Fermented Peaches, Meyer Lemon, Marcona Almond Milk Dressing, Rhubarb Root Oil | Chef Luke Mersfelder of Bywater

Black Eyed Peas, Linguiça, Turnips, Piri Piri Hot Sauce, Molho Cru, Herbs | Chef Nick Gillespie of Dune Brothers Seafood

Chicken Thighs, Coconut Milk, Egg Noodles, Fermented, Mustard Greens, Cilantro | Chef Cyle Reynolds of Crispy Gai

Steak Sauce, Celery Root Purée, Romanesco, Crispy Oysters, Pickled Currants | Chef Pat Pascarella of Bastone

Lumina Lamb, Smoked Ganjang Jus, Gochujang Mushrooms, Dashima Powder | Chef Mark Nobello of Atoboy

Braised Lumina Lamb Ragù, Parmigiano Reggiano, Fresh Herbs | Chef Silvia Barban of LaRina Pastificio & Vino

Cream Cheese Frosting and Cinnamon Sugar | Baker Julia Mennedez of Oak Bakeshop

Rye Whiskey, Cognac, Apricot, Mint, Bitters | Bartender Michael Silva of The Dean Bar

Spiced Lumina Lamb Flatbread, Sofrito, Whipped Tahini, Fresh Herbs, Lemon | Chef James Ahearn of Pomp and Circumstance

Lumina Lamb Shoulder, Atchara, Toasted Barley, Lettuce | Chef Paul Terceros of Otis

Beef-Pancetta-Prosciutto-Salami Ragù, Bitter Greens, Parmigiano Reggiano | Chef Jake Stevens of Leeward

Lumina Lamb, Romesco, Roasted Fingerling Potatoes | Chef Yvette Leeper-Bueno of Vinatería

Beef Patty, Burger Salt, Onion Jam, American Cheese, Mayonnaise, Lettuce, Patty Sauce | Chef Brandon Teachout of There, There

Beet Dressing, Cured Yolk, Pickled Jalapeños, Cilantro | Chef Luke Mersfelder of Bywater

Lumina Lamb Loin, Garam Masala, Kashmiri Chile, Ginger, Garlic, Turmeric, Ghee | Chef Eric Valdez of Dhamaka

Lumina Lamb, Carob Molasses, Seasonal Vegetables, Fresh Herbs | Chef Philippe Massoud of ilili

Meyer Lemon Curd, Graham Cracker Crust, Salted Coriander Whipped Cream, Sea Salt | Baker Jessica Rattey of Bread & Friends

Scrambled Eggs, Roasted Red Peppers, Genoa Salami, Provolone, Arugula, Pepperoncini Mayonnaise | Chef Josh Sobel of Ramona’s