Menu

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
Seared Ahi Tuna with Avocado, Nori, Enoki Mushrooms and Lemon Soy Dressing
Dungeness Crab Salad with Melons, Cucumbers, Roasted Eggplant and Thai Mango Dressing
Corn and Arugula Salad with Niçoise Olives, Parmigiano-Reggiano and Red Pepper-Tomato Vinaigrette
Lobster Salad with Avocado, Baby Artichokes, Roasted Tomatoes, Shaved Fennel and Mustard-Tarragon Vinaigrette
Sweet Corn Soup with Dungeness Crab, Roasted Red Pepper, Spiced Crème Fraîche, Bacon and a Chive Biscuit
Risotto with Gulf Shrimp, Dungeness Crab, Shimeji Mushrooms, Roasted Tomatoes and Corn
Heirloom Tomato Salad with Burrata, Basil Coulis and Shallot-Thyme Vinaigrette
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, Corn and Tarragon
Coconut Thai Curry with Shrimp, Calamari, Lobster, Scallops, Scallions and Shiitake Mushrooms
Pan Seared Bass with Arugula Pesto, Herbed Gnocchi, Tomato Confit, Preserved Meyer Lemon and Pinenuts
Coriander, Black Pepper and Rosemary Crusted Tuna with Spinach, Piperade and Anchovy-Garlic Essence
Seared Sea Scallops with Zucchini-Basil Purée, Beech Mushrooms, Melted Leeks and Sauce Maréchal
Horseradish Crusted Salmon Medallion with Dilled Cucumbers and Mustard Sauce

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
Roasted Pork Tenderloin with Pork Belly, Caramelized Onions, Peaches, Romano Beans and Smoked Ham Hocks
Guinea Hen Breast with Wild Mushrooms, Goat Cheese Stuffed Tomato, Savoy Cabbage and Pickled Radishes
Seared Filet of Beef with Cumin Potatoes, Swiss Chard, Tomato-Corn Relish and Basil Butter
Lemon Pepper Duck Breast with Duck Hash, Bacon Braised Endive and Figs

Cheese
A Selection of Farmhouse and Artisanal Cheeses Presented Tableside

Desserts
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 Peaches, Huckleberry Compote and Vanilla Bean Ice Cream
Warm Banana Tart with Rum Pastry Cream, Toasted Macadamia Nuts and Coconut Sorbet
Crème Fraîche Cheesecake with Berries, Spiced Pecans and Strawberry 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 Pineapple with Mascarpone Filled Crèpes, Graham Cracker-Pecan Streusel and Blackberry 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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