Porcini Mushrooms, Jamón Ibérico, Chervil | Chef Seamus Platt of Norcino Salumi

Roasted Quince Purée, Quince-Vanilla Gelato, Jerez Vinegar Gastrique, Jerez Vinegar Tuile, Almond Namelaka | Pastry Chef Tara Lewis of Tusk

Crispy Brussels Sprouts, Bravas Sauce, Migas, Garlic Aïoli | Chef Cassie Piuma of Sarma

Rice, Fennel, Cucumber, Red Onion, Fresh Herbs | Chef Dominick Lee of Alligator Pear

Grilled Red Onions, Saba, Flaky Sea Salt | Chef Kyle McCornick of Mish Mish

Popcorn Rice, Ground Pork, Foie Gras, Chicken Livers, Hot Sauce, Scallions | Chefs Amarys Koenig Herndon and Jordan Herndon of Palm&Pine

Gravy and Lingonberry Jam | Chefs Phillip Gilmour and Kaitlyn O’Neill of Andra Hem

Black Sesame Canelé with Black Sesame Praline, Whipped Coconut, Red Shiso | Pastry Chef Amanda Rafalski of Friday, Saturday, Sunday

Fried Herbed Chicken, Cheese Sauce, Broccoli Rabe, Roasted Red Peppers, Toasted Italian Bread | Chef Eileen Watkin of The Inn at Penn

Hakata-Style Ramen Noodles, Tonkotsu Broth, Menudo Tare, Honeycomb Tripe, Hominy, Menudo Aroma Oil, Cilantro, Lime, Toasted Chiles | Chef Christopher Krinsky of Ramen del Barrio

Tepache Sorbet, Coconut Espuma, Raspberry Gel, Mint Oil | Pastry Chef Casandra Perez-Martinez of Comedor

Salsa Cruda, Chayotes Calabaza, Pistachios, Cilantro | Chef Jesse Kuykendall of Ocho

Jalapeño Mornay, Shishito Pesto, Quesillo, Spinach, Fried Basil, Banana Leaf | Chef Taylor Chambers of Suerte

Passion Fruit Dressing, Ash Oil, Aji Amarillo, Thai Basil | Chef Harvard Aninye of Canje

Sochu, Charanda Rum, Golden Falernum, Kabocha Syrup, Lime, Pineapple, Makrut Lime Tincture | Bartender Nadia Hernandez of Watertrade at The South Congress Hotel

Citrus, Garlic, Cilantro, Flour Tortillas | Chef Jaime Gonzalez of Carriquí

Brown Butter-Infused Rye Whiskey, Maple Oleo Saccharum, Orange | Bartender Cameruhn Garner of The Archer Hotel

Cream Cheese, Strawberry Jam, Crumble | Pastry Chef Jules Stoddart of Little Ola’s Biscuits