Executive chef Eric Brennan welcomes Sean Garvey to Excelsior on Wednesday, December 7th for a five-course wine dinner featuring the wines of the family-run Flora Springs Winery in Napa. On the menu for the evening: Nantucket bay scallop and Chinook salmon ceviche with avocado and winter citrus; roast breast of guinea hen with bacon-buttercup squash timbale, poached oyster and smoke jus; red veal osso bucco with roasted garlic-horseradish crumble and garnet yam polenta; and juniper studded venison ’minute steak’ with anise whipped potatoes and Michigan tart red cherry. Pastry chef Molly Hanson adds a gingerbread ice cream cake to the festivities. The dinner costs $130 per person, not including tax or gratuity. Reservations are required, so call 617.426.7878.
