Define Divine.  For veal lovers, it’s veal prepared as many ways as possible. And if it’s prepared by Chip Roman, the possibilities are endless. Each Wednesday, the chef/owner of Chestnut Hill’s Mica creates a four-course menu based on a single ingredient, and since veal is so popular with the restaurant’s regulars, Roman is presenting still another set of imaginative variations on the theme.  This Wednesday, July 13^th the dinner begins with Veal Tataki accompanied by asparagus and green apple romesco. Next on the agenda is short rib, saltimbocca style, followed by saddle of veal with baby corn, chickpeas, and chanterelle mushrooms.  An exquisite dessert follows: Beet granita with sweet crème fraiche and bitter chocolate.  All for a very reasonable $45 per person, plus tax, gratuities, and drinks. Which reminds us: Mica now has its liquor license and a very impressive wine cellar from which to choose the ideal pairing.