Restaurant Gary Danko
(415) 749-2060

Appetizers
- Sweet Corn Soup
  
  Served with chives, tomato and corn custard
- Poached Farm Egg
  
  Served with bacon brioche, parmigiano-reggiano and crispy sweetbreads
- Dungeness Crab Salad
  
  Served with melons, cucumbers, roasted eggplant and thai mango dressing
- Corn, Arugula and Romaine Salad
  
  Served with nicoise olives, parmigiano-reggiano and red pepper-tomato vinaigrette
- Risotto
  
  Served with rock shrimp, dungeness crab, tomato compote, white beech mushrooms and corn
- Salt Cured Foie Gras Torchon
  
  Served with figs, duck prosciutto and toasted country bread
- Seared Ahi Tuna
  
  Served with avocado, nori, enoki mushrooms and lemon soy dressing
- Glazed Oysters
  
  Served with osetra caviar, zucchini pearls and lettuce cream
- Seared Foie Gras
  
  Served with caramelized onions and champagne grapes

Fish and Seafood
- Horseradish Crusted Salmon Medallion
  
  Served with dilled cucumbers and mustard sauce
- Pan Seared Bass
  
  Served with clam succotash, sweet potato puree, shallot and roasted tomato
- Coconut Thai Curry
  
  Served with shrimp, calamari, lobster, scallops, candied peanuts and shiitake mushrooms
- Coriander, Black Pepper and Rosemary Crusted Tuna
  
  Served with piperade, spinach and anchovy-garlic essence
- Pan Seared Scallops
  
  Served with zucchini-basil puree, mushroom ragoût, leek fondue and sauce marechal
- Roast Maine Lobster
  
  Served with potato puree, chanterelle mushrooms, corn and tarragon
- Branzini
  
  Served with fennel puree, niçoise olives and saffron-orange emulsion

Meat and Game Birds
- Seared Filet of Beef
  
  Served with potato gnocchi, olive oil, swiss chard and stilton butter
- Lemon Pepper Duck Breast
  
  Served with duck hash, bacon braised endive and port roasted figs
- Roasted Quail Stuffed
  
  Served with mushrooms, quinoa and foie gras with corn pudding, yellow wax beans and ham hocks
- Roasted Pork Tenderloin and Belly
  
  Served with champagne braised savoy cabbage, maitake mushrooms and fingerling potatoes
- Herb Crusted Loin of Lamb
  
  Served with farrotto, medjool dates, rainbow carrots and green chermoula
- Juniper Crusted Bison
  
  Served with king trumpet mushrooms, cipollini onions and herb spatzle

Cheese
- Cheese
  
  A selection of farmhouse and artisanal cheeses presented tableside

Dessert
- Seasonal Sorbet Sampler with Cookies
- Baked Chocolate Souffle
  
  Served with two sauces
- French Macaron Ice Cream Sandwiches
  
  Served with three sauces
- Chilled Peanut Butter Bar
  
  Served with dark chocolate ganache, feuilletine and pretzel ice cream
- Warm Louisiana Butter Cake
  
  Served with peaches, huckleberry compote and vanilla bean ice cream
- Creme Fraiche Cheesecake
  
  Served with mixed berries, crème anglaise and strawberry sorbet
- Lemon Souffle Cake
  
  Served with creme fraiche panna cotta and raspberry sorbet
- Grand Marnier Souffle
  
  Served with creamsicle ice cream and two sauces
- Trio of Creme Brulee
  
  Served with assorted cookies

Menu for Restaurant Gary Danko provided by Allmenus.com

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