Harvest wine director Steven Sink hosts a unique four-course wine dinner on Wednesday, March 24th featuring vintage whites and reds. Starting at 6:30pm, the dinner costs $135 per person (not including tax and gratuity) and will match chef Eric Brennan’s culinary handiwork like yellowfin tuna carpaccio with aged soy gelee, sea urchin and periwinkles; grilled queen oyster mushroom with griddled goat cheese sandwich; and roasted saddle of venison with corn-bacon flan with wines in two separate sections. When making reservations, which are required, guests must choose which section they’d prefer, so take a peek at the Harvest website for a complete list of the wines to be served in each section. Or call the restaurant at 617.868.2255.