Stags’ Leap Wine Dinner at Excelsior

Chef Eric Brennan and newly appointed pastry chef Molly Hanson welcome associate wine maker Nicki Pruss to Excelsior on March 31st for their Stags’ Leap Wine Cellars Dinner. Reservations are required for the five-course dinner, which features dishes like roast capon “choucroute” with cider infused lobster veloute; charred Wagyu beef “tri-tip” with Thai basil-shortrib potsticker and shanghai bok choy; Colorado lamb ribeye with bliss potato and goat’s milk fromage blanc gratin; and blood orange panna cotta. Call Excelsior at 617.426.7878 to make reservations.

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