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Complete Maestro "Blowout Dinner" Menu For Tomorrow Night (It's Incredible!):


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Complete Maestro "Blowout Dinner" Menu For Tomorrow Night (It's Incredible!):

Joe H. | Feb 17, 2004 02:39 PM

Following is the menu with wine pairings for the dinner at Maestro tomorrow night. I should also note that for the risotto Fabio has sent away for the exact same artisinal arborio (Tenuta Castello from Alba) which Le Calandre uses. There are no words that I can use to describe how much I anticipate this fourteen course dinner. I want to sincerely thank Fabio, Emanuele and Vincent for going all out for us. The dinner is sold out. Roe will have photos available of the entire dinner for those on this board to see.

A "Tiramisu Martini?" Whoa!

Wednesday, February 18, 2004


Mozzarella Cone with Black Olives Tapenade
Kumamoto with Sea Urchins
Spoon of Marinated Sardines and Red Peppers

Amuse Bouche
Fennel Anise Shot with Marinated Taylor Bay Scallops

Il Mosaico
Mosaic of Steel Head Wild Salmon, Blue Fin Tuna, Caribbean Princess Conch Meat Jelly
Baja Stone Crab on “Saraceno” Potato Pancake with Sevruga Caviar and Lemon Zest

Tocai Friulano, Collio, 2002
Villa Russiz

Il Carpaccio
Rolled Beef Carpaccio in Parmigiano-Reggiano Sauce with Seared Belle Farm Foie Gras
50 Years Old Condimento Balsamico, Maestro Style

Soave Classico “La Rocca”, 2000

I Ravioli d’Astice
Maine Lobster Ravioli with Freshly Grated Ginger and Bisque Jus

Sauvignon Blanc, Del Cero, 2002

Gli Scampi e le Castagne
Sautéed Live Imported Scottish Langoustine Tail on Grilled Country Bread
Soaked in Langoustine Jus, Winter Chestnut Cappuccino with Sherry Whipped Cream

Chardonnay, Langhe “Buscat”, 2001
Fratelli Alessandria

Il Risotto
Risotto with Taleggio Cheese and Forelle Pears Flavored with Grappa

Cal del Pazzo, 1997
Tenuta Caparzo

Lo Storione
Roasted Wild West Coast Sturgeon in Taroroot Basil Waistcoat with Wilted Lettuce and Black Trumpets
Sturgeon-Red Wine Jus

Savigny-Les-Beaune, 2001
Domaine Largeot, Burgundy, France

Il Bue Rossini, XXI Secolo
Australian Premium Pasture Fed Beef Tenderloin Rossini, XXI Century

Valpolicella Ripassa, 2000
Zenato, Veneto, Italy

Lychee Panna Cotta with Homemade Basil Grappa

Il Tiramisu
Crispy “Tiramisu” Box with Cream of Mascarpone and Coffee Dipped Sponge
Warm Caramelized Pears in Almond Milk-Pear Sorbet

Tiramisu Martini

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