During the month of January, chef Eric Brennan adds a three-course prix fixe menu to the Excelsior’s 2006 repertoire. Brennan will change the menu regularly but here’s a sneak peek at some of the dishes that’ll be on the first menu: Nantucket bay scallop bisque with watercress and amontillado sherry; grilled Colorado lamb loin chops with rosemary and garlic and warm salad of frisée, chèvre, bacon and pickled red onion. Pastry chef Molly Hanson chimes in with peppermint stick ice cream profiteroles with dark chocolate sauce. The menu, which costs $50 per person (or $65 per person with paired wines) will be available Sunday through Wednesday evenings. Call Excelsior at 617.426.7878 to make reservations or to request more information.