Pistachio-Crusted Black Cod with Zucchini, Pecorino Romano PDO Fonduta, Tomato Sauce, Basil | Chef Steve Samson of Rossoblu

Piquillo Peppers, Chiense Eggplant, Tomatoes, Mashed Avocado, Sherry Vinegar from Spain, Parsley, Toasted Baguette | Chef Mat Schuster of Canela Bistro

Sherry Vinegar PDO from Spain, Fennel, Peaches, Parsley, Lemon Vinagrette | Chef Sandra Cordero of Xuntos

Vanilla Ice Cream, Sherry Vinegar PDO from Spain Caramel, Strawberries, Mint | Chef Sandra Cordero of Xuntos

Wilted Dinosaur Kale, Cherry Tomatoes, Garbanzo Beans, Spanish Chorizo, Spanish Olives, Piquillo Peppers, Manchego, Sherry Vinegar from Spain, Fried Egg, Crusty Bread | Chef Mat Schuster of Canela Bistro

Baby Spinach, Besciamella, Pecorino Romano PDO | Chef Francesco Lucatorto of Ceci’s Gastronomia

Market Lettuces, Romano Beans, Long Beans, Heirloom Tomatoes, Cucumbers, Pickled Green Strawberries, Pickled Lemon Vinaigrette, Pecorino Romano PDO Crema, Fresh Herbs, Edible Flowers | Chef Javier Lopez of 71Above

Mezcal, Clarified Watermelon Juice, Aperol, Chile, Lime Acid | Bartender Mike Capoferri of Thunderbolt

Green Beans, Cucumbers, Watermelon Rind, Serrano Chiles, Watermelon Vinaigrette, Fish Sauce Vinaigrette, Spicy Peanuts, Fresh Herbs, Makrut Lime Salt | Chef Gaby Maeda of Friends & Family

American Lamb Loin, Cashew Milk, Chile Oil, Cashew Dukkah, Fresh Herbs | Chef Ollie K.C. Liedags of Hilda and Jesse

American Lamb Shoulder, Coconut Spinach, Charred Dates, Black Vinegar | Chef Ollie K.C. Liedags of Hilda and Jesse

Jamón Salsa Negra, Mornay Sauce, Mahόn-Menorca PDO, Tuile | Chef Elizabeth Heitner of Malli

Poached Quince, Dandelion Greens, Sherry Vinaigrette, Pine Nuts | Chef Brandon Jew of Mister Jiu’s

Orange, Salted Egg Yolk, Pecorino Romano PDO Hollandaise, Coffee Oil, Candied Fennel Seed | Chef Daniel Matho of Maison Matho

Bell Peppers, Piquillo Peppers, Hazelnuts, Almonds, Sherry Vinegar, Garlic, Paprika | Chef Kim Alter of Nightbird

Greek Yogurt, Sherry Vinaigrette, Fresh Mint | Chef Kim Alter of Nightbird

Heirloom Tomato Sauce, Roasted Tomatoes, Burrata, Calabrian Chiles, Arugula, Basil | Chef Daniel Chavez of Cosa Buona

Mozzarella, Spicy Soppressata, Pickled Garlic, Calabrian Hot Honey, Olive Oil, Basil | Chef Waldo Stout of Waldo’s Pizza