Chicken Mousseline, Escargot, Hazelnut Velouté, White Wine, Garlic Butter, Fermented Lime, Escargot Caviar | Chef Nicholas Bazik of Provenance

Fernet, Becherovka, Rum, Chocolate Milk, Lemon, Grapefruit, Cinnamon Syrup, Bitters | Bartender Jorgen Eriksen of Palizzi Social Club

Smoked Eggplant, Feta, Nutmeg | Chef Mehmet Ergin of Pera Turkish Cuisine

Charred Jimmy Nardello Peppers, Basil, Olive Oil, Grilled Sourdough | Chef Meredith Medoway of Vernick Food and Drink

Bonded Bourbon, Lemon, Truffle Honey, Lavender Bitters | Bartender Scott Rodrigue of Grace & Proper

Tomato Sauce, Mozzarella, Basil | Chefs Daniel Griffiths, Jake Loeffler, and Sam Kalkut of Paffuto

Soubise, Parsley, Nori, Lemon | Chef Justin Bacharach of Royal Sushi & Izakaya

Fernet Pianta, Midori, Verjus Lime, Yuzu Curaçao | Bartender Sam Pritchard of Cry Baby Pasta

Braised Daikon, Chermoula Yogurt, Roasted Figs, Chile Vinegar Jus | Chef Ezra Tierney of Lord’s

Coconut Broth, Fresh Herbs, White Onion, Fresno Chiles, Fennel Fronds, Chives, Lime | Chef Joe West of Fine Dining Restaurant Group

Seared Cabbage, Puffed Rice, Spiced Fried Shallots | Chef Michael Boyer of Nordstrom

Lemon, Carrot, Car-Ber Syrup, Soda Water | Bartender Daniel Miller of Martha

Marinated Eggplant, Chioggia Beets, Zucchini, Long Hot Pesto, Fermented Radish, Shredded Lettuce, White Onion, Hoagie Roll | Chef Andrew Magee of Martha

Poached Shrimp, Pork Ragù, Soft-Boiled Egg, Fried Vermicelli Noodles, Herbs | Chef Chance Anies of Tabachoy

Apple Compote, Plum Jam, Fennel Pastry Cream, Plum Sorbet, Sunflower Tuile, Candied Fennel | Pastry Chef Russell Johnson of Ambra and Southwark

Zabuton Wagyu Steak, Brandy Cream Sauce, Herbs | Chef Stephen Benzinger of The Wayward at Canopy Philadelphia

Roasted Turnips, Mussel Emulsion, Miso Chile Crisp, Parsley | Chef Aaron Randi of Illata

Fig Leaf Pastry Cream, Lemon Syrup, Olive Oil Buttercream | Baker Delilah Pergola of High Street Hospitality