Lemon, Watermelon, Basil, Seltzer | Bartender Natasha David

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

Gin, Shochu, Lime, Coconut Cream, Lemongrass, Ginger, Pickled Tomato, Chile Tincture | Bartender David Muhs of Sama Street

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

Huckleberry Coulis, Puffed Rice, White Chocolate, Horchata Ice Cream, Sticky Rice Tuile | Pastry Chef Celia Lee of NARO

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

Amontillado Sherry, Vermouth, Orange Juice, Banana, Strawberry | Bartender Natasha David

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

Celery Root Cream, Pickled Celery, Smoked Whitefish Broth, Red Onion, Dill Oil, Lemon | Chef Ed Szymanski of Lord’s

Gin, Cream, Egg White, The Plum I Suppose, Winter Melon Syrup, Club Soda, Lime Bitters | Bartenders GN Chan and Faye Chen of Double Chicken Please

Maple-Sherry Gastrique, Pistachios, Horseradish, Rye Melba Croutons, Blue Cheese Dressing | Chef Jonathan Novak of Tiny Lou’s

Niman Ranch Iberian Duroc, Saag, Coconut Grits, Pistachio Dukkah, Fenugreek Confit Shallots, Mint | Chef Jackie Carnesi of Nura

Cypress Grove Humboldt Fog Goat Cheese, Honeycrisp Apples, Seasoned Burrata, Pinenuts, Za'atar, Sumac Dressing | Chef Aretah Ettarh of Gramercy Tavern

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