updated: 3/15/15

Caviar Service ~ 1 ounce
Black Sea Osetra $96 or Golden Osetra $127 with Buckwheat Blini

Glazed Oysters with Osetra Caviar, Salsify and Lettuce Cream
Opal Danko’s New England Clam Chowder with Applewood Smoked Bacon
Dungeness Crab Salad with Avocado, Citrus, Bulgar and Mustard-Tarragon Vinaigrette
Treviso and Romaine Salad with Olives, Anchovies, Banyuls Vinaigrette and Parmigiano-Reggiano
Risotto with Rock Shrimp, Dungeness Crab, Shimeji Mushrooms and Roasted Butternut Squash
Seared Ahi Tuna with Avocado, Nori, Enoki Mushrooms and Lemon Soy Dressing
Crispy Farm Egg with Grits, Royal Trumpet Mushrooms, Frisée and Pancetta
Seared Foie Gras with Caramelized Onions, Glazed Apples and Moscato

Fish and Seafood
Seared Sea Scallops with Sunchoke Purée, Leek Fondue and Salsify
Horseradish Crusted Salmon Medallion with Dilled Cucumbers and Mustard Sauce
Coconut Thai Curry with Shrimp, Calamari, Lobster, Scallops, Scallions and Shiitake Mushrooms
Coriander, Black Pepper and Rosemary Crusted Tuna with Spaghetti Squash, Piperade and Anchovy-Garlic Essence
Roast Maine Lobster with Potato Purée, White Beech Mushrooms, Edamame and Tarragon
Pan Seared Bass with Israeli Couscous, Pumpkin, Preserved Meyer Lemon and Sage
Branzini with Fennel Purée, Niçoise Olives and Saffron-Orange Emulsion

Meat and Game Birds
Roasted Pork Tenderloin with Pork Belly, Squash, Brussels Sprouts, Apples and Chestnuts
Lemon Pepper Duck Breast with Duck Hash, Bacon Braised Endive and Huckleberry Bordelaise
Roasted Quail Stuffed with Mushroom Ragout, Leeks, Quinoa and Foie Gras with Fingerling Potatoes and Porcini Cream
Herb Crusted Loin of Lamb with Farrotto, Medjool Dates, Rainbow Carrots and Green Chermoula
Juniper Crusted Bison with King Trumpet Mushrooms, Cipollini Onions and Wild Nettle Spätzle
Seared Filet of Beef with Swiss Chard, Potatoes, Shallot Marmalade and Bordelaise Butter

A Selection of Farmhouse and Artisanal Cheeses Presented Tableside

Seasonal Sorbet Sampler with Cookies
Trio of Crème Brûlée with Assorted Cookies
Strawberry Soufflé with Strawberry Sauce and Strawberry Sorbet
Chocolate Praline Parfait with Bourbon Sauce and Salted Caramel Ice Cream
Warm Louisiana Butter Cake with Apples, Huckleberry Compote and Vanilla Bean Ice Cream
Crème Fraîche Cheesecake with Citrus, Spiced Pecans and Blood Orange Sorbet
Lemon Soufflé Cake with Crème Fraîche Panna Cotta and Raspberry Sorbet
French Macaron Ice Cream Sandwiches with Three Sauces
Baked Chocolate Soufflé with Two Sauces

Prepared Tableside
Flambéed Pineapple with Mascarpone Filled Crèpes, Graham Cracker-Macadamia Nut Streusel and Vanilla Ice Cream
An additional $6 per person

3 Courses $81       4 Courses $99       5 Courses $117

© Restaurant Gary Danko, 2015. All rights reserved.

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