Lamb, Sprouted Barley, Turmeric Yogurt, Chips, Little Gem Lettuce | Chef Sam Smith of Tusk

Pickled Garlic Chives, Kale, Smoked Beef Fat, Truffle-Oxtail Reduction | Chef Justin Woodward of Castagna

Bone Marrow Suman, Sticky Rice, Citrus Microgreens, Banana Leaf | Chef Carlo Lamagna of Magna

Chef George Kaden of Grand Army Tavern

Orange Marmalade, Lime Sherbet, Yogurt Chiboust, Cara Cara Orange, Vanilla-Infused Olive Oil | Pastry Chef Lauren Breneman of Coquine

Smalltime Roasters Volcán de Fuego Coffee, Mexican Cinnamon, Orange, Cloves, Fennel Seeds | Roaster Angel Medina of Smalltime Coffee Roasters

Mezcal Alipus, Vermouth, Campari, Aveze, Orange Bitters | Bartender Angel Teta of Ataula

Harissa Aïoli, Broccoli Slaw, Ketchup, Red Onion, Cheddar Cheese, Hawaiian Bun | Chef Marcelle Crooks of Little Bird Bistro

Rye Whiskey, Apple Brandy, Sherry, Celery Seed Syrup, Bitters | Bartender Adam Robinson of Deadshot

Grey Goose Vodka, Cold Brew, Plantain Cordial | Bartender Brandon Josie of Palomar

Thai Curry, Coconut Milk, Fish Sauce, Betel Leaves, Steamed Rice, Cucumber, Green Beans | Chef Earl Ninsom of Hat Yai

Smoked Almonds, Parmesan Broth, Fiore Sardo, Lemon Breadcrumbs | Chef Katy Millard of Coquine

Chickpea Cake, Harissa Tomato Sauce, Berbère Aïoli, Pickled Smoked Jalapeño, Pear Butter, Lemon | Chef Marcelle Crooks of Little Bird Bistro

Sea Urchin, Lardo Picante, Oregon Bull Kelp Powder, Sea Salt | Chef Jacob Harth of Bar Casa Vale

Chestnut Crêpes, Honeycrisp Apples, Opaline Lace Tuiles, Sugar Cane Chantilly, Apple Butter | Pastry Chef Jen Yee of Resurgens Hospitality Group

60/40 Fall Martini with Plymouth Gin, Vermouth Blend, Fall Tincture, Citrus Peels | Bartender Michael Clancy of The National

Gin, Amontillado Sherry, Mountain Dew Vinegar, Simple Syrup, Bitters | Bartender Mikey Kilbourne of One Eared Stag

Barr Hill Gin, Muscadine-Infused Vermouth, Crème de Cacao, Amaro Nonino, Rose Water | Bartender Kellie Thorn of Empire State South