Harvest Review gets in the mood this month with a post-Valentine’s Day dinner focusing on the amorous effects of aphrodisiacs. On Wednesday, February 16th chef Keith Pooler puts together a menu of potato crusted oyster with mache and truffle aioli;

white asparagus with grated egg, brioche crouton and red wine vinaigrette; and roasted Berkshire pork loin with arugula, almond slivers and port-fig sauce. Pastry chef Molly Hanson will be contributing Venus Nipples with sinful chocolate sauce for dessert and wine director Jason Irving will choose accompanying wines for each course. Dinner costs $39 per person, not including tax and gratuity and gets underway at 6:00pm. The super popular monthly series pays homage to New England’s farmers, purveyors, seafood, produce and cheese and tends to sell out, so call the Harvest at 617.868.2255 for reservations and more information.