Mozzarella, Lemon Ricotta, Speck, Pistachios, Garlic, Hot Honey, Parsley, Oregano | Restaurateurs Brian Holleran and Brian Moss of Il Rione Pizzeria

Borscht'ed Tofu, Roasted Carrots, Feta-Garlic Spread, Kale, Red Wine Vinaigrette, Focaccia | Chef Mike Finsilver of Tall Trees Cafe

Pecorino Romano PDO, Squash Conserva, Popcorn Powder | Chefs Paul Butler and Kelcey Rusch of Spoke Wine Bar

Tomato-Glazed Corn Flake Puff Pastry, Heirloom Tomato, Pecorino Romano PDO Aïoli, Green Tomato Chutney | Chef Hannah Ryder of Twelve

Wild Mushroom Cream, Pecorino Romano PDO, Chives | Chef Oscar Lastra of Façade

Baby Spinach, Besciamella, Pecorino Romano PDO | Chef Francesco Lucatorto of Ceci’s Gastronomia

Carnaroli Risotto, Pecorino Romano PDO, Country Ham, Basil-Ramp Purée, Roasted Tomato Vinaigrette | Chef Joseph Tiedmann of La Petite Grocery

Charred Sweet Corn, Plums, Sour Corn Sabayon, Pecorino Romano PDO, Basil Oil | Chef Joseph Bliffen of Cora

Pecorino Romano PDO Fonduta, Green Harissa, Hazelnuts | Chef Craig Richards of Lyla Lila

Stewed Cherry Tomatoes, Garlic Butter, Pecorino Romano PDO, Fresh Herbs, Pecorino Romano PDO Crisps | Chef Emily Chellew of Cry Baby Pasta

Market Lettuces, Romano Beans, Long Beans, Heirloom Tomatoes, Cucumbers, Pickled Green Strawberries, Pickled Lemon Vinaigrette, Pecorino Romano PDO Crema, Fresh Herbs, Edible Flowers | Chef Javier Lopez of 71Above

Tomato Water Vinaigrette, Pecorino Romano PDO, Fresh Herbs, Sea Salt | Chef Ricardo Valdes of Haerfest

Brown Butter, Endive, Ruby Grapefruit | Chef Cornelia Suhr of The Surf Club

Duck Liver Mousse, Sour Cherry, Chestnut-Hazelnut Cream, Pine Cone Syrup, Rosemary Breadcrumbs | Chef Drew Robinson of Fish nor Fowl

Napa Cabbage, Ground Beef and Pork, Paprika, Hummus, Harissa, Cilantro | Chef Dennis Davis of Bad Medicine

Caramelized Onions, Chestnut Mushrooms, Pickled Rhubarb, Chives, Spruce Tip Labneh | Chef Eddie Moreau of Marrow

Yuca, Kuku Chicken, Stewed Yellow Beans, Spinach, Tomato-Onion Sauce | Chef Hamissi Mamba of Baobab Fare

Gin, Italicus, Umeshu Liqueur, Lime, Ginger Syrup, Aquafaba, Plum Bitters | Bartenders Eric Ho, Tommy Shaffner, and Dan Watson of Never Say Dive