Whiskey, Venezuelan Rum, Honey Syrup, Sesame Oil-Infused Rum, Champagne, Sesame- Togarashi Brittle | Bartender Chris Lemperle of Overstory

Alpine-Style Cheese, Tarragon, Mustard, Smoked Onion Cream Soufflé, Crispy Shallots | Chef Esther Ha of Momofuku Ko

Coffee-Infused White Rum, Mezcal, Lime Juice, Hoja Santa Syrup, Banana Liqueur | Bartender Chris Figueroa of Crown Shy and SAGA

Potato-Onion Soubise, Roasted Sunchokes, Arugula, Truffles | Chef Nicole Gajadhar of Golden Age Hospitality

Lavender-Infused Gin, Yogurt Punch, Honey, Vanilla | Bartender Tsunetaka Imada of Angel’s Share

Cardamom Glaze, Duck Jus, Sherry Vinegar, Pickled Kumquats, Dill, Sea Salt | Chef Michael DeStefano formerly of Oak and Rowan

Spaghetti, Ox Bone Broth, Shallots, Jalapeños, Garlic, Scallions, Crumbled Bacon | Chef Eric Jaeho Choi of C as in Charlie

Fermented Lime, Cabernet Franc Syrup, Agave Syrup, Szechuan Peppercorn Tincture | Bartender Marc Rodriguez of ATOMIX

Fermented Asparagus-Buttermilk Whey, Plum, Cauliflower Purée, Basil | Chef Chris Cote of Pearl Street Supper Club

Orange-Coriander Glaze, Pistachios, Candied Orange Peel | Chef Madeline Sperling of Zou Zou’s

Aquavit, White Peach and Black Rice Syrup, Coconut Milk, The Plum I Suppose, Egg | Bartender Cameron Winkelman of Manhatta

Pastry Chef Kelly Mencin of Rolo’s

Coconut Oil-Infused Scotch Whisky, Coconut Water Syrup, Macadamia Nut Liqueur, Coconut Liqueur, Orange Bitters | Bartender Garret Richard of Sunken Harbor Club

Lemon, Watermelon, Basil, Seltzer | Bartender Natasha David

Pineapple Pico, Pickled Jalapeños, Purple Cabbage, Cilantro, Lime | Chef Xila Caudillo of Rabbit

Gin, Shochu, Lime, Coconut Cream, Lemongrass, Ginger, Pickled Tomato, Chile Tincture | Bartender David Muhs of Sama Street

Soy Sauce, Garlic, Shallots, Roasted Delicata Squash, Scallions | Chef Zhan Chen of Potluck Club

Huckleberry Coulis, Puffed Rice, White Chocolate, Horchata Ice Cream, Sticky Rice Tuile | Pastry Chef Celia Lee of NARO