updated: 7/7/14

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

Glazed Oysters with Osetra Caviar, Zucchini Pearls and Lettuce Cream
Lobster Salad with Pistachio Mousse, Fava Beans and Honey-Vanilla Vinaigrette
Risotto with Dungeness Crab, Gulf Shrimp, Shimeji Mushrooms, Peas and Asparagus
Corn and Arugula Salad with Niçoise Olives, Parmigiano-Reggiano and Red Pepper-Tomato Vinaigrette
Sweet Corn Soup with Dungeness Crab, Roasted Red Pepper, Spiced Crème Fraîche, Bacon and a Chive Biscuit
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

Fish and Seafood
Soft Shell Crab with White Polenta, Pickled Ginger, Sesame and Lime
Horseradish Crusted Salmon Medallion with Dilled Cucumbers and Mustard Sauce
Pan Seared Bass with Herb and Nettle Gnocchi, Squash, Spring Onion Confit and Sorrel
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, Chanterelle Mushrooms, Corn and Tarragon
Branzini with Fennel Purée, Niçoise Olives and Saffron-Orange Emulsion

Meat and Game Birds
Herb Crusted Loin of Lamb with Summer Vegetable Tian and Polenta
Moroccan Spiced Squab with Raisins, Almonds, Chermoula and Orange-Cumin Carrots
Juniper Crusted Bison with King Trumpet Mushrooms, Cipollini Onions and Wild Nettle Spätzle
Guinea Hen Breast with Escarole, Hen of the Woods Mushrooms, Pine Nut-Olive Gremolata and Meyer Lemon
Roasted Pork Tenderloin with Pork Belly, Eggplant-Pepper Marmalade, Pea Tendrils and Soy Mustard Glaze
Seared Filet of Beef with Potato Gratin, Swiss Chard, Caramelized Onions and Stilton Butter
Lemon Pepper Duck Breast with Duck Hash, Bacon Braised Endive and Cherries

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 Banana Tart, Rum Pastry Cream, Toasted Macadamia Nuts and Coconut Sorbet
Warm Louisiana Butter Cake with Apples, Huckleberry Compote and Vanilla Bean Ice Cream
Crème Fraîche Cheesecake with Berries, Spiced Pecans and Strawberry Sorbet
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 Cherries with Mascarpone Filled Crèpes, Graham Cracker-Pecan Streusel and Port Ice Cream
An additional $6 per person

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

© Restaurant Gary Danko, 2014. All rights reserved.

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