Artichoke Purée, Summer Squash, Salsa Verde, Sherry Vinaigrette, Pickled Shallots | Chef Gina Pezza of Vanda Cucina

Calico Peas, Sweet Pepper Purée, Black Garlic Purée, Pickled Peppers | Chef Amanda Turner of Olamaie

American Lamb, Blackberry-Chile Jam, Aged Cheddar, Charred Ramps, Turmeric Tart | Chef Cesar Murillo of North Pond

Lime Yogurt, Lime Vinaigrette, Vadouvan Granola, Curry Oil, Fresh Mint | Chef Jeremy Broucek of Bread & Friends

Miso Butter Dashi, Hijiki Pickles, Pork Floss, Breadcrumbs, Preserved Lemon, Nori, Uni | Chef Valerie Goldman of The Honey Paw

Littleneck Clams, House Noodles, Pork Chashu, Menma, Shio Tare, Scallions, Clam Salt | Chef Scott LaChapelle of Pickerel

Fried Spiced Lentils and Greens, Spring Onion Powder, Tamarind Chutney, Mint Chutney | Chef Nikhil Navnish Naiker of Nimki

Steamed Mussels, Olive Oil, Sherry Vinegar from Spain, Thyme | Chef Sara Hauman of Tiny Fish Co.

White Miso Caramel, Candied Cocoa Nibs, Cocoa Tuile | Pastry Chef Georgia Macon of Twelve

Fermented Peaches, Meyer Lemon, Marcona Almond Milk Dressing, Rhubarb Root Oil | Chef Luke Mersfelder of Bywater

Black Eyed Peas, Linguiça, Turnips, Piri Piri Hot Sauce, Molho Cru, Herbs | Chef Nick Gillespie of Dune Brothers Seafood

Chicken Thighs, Coconut Milk, Egg Noodles, Fermented, Mustard Greens, Cilantro | Chef Cyle Reynolds of Crispy Gai

Steak Sauce, Celery Root Purée, Romanesco, Crispy Oysters, Pickled Currants | Chef Pat Pascarella of Bastone

Lumina Lamb, Smoked Ganjang Jus, Gochujang Mushrooms, Dashima Powder | Chef Mark Nobello of Atoboy

Braised Lumina Lamb Ragù, Parmigiano Reggiano, Fresh Herbs | Chef Silvia Barban of LaRina Pastificio & Vino

Cream Cheese Frosting and Cinnamon Sugar | Baker Julia Mennedez of Oak Bakeshop

Rye Whiskey, Cognac, Apricot, Mint, Bitters | Bartender Michael Silva of The Dean Bar

Spiced Lumina Lamb Flatbread, Sofrito, Whipped Tahini, Fresh Herbs, Lemon | Chef James Ahearn of Pomp and Circumstance