Restaurant Gary Danko

Served with chives, tomato and corn custard

Served with bacon brioche, parmigiano-reggiano and crispy sweetbreads

Served with melons, cucumbers, roasted eggplant and thai mango dressing

Served with nicoise olives, parmigiano-reggiano and red pepper-tomato vinaigrette

Served with rock shrimp, dungeness crab, tomato compote, white beech mushrooms and corn

Served with figs, duck prosciutto and toasted country bread

Served with avocado, nori, enoki mushrooms and lemon soy dressing

Served with osetra caviar, zucchini pearls and lettuce cream

Served with caramelized onions and champagne grapes

Served with dilled cucumbers and mustard sauce

Served with clam succotash, sweet potato puree, shallot and roasted tomato

Served with shrimp, calamari, lobster, scallops, candied peanuts and shiitake mushrooms

Served with piperade, spinach and anchovy-garlic essence

Served with zucchini-basil puree, mushroom ragoût, leek fondue and sauce marechal

Served with potato puree, chanterelle mushrooms, corn and tarragon

Served with fennel puree, niçoise olives and saffron-orange emulsion

Served with potato gnocchi, olive oil, swiss chard and stilton butter

Served with duck hash, bacon braised endive and port roasted figs

Served with mushrooms, quinoa and foie gras with corn pudding, yellow wax beans and ham hocks

Served with champagne braised savoy cabbage, maitake mushrooms and fingerling potatoes

Served with farrotto, medjool dates, rainbow carrots and green chermoula

Served with king trumpet mushrooms, cipollini onions and herb spatzle

A selection of farmhouse and artisanal cheeses presented tableside

Served with two sauces

Served with three sauces

Served with dark chocolate ganache, feuilletine and pretzel ice cream

Served with peaches, huckleberry compote and vanilla bean ice cream

Served with mixed berries, crème anglaise and strawberry sorbet

Served with creme fraiche panna cotta and raspberry sorbet

Served with creamsicle ice cream and two sauces

Served with assorted cookies