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) KOMBU POACHED CAPE COD OYSTER TRIO, deep water wellfleet, sea urchin creme anglaise; chatham, black olive oil; cotuit, mango vanilla bean coulis; choy sum flowers - served with Bodegas Valdesil ?Val de Sil? Godello 2005. 2) KUROBUTA PORK CHEEK & FOIE GRAS RILLETTE, creme de cassis gelee, black truffle coulis, pistachio vinaigrette, brioche, sea salt tasting - served with Alois Lageder Lagrein Rose 2008. 3) PRESERVED MEYER LEMON BASTED WILD ALASKAN KING SALMON, artichokes barigoule, confit cherry tomato, fermented black bean sauce vierge - served with Domaine Gachot-Monot Cote de Nuits-Villages 2006. 4) KOBE ONGLET DE BOEUF, cognac date farcie morels, turnip horseradish essence, fiddlehead ferns, bone marrow bordelaise - served with Domaine des Tours Vin de Pays de Vaucluse 2007. 5) BITTERSWEET CHOCOLATE YUZU GANACHE & PINK GRAPEFRUIT BRULEE, macademia nut genoise, grapefruit sorbet, candied grapefruit, macademia coulis - served with Les Clos de Paulilles Banyuls Rimage 2006. (See more at www.TheDiningAlternative.com) Less