Tequila, Fino Sherry, Clarified Green Apple Juice, Clarified Grapefruit Juice, Chocolate Baton | Bartender Deke Dunne of Allegory

Masa Brioche, Chocolate Ganache, Angel Hair Jam, Goat Milk Ice Cream | Pastry Chef María Alejandra Cobarrubio of Josefina

Creamed Farro, Caviar Beurre Blanc, Shaved Fennel | Chef Mackenson Horebe of Four Seasons Baltimore

Mezcal, Lime, Avèze, Madeira, Guava, Pineapple, Buddha Hand-Calendula Tincture, Thai Basil | Restaurateur Lane Harlan of The Coral Wig

Curried Japanese Eggplant Curry, Curry Butter, Croissant | Chef Sungae Lee of La Maison by Cafe Dear Leon

Chocolate Ganache, Coffee Caramel, Chocolate Cookie Crumble | Pastry Chef Josi Stewert of Foraged

Pastry Chef Savannah Velasco-Kent of Bread Scraps

Awamori, Ron-Mirin, Kokuto Coffee Elixir, Salt | Bartender Lukas Smith of No Goodbyes at The Line DC

Yellowfin Tuna with Tonnato Sauce, Pickled Shallots, Pickled Peppers, Olives, Capers, Celery, Lemon Vinaigrette | Chef Matt Adler of Cucina Morini

Paprika-Cured Duck Breast, Carrot Purée, Pickled Cauliflower, Olive Oil, Citrus Zest | Chef David Zamudio of Josefina

Plantain Purée, Curry Aïoli, Crispy French Shallots, Parsley Oil | Chefs Miguel Guerra and Tatiana Mora of Mita

Jimmy Nardello Peppers, Pea Hummus, Tomato Crunch Oil | Chef Leah Branch of The Roosevelt

Smoked Short Rib Pastrami, Sauerkraut, Russian Dressing, Gruyère, Sourdough Rye | Chef Jarrad Silver of Silver and Sons BBQ

Mustard Seed–Infused Gin, Horsetail Honey, Falernum, Pineau des Charentes, Saline, Clarified Lemon Juice | Bartender Kapri Robinson of Chocolate City’s Best

Roasted Baby Beets with Frisée, Blood Orange, English Radishes, Black Mission Figs, Caña de Cabra, Blood Orange Vinaigrette, Chive Oil, Pistachio Dust | Chef Kevin Lalli of Sofitel

Mezcal, Lambrusco, Lacto-Fermented Strawberry Simple Syrup, Strawberry Top–Infused Génépy, Orange | Bartender Steve Yang of Slack Tide Fish Co.

Sage and Ají Dulce–Infused Mezcal, Pomegranate, Strega, Sfumato, Lime | Bartender Austin Bres of Lost Letter

Chile Yogurt, Chile-Mint Butter, Cilantro, Focaccia | Chef Ben Burakoff of Celladora Wines