Example of 17 course menu with wine accompaniment?

Question

an exact menu

Answer 1

1. Hearts of Artichoke Salad w/ lemon herb oil emulsified Vinaigrette

2.Crispy Battered Calamari w/ light marinara sauce and lemon zest...served w/ extra lemon wedges.

3.Braised Scallops w/Pesto sauce drizzled over thin bruschetta.

4.Linguine tossed in lt oil w/ steamed clams drizzled with garlic butter, lemon juice, and parsley.

5.Steak served family style over pasta and marinara sauce, with shaved  Parmesan cheese.

6.Spaghetti tossed with fresh chopped parsley, olive oil, and grated Parmesan cheese, topped with 4 runny yolk sunny side up fried eggs, broken and drizzled throughout pasta.

7.Caesar Salad with red onions, anchovy paste, croutons, and shredded Parmesan.

8. Eggplant roasted and brushed with olive oil served on crusty bread with artichoke, spinach, mushrooms and tomatoes piled on top.

9.Fettuccine Alfredo with shrimp, scallops and chunks of lobster

10.Spinach Ricotta stuffed toasted Ravioli served with light crushed tomato marinara w/ shaved Parmesan.

11.Pan simmered Chicken in stock with pesto drizzled over top served on a bed of Romain and topped with fresh pine nuts and shaved Parmesan.

12.Roast beef simmered in red wine and herbs for 2 to 3 hours over low heat, poured over spaghetti and served alongside spinach salad.  

13.Stuffed Mushrooms served with stuffed garlic and olives on a plate of shaved prosciutto, beef, and salami.

14.Lasagna

15.Meatballs Marinara over angel hair pasta

16.Sweet creme filled Canoli

17.Gelatto

Answer 2

Choix Assorti de Pain-assorted bread selection

L'Avocat - Avocado puree in a thin herb gelee and olive oil flavored curd cheese

Le Caviar - Green Asparagus topped with Oscetra caviar, delicate gelee and a smooth cauliflower cream, thin couscous and oscetra caviar

Le Saint-Jacques - Pan seared scallops with fregolas pastas and coral emulsion

La Langoustine - Truffled langoustine ravioli with stewed cabbage

La Symphonie de Truffe - Black Truffle in hot pastry, onions and smoked ham, Fall vegetables in green cabbage ravioli, Light truffle cream on top of custard

L'Ormeau - Abalone, baby leeks in a ginger bouillon

L'Amadai - Amadai (tile fish) in a lily bulb broth

Le Turbot - Roasted turbot "on the bone" with celery and truffle stew

Le Boeuf - Grilled Kobe beef, roasted foie gras with port, cheese macaronis, black pepper cristalline

L'Epeautre - Sault farrow prepared risotto style, gold leaf

L'Avoine- Wild Oat veloute with roasted almonds and Chorizo

Cours de Fromage-Cheese course

La Poire William - William pear on a sorbet and confit in black currant

Le Chocolat - Melting Araguani chocolate with a hint of peppermint

La Crme Glace - Raspberry sorbet, vanilla and coffee ice cream, and an orange tuile

La Cafe ou le The - escorte de mignardises-Coffee with sweets

For a menu this long, a wine for each course is not usually offered, but a wine for each grouping. My choices would be-

Armand de Brignac Brut Gold to start

Arrowood Réserve Spéciale 2005 for the fish courses

Louis Jadot Clos Vougeot for the meats

Perrier Jouet Fleu Blanc de Blanc 1999 for the ending.

(Menu partially lifted from Joel Robuchan)