Mussels, Clams, Cockles, Clam Wine, Mushrooms, Fresh Herbs | Chef Gemma Kamin-Korn of Bar Beau

Chile Syrup, Vegan Chantilly, Fresh Passion Fruit, Sea Salt | Pastry Chef Amanda Perdomo of Cool World

Lemongrass Lamb, Vermicelli Noodles, Fresh Herbs, Pickles | Chef Eric Tran of Falansai

Clams, Cockles, Roasted Cauliflower Purée, Vin Jaune Sauce, Chive Oil, Toasted Walnuts | Chef Nico Bouter of Kingfisher

Clementines, Leche de Tigre, Avocado Yogurt, Chiles, Cilantro | Chef Steve McHugh of Cured

Baker Betsy Gonzalez of Osono Bread

Gin, Le Verger Liqueur, Mt Rigi Aperitif, Bordiga Liqueur, Honey- Lavender Syrup | Bartender Conrad Helms of Lazy Betty

Spicy Crab Salad, Eel Sauce, Sriracha, Gochugaru, Scallions, Sesame Seeds | Chef Lino Yi of TKO

Black Pearl Oyster Mushrooms, Parmesan, Arugula | Chef Michael Staniewicz of Wrecking Bar Brewpub

Tres Generaciones Plata Tequila, Pineapple, Lime, Green Chartreuse, Passion Fruit Liqueur, Mint | Bartender Baylee Hopings of Carmel

Pisco, Carrot Juice, Lemon Juice, Lustau East India Solera, Ginger Syrup, Egg White | Bartender Leanne Favre of Leyenda and Clover Club

Avocado, Santa Barbara Uni, Radish, Charred Serrano Mayonnaise, Yuzu Olive Oil | Chef Santiago Gomez of Palo Santo

Strawberry Jam and Vanilla-Strawberry Glaze | Baker Alejandra Luaces of Hell Yeah Gluten Free

Red Pea Mapo Sauce, Zhug, Turnip, Ají Chiles, Mushroom Ras el Hanout | Chef Jarrett Stieber of Little Bear

Coconut Rum, Gold Rum, Overproof Rum, Pineapple, Orange, Guava, Bitters | Bartender Connor Lemcke of Anju

Tequila, Mexican Lager, Chile Syrup, Lime Wheel | Bartender Morgan Schick of Grape Ape

Cantaloupe, Jamon Consommé, Parsley Oil, Uni, Dill Flowers | Chef Luke Feltz

Roasted Fennel, Fermented Fennel, Shaved Fennel, Orange, Vanilla, Watercress | Chef Kim Alter of Nightbird