Asiago PDO, Duck Egg Yolks, Hazelnut Salsa Macha, Epazote Oil | Chef Danielle Duran-Zecca of Amiga Amore

Pheasant Ragù and Brodo | Chef Chris D’Ambro of Ambra

Ricotta, Béchamel, Prosciutto Cotto, Parmesan Sauce, Grated Parmesan | Chef Ed Crochet of Fiore

Shrimp, Lobster Sauce, Calabrian Chile, Salsa Verde | Chef James Nardone of Elma

Chicken Mousseline, Escargot, Hazelnut Velouté, White Wine, Garlic Butter, Fermented Lime, Escargot Caviar | Chef Nicholas Bazik of Provenance

Mushroom Sugo, Pecorino Romano, Parmigiano Reggiano, Aged Balsamic Vinegar | Chef Emily Chellew of Cry Baby Pasta

Koginut Squash, Ashbrook Cheese Sauce, Parmigiano Reggiano | Chef Elizabeth Grothe of Couch Cafe

Kennebec Potatoes, Pecorino Romano PDO, Black Truffle Fonduta, Mint | Chef Ricardo Heredia of Cohn Restaurant Group

Almond Pesto, Summer Squash, Heirloom Tomato, Vecchio | Chef Joseph Martinez of Tributary at the Marriott San Antonio

Crème Fraîche, Arugula, Lemon, Parmigiano Reggiano | Chef Tracy Malachek-Ezekiel of Birdie’s

Roasted Butternut Squash, Fried Sage, Whipped Ricotta, Mozzarella, Polenta Crumble | Chef Fiore Tedesco of L’Oca d’Oro

Beef, Pork, San Marzano Tomatoes, Parsley, Parmesan | Chef Tracy Malechek-Ezekiel of Birdie’s

Curried Corn, Pickled Mushroom, Duck Fat Breadcrumbs, Radish, Pecorino Romano PDO | Chef Tevon Johnson of Roots Southern Table

Mushroom Broth, Braised Mushrooms, Pecorino Romano PDO, Olive Oil | Chef Matthew Schaler of Birdie G’s

Pecan Butter, Pecorino Romano PDO, Brown Butter, Black Pepper Honey | Chef David Uygur of Lucia

Trumpet Mushrooms, Truffle, Pecorino Romano, Chives | Chef Danny Grant of Maple & Ash

Pumpkin Crema, Pecorino Romano PDO Foam, Pepitas, Crispy Sage | Chef Daniel Ganem of Fiola

Tomato Sauce, Egg Sauce, Black Pepper, Crispy Prosciutto, Pecorino Romano PDO | Chef Giorgio Rapicavoli of Luca Osteria