Garlic, White Wine, Lemon, Capers, Parsley, Veal Jus | Chef Sathia Sun of Donna’s

Potato-Oyster Soup, Fried Oysters, Scallion Salad, Caviar | Chef Jacob Rozenburg of Vetri Cucina

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

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

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

Mushroom Sugo, Pecorino Romano, Parmigiano Reggiano, Aged Balsamic Vinegar | Chef Emily Chellew of Cry Baby Pasta

Koginut Squash, Ashbrook Cheese Sauce, Parmigiano Reggiano | Chef Elizabeth Grothe of Couch Cafe

Roasted Butternut Squash, Fried Sage, Whipped Ricotta, Mozzarella, Polenta Crumble | Chef Fiore Tedesco of L’Oca d’Oro

Parmesan Aïoli, Smoked Trout Roe, Chives | Chef Peter Klein of Holiday

Mushroom Broth, Braised Mushrooms, Pecorino Romano PDO, Olive Oil | Chef Matthew Schaler of Birdie G’s

Pecan Butter, Pecorino Romano PDO, Brown Butter, Black Pepper Honey | Chef David Uygur of Lucia

Pecorino Romano Broth, Poached Pear, Pine Nuts, Arugula, Black Pepper | Chef Michael Lombardi of SRV

Artichoke Purée, Summer Squash, Salsa Verde, Sherry Vinaigrette, Pickled Shallots | Chef Gina Pezza of Vanda Cucina

Tomato Sauce, Ricotta, Mozzarella, Breadcrumbs | Chef Anthony Siccardi of No Saint

Black Pearl Oyster Mushrooms, Parmesan, Arugula | Chef Michael Staniewicz of Wrecking Bar Brewpub

Corn, Truffles, Caciocavallo, Pecorino-Romano | Chef Katherine Rock of Al Coro

Salt and Herb Crust, Summer Squash, Cherry Tomato Passato, Castelvetrano Olives, Herb Salad, Zucchini Fritters | Chef Nick Kelly of AltoVino

White Bean Purée, Chicken Jus, Peperonata, Castelvetrano Olives | Chef Rachel Orner of Penny Roma