Probably the very best wine list I know of is at The Slanted Door in San Francisco. It is the best not because it is the longest, or the most elaborate, or the best priced, or most comprehensive... but because it is the most well thought out. It perfectly matches their food and you can tell, for sure, every single wine is tasted prior to putting on that list. This is it: list
Clearly, not all patrons will have heard of most of those wines. But they genuinely care about good pairings, and it shows in their wine service and helpful advice.
I relate this to the menu. Sometimes I am unfamiliar with a specific preparation. But why should a chef not make the best food he can, even if much of it is in preperations not all patrons are familiar with?