Following is the menu for November 12th's James Beard Centennial Celebration Dinner at Maestro:
Guacamole in a new way with trout roe
Sweet potato, wild mushroom, leek and sweet onions
napoleon, truffles and chervil.
A fricassee of Maine lobster with potato gnocchi and
Alba white truffle risotto
Roasted turbot smoked in hay with lightly smoked
crushed potato baby pearl onions in smoked hay
Rack of lamb and stuffed loin
Wine pairings are included in the $300 all inclusive per person price which is sold out. There are at least five or six people on this board who are going.
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