Menu
updated: 12/1/14

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

Appetizers
Crispy Farm Egg with Grits, Royal Trumpet Mushrooms, Frisée and Pancetta
French Red Pumpkin Soup with Butternut Squash, Apples, Saba and Chestnuts
Dungeness Crab Salad with Avocado, Citrus, Quinoa and Mustard-Tarragon Vinaigrette
Lobster Salad with Chestnut Mousse, Persimmon, Pomegranate and Honey-Vanilla Vinaigrette
Treviso and Romaine Salad with Olives, Anchovies, Banyuls Vinaigrette and Parmigiano-Reggiano
Risotto with Gulf Shrimp, Dungeness Crab, Shimeji Mushrooms and Roasted Butternut Squash
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
Branzini with Fennel Purée, Niçoise Olives and Saffron-Orange Emulsion
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
Seared Sea Scallops with Zucchini-Basil Purée, Beech Mushrooms, Melted Leeks and Sauce Maréchal
Pan Seared Bass with Israeli Couscous, Pumpkin, Preserved Meyer Lemon and Sage
Horseradish Crusted Salmon Medallion with Dilled Cucumbers and Mustard Sauce

Meat and Game Birds
Seared Filet of Beef with Swiss Chard, Potatoes, Shallot Marmalade and Bordelaise Butter
Juniper Crusted Bison with King Trumpet Mushrooms, Cipollini Onions and Herbed Spätzle
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 Farroto, Medjool Dates, Rainbow Carrots, and Green Chermoula
Roasted Pork Tenderloin with Pork Belly, Squash, Brussels Sprouts, Apples and Chestnuts
Moroccan Spiced Squab with Raisins, Almonds, Chermoula and Orange-Cumin Carrots

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
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


3 Courses $79       4 Courses $96       5 Courses $114


© Restaurant Gary Danko, 2014. All rights reserved.


x close window