The $280 menu at Enclos in Sonoma starts dramatically with an infusion of melon and camomile quickly followed by four vibrant bites (including spiny lobster styled like a wreath). The menu builds from there: 11 squashes drizzled with olive oil, amberjack, clam chowder custard, a slab of 60-day dry aged tuna belly diced into tiny cubes, quail, beef and a pear dessert. The meal ends the way it began with a series of small bites. In only a year chef Brian Limoges has earned two Michelin stars and I wouldn’t be surprised if there a third in his future! Less