Un-win(e)d at Davio’s Lynnfield on Thursday, March 24th when Californian vintages come east. There’ll be pours of Silver Oak Cellars, the Napa Valley winemakers committed to Cabernet Sauvignon, as well as tastes of Twomey, a fellow Napa resident, and Davio’s own reserve. Chef Danny Levesque has planned a five-course prix fixe to complement the wines, starting at 6:30pm. Dishes include filo-wrapped brie and sirloin with truffles, plus much more (see below). The five-plate, six-glass menu is available for $195 per person. Book your table by calling 781.944.4810.

ANTIPASTI
Mushroom-Leek Gruyère Puffs
Tuna Tartare, Cucumbers, Avocado, Endive
Crispy Duxbury Oysters, Spicy Remoulade
Philly Cheese Steak Spring Rolls®, Spicy Homemade Ketchup, Spicy Mayo
2014 Davio’s Reserve Chardonnay
​2013 Davio’s Reserve Cabernet Sauvignon

PRIMO
Warm Filo Wrapped Brie
Artisan Greens, Dried Cherries, Spicy Walnuts, Citrus Vinaigrette
Twomey ’12 Santa Maria Pinot Noir

SECONDO
Mushroom Crusted Nova Scotia Halibut
Braising Greens, Pancetta-Shallot Veal Reduction
Silver Oak ’11 Alexander Valley Cabernet

PIATTO DEL GIORNO
Prime Sirloin
Sea Salt-Truffle Butter, Bone Marrow, Celery Root Purée, Baby Mache
Silver Oak ’11 Napa Valley Cabernet

DOLCE
Dark Chocolate Sorbet
Dark Chocolate Cake, Macerated Blackberries, Cherries, Blueberries
Twomey ’11 Napa Merlot