Senegalese Coffee Ice Cream, Spiced Brownies, Peanut Brittle | Nick Larsen of Sugar Hill Creamery

Parsley Butter, Spearmint, White Vinegar, Sea Salt | Chef Chris Cote of Pearl Street Supper Club

Sourdough Croissant, Cream Cheese Frosting, Edible Flowers | Baker Nora Allen of Mel the Bakery

Roman White Beans, Sauce Apicius, Sage Gremolata, Candied Oranges, Breadcurmbs | Chef Rachael Collins of Juliet

Macerated Strawberries, Sherry Vinegar, Whipped Cream | Chef Gregory Baumgartner of Cranes

Mountain Rose Apple, Sherry Vinegar Granita, Kombu Oil, Winter Radishes, Shiso | Chef Andrew Manning of Longoven

Ginger, Garlic, White Soy, Sherry Vinegar | Chef Esther Ha of Momofuku Ko

Niman Ranch Iberian Duroc Pork, Koshihikari Rice, Pickles, Wasabi | Chef Esther Ha of Momofuku Ko

Pecan Joconde, Chicory, Chocolate Ganache, Pâte à Bombe Coffee Buttercream, Candied Pecans | Pastry Chef Amanda Perdomo of Cool World

Goat Neck, Saffron, Basmati Rice | Chef Chintan Pandya of Dhamaka

Nardini Amaro Liqueur, Apple Brandy, Single Malt Scotch Whisky, Galliano Espresso Liqueur, Whipped Cream, Nutmeg | Bartender Tiffany Nahm of Death & Co.

Braised Beet, Grilled Peaches, Shishito Peppers, Honey, Sherry Vinegar, Fresh Herbs | Chef Jett Mora of Cafe Modern

DemKota Ranch Beef, Bone Marrow Butter, Sweet and Sour Red Currants, Fried Rosemary | Chef Jeremy Salamon of Agi’s Counter

Abasolo Whiskey, Lime, Agave, Oloroso Sherry, Mascarpone, Parsley Tincture, Parsley Oil | Bartender Harrison Snow of Lullaby

Smoked Salmon, Whipped Cream Cheese, Marinated Tomatoes, Capers, Salmon Roe, Everything Bagel Croutons, Everything Tuile Butterflies | Chef Buddha Lo of HUSO

Rum, Coconut Cake-Washed Sherry, Lime, Coconut Demerara | Bartender Isabel Tullock of The HiHi Room

Guajillo Chiles, Corn, Hoja Santa, Mushroom Broth, Oyster Mushrooms, Masa Tortillas | Chef Zack Wangeman of Sobre Masa

Ranch Tehina, Scallion, Lime | Chef Mike Mayo of Laser Wolf