Chivo Blanco Beans, Peanut Salsa Macha. Pico de Gallo | Chef Marcella Ogrodnik of Duo’s

Scottish Steelhead Trout, Smoked Almonds, Fresh Herbs | Chef Nik Forsberg of Fet-Fisk

Pickled Guindillas, Leek Ash Aïoli, Lemon, Chives, Baguette | Chef Nathan Hobart of Morcilla

Young Coconut, Chile, Pearl Onions, Coconut Leche de Tigre, Cilantro, Plantain Chips | Chef Yun Fuentes of Bolo

Scallion Cream, Mushrooms, Mozzarella, Provolone, Cheddar, Scallions, Truffle | Chef Michael Carter of Down North Pizza

Eggs, Creole-Spiced Impossible™ Pork, Fingerling Potatoes, Onion, Bell Pepper, Cheddar Cheese, Hot Sauce, Scallion | Chef Edwin De La Rosa of Middle Child Clubhouse

Vegan Eggs, Impossible™ Spicy Sausage, Vegan Cheese, Avocado, Vegan Mayonnaise | Chef Edwin De La Rosa of Middle Child Clubhouse

Impossible™ Beef, Vegan Cheese, Vegan Sour Cream, Pico de Gallo, Cilantro | Chef Michael Carter of Down North Pizza

Pheasant Ragù and Brodo | Chef Chris D’Ambro of Ambra

Baker Cortlandt Matthews of Mighty Bread

Mahi Mahi Mousse, Spinach, Squash Kraut, Shellfish Consommé | Chef Ryan LaFrance of Southwark

Lamb-Washed Bourbon, Cocchi Americano Bianco, Cardamom Bitters | Bartender Patrick Jennings of Andra Hem

Lumina Lamb Chops, Lumina Lamb Picadillo, Pigeon Peas, Oxtail Vinegar Chimichurri | Chef Yun Fuentes of Bolo

Yuzu Curd, Cardamom-Basil Whipped Cream, Chocolate Buttercream | Baker Delilah Pergola of High Street Bakery

Grilled Cabbage, Kohlrabi, Foie Gras Jus, Honey-Onion Bread | Chef Eli Collins of a.kitchen

Charred Leeks, Whipped Quark, Orri Mandarin, Puffed Sorghum | Chef Caitlin McMillan of Lilah

Mahón Fondue | Chef Chris Kearse of Forsythia

Crushed Tomatoes, Garlic, Pecorino Romano, Seasoned Breadcrumbs, Oregano | Chef CJ Volk of CJ&D’s Trenton Tomato Pies