After a short break to enjoy the zero-proof cocktails I had left and to give my stomach a rest, the kitchen got to work on the seventh course (where I substituted lamb for pork).
The dish arrived beautifully plated, as all of the dishes had been.
To my surprise, there were actually two pieces of pork on my plate. One was a piece of pork loin, which was cooked medium, and the second was a perfectly rendered and exceptionally crispy piece of pork belly.
The pork was paired with pickled blueberries, which brought a bright pop of flavor, and violet mustard, which I put on each bite of pork lion.
To go along with the blueberries and violet, the zero-proof cocktail was what my server called a deconstructed glass of red wine. It used many of the same fruits noted in bold red wines like Bourdeaux.
The drink was rich and fruity, though a little too sweet for my taste with this course.