Chef Eric Brennan invites guests to Excelsior for a spectacular wine dinner on Wednesday, March 2nd featuring the wines of Clarendon Hills Winery in Clarendon, South Australia. To complement Clarendon Hills’ intricate and multilayered wines, Brennan will be creating a five-course menu boasting grilled squab and foie terrine with a tart Michigan cherry compote; and bacon wrapped monkfish au poivre with fennel puree and roasted salsify. Dinner continues with courses of smoked confit of duck leg with Macomber turnip and Moullard duck daube; and saddle of Maine raised venison with creamy fire roasted jalapeño grits and sauce roebuck mole. Reservations are required for the dinner, so call Excelsior at 617.426.7878 to save yourself a $135 per person seat.
