Chowder Sauce, Leeks, Hazelnuts, Parsley Crust | Chefs Michael Balboni and William Navec of Le Pavillon

Green Chile Vodka, Vetiver Cordial, Cachaça, Strega, Carrot, Lime, Yuzu, Parsley | Bartender Sam Brooks of Please Don’t Tell

Hot Honey Cornbread | Pastry Chef Sumaiya Bangee of King Street Baking Company

Pounded Yam, Okra Broth, Iru, Obe Ata | Chef Ayo Balogun of Department of Culture

Blanco Tequila, White Port, Melon Aperitif, Elderflower Tonic, Cucumber Bitters | Bartender Matthew Reysen of Discolo

Coconut Milk Ginataan, Charred Onion Oil, Lemongrass Oil, Honey Patis, Calamansi-Chile Sorbet | Chef Aaron Escalada of Abacá

Pico de Gallo, Leche de Tigre, Micro Spinach | Chef Michael Diaz de Leon of BRUTØ

Nixtamalized Squash, Agrodolce, Micro Spinach Burgundy | Chef Michael Diaz de Leon of BRUTØ

Acorn Noodles, Date Hot Sauce, Eight-Minute Egg, Sesame Seeds | Chef Steve Joo of Joodooboo

Nam Pla, Angostura Bitters, Mint, Cilantro, Lime | Chef Tristen Epps

Octopus, Confit Potatoes, Pimenton Aïoli, Sherry Vinaigrette | Chef Josh Elliott of QP Tapas

Plantain Pave, Sour Orange Caramel, Cocoa Nibs, Sea Salt, Chives | Chef Michael Beltran of Ariete

Apple, Avocado, Celery, Oat Milk, Matcha Tea, Honey, Parsley | Bartender Stacey Swenson

Cold Brew Concentrate, Lemon, Curry Powder, Vanilla Ice Cream | Bartender Julia Momose of Kumiko

Butternut Squash, Honeynut Squash, Lemon Purée, Kinome Leaf Oil | Chef Kim Alter of Nightbird

Feta, Brown Butter, Pomegranate, Smoked Aleppo Honey, Black Lime | Chef Chris deJesus of Butcher & Bee

Spaghetti Squash, Burdock Fritter, Lotus Root Tuile, Osetra Caviar, Fresh Origins Petite Pumpkin Green | Chefs Jiwon Kim and Sungchul Shim of Kochi

Blanco Tequila, Pineapple, Lemon, Sunflower Orgeat, Ginger, Fresh Origins Fuschia Flower | Bartender Ryan Silva of Otium