Roasted Carrot Purée, Creamed Kale, Goat Cheese, Toasted Pistachios | Chef Nick Dlugoss of Betts at Kimpton Schofield Hotel

Basil Emulsion, Parmesan Crackers, Trout Caviar, Espelette, Microgreens | Chef Aitor Garate Berasaluze of Edan Bistro

Herb Butter, Roasted Garlic, Crab Paste, Truffle Olive Oil, White Sesame Rice Crackers | Chefs Kevin Duong and An Pham of Mai Sushi Tapas

Seared Scallop, Chives, Ocean Espuma, Caviar, Goat Cheese Tuile | Chefs Katherine and Pedro Mederos of Kojin 2.0

Coconut Milk, Fish Sauce, Jalapeños, Lime, Crispy Garlic, Thai Basil, Rice Paddy Oil | Chef Tam Pham of Tâm Tâm

Yuzu Kosho-Miso Crema, Achiote Oil, Shiso Oil | Chef Victor Rosado of Ahu Mar at Dua Miami

Shrimp, Scallops, Clams, Piquillo Peppers, Aïoli, Parlsey | Chef Alex Eaton of Estadio

Scallop Skirts, Semolina Gnocchi, Lemon, Chives, Parmesan | Chef Brian Gianpoalo of Moëca

Scallop Roe Foam, Caramelized Egg Yolk, Yuzu Gel, Black Truffle, Cured Scallop Roe | Chef Patrick Lipscomb of Hook + Line

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

Beet Dressing, Cured Yolk, Pickled Jalapeños, Cilantro | Chef Luke Mersfelder of Bywater

Corn Velouté, Black Summer Truffle, Brioche, Viola Flowers | Chef Charlie Mitchell of Clover Hill

Kabocha-Barley Jook and Fresh Origins Petite Watercress Red | Chef Dave Park of Jeong

Watermelon, Compressed Melon, Pickled Watermelon Rind, Coconut Granita, and Avocado | Chef Rishi Kumar of Bar Sótano

Carrot Dressing, Pickled Cherries, Horseradish Mousse, Toasted Almonds, Fried Leeks, Celery, Mint, Shallot, and Poppy Seeds | Chef Pamela Stevenson of Henrietta Red

Scallop, XO Sauce, Tobiko, and Lemon | Chef Taka Sakaeda of Nami Nori

Yuzu, Prosecco Soubise, Sea Grapes, and Caviar | Chef Brian Paszko of Alcove

Wild Alaskan Scallops, Patijus, Green Sili, Chives, and Ginger | Chef Aaron Verzosa of Archipelago