Ricotta, Béchamel, Prosciutto Cotto, Parmesan Sauce, Grated Parmesan | Chef Ed Crochet of Fiore

Spiced Potato Mash, Savoy Cabbage, Mussel Velouté, Paprika Oil | Chef Scott Calhoun of Ember & Ash

Cookie Crust, Caramel, Dark Chocolate, Toasted Pecans | Baker Meagan Benz of Crust Vegan Bakery

Aquavit, London Dry Gin, Carrot Juice, Lemon Juice, Black Pepper-Juniper Syrup | Bartender Mike Nimmo of Messina Social Club

Shrimp, Lobster Sauce, Calabrian Chile, Salsa Verde | Chef James Nardone of Elma

Rice Blend, Shrimp Stock, Cubanelle Sofrito, Monkfish Liver, Sour Orange | Chef Sashia Liriano of Saviñon

Chef Mebruka Kane of Doro Bet

Sweet Potato, Cream Cheese, Braised Oxtail Jus | Chef Kurt Evans of Black Dragon

Salsa Roja, Scallions, Toasted Sesame Seeds | Chefs Rene Lopez and Alexander Sherack of Korea Taqueria

Beet Relish, Buttermilk Vinaigrette, Herb Oil, Trout Roe, Shaved Horseradish, Dill | Chef Edmund Konrad of Messina Social Club

Huckleberries, Gingerbread Croutons, Amaretto Whipped Cream | Pastry Chef Michal Shelkowitz of Vetri Cucina

Almond Glaze, Chocolate, Candied Lemon, Candied Orange, Sliced Almonds | Pastry Chef Danielle Seipp of Vernick Coffee Bar at Four Seasons

Stuffed Brioche, Pastry Cream, Bourbon Caramel, Whipped Cream | Chef Stephen Benzinger of The Wayward at Canopy Philadelphia

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