With a menu as beautiful as chef Massimo's creation for Onotria, it's best to go "soup to nuts"—which means trying every course from appetizer to dessert. Maybe start with some creamy lobster and market fish chowder, then some steamed asparagus with barrel-aged Cheddar and black-truffle sauce. Next, perhaps a mallard duck breast with fresh herbs and a Santa Rosa plum sauce. And you should probably end with the poached pear in Barolo wine with vanilla-mascarpone creme. A meal like this would cost about $60, and that's not including wine—Onotria touts itself as "wine country cuisine" and lays claim to a jaw-dropping selection—but that's why someone else is paying, right?