Harvest and chef Eric Brennan welcome Steve Edmunds owner/winemaker of Edmunds St. John Vineyard for an exceptional wine dinner on Tuesday, February 24th. Join in the fun for a menu of yellowfin tuna tartar with French bean tempura and grainy mustard sauce; seared diver scallop with angel hair, smoked salmon and chervil crème fraiche; roasted veal breast crusted with herbes de provence and stewed Peruvian limas with ham hock; and grilled loin lamb chop with mushroom potato gratin with goat’s milk fromage blanc and black truffles. Pastry chef Molly Hanson will be whipping up desserts simply described, thus far, as “Sweet Endings.” Dinner costs $60 per person not including tax and gratuity. Call 617.868.2255 for reservations and more information.
