Guanciale Ragù, Crema di Pecorino Romano PDO, Extra Virgin Olive Oil | Chef Stefano Secchi of Rezdôra

Trumpet Mushrooms, Truffle, Pecorino Romano, Chives | Chef Danny Grant of Maple & Ash

Fermented Aguachile, Parmigiano Reggiano Panna Cotta, Charred Scallion Jam, Sherry Vinegar, Basil | Chef Robbie Nowlin of Allora

Corto Olive Oil, Lemon Curd, Blueberry Jam, Peaches, Olive Oil Powder, Wildflowers | Chef Tavel Bristol-Joseph of Canje

Suckling Pig, Sorrel Pistou, Fresh Origins Sorrel Silver Leaf | Chef Andrew Whitcomb of Craft

Garlic Yogurt, Orange, Puffed Amaranth, Petite Amaranth Carnival | Chef Andrew Whitcomb of Craft

Chile, Pecorino Romano PDO, Parsley | Chef Craig Tragni of Jon & Vinny’s

Roasted Parsnip Purée, Mushroom Dashi, Pickled Onions, Curried Puffed Rice | Chef Scotty Iijima of Toki

Pumpkin Crema, Pecorino Romano PDO Foam, Pepitas, Crispy Sage | Chef Daniel Ganem of Fiola

Tomato Sauce, Egg Sauce, Black Pepper, Crispy Prosciutto, Pecorino Romano PDO | Chef Giorgio Rapicavoli of Luca Osteria

Rosemary Butter Sauce, Pecorino Romano PDO Fonduta, Toasted Almonds | Chef Tony Susi of Bar Enza

Pecorino Romano Broth, Poached Pear, Pine Nuts, Arugula, Black Pepper | Chef Michael Lombardi of SRV

Chile ‘Nduja, Celery Root Purée, Pickled Pearl Onions, Celery Hearts | Chef Kyle Stamps of Guisto

Miller Lite Beer, Mountain Dew Code Red Syrup, Red Zinger Tea, Lime | Bartender Spencer Smith of Pickerel

DemKota Ranch Beef, Dashi Powder, Kombu, Goma Dare | Chef Ian Driscoll of Bar Futo

House Noodles, Tonkotsu, Soboro, Peanut Butter, Soft Boiled Egg, Sesame Tantanmen Tare, Red Cabbage, Fresh Herbs | Chef Basil Yu of Yagi Noodles

Black Radish, Pickled Sea Beans, Aged Vinegar, Micro Fines Herbes | Chef Kevin McWilliams of Laurel

Niman Ranch Iberian Duroc Pork, Chile de Arbol Salsa, Corn Tortilla | Chef Jake Rojas of Talullah’s Taqueria