Braised Daikon, Chermoula Yogurt, Roasted Figs, Chile Vinegar Jus | Chef Ezra Tierney of Lord’s

New Orleans-Style Barbecue Sauce and Bulgarian Feta | Chef Dominick Lee of Alligator Pear

Rice, Fennel, Cucumber, Red Onion, Fresh Herbs | Chef Dominick Lee of Alligator Pear

Mezcal, Kina L'Aéro d'Or, Dry and Blanc Vermouths, St. Germain, Strawberry, Corto Olive Oil | Bartender Cameron Winkelman of Manhatta

Red and Golden Beets, Butternut Squash, Edible Flowers Fireside Fall Mix | Chef Vijay Kumar of Semma

Lumina Lamb, Smoked Ganjang Jus, Gochujang Mushrooms, Dashima Powder | Chef Mark Nobello of Atoboy

Braised Lumina Lamb Ragù, Parmigiano Reggiano, Fresh Herbs | Chef Silvia Barban of LaRina Pastificio & Vino

Spiced Lumina Lamb Flatbread, Sofrito, Whipped Tahini, Fresh Herbs, Lemon | Chef James Ahearn of Pomp and Circumstance

Lumina Lamb Shoulder, Atchara, Toasted Barley, Lettuce | Chef Paul Terceros of Otis

Lumina Lamb, Romesco, Roasted Fingerling Potatoes | Chef Yvette Leeper-Bueno of Vinatería

Lumina Lamb Loin, Garam Masala, Kashmiri Chile, Ginger, Garlic, Turmeric, Ghee | Chef Eric Valdez of Dhamaka

Lumina Lamb, Carob Molasses, Seasonal Vegetables, Fresh Herbs | Chef Philippe Massoud of ilili

Lumina Lamb Shoulder, Steak Sauce Chutney, Smoked Lamb Fat, Lamb Jelly, Parsley, Breadcrumbs | Chef Chris Cote of Ruthie’s

Lumina Lamb, Green Olive Salsa Verde, Lemon | Chef Rafiq Salim of Rolo's

Lumina Lamb Ribs, Fish Sauce Caramel, Jasmine Rice, Cucumber, Herbs | Chef Paul Donnelly of The Tyger

Gremolata, Thyme, Fresh Origins Mint Pineapple Tops | Chef Alex Ursprung of Press Club Grill

Seaweed Chimichurri, Sweet Soy, Micro Wasabi | Chef JT Vuong of Rule of Thirds

Doenjang Broth, Cucumber Deodeok, Dongchimi Granita, Trout Roe, Kinome Leaf | Chef Nate Kuester of NARO