Steamed Mussels, Olive Oil, Sherry Vinegar from Spain, Thyme | Chef Sara Hauman of Tiny Fish Co.

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

Mushroom Consommé, Soy Sauce, Sherry Vinegar, Mushroom Ketchup, Hazelnut, Nitro Parsley | Chef Freddy Money of Atlas

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

Maple-Sherry Gastrique, Pistachios, Horseradish, Rye Melba Croutons, Blue Cheese Dressing | Chef Jonathan Novak of Tiny Lou’s

Roman White Beans, Sauce Apicius, Sage Gremolata, Candied Oranges, Breadcurmbs | Chef Rachael Collins of Juliet

Macerated Strawberries, Sherry Vinegar, Whipped Cream | Chef Gregory Baumgartner of Cranes

Mountain Rose Apple, Sherry Vinegar Granita, Kombu Oil, Winter Radishes, Shiso | Chef Andrew Manning of Longoven

Ginger, Garlic, White Soy, Sherry Vinegar | Chef Esther Ha of Momofuku Ko

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

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

Acorn Noodles, Date Hot Sauce, Eight-Minute Egg, Sesame Seeds | Chef Steve Joo of Joodooboo

Octopus, Confit Potatoes, Pimenton Aïoli, Sherry Vinaigrette | Chef Josh Elliott of QP Tapas

Plantain Pave, Sour Orange Caramel, Cocoa Nibs, Sea Salt, Chives | Chef Michael Beltran of Ariete

Feta, Brown Butter, Pomegranate, Smoked Aleppo Honey, Black Lime | Chef Chris deJesus of Butcher & Bee

Banana Jam, White Chocolate Mousse, Crispy Sunchoke Peels | Chef Bobo Catoe of Alewife

Swiss Chard, Chanterelles, Sherry Vinegar, Angostura Orange Bitters | Chef Akhtar Nawab of Alta Calidad

Coffee Koji, Calabaza Purée, Roasted Shallots | Chef Brian Nasajon of Beaker & Gray