updated: 1/11/15

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

Crispy Farm Egg with Grits, Royal Trumpet Mushrooms, Frisée and Pancetta
Winter Root Vegetable Soup with Butternut Squash, Apples, Saba and Chestnuts
Risotto with Gulf Shrimp, Lobster, Shimeji Mushrooms and Roasted Butternut Squash
Lobster Salad with Chestnut Mousse, Persimmon, Pomegranate and Honey-Vanilla Vinaigrette
Treviso and Romaine Salad with Olives, Anchovies, Banyuls Vinaigrette and Parmigiano-Reggiano
Dungeness Crab Salad with Avocado, Citrus, Quinoa and Mustard-Tarragon Vinaigrette
Seared Ahi Tuna with Avocado, Nori, Enoki Mushrooms and Lemon Soy Dressing
Quail Salad with Rosemary Potato Cake, Maitake Mushrooms and Pomegranate
Glazed Oysters with Osetra Caviar, Zucchini Pearls and Lettuce Cream

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, Chanterelle 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
Pistachio Crusted Veal Loin with Parsnip Gnocchi, Roasted Cauliflower and Veal Sweetbreads
Guinea Hen Breast with Roasted Baby Beets, Goat Cheese Mousse and Champagne Braised Savoy Cabbage
Lemon Pepper Duck Breast with Duck Hash, Celery Root-Garlic Purée, Spinach and Cardamom Poached Pears
Herb Crusted Loin of Lamb with Farrotto, Medjool Dates, Rainbow Carrots and Green Chermoula
Juniper Crusted Venison with Braised Red Cabbage, Cranberry, Chestnut Spätzle and Tangerines
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 Cranberry Compote, Spiced Pecans and Cranberry Ice Cream
Lemon Soufflé Cake with Crème Fraîche Panna Cotta and Raspberry Sorbet
French Macaron Ice Cream Sandwiches with Three Sauces
Roasted Pears with Gingerbread and Nutmeg Ice Cream
Baked Chocolate Soufflé with Two Sauces

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

Add shaved Truffles to any dish Black $25 or White $35 per gram
3 Courses $79       4 Courses $96       5 Courses $114

© Restaurant Gary Danko, 2015. All rights reserved.

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