Excelsior, and recently appointed executive chef Eric Brennan welcome Chateau Montelena Managing Director, Greg Ralston to the Back Bay for an exquisite five-course wine dinner on Monday, NOvember 8th. The menu for the evening boasts dishes like tartare of wild pacific salmon with apple-truffle-cauliflower vichyssoise; mignonette of Georges Bank monkfish with finnan haddie brandade and braised leeks; juniper marinated californian squab fall mushroom ravioli and sauce salmis. Pastry chef Kilian Weigand contributes dark chocolate marquise with espresso profiterole and hazelnut praline anglaise. The dinner costs $145 per person, not including tax and tip. Reservations are required, so call 617.426.7878.