Yuzu Gin, Shochu, Yuzu Syrup, Lemon, Lime, Egg White, Soda Water | Bartender Justin Kato of RYLA

Cucumber, Jalapeño, Orange, Avocado Purée, Tzatziki Broth, Lemon Vinaigrette, Dill Oil | Chef Sonnie Gomez of The Proper Santa Monica

Grilled Lumina Lamb Rack, Braised Lumina Lamb Leg, Fava Bean Purée, Lamb Jus, Mint

Caramelized Onions and Humboldt Fog Goat Cheese | Baker Andy Kadin and Chef Zach Jarrett of Bub and Grandma’s

Impossible Beef, Caramelized Onions, Shredded Lettuce, Red Onion, Cheddar Cheese, Special Sauce, Ketchup, Mustard, Dill Pickles | Chef Mara Herbkersman of The Ruby Fruit

Asiago PDO, Duck Egg Yolks, Hazelnut Salsa Macha, Epazote Oil | Chef Danielle Duran-Zecca of Amiga Amore

Pastry Chef Jennifer Yee of Bakers Bench

Mango Hot Sauce, Tamarind Sauce, Green Seasoning | Chef Rashida Holmes of Bridgetown Roti

Grilled Sea Bass, Anchovy Broth, Cranberry Beans, Arugula | Chefs Susana Alvarez and Gerson Rivas of Rossoblu

Chamomile Sorbet, Lemon Curd, Lemon Confit, Vanilla Fritter, Calamansi Gastrique, Meyer Lemon Gel | Pastry Chef Raymond Morales of Bar Chelou

Cured Kinmedai, Kamaboko, Mushroom Caps, Daikon, Dashi | Chef Vince Flores of Manzke

Collard Green Kimchi, Potato Salad, Jangajji, Tofu, Broccolini, Soy-Marinated Egg, Steamed Rice | Chef Jihee Kim of Perilla

Apricot-Infused Rye Whiskey, Lemon, Akvavit, Egg White, Soda Water, Bitters | Bartender Tish Taylor of Otium

Tuna, Red Bell Pepper, Onion, Tomato, Manzanilla Olive, Parsley | Chef Sandra Cordero of Xuntos

White Korma Sauce, Samosa-Spiced Potatoes, Tandoori Onions, Imli Chutney, Mozzarella, Parmesan, Peas, Mint Chutney | Chef Miles Shorey of Pijja Palace

Roasted Carrots, Carrot Purée, Lamb Jus | Chef Jose Suarez of Mélisse

Korean Radish, Potato, Squash, Tofu, Date Cheong, Tteokbokki, Scallion | Chef Jennifer Pak of Soban

Almond Sorbetto, Lemon-Nori Jam, Lemon Granita | Pastry Chef Tamara Rigo of Gucci Osteria da Massimo Bottura