April Menu
updated: 4/10/14

Caviar Service ~ 1 ounce
Black Sea Osetra $95 or Golden Osetra $125 with Buckwheat Blini

Appetizers
Glazed Oysters with Osetra Caviar, Zucchini Pearls and Lettuce Cream
Opal Danko’s New England Clam Chowder with Applewood Smoked Bacon
Risotto with Dungeness Crab, Gulf Shrimp, Shimeji Mushrooms, Peas and Asparagus
Lobster Salad with Avocado, Citrus, Shaved Fennel and Mustard-Tarragon Vinaigrette
Treviso and Romaine Salad with Olives, Anchovies, Banyuls Vinaigrette and Parmigiano-Reggiano
Asparagus Salad with Roasted Red Pepper, Parmigiano-Reggiano, Pancetta and Red Onion-Caper Vinaigrette
Dungeness Crab Salad with Avocado Mousse, Hearts of Palm and Madras Curry Vinaigrette
Seared Ahi Tuna with Avocado, Nori, Enoki Mushrooms and Lemon Soy Dressing
Quail Salad with Rosemary Potato Cake, Maitake Mushrooms and Pomegranate
Crispy Farm Egg with Grits, Royal Trumpet Mushrooms, Frisée and Pancetta
Savory Tart with Spring Vegetables and Herb Ricotta Goat Cheese Mousse

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

Meat and Game Birds
Moroccan Spiced Squab with Raisins, Almonds, Chermoula and Orange-Cumin Carrots
Herb Crusted Loin of Lamb with Farro, Medjool Dates, Rainbow Carrots and Green Chermoula
Lemon Pepper Duck Breast with Duck Hash, Bacon Braised Endive and Huckleberry Bordelaise
Guinea Hen Breast with Escarole, Hen of the Woods Mushrooms, Pine Nut-Olive Gremolata and Meyer Lemon
Hazelnut Crusted Pork Tenderloin with Braised Cheeks, Squash Purée, Apples, Chestnuts and Brussels Sprouts
Juniper Crusted Bison with King Trumpet Mushrooms, Cipollini Onions and Wild Nettle Spätzle
Seared Filet of Beef with Potato Gratin, Swiss Chard, Caramelized Onions and Stilton Butter

Cheese
A Selection of Farmhouse and Artisanal Cheeses Presented Tableside

Dessert
Seasonal Sorbet Sampler with Cookies
Trio of Crème Brûlée with Assorted Cookies
Strawberry Soufflé with Strawberry Sauce and Strawberry Sorbet
Crème Fraîche Cheesecake with Citrus, Spiced Pecans and Orange Sorbet
Warm Louisiana Butter Cake with Apples, Huckleberry Compote and Vanilla Bean Ice Cream
Chocolate Praline Parfait with Bourbon Sauce and Salted Caramel Ice Cream
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


3 Courses $76       4 Courses $94       5 Courses $111


© Restaurant Gary Danko, 2014. All rights reserved.


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