Smoked Sturgeon, Smoked Cultured Cream, Garlic Aïoli, Pickled Ramps, Shallots, Chives, Grilled Sourdough Bread | Chef Adam Stacy of Angler

Steamed King Crab, Mustard, Pine Nuts, Dongchimi Granita, Watermelon Radish, Kohlrabi | Chef Nate Kuester of NARO

Mustard Velouté, Romanesco, Celtuce, Brown Butter | Chef Sway Quinto of Koloman

Dehydrated Flank Steak, Ponzu, Sunchoke Purée, Pinto Bean Purée, Salsa Cruda, Cilantro | Chef Gerardo Alcaraz of Aldama

Santa Barbara Spot Prawns, Dashi Vinaigrette, Green Peppercorn-Infused Olive Oil, Cilantro Flowers | Chef Mark Chou formerly of Double Chicken Please

Honeycrisp Apple, Lucques Olives, Chervil | Chef Telly Justice of HAGS

Corn, Truffles, Caciocavallo, Pecorino-Romano | Chef Katherine Rock of Al Coro

Skirt Steak, Lemongrass, Thai Chiles, Roasted Ants, Cucumber, Lemon | Chef Jerald Head of Mắm

Chicken Liver Mousse, Egg Mouse, Spelt Crackers, Dill Oil, Strawberry Jam, Sweet and Sour Pickles, Chives | Chef Jeremy Salamon of Agi’s Counter

Cardamom Glaze, Duck Jus, Sherry Vinegar, Pickled Kumquats, Dill, Sea Salt | Chef Michael DeStefano formerly of Oak and Rowan

Spaghetti, Ox Bone Broth, Shallots, Jalapeños, Garlic, Scallions, Crumbled Bacon | Chef Eric Jaeho Choi of C as in Charlie

Fermented Asparagus-Buttermilk Whey, Plum, Cauliflower Purée, Basil | Chef Chris Cote of Pearl Street Supper Club

Orange-Coriander Glaze, Pistachios, Candied Orange Peel | Chef Madeline Sperling of Zou Zou’s

Pineapple Pico, Pickled Jalapeños, Purple Cabbage, Cilantro, Lime | Chef Xila Caudillo of Rabbit

Soy Sauce, Garlic, Shallots, Roasted Delicata Squash, Scallions | Chef Zhan Chen of Potluck Club

Stuffed Rainbow Trout, Watercress and Herb Salad, Pickled Mustard Green Condiment, Lettuces | Chef Calvin Eng of Bonnie’s

Blue Crab, Roasted Eggplant, Szechuan Peppercorn Vinaigrette, Mint, Sesame Seeds | Chef Michael Gulotta of Maypop

Roasted Mushrooms, Pickled Mushrooms, Confit Mushrooms, Mushroom Bouillon, Hazelnut Oil, Lemon, Chives | Chef Telly Justice of HAGS