Mole Rojo, Celery Root Crema, Fresh Herbs | Chef Derek Serrano of Mi Tocaya Antojería

Crab Salad, Asparagus, Filet Mignon, Sushi Rice, Spicy Mayonnaise, Fried Shallots | Chef Isidro Arroyo of Hyatt Regency Chicago

Vermouth Blanc, Blanco Tequila, Coconut, Black Pepper Tisane, Salers Gentiane | Bartender David Mor of Lilac Tiger

Roasted and Fresh Strawberries, Strawberry-Urfa Sauce, Coconut Shortbread Crumble, Basil, Fried Rice Cracker | Pastry Chef Mary Eder-McClure of Galit

Seedlip Grove 42, Vanilla-Coconut Cream, Miso-Strawberry Foam | Bartender Stevan Miller of Esmé

Crispy Potatoes, Chimichurri, Diosa Verde, Cilantro Oil, Epazote-Pistachio Dust

Caramel, Pickled Cherries, Vanilla Whipped Cream | Chef Vitor Mendes of Theodora

Beluga Lentils, Saffron Aïoli, Pickled Huckleberries | Chef Vitor Mendes of Theodora

Sesame Seeds and Scallion Cream Cheese | Baker Oren Salomon of Starship Bagel

Lumina Lamb, Roasted Yukon Gold Potatoes, Rosemary, Chile Crunch | Chef Nathan Hedlund of Da Toscano Porchetta Shop

Everything Seasoning and Scallion Cream Cheese | Baker Oren Salomon of Starship Bagel

Salsa Macha, Ají Amarillo, Chanm Chanm, Nasturtium | Chef Joseph Harrison of Common Thread

Seared Quail, Nespresso Red-Eye Gravy, Griddled Grit Cakes, Muscadines, Fresh Herbs | Chef Steven Satterfield of Miller Union

Caramelized Onion Mayonnaise, Hot n’ Sour Peanuts, Chives, Shishito Mustard | Chef Dave Baker of Brochu’s Family Tradition

Grilled Bok Choy, Trumpet Mushrooms, Onion Velouté, Carrot-Ginger Purée, Chervil | Chef Jillian Schaffer of FIG

Mushroom Dashi, XO Sauce, Honey, Chives, Bonito Flakes | Chef Daniel Harthausen of Late Air

Rhum Agricole Blanc, Honeydew, Midori, Suze, Lime | Bartender Christian Favier of The Ordinary

Grape Sherbet, Armagnac Raisins, Olive Oil Cake Crumbs, Herb Oil | Pastry Chef Anna Posey of Elske