Strawberry–Charred Pineapple Vermouth, Cognac, Benedictine, Orange Bitters | Bartender Zack McRoy of Lillian

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

Madeira Cream, Parsley, Brioche | Chef Patrick Phelan of Lost Letter

Roasted Banana–White Chocolate Semifreddo, Caramel, Graham Crackers, Mint | Chef William Price of Westin Richmond

Rye Whiskey, Aquavit, Cocchi Americano, China China, Pineau des Charentes, Pear Liqueur, Rhubarb Bitters | Bartender Brittany Jones of The Jasper

Butter Rice, Tomato Gravy, Ufra Gloss, Spicy Pickles | Chef Leah Branch of The Roosevelt

Harissa Cream, Pecorino Romano, Basil | Chef Bobby Daglio of Jardin

Chef Matt Brusca of Alewife

Banana Jam, White Chocolate Mousse, Crispy Sunchoke Peels | Chef Bobo Catoe of Alewife

Maple-Bitters Butter, Speck, Almonds, Pickled Raisins | Brittanny Anderson of Brenner Pass

Salsa Matcha, Pickled Watermelon Rind, and Crushed Peanuts | Chef Bobo Catoe of Alewife

Persian Cucumber, Whipped Feta, Pomegranate, Smoked Olive Oil, Herbs, and Pita | Chef Lee Gregory of Soutbound

Wild Mushrooms, Grana Padano, Black Pepper, and Thyme | Chef Laine Myers of Oro

Gin, German Amaro, Smoked Citrus Tonic, and House Seltzer | Bartender Andon Whitehorn of Alewife

Fried Snakehead, Buttermilk Hot Sauce Marinade, Alabama White Sauce, and Oyster Sauce | Chef Bobo Catoe of Alewife

Caper Ravigote, Goat Cheese, Crème Fraîche, Fried Capers, Chives, and Lemon | Chef Brittany Anderson of Brenner Pass

Preserved Meyer Lemon Mafaldi, Brown Butter, Capers, and Parsley | Chef Joe Sparatta of Southbound

Chicken Mousse, Buttered Hot Sauce, Shaved Asparagus, Cilantro | Chef David Dunlap of Maple & Pine