Mozzarella, Lemon Ricotta, Charred Onions, Garlic Oil, Sesame Seeds | Chef Scottie Rivera of Scottie’s Pizza Parlor

Steamed Shrimp, Curry Shrimp Oil, Nam Tok Sauce, Herbs, Fried Shallots | Chef Colin Yoshimoto of Eem

Carrot Aguachile, Preserved Lemon, Fennel Pollen | Chef Spencer Ivankoe of Cafe Rowan

Mascarpone, Stout Caramel, Meringue Lady Fingers, Chocolate Crumble | Pastry Chef Darla Shaffer of Jacqueline

Breakfast Sausage Gravy, Fried Egg, Chives | Chef Taylor Manning and Pastry Chef Siobhan Speirits of Cafe Olli

Mango, Charred Habanero Salsa, Avocado Purée, Yaniqueques | Chef Yun Fuentes of Bolo

Roku Gin, Apple Brandy, Sake, Dimmi, Lime Juice, Apple Cordial, Fennel, Ginger, Bitters | Bartender Collin Nicholas of Fools and Horses

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