Pineapple, Oaxaca Cheese, Poblano Crema, Pineapple Gel, Lime, Cilantro | Chefs Ana Aguilar and Joshua Cook of Tantísimo

Wild Boar-Beef-Stuffed Squid, Burnt Onion Purée, Pickled Cauliflower, Tarragon Foam | Chef Yuri Szarzewski of Partage

Eggplant-Kefalograviera Purée, Lamb Jus, Broccolini, Ladolemono | Chef Stephanie Martinez of Zaytinya at Caesars Palace

Bell Pepper-Infused Gin, Extra Dry Vermouth, House Olive Brine, Bell Pepper-Stuffed Olives | Chef Patrick Mannion of Liquid Diet

Goat Cheese, Gold Beets, Red Beets, Hazelnut Brown Butter, Roasted Badger Flame Beets, Toasted Hazelnuts, Vin Cotto | Chef James Robinson of Iron Gate

Shredded Spiced Chicken Thighs, Tomatoes, Chickpeas | Chef Sara Ordoñez of Mera Kitchen Collective

Yonezawa Wagyu Striploin, Hokkaido Uni, Golden Ossetra Caviar, Iri Zake, Tosa Joyu Gelée, Wasabi, Shiso, Watermelon Radish | Chef Jeff Ramsey of Mizumi at Wynn Las Vegas

Turnip Purée, Pickled Shallot Jus, Charred Scallions, Chive Oil, Nasturtium | Chef Jonathan Bauman of Delilah at Wynn Las Vegas

with House Saltines | Chef Eric Parmalee of Henrietta Red

Poached Lobster and Piquillo Pepper Cream Sauce | Chef Daniel Ontiveros of Carversteak at Resorts World Las Vegas

Baker Dora Martinez of Panecito KaLe

Buttermilk Biscuit, Coffee-Rubbed Smoked Brisket, Cheddar Cheese, Jalapeño Jam, Pickled Onions | Pastry Chef Sydney Benjamin of ‘Scuits

Pastry Chef Cassidy Lucek of Casamara

Sheep Whey Foam, Ogo, Brown Cheese Chestnut Fudge, Black Ramp Paste, Hazelnut Oil, Spicebush Wood Oil, Smoked Onion Oil, Rose-Kombu Salt | Chef Mathew Meeker of Fancypants

Strawberry Freezer Jam | Chefs Zach Halfhill and Alex Humbrecht of Guerilla Bizkits

Süzme Yogurt, Dill Gremolata, Toasted Pine Nuts | Chef Selim Ülker of Kardes

Caramelized Scallop Powder | Charcutier Jonathan Pridgen of Locust

Compressed Black Plums, Jamaican Sorrel, Cardamom Ice Cream, Berbere-Spiced Pistachio Brittle | Pastry Chef Rachel Sherriffe of Marcus