Gambas Custard, Dashi Foam, Brown Butter Vinaigrette, Sherry Vinegar PDO Gel, Parsley Oil, Mizuna | Chef Grant Rico of The Greenwood American Bistro

Sherry Vinegar PDO from Spain, Oloroso Sherry, Biscoff Cream, Turrón Blando, Marcona Almond Tart | Chef Grayson Corrales of MariPili Tapas Bar

Sherry Vinegar PDO from Spain, Maple Syrup, Smoked Carrot Purée, Roasted Pepitas, Tasted Hazelnuts, Pepita Oil, Oba Leaves | Chef Ryan Brosseau of Dear Margaret

White Miso, Sherry Vinegar PDO from Spain, Citrus Yogurt, Sesame Seeds, Parsley | Chef John White of Jaleo

Fried Yukon Gold Potatoes, Garlic Mayonnaise, Chile Oil, Sherry Vinegar PDO from Spain | Chef Luis Roger of MAD

Poached Quince, Dandelion Greens, Sherry Vinaigrette, Pine Nuts | Chef Brandon Jew of Mister Jiu’s

Batata Harra Pavé, Harra Spice, Tahini Ajo Blanco, Pimentón Aioli, Fresh Herbs | Chef Satinder Vij of Ilili DC

Turkey Mousse, Chanterelle Mushrooms, Sherry Vinegar PDO, Sherry-Chestnut Sauce | Chef Brandon Carter of Farm Hospitality Group

Plantain-Date Purée, Sherry Vinaigrette, Fresh Herbs, Country Bread | Chef Michael Beltran of Ariete

Bell Peppers, Piquillo Peppers, Hazelnuts, Almonds, Sherry Vinegar, Garlic, Paprika | Chef Kim Alter of Nightbird

Brown Butter, Sherry Vinegar, Garlic, Red Chile, Parsley | Chef Christian Truong of Si! Mon

Tomato-Sherry Vinaigrette, Sesame Seed, Maldon Salt | Chef Christian Truong of Si! Mon

Caramel, Pickled Cherries, Vanilla Whipped Cream | Chef Vitor Mendes of Theodora

Beluga Lentils, Saffron Aïoli, Pickled Huckleberries | Chef Vitor Mendes of Theodora

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

Porcini Mushrooms, Jamón Ibérico, Chervil | Chef Seamus Platt of Norcino Salumi

Roasted Quince Purée, Quince-Vanilla Gelato, Jerez Vinegar Gastrique, Jerez Vinegar Tuile, Almond Namelaka | Pastry Chef Tara Lewis of Tusk

Crispy Brussels Sprouts, Bravas Sauce, Migas, Garlic Aïoli | Chef Cassie Piuma of Sarma