Brown Butter Rye Whiskey, Chai Syrup, Oloroso Sherry, Cinnamon Tincture, Bitters | Bartender Kharis Ellison formerly of The Lawrence

Poached Lobster, Tomalley Mayonnaise, Steamed Rice, Fennel Oil, Shaved Muscadine | Chef Mykel Burkhart of Miller Union

Roasted Kabocha Squash, Shallots, Thai Chile, Shrimp Paste, Pecans | Chefs Carlo Gan and Mia Orino of Kamayan

Gin, Agave, Lemongrass Syrup, Lemon, Sparkling Wine, Thai Bitters | Bartender Adrian Fessenden-Kroll of Talat Market

Sticky Rice, Shallots, Tomatoes, Herbs, Peanuts | Chef Thip Athakhanh of Snackboxe Bistro

Pisco, Gin, Herbal Liqueur, Celery-Lemon Cordial, Salt | Bartender Conrad Helms IV of Lazy Betty

Pâte à Choux, Craquelin, Bee Pollen | Pastry Chef Paul Westin of Choux Maker

Sudachi Shōchū, Lemon, Umeboshi, Hojiso Syrup, Soda Water | Bartender Michael Satusky of Mujō

Nam Jim Jaew, Herb Oil, Lime, Red Onion, Thai Basil | Chef Molli Voraotsady of So So Fed

Winter Squash Purée, Caramelized Onions, Sage, Fried Squash Seeds | Chef Alan Chandonia of Ecco Midtown

Bourbon, Chicha Morada, Génépy, Lemon, Ginger Syrup | Bartender Evan Sewell of Miller Union

Chewy Beets, Goat Sour Cream, Duchess Potato, Bitter Greens | Chef Chris McCord of Gunshow

Horyzon Koji Rice Spirit, Trifoliate Orange Shrub, Lime, Cocchi American Rosa, Herbsaint, Champagne | Bartender Matthew Watkins of The Deer and the Dove

Sunchoke Cream, Garlic, Parmesan, Lemon, Sunchoke Chips | Chefs Jacob Armando and Eric Brooks of Gigi’s Italian Kitchen

Fried Plantain, Fried Sweet Potato Leaves, Scallions | Chef Demetrius Brown of Heritage Supper Club

Sotol, Spiced Fassionola, Fino Sherry, Orange Juice, Soda | Bartender Gabe Jaramillo of Jojo’s Beloved

Fennel Pork Sausage, Chicken Liver, 'Nduja, Aged Parmesan, Basil | Chef Bob Ryan of St. Cecilia

Creamed Kale, Parsley, Lemon, Sea Salt | Chef Jon Novak of Tiny Lou’s