Considering the following options for my flight soon:

• Stemple Creek Ranch Braised Short Rib: Tender short rib braised in a traditional shio koji marinade, served with broccolini and Chow-Fun rice noodles with roasted butternut squash. Served as part of the Chef's (tray) Table Program in partnership with Chef Brandon Jew, of Mister Jiu's Restaurant in San Francisco's Chinatown neighborhood.
• Chili Shrimp & Black Rice: Grilled chili-marinated shrimp over a rich black rice risotto with fava beans and tomatoes, finished with a lime butter sauce.
• Smoked Chicken Ravioli: Smoked chicken ravioli in a caramelized onion cream, paired with roasted kabocha squash and garlic shallots, finished with aromatic dukkah spices.
• Yellow Cauliflower Curry: Roasted turmeric–cumin cauliflower and coconut potatoes with kale, red rice, and edamame, served in a fragrant yellow coconut curry.

All sound slightly appealing to me, but all also have an element I'm less excited about. For those who have had any of these, any hits/misses? I'm also specifically curious if the risotto is really risotto-like and how avoidable the favas are in the shrimp dish, if the chicken is only inside the ravioli in the ravioli dish (I don't really care for chicken, but love the sound of the caramelized onion cream, I adore kabocha squash, and mmm, garlic/shallots, so that calls out to me anyway), and how saucy the curry is (the image in the app looked like barely a drizzle of sauce on it ...).

Thanks for any tips!