Pickled Mango, Mango Leche de Tigre, Citrus Kosho, Hearts of Palm, Fresh Herbs | Chef John Depierro of Señor Bear

Charred Leek Tequila, Lime Juice, Chile Liqueur, Carrot Juice, Cinnamon Syrup | Bartender Monica Amestoy of Tusk

Fried Black Bass, Pickled Panch Phoran, Green Mango Salad | Chefs Harvard Aninye and Keith Rzepecki of Canje

Achiote Adobo Sablefish, Fried Cod Cheeks, Carrot Soubise, Kumquat, Epazote Aïoli, Salsa Cruda | Chef Jose Camarena of Républica

Mango, Goat Cheese, Grape Tomatoes, Snow Peas, Arugula, Fresh Herbs, Asparagus Vinaigrette | Chef Niven Patel of Mamey

Roasted Mango, Polenta, Mango Kimchi, Toasted Coriander, Chicatanas, Aji Panca | Chef Kyle Schutte of Wright & Company

Sweet Potato Purée, Bourbon Gel, Maple Meringue, Pecan Picada | Chef Cam Floyd of Sweet Auburn BBQ

Maker’s Mark Bourbon, Amontillado Sherry, Amaro CioCiaro, D.O.M. Benedictine, Black Lemon Bitters | Bartender Randy Jeffers of Scholar

Guacamole, Pickled Mango, Pickled Red Onion, Leche de Tigre, Jalapeño, Cilantro | Chef Jean Valcarcel

Doenjang Broth, Cucumber Deodeok, Dongchimi Granita, Trout Roe, Kinome Leaf | Chef Nate Kuester of NARO

Spring Onions, Chickpea Mash, Cilantro Chutney, Fresh Herbs | Chef Jackie Carnesi of Nura

Goi Slaw, Tartar Sauce, Amrican Cheese, Brioche Buns | Chef Richard Văn Lê of Matta

Black Lentils, Mung Beans, Chiles, Onion-Lime Relish | Chef Eric Valdez of Dhamaka

Genmaicha-Infused Whisky, Toasted Lotus Seed Orgeat, Lemon, Egg White | Bartender Katsumi Manabe of Scotch Lodge

Fennel Cream, Lime Sauce, Lime Meringue, Graham Cracker Crumb | Pastry Chef Georgia Wodder of Al Coro

Steamed Rice, Youtiao, Fried Egg, Scallions, Pork Floss | Chef Fu-Mao Sun of Mighty Hans

Sourdoughnut, Passion Fruit Crème, Raspberry Sugar | Baker Betsy Gonzalez of Osono Bread

Dark Rum, Amer Ticon, Pineapple Syrup, Lime, Tonic | Bartender Alec Bales of Ticonderoga Club