Beruflich Dokumente
Kultur Dokumente
CHEF’s Notes
concept MAESTOSO!
Maccheroni strozzapreti Pick your main dishes and then sit back and let the
pork cheek • tomato braised oxtail • diced chefs amuse you with their day-to-day creations -
sauce • pecorino fondue • mirepoix • wine and confit Passaggi - from the Italian “to pass by”, a term coined
crispy parmesan tomato stock • bitter cocoa by Chef Marco Maestoso. Inspired by the ancient
contemporary in tradition Cantonese Dim Sum style of service, the chef and
his team will follow Italian cooking techniques
and traditions to provide a fun and friendly dining
experience. Our team is forever striving to craft and
1040 university ave 15. Tagliatelle RIGATONI serve food that promotes a healthy lifestyle.
ste. b101 house tomato sauce • sundried parmesan fondue • crispy Enjoy your evening at MAESTOSO.
san diego 92103 tomato emulsion • cherry tomato guanciale • pink peppercorn
La Pasta
tartare • confit sweet petals stock • saffron pearls Please inform our staff of any food allergies you may have.
619.642.0777 www.maestoso.com
The Team of Maestoso
passaggi
roasted pumpkin • garlic sprouts
La Pinsa
BEER
Nero D’Avola, Cusumano 8.G /30.B Prosecco, Carletto
ripe berry flavors, framed by silky tannins 13.5% notes of white peaches and orange blossoms 11%
Ballast Even Kill 3.8% St Archer Blond 4.8%
Barbera Alba, Batasiolo 9.G /34.B Brut Rose, Ferraria 28.B
dense with plum, herb and pomegranate flavors 13.5% vibrant sparkling wine with notes of raspberries and Sculpin IPA 7% Beach Grease IPA 6.9%
wine & bubbles
12.5%
rose petals
Chianti Classico, Castello di Volpaia 12.G/46.B Coronado Orange Stone Scorpion
a well-balanced wine with flavors of vanilla 13% Francicorta Brut, Berlucchi 60.B Wit 5.8% Bowl IPA 7.5%
and cocoa elegant and classic flavors of fuji apple and 12.5%
tiny bubbles
Spezieri, Col D’Orcia 10.G/38.B
full bodied with hints of cherry and cedar 13.5%
desserts
Amarone Della Valpolicella, Bertani 110.B Friulano, Volpe Pasini hazelnuts • cinnamon ice • grapefruit gelée
bold and concentrated dried fruit flavors 15% medium bodied with notes of meyer lemon zest 12%
Pistacchio Absolute
Barolo, Batasiolo 88.B Falanghina, Feudi di San Gregorio financier • bavarian with molten heart •
rose, cherry and plum flavors with a long lingering finish 14% bright floral aromas with honey and peach on 9.G / 36.B white chocolate
12.5%
the palate
Tignanello, Antinori 175.B Limone Meringa e Cioccolato
rich and powerful cabernet sauvignon blend 13%
Pinot Grigio, Stemmari 7.G vanilla bean icecream • meringue • dark chocolate •
citrus aromas and floral notes in a crisp style 13% lemon gel
Varvara, Castello di Bolgheri 75.B
a mix of strawberry, cherry, coffee and mocha flavors 14%
Ribola Gialla, Volpe Pasini Prugne in Terra di ghiaccio
11.G / 40.B
medium bodied with buttery texture and 12% piccante
mineral finish spicy chocolate and jalapeño ice crumble • prune mousse •
Vino Dolce raspberry sorbet • olive oil cake
Moscato D’Asti, Batasiolo 9.G / 36.B Grillo di Sicilia, Planeta 8.G / 30.B
intense aromas of sweet peach and orange blossoms 12.5% aromas of wild flowers, melon and honey 14% Pastry Chef Marco Nuzzo
beverages
san diego 92103
RO* Sparkling Water 2.5 Gingerale 2.5
619.642.0777
Home Brewed Iced Tea 3. Mexican Cola 2.5
*reverse osmosis (RO), 7x filtered water, this reduces harmful impurities through filtration process.
www.maestoso.com