updated: 6/14/15

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

Opal Danko’s New England Clam Chowder with Applewood Smoked Bacon
Risotto with Rock Shrimp, Dungeness Crab, Shimeji Mushrooms and Asparagus
Seared Ahi Tuna with Avocado, Nori, Enoki Mushrooms and Lemon Soy Dressing
Treviso and Romaine Salad with Olives, Anchovies, Banyuls Vinaigrette and Parmigiano-Reggiano
Asparagus Salad with Roasted Red Pepper, Parmigiano-Reggiano, Prosciutto and Red Onion-Caper Vinaigrette
Dungeness Crab Salad with Avocado, Citrus, Bulgar and Mustard-Tarragon Vinaigrette
Crispy Farm Egg with Grits, Royal Trumpet Mushrooms, Frisée and Pancetta
Seared Foie Gras with Caramelized Onions and Vanilla Poached Rhubarb
Glazed Oysters with Osetra Caviar, Zucchini Pearls and Lettuce Cream

Fish and Seafood
Branzini with Fennel Purée, Niçoise Olives and Saffron-Orange Emulsion
Seared Sea Scallops with English Pea Purée, Spring Onions, Mint and Pickled Radish
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
Pan Seared Bass with Israeli Couscous, Zucchini, Basil, Meyer Lemon, Pinenuts and Sauce Maréchal
Roast Maine Lobster with Potato Purée, Chanterelle Mushrooms, Edamame and Tarragon
Horseradish Crusted Salmon Medallion with Dilled Cucumbers and Mustard Sauce

Meat and Game Birds
Herb Crusted Loin of Lamb with Spring Vegetable Tian and Polenta
Lemon Pepper Duck Breast with Duck Hash, Bacon Braised Endive and Huckleberry Bordelaise
Roasted Pork Tenderloin with Pork Belly, Green Garlic Purée, Fava Beans, Peas, Piquillo Peppers and Pickled Ramps
Roasted Quail Stuffed with Mushroom Ragout, Leeks, Quinoa and Foie Gras with Fingerling Potatoes and Porcini Cream
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
Crème Fraîche Cheesecake with Berries, Spiced Pecans and Strawberry Sorbet
Strawberry-Rhubarb Mille Feuille with Grand Marnier Pastry Cream, Pistachio and Rhubarb 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

Prepared Tableside
Flambéed Apricots with Mascarpone Filled Crèpes, Oatmeal-Graham Cracker 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.

x close window