Chicken Liver Mousse, Egg Mouse, Spelt Crackers, Dill Oil, Strawberry Jam, Sweet and Sour Pickles, Chives | Chef Jeremy Salamon of Agi’s Counter

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

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

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

Stuffed Rainbow Trout, Watercress and Herb Salad, Pickled Mustard Green Condiment, Lettuces | Chef Calvin Eng of Bonnie’s

Niman Ranch Iberian Duroc, Saag, Coconut Grits, Pistachio Dukkah, Fenugreek Confit Shallots, Mint | Chef Jackie Carnesi of Nura

Parsley Butter, Spearmint, White Vinegar, Sea Salt | Chef Chris Cote of Pearl Street Supper Club

Pecan Joconde, Chicory, Chocolate Ganache, Pâte à Bombe Coffee Buttercream, Candied Pecans | Pastry Chef Amanda Perdomo of Cool World

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

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

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

White Pullman Bread, Mozzarella, White Wine, Tomato Sauce, Lemon, Anchovy, Parsley | Chef Sal Lamboglia of Cafe Spaghetti

Paprika, Black Pepper, Harissa, Calabrian Chile, Red Wine | Charcutier Marcelo Argueta of Cochonneries

Butter Chicken Hollandaise, Schmaltz Potatoes, Braised Collard Greens, Fenugreek Roti | Chef Jackie Carnesi of Nura