Within the confines of the converted church and gospel hall, Euphoria mixes and mingles fresh, seasonal ingredients to construct creative, modern American appetizers and entrees. Peruse the sophisticated menu before nibbling on an appetizer of phyllo-wrapped goat cheese accented by a fennel, pear, red onion, and chestnut salad ($10). The succulent entreetainment includes seared lamb loin, which serenades taste buds with the help of a backing band of parsnips, golden beets, capers, and yellow curry spaetzle ($30). Pan-roasted monkfish shares plate space with demi-glazed mushrooms, golden raisins, and celery salad ($24), and a Gunthorp Farms maple-bourbon-glazed pork chop makes its table travels attended by an entourage of fall squash, grilled knob onions, and sycophantic yes-men ($28). Euphoria also offers a lighter bar menu and a rotating roster of cheeses, both ideal for snack-samplers looking to make a mouth-friendly match with a selection from the extensive list of wines.