Celery Broth, Compressed Celery, Tarragon Aïoli, Nasturtium Flowers, Citron Olive Oil | Chef Austin Waiter of The Marigold Club

Compressed Watermelon and Sea Buckthorn-Watermelon Aguachile | Chef Maximillian Petty of Eden Hill

Coconut Milk, Fish Sauce, Jalapeños, Lime, Crispy Garlic, Thai Basil, Rice Paddy Oil | Chef Tam Pham of Tâm Tâm

Marinated Daikon, Jalapeño Kosho, Yuzu-Colatura Vinegar, Finger Lime | Chef Nathan Barnet of Delicious Hospitality Group

Scottish Salmon, Apples, Avocado, Miso, Lime, Cucumber Water, Berbere Oil | Chef Fariyal Abdullahi of Hav & Mar

Korean White Cucumber, Seaweed, Lime, Pickled Shallots, Herb Oil | Chef Daniel Lee of Okonomi Market

Scottish Salmon, Preserved Lemon, Salmon Chicharron, Roman Bread | Chef Daniel Dalton of Emeline

Tomato-Sherry Vinaigrette, Sesame Seed, Maldon Salt | Chef Christian Truong of Si! Mon

Uni, Horseradish Cream, Green Apple Ice | Chefs Maxou Boonthanakit and Lijo George of Camphor

Beet Relish, Buttermilk Vinaigrette, Herb Oil, Trout Roe, Shaved Horseradish, Dill | Chef Edmund Konrad of Messina Social Club

Fermented Peaches, Meyer Lemon, Marcona Almond Milk Dressing, Rhubarb Root Oil | Chef Luke Mersfelder of Bywater

Beet Dressing, Cured Yolk, Pickled Jalapeños, Cilantro | Chef Luke Mersfelder of Bywater

Clementines, Leche de Tigre, Avocado Yogurt, Chiles, Cilantro | Chef Steve McHugh of Cured

Fried Okra, Cauliflower-Coconut Purée, Potlikker Vinaigrette, Pineapple, Shallots, Mint, Mizuna | Chef Nina Compton of Compère Lapin

Roasted and Pickled California Grapes, Olive Oil, Lemon, Mint, Fennel Pollen | Chef Russell Stippach of Bar Dough

Pickled California Grapes, Garlic Aïoli, Toasted Marcona Almonds | Chef Adrianne Calvo of Chef Adrianne's Vineyard Restaurant & Bar

Yellowfin Tuna, Pineapple Nước Chấm, Daikon, Fresh Herbs, Shrimp Chips | Chefs Jordan Herndon and Amarys Koenig-Herndon of Palm&Pine

Mango, Macadamia Nuts, Coconut Rice Crisp, and Green Chile-Mango Vinaigrette | Chef Greg Garrison of Prohibition