Coconut-Washed Bourbon, Sotol, Elote-Pandan Cordial, Tango Bitters | Bartender James Sutter of Birds of Paradise

Niman Ranch Pork, Holland Leek, Celery, Garlic, Chile Flakes, Roasted Potatoes | Chef Brendan Pelley of Xenia Greek Hospitality

Lokma, TCHO Milk Chocolate Ganache, Cookie Crumb, Kaymak Ice Cream | Pastry Chef Nik Mastalerz of Oleana

Secret Sauce, Gruyère, Bun | Chef Megan Vaughn of Rare Steakhouse at Encore Boston Harbor

Celery Root and Parsnip-Rutabaga Mash | Pastry Chef Alex Artinian of Lehrhaus

Red Potato, Spinach, Red Bell Pepper, Bravas Sauce, Aged Cheddar, Scallion | Chef Jeremy Franzen of Rebel’s Guild at The Revere Hotel

Yuzu Panna Cotta, Uni, Caviar, Maldon Salt | Chef Kegan Stritchko of XOXO Sushi Bar

Fried Branzino, Fish Sauce, Rice, Vegetables, Caramelized Pork Belly, Nam Prik | Chef Pao Thampitak of Gaaeng

Soy-Marinated Chicken, Adobo Sauce, Atchara, Pandesal | Chef Jeff Almendras of Johnny Boy

Aged Gouda and Leek Powder | Chef Paul Butler of Spoke Wine Bar

Rum, Vermouth, Sirene Americano Bianco, Sage-Infused Honey Syrup, Mushroom Tincture, Bitters | Bartender Danameche Terron of Comfort Kitchen

Japanese Eggplant, Grits, Kale, Tamarind, Popcorn Purée, Dill | Chef Kelcey Rusch of Spoke Wine Bar

Marinated Shrimp, Roasted Garlic, Lemon Butter, Olio Verde, Parsley, Breadcrumbs | Chef Zack Hanrahan of SRV

Black Pepper-Infused Singani 63, Pistachio Orgeat, Blackberry Syrup, Lime Juice | Bartender Oscar Simoza of The Wig Shop

Smoked Coppa Pork, Gochujang BBQ Sauce, Kimchi, Pickles, Cilantro Ranch | Chef Daniel Raia of Sweet Cheeks Q

Scallop Roe Foam, Caramelized Egg Yolk, Yuzu Gel, Black Truffle, Cured Scallop Roe | Chef Patrick Lipscomb of Hook + Line

Iceburg Lettuce, Bacon, Tomato, Pickled Red Onion, Spicy Golf Sauce Dressing | Chef Melissa Stefanini of Buenas and Super Bien

Rye Whiskey Milk Punch, Reposado Tequila, Benedictine, Amontillado Sherry, Shiitake Mushroom, Butter Pecan, Chardonnay | Bartender Ryan Polhemus of Offsuit