Clam Sausage-Saffron Risotto, Squid Ink-Black Garlic Sauce, Tempura-Fried Squid Tentacle, Preserved Lemon Gremolata | Chef Ashley Moncada of Brasserie Laurel

Veal Cheeks, Spring Onions, Vin Jaune Sauce, Sea Salt | Chef Ian Anderson of LaLou

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

Mahón Fondue | Chef Chris Kearse of Forsythia

Sable, Passion Fruit-Mango Confit, Passion Fruit Curd, Whipped Ganache, Coconut Dacquoise, Chocolate Glaze, Coconut Tuile | Pastry Chef Kyurim Lee of JinJu Patisserie

Foie Gras Cure, Brisée Dough, Poultry Mousse, Black Trumpet Duxelles, and Egg Wash | Chef Coline Shane of The Continental

Braised Shallots, Red Cabbage, and Sauce Perigourdine | Chef Ryan Ratino of Bresca

Ember Roasted Vegetables, Spicy Sorghum, Campfire Cream, Benne Craquelin | Chef Opie Crooks of No Goodbyes

Thyme, Bay Leaf, and Goat Cheese | Baker Rachel de Jong of Cou Cou Rachou

Brioche, Apple Caramel, Apple Anglaise, Black Apple Sorbet, and Brie Sabayon | Chef Douglas Rankin of Bar Restaurant

Laura Chenel, Goat Cheese, Dill, Butter, and Poppy Seeds | Chef Alexander Hong of Sorrel

Caramel Pastry Cream, Sea Salt Caramel | Pastry Chef Samira Saade of Bachour

Rhubarb Tartlet, Blistered Bell Pepper, Spring Onion Soubise, Parsley Coulis, Seasonal Herbs | Chef James Friedberg of L'Atelier de Joël Robuchon

Michelle Palazzo of Frenchette

Sauce Gribiche, Pickled Mustard Seed, Herb Oil, Salmon Roe, and Sherry Almonds | Chef Elisabeth Kenyon of Rupee Bar

Pastry Chef Hana Quon of Café Madeleine

Golden Cod, Pork-Clam XO Sauce, and Garlic-Buttered Herbs | Chef Jeremy Kean of Brassica Kitchen + Cafe

Creamy Iberian XO Sauce, Haricot Vert, Cucumber, Dill | Chef Damian Sansonetti