The Oxford Street Grill goes organic on Thursday, March 23rd when chef David Fitzgerald puts together a five-course menu and matches it with organic and biodynamic wines from Violette Imports. Starting at 7:00pm, Fitzgerald rolls out his menu of napoleon of citrus, house-made cheese, crenshaw and butterscotch; Vermont goat cheese knish in peppercorn and spice crust with plum preserve; pan-fried rabbit with ‘earthy coating’, potato confit and cherry-wine glace; and grilled Vermont leg of lamb with sage-laced strudel and wine-prune-spice reduction. Fitzgerald’s dessert plans include a honey crème brûlée with caramel, poached pear and spice dusting. The dinner costs $75 per person. So call the Oxford Street Grill at 781.593.3111 to make your reservations.