Laurent–Perrier Champagne Dinner at Excelsior

Executive chef Eric Brennan and pastry chef Molly Hanson roll out the culinary red carpet at Excelsior on Wednesday, November 9th when they welcome Francois-Xavier Peltereau-Villeneuve, General Manager of Laurent-Perrier for a Laurent–Perrier Champagne Dinner. Reservations are required for the four-course dinner, which features dishes like mango, papaya and melon Serrano ribbons with citrus dressed watercress; poached turbin of native sole and crabmeat with champagne-fall mushroom glaçage; pancetta wrapped Vermont pheasant with Nantucket bay scallops and smoked pheasant jus; and quince upside down cake with vanilla sweetened mascarpone and Hanson honey. The dinner costs $125 per person not including tax or gratuity. Call Excelsior at 617.426.7878.

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