Uni, Horseradish Cream, Green Apple Ice | Chefs Maxou Boonthanakit and Lijo George of Camphor

Frisée, Thai Basil, Caesar Dressing, House Vinegar, Parmesan, Rice Paper Crouton | Chef Diego Argoti of Poltergeist

Carnaroli Rice, Tomato Sauce, Parmigiano Reggiano, Stracciatella, Basil Cream, Dehydrated Tomato, Burnt Caper Powder | Chef Mattia Agazzi of Gucci Osteria da Massimo Bottura

Pink Lady Apple Kimchi, Grilled Broccolini, Strawberry Gochujang Vinaigrette, Pickled Radish | Chef Alisa Vannah of Mr. T

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

Cognac Granita, Spiced Apple Compote, Apple Cider Shards, Mint Purée, Vanilla Bean Powder, Purple Oxalis | Pastry Chef Mac Daniel Dimla of Providence

Tequila, Pulque, Sake, Granada Vallet, Squirt Cordial, Grapefruit Spray | Bartender Max Reis of Mírate

Pink Chicories, Persimmons, Pink Mole, Smoked Beet Vinaigrette, Puffed Rice | Chefs Elizabeth Heitner and Nestor Silva of Malli

Cascara-Infused Rum, Grapefruit, Amaro Sfumato, Black Sesame Syrup, Lime, Cassis, Candied Cascara | Bartender Gianna Johns of Baby Gee

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

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

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