Pastry Chef Savannah Velasco-Kent of Bread Scraps

Awamori, Ron-Mirin, Kokuto Coffee Elixir, Salt | Bartender Lukas Smith of No Goodbyes at The Line DC

Yellowfin Tuna with Tonnato Sauce, Pickled Shallots, Pickled Peppers, Olives, Capers, Celery, Lemon Vinaigrette | Chef Matt Adler of Cucina Morini

Plantain Purée, Curry Aïoli, Crispy French Shallots, Parsley Oil | Chefs Miguel Guerra and Tatiana Mora of Mita

Mustard Seed–Infused Gin, Horsetail Honey, Falernum, Pineau des Charentes, Saline, Clarified Lemon Juice | Bartender Kapri Robinson of Chocolate City’s Best

Roasted Baby Beets with Frisée, Blood Orange, English Radishes, Black Mission Figs, Caña de Cabra, Blood Orange Vinaigrette, Chive Oil, Pistachio Dust | Chef Kevin Lalli of Sofitel

Rum, Sesame Horchata, Instant Coffee, Coffee Liqueur, Candied Espresso Beans | Bartender Daniel Gonzalez and Pedro Tobar of Providencia

Avocado Sorbet, Soursop Yogurt Mousse, Fish Sauce Caramel, Black Pepper Streusel | Pastry Chef Susan Bae of Moon Rabbit

Blood Orange Crème Mousseline, Blood Orange Pâte de Fruit, Tuile | Pastry Chef Bella Paul of Annabelle

Consommé, Smoked Celery Root Purée, XO Sauce, Lemon Gel, Citrus | Chef Jason Chavenson of Maison Bar à Vins

Spicy Pork Sausage Ragù, Whipped Ricotta, Basil | Chef Nicholas Fulginiti of District Winery

Coconut-Washed Rum and Whiskey, Epic Mango, Shio Coconut, Mango Gummy Bear | Bartender Deke Dune of Allegory

Longan-Infused Scotch Whisky, Sweet Vermouth, Gin, Pomegranate Sherbet, Maple Verjus, Millet Tincture, Mugwort-Infused Baiju, Pine Orange Bitters, Luxardo Cherry | Bartender Sam Nellis of Silver Lyan

Nashville Hot Chicken, Chicken Mayonnaise, Pickles, Sesame Roll | Chef Paul Taylor of My Only Friend

Adobo Aguachile, Blood Orange, Olive Oil, Cilantro, Flaky Salt | Chef Ria Montes of Fish Shop

Rum, Espresso, Campari, Coffee Liqueur, Burnt Espresso Syrup, Cardamom Bitters, Thai Tea-Coconut–Cardamom Foam | Bartender Tracy Javier of VUE Rooftop at Hotel Washington

Red Butcher Polenta Cake, Garleek Sauce, Garleek Greens | Chef Bart Hutchins of Butterworth’s

Pineapple–Banana–Infused Cognac, Hpnotiq, Lime, Simple Syrup, Soda Water, Mint | Bartender Ashtyn Harris of Press Club Cocktail Bar