Mezcal, Lime, Basil-Serrano Syrup, Blood Orange, Tajín | Bartender Jose Martinez of St. Regis San Francisco

Momiji-Oroshi, Brown Rice Black Vinegar Ponzu, Chives | Chef Joji Nonaka of Sushi Salon

Vanilla Cake, Coffee Frosting, Cofffe Crunch | Chefs Mell Alog and Kevin Tanaka of Fairmont San Francisco

Strawberry Shortcake-Infused Vodka, Strawberry Shortcake Foam, Strawberry Shortcake Crumble, Dapper Daisy Mix | Bartender Gabe Valladares of CookHouse

Scotch Whiskey, Japanese Whisky, Hojicha Tea, Cocchi Americano, Burnt Honey Syrup, Lemon, Ginger Syrup | Bartender Dan Robles of Dalva

Apricots, Lime Aïoli, Avocado Salsa Verde, Fried Peanuts, Thai Basil, Parsley | Chef Sincere Wong of Tacos Sincero

Ginger-Rhubarb-Sorrel Semifreddo, Poached Rhubarb, Rhubarb-Chamomile Tea, Rhubarb Powder, Oxalis, Bachelor's Buttons, Marigold Flowers | Pastry Chef Emma Alden of Quince

Abalone, Striped Shrimp, Bay Scallops, Yellow Wax Beans, XO Sauce, Chinese Celery, Sweet Peppers, Chive Flowers | Chef James Yeun Leong Parry of The Happy Crane

Saba-Marinated Mackerel, Cabbage, Mayonnaise, Parsley, Lemon | Chef Brian Ishii of Kiri

Roasted Summer Squash, White Cream Sauce, Mozzarella, Ricotta, Spring Onions, Grana Padano, Pecorino Romano, Garlic Oil, Lemon Zest, Sea Salt | Chef Craig Murli of June's Pizza

Heirloom Tomatoes, Celery, Dill, Micro Iceplant, Micro Amaranth, Nasturtium Vinaigrette, Amaranth Crackers | Chef Stephen Gillanders of Valhalla

Umeshu, Japanese Whisky, Ginger Ale, Charred Pineapple, Lemon, Bitters | Bartender Sean Kemper of Saison

Ricotta Custard, Blackberry Compote, Oat Crumble, Ricotta Cream, Blackberries, Cardamom Sugar | Baker Sophie Smith of Butter & Crumble

Little Gem Lettuce, New Zealand Spinach, Celtuce, Fermented Garlic, Nasturtium Vinaigrette, Sourdough Foam, Foccaccia Croutons, Garlic Blossoms | Chef Genoa Pieron of Lazy Bear

Braised Lamb Hind Shank, Grilled Lamb Rack, Fava Bean Purée, Chanterelle Mushrooms, Swiss Chard, Lamb Jus, Cilantro, Mint | Chef Alexander Hong of Arquet

Nespresso Cake, Dark Chocolate Mousse, Hazelnut-Nespresso Praline, Chocolate-Nespresso Crémeux, Nespresso Caramel | Pastry Chef Nasir Armar of Parachute Bakery

Corn, Corn Pudding, Gochujang, Crispy Pancetta, Corn Relish, Soy Dipping Sauce | Chef Andrew Lim of Perilla Korean Fare

West African Peanut Stew, Smoked Fish, Micro Basil Opal, Micro Amaranth Red | Chef Ope Amosu of ChòpnBlọk