Brown Butter Crab, Fish Sauce, Kombu Gel, Confit Bacon, Chives | Chef Dana Francisco of Canard

German Potato Salad, Rose-Pickled Shallots, Rose Petals, Celery Leaves | Chef Matt Ford of Billy Can Can

Crimini Mushrooms, Fennel, Onions, Black Garlic, Focaccia, Fresh Herbs | Chef Dylan Sprenger of La Moule

Pork Secreto, Grilled Mango Salsa, Lime, Cilantro | Chef Jill Vedaa of Salt

Cabbage Slaw, Blue Cheese Dresing, Micro Citrus, Sweet Potato Parker House Bun | Chef Matt Ford of Billy Can Can

Mango Salsa, Avocado, Sea Salt | Chef Nanyo Dominguez of Bésame

Dark Rum, Jamaican Rum, Pineapple Liqueur, Pineapple Juice, Coconut Cream, Campari, Lime Juice, Demerara Syrup | Bartender Jason Calvanese of Sousòl

Turnip Purée, Red Wine Sauce, Micro Hearts on Fire | Chef Ryan Hacker of Brennan’s

Asian Pear, Parsley Pistou, Balsamic Vinaigrette, Pine Nut Cream, Daikon, Rice Cracker | Chef Tim Artale of Scotch Lodge

Duck Fat, Almond-Chile Crunch, Cane Syrup, Micro Hearts on Fire | Chef Ryan Hacker of Brennan’s

Pinto Beans, Oyster Mushrooms, Salsa Frita, Cotjia Cheese | Chef Juan Gomez of Lilia Comedor

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