Executive chef Eric Brennan introduces his much anticipated fall menu at Excelsior, where he’s recently taken over for chef-owner Lydia Shire. With an emphasis on New England’s fall produce, Brennan’s menu brings out the deep autumnal flavors in dishes like carmelized sea scallops with lobster vinaigrette, yellow chives, oak tree shiitake and crisped water chestnuts; vertically roasted Carolina raised duck with root vegetables boulanger, broccolini and red currant sauce; and swordfish with corn flour crisped calamari and pressure cooked yellow tomato risotto. Look for Brennan’s Food & Wine Paired Tasting Menu, a fusion of regional specialties which is available for $125 with wine and $85 without. Call Excelsior at 617.426.7878 for reservations and for more information about Brennan’s new menu.