Matsutake-Infused Gin, Velvet Falernum, Lemon, Simple Syrup, Egg White, Sarsaparilla Bitters | Bartender Monica Casillas-Rios of Elske

Lemon-Dill Sauce | Chefs Brian Greene and Alex Skrzypczyk of Pickled Prince

Halloumi, Fried Egg, Za'atar, Labneh, Harissa Mayonnaise, Sumac, Picked Red Onion, Arugula, Sesame Seed Brioche | Chef Billy Zureikat of Tripping Billy

Singani 63, Melon Liqueur, Dolin Genepy, Lime, Simple Syrup, Carpano Botanic | Bartender Abe Vucekovich of The Meadowlark

Kashkaval, Buffalo Mozzarella, Ricotta, Squash Ice Cream, Ginger Leaf Syrup, Candied Ginger | Pastry Chef Nik Masalerz of Oleana

Niman Ranch Iberian Pork, Guava-Apple Purée, Black Garlic Purée, Togarashi Carrots, Leeks | Chefs Eddie Ku, Brady Neihoff, and Jose Silva of Gourmet Caterers

TCHO White Chocolate, Honey, Almond, Hazelnut Pistachio, Cherry, Apricot, Strawberry | Confectioner Elle Lei of SUGOi Sweets

Scallop Skirts, Semolina Gnocchi, Lemon, Chives, Parmesan | Chef Brian Gianpoalo of Moëca

Oyster Mushroom Aïoli | Chef Charles Wong of Umamicue

Passion Fruit-White Chocolate Namelaka, Caramel Pineapple, Coconut Crema | Pastry Chef Dee Chinn of Big Heart Hospitality

Lo Mein Noodles, Crawfish, Vietnamese XO Sauce, Crack Sauce, Parmesan, Salmon Roe, Fried Garlic | Chef Peter Nguyen of Lê Madeline

Harissa Hummus, Harissa Vin, Seedy Crunch | Chef Nookie Postal of Revival Cafe+Kitchen

Caramel Mousse, Green Apple Compote, Chocolate Shell, Caramel Glaze | Chef Shirley Kiu of CLINK at The Liberty Hotel

Seasoned Cream, 'Nduja, Pecorino Romano, Mint Oil | Chef Jacob Mendros of Prima

Singani 63, Gin, Blood Orange Soda, Szechuan Tincture | Bartender Seth Freidus of Good Company

American Cheese Dip | Chef Nelson Whittingham of Moon Bar

Duck Sauce | Chef Jason Doo of Wusong Road Tiki Bar

Pavlova, Miso Caramel, Nilla Wafer Crumble, Brûléed Banana | Pastry Chef Rachel Dykes of Puritan & Co.