Grilled Cabbage, Kohlrabi, Foie Gras Jus, Honey-Onion Bread | Chef Eli Collins of a.kitchen

Charred Leeks, Whipped Quark, Orri Mandarin, Puffed Sorghum | Chef Caitlin McMillan of Lilah

Mahón Fondue | Chef Chris Kearse of Forsythia

Crushed Tomatoes, Garlic, Pecorino Romano, Seasoned Breadcrumbs, Oregano | Chef CJ Volk of CJ&D’s Trenton Tomato Pies

Ricotta, Béchamel, Prosciutto Cotto, Parmesan Sauce, Grated Parmesan | Chef Ed Crochet of Fiore

Spiced Potato Mash, Savoy Cabbage, Mussel Velouté, Paprika Oil | Chef Scott Calhoun of Ember & Ash

Shrimp, Lobster Sauce, Calabrian Chile, Salsa Verde | Chef James Nardone of Elma

Rice Blend, Shrimp Stock, Cubanelle Sofrito, Monkfish Liver, Sour Orange | Chef Sashia Liriano of Saviñon

Chef Mebruka Kane of Doro Bet

Sweet Potato, Cream Cheese, Braised Oxtail Jus | Chef Kurt Evans of Black Dragon

Salsa Roja, Scallions, Toasted Sesame Seeds | Chefs Rene Lopez and Alexander Sherack of Korea Taqueria

Beet Relish, Buttermilk Vinaigrette, Herb Oil, Trout Roe, Shaved Horseradish, Dill | Chef Edmund Konrad of Messina Social Club

Chicken Mousseline, Escargot, Hazelnut Velouté, White Wine, Garlic Butter, Fermented Lime, Escargot Caviar | Chef Nicholas Bazik of Provenance

Smoked Eggplant, Feta, Nutmeg | Chef Mehmet Ergin of Pera Turkish Cuisine

Charred Jimmy Nardello Peppers, Basil, Olive Oil, Grilled Sourdough | Chef Meredith Medoway of Vernick Food and Drink

Tomato Sauce, Mozzarella, Basil | Chefs Daniel Griffiths, Jake Loeffler, and Sam Kalkut of Paffuto

Soubise, Parsley, Nori, Lemon | Chef Justin Bacharach of Royal Sushi & Izakaya

Braised Daikon, Chermoula Yogurt, Roasted Figs, Chile Vinegar Jus | Chef Ezra Tierney of Lord’s