updated: 1/13/16

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

Seared Foie Gras with Caramelized Onions and Apples
Glazed Oysters with Osetra Caviar, Salsify and Lettuce Cream
Seared Ahi Tuna with Avocado, Nori, Enoki Mushrooms and Lemon Soy Dressing
Risotto with Rock Shrimp, Dungeness Crab, Shimeji Mushrooms and Root Vegetables
Treviso and Romaine Salad with Olives, Anchovies, Banyuls Vinaigrette and Parmigiano-Reggiano
Dungeness Crab Salad with Avocado, Citrus, Bulgar and Mustard-Tarragon Vinaigrette
Crispy Farm Egg with Grits, Royal Trumpet Mushrooms, Frisée and Pancetta
French Red Pumpkin Soup with Duck Rillette, Apples and Saba

Fish and Seafood
Seared Sea Scallops with Parsnip Purée, Mushroom and Leek Ragout
Roast Maine Lobster with Potato Purée, Chanterelle Mushrooms, Edamame and Tarragon
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
Pan Seared Bass with Israeli Couscous, Squash, Preserved Meyer Lemon, Sage and Pumpkin Seed Oil
Horseradish Crusted Salmon Medallion with Dilled Cucumbers and Mustard Sauce
Branzini with Fennel Purée, Niçoise Olives and Saffron-Orange Emulsion

Meat and Game Birds
Seared Filet of Beef with Potato Gratin, Swiss Chard and Bordelaise Butter
Juniper Crusted Venison with Braised Red Cabbage, Cranberry, Chestnut Spätzle and Tangerines
Lemon Pepper Duck Breast with Duck Hash, Celery Root-Garlic Purée, Belgian Endive and Cardamom Poached Pears
Roast Quail Stuffed with Mushroom Ragout, Leeks, Quinoa and Foie Gras on Black Eyed Peas, Ham Hocks and Maitake
Herb Crusted Loin of Lamb with Farroto, Medjool Dates, Rainbow Carrots and Green Chermoula
Roasted Pork Tenderloin with Braised Cheeks, Squash, Apples, Brussels Sprouts and Chestnuts

A Selection of Farmhouse and Artisanal Cheeses Presented Tableside

Seasonal Sorbet Sampler with Cookies
Trio of Crème Brûlée with Assorted Cookies
French Macaron Ice Cream Sandwiches with Three Sauces
Lemon Soufflé Cake with Crème Fraîche Panna Cotta and Raspberry Sorbet
Warm Louisiana Butter Cake with Apples, Huckleberry Compote and Vanilla Bean Ice Cream
Crème Fraîche Cheesecake with Cranberries, Spiced Pecans and Pear Sorbet
Grand Marnier Soufflé with Creamsicle Ice Cream and Two Sauces
Roasted Pears with Gingerbread and Nutmeg Ice Cream
Baked Chocolate Soufflé with Two Sauces

Prepared Tableside
Flambéed Bananas with Mascarpone Filled Crèpes, Oatmeal-Graham Cracker Streusel and Buttermilk Ice Cream
An additional $6 per person

Add shaved Truffles to any dish Black $25 or White $35 per gram
3 Courses $83       4 Courses $101       5 Courses $119

© Restaurant Gary Danko, 2015. All rights reserved.

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