Potato-Oyster Soup, Fried Oysters, Scallion Salad, Caviar | Chef Jacob Rozenburg of Vetri Cucina

Lumina Lamb Chops, Lumina Lamb Picadillo, Pigeon Peas, Oxtail Vinegar Chimichurri | Chef Yun Fuentes of Bolo

Yuzu Curd, Cardamom-Basil Whipped Cream, Chocolate Buttercream | Baker Delilah Pergola of High Street Bakery

Grilled Cabbage, Kohlrabi, Foie Gras Jus, Honey-Onion Bread | Chef Eli Collins of a.kitchen

Charred Leeks, Whipped Quark, Orri Mandarin, Puffed Sorghum | Chef Caitlin McMillan of Lilah

Mahón Fondue | Chef Chris Kearse of Forsythia

Crushed Tomatoes, Garlic, Pecorino Romano, Seasoned Breadcrumbs, Oregano | Chef CJ Volk of CJ&D’s Trenton Tomato Pies

Ricotta, Béchamel, Prosciutto Cotto, Parmesan Sauce, Grated Parmesan | Chef Ed Crochet of Fiore

Spiced Potato Mash, Savoy Cabbage, Mussel Velouté, Paprika Oil | Chef Scott Calhoun of Ember & Ash

Cookie Crust, Caramel, Dark Chocolate, Toasted Pecans | Baker Meagan Benz of Crust Vegan Bakery

Aquavit, London Dry Gin, Carrot Juice, Lemon Juice, Black Pepper-Juniper Syrup | Bartender Mike Nimmo of Messina Social Club

Shrimp, Lobster Sauce, Calabrian Chile, Salsa Verde | Chef James Nardone of Elma

Gin, Empirical Symphony 6, Bitter Blueberry Cordial, Mezcal, Sherry, Fermented Honey, Elderflower Liqueur | Bartender Ramsey Musk of Accomplice Bar

Rice Blend, Shrimp Stock, Cubanelle Sofrito, Monkfish Liver, Sour Orange | Chef Sashia Liriano of Saviñon

Chef Mebruka Kane of Doro Bet

Sweet Potato, Cream Cheese, Braised Oxtail Jus | Chef Kurt Evans of Black Dragon

Salsa Roja, Scallions, Toasted Sesame Seeds | Chefs Rene Lopez and Alexander Sherack of Korea Taqueria

Beet Relish, Buttermilk Vinaigrette, Herb Oil, Trout Roe, Shaved Horseradish, Dill | Chef Edmund Konrad of Messina Social Club