The Dining Alternative's monthly Chef's Table Event serves a five-course tasting menu, highlighting the freshness of the season, each dish complemented with a select wine: 1) NOVA SCOTIA LOBSTER MOUSSE, vinagre de jerez gelee, asparagus veloute, black truffle coulis - served with Merlin Bourgogne Blanc 2007. 2) TOASTED RICE WATER MARINATED WILD HAMACHI, lemongrass coconut creme, squid ink fumet, rice water sip & crisp, american caviar, shungiku - served with Lieu-dit Cocagne Coteaux du Vendomois Rose 2009. 3) WILD PACIFIC HALIBUT & FOIE GRAS, steamed in napa cabbage, chanterelles, bok choy, carrot miso sauce - served with Mas de Gourgonnier les Baux de Provence Rouge 2006. 4) PRESERVED MEYER LEMON OLIVE OIL CONFIT LOIN OF MILK FED VEAL, jerusalem artichoke & manchego dauphinois, ris de veau, watercress essence, white corn jus & black olive oil - served with Chateau Trois Moulins Haut-Medoc 2005. 5) FRESH PICKED LOCAL STRAWBERRY CLAFOUTIS, gummy balsamic, roasted strawberry ice cream, pistachio coulis, rose petal tuile - served with Chateau Tirecul La Graviere Monbazillac Les Pins 1996. (See more at www.TheDiningAlternative.com) Less