On Thursday, June 22nd, chef Mark Sapienza ushers in the summer season at Julien with a four-course dinner paired with wines from the Niebaum-Coppola Estate Winery in Napa Valley. Guests will be treated to course like charred loin and tartar of yellowfin tuna with sweet pepper tapanade and herb blossoms; toasted fennel seed tagliatelle alla matriciana; and grilled beef short ribs with vanilla scented potato puree and minted early summer peas. The evening’s denouement is a roasted apricot and toffee timbale with bitter almond espuma and ginger ice cream from pastry chef Alex Luna. Dinner costs $95 per person, not including tax or gratuity, and gets underway with a reception at 6:30pm, followed by dinner at 7:15pm. Call 617.956.8751 to make reservations.