Consommé, Smoked Celery Root Purée, XO Sauce, Lemon Gel, Citrus | Chef Jason Chavenson of Maison Bar à Vins

Spicy Pork Sausage Ragù, Whipped Ricotta, Basil | Chef Nicholas Fulginiti of District Winery

Bluefin Tuna, Avocado, Demi-Sec Tomatoes, Red Onions, Peanut Leche de Tigre, Ají Verde, Tomato Dashi, Achiote Oil, Cilantro, Green Plantain Chips | Chef Pablo Corrales of Lillian

Linguica Sausage, Pastrami, Swiss Cheese, Hot Mustard, Portuguese Roll | Butcher Kyle Morse of The Mayor Meats

Coconut-Washed Rum and Whiskey, Epic Mango, Shio Coconut, Mango Gummy Bear | Bartender Deke Dune of Allegory

Longan-Infused Scotch Whisky, Sweet Vermouth, Gin, Pomegranate Sherbet, Maple Verjus, Millet Tincture, Mugwort-Infused Baiju, Pine Orange Bitters, Luxardo Cherry | Bartender Sam Nellis of Silver Lyan

Pulled American Lamb Shoulder, Garlic, Tahini, Hummus, Tomato, Cucumber, Fresh Herbs, Roasted Potatoes, Laffa Bread | Chef Jarrad Silver of Silver and Sons BBQ

Blueberry-Washed Bourbon, Milk Clarification, Candied Maple Bacon, Blueberry Caivar | Bartender Gabe Valladares of CookHouse

Nashville Hot Chicken, Chicken Mayonnaise, Pickles, Sesame Roll | Chef Paul Taylor of My Only Friend

Adobo Aguachile, Blood Orange, Olive Oil, Cilantro, Flaky Salt | Chef Ria Montes of Fish Shop

Rum, Espresso, Campari, Coffee Liqueur, Burnt Espresso Syrup, Cardamom Bitters, Thai Tea-Coconut–Cardamom Foam | Bartender Tracy Javier of VUE Rooftop at Hotel Washington

Polenta, Puttanesca, Toasted Pistachios, Parsley | Chef Brian Lavin of Costiera

Red Butcher Polenta Cake, Garleek Sauce, Garleek Greens | Chef Bart Hutchins of Butterworth’s

Pineapple–Banana–Infused Cognac, Hpnotiq, Lime, Simple Syrup, Soda Water, Mint | Bartender Ashtyn Harris of Press Club Cocktail Bar

Chicken Jus–Carob Glaze, Black Harissa Yogurt, Fresh Herbs, Pickled Sunchokes, Pickled Chiles | Chef Nico Christiansen of La' Shukran

New York Strip Steak, Chihuahua Cheese, Avocado Salsa, Pico de Gallo, Chicharrón, Flour Tortillas | Chef Alam Menzed of Apapacho Taqueria

Jumbo Crab, Crab-Tomato Sauce, Herb Ricotta, Panko Breadcrumbs, Parsley | Chef Jeffrey Williams of Willowsong

Mixed Greens, Celery, Blue Cheese, Toasted Walnuts, Lemon Vinaigrette | Chef Tyson Barrett of Ellē