Gary Danko Winter Menu
Caviar Service - 1 ounce
Black Sea Osetra $95 or Golden Osetra $125
With Buckwheat Blini
Appetizers
Glazed Oysters with Osetra Caviar, Salsify and Lettuce Cream
Seared Sonoma Foie Gras with Caramelized Red Onions and Apples
Seared Ahi Tuna with Avocado, Nori, Enoki Mushrooms and Lemon Soy Dressing
Treviso and Romaine Salad with Banyuls Vinaigrette, Anchovies and Parmigiano-Reggiano
Lobster Salad with Avocado, Citrus, Shaved Fennel with Meyer Lemon-Tarragon Vinaigrette
French Red Pumpkin Soup with Dungeness Crab, Chive Biscuit, Fennel, Bacon and Apple
Crispy Farm Egg with White Polenta, Royal Trumpet Mushrooms, Frisée and Pancetta
Dungeness Crab Salad with Grapefruit, Asian Pears, Mint and Yuzu Rémoulade
Beet Salad with Goat Cheese, Caramelized Apples, Pecans and Zatar Oil
Risotto with Lobster, Shimeji Mushrooms and Butternut Squash
Savory Tart of Butternut Squash, Cipollini Onions, Gruyre and Goat Cheese Mousse
Fish and Seafood
Branzini with Cauliflower, Orzo, Butternut Squash and Pumpkin Seeds
Horseradish Crusted Salmon Medallion with Dilled Cucumbers and Mustard Sauce
Seared Sea Scallops with Butternut Squash Purée, Roasted Apples, Shallots and Red Pepper
Roast Maine Lobster with Potato Purée, Black Trumpet Mushrooms, Edamame and Tarragon
Coconut Thai Curry with Lemongrass, Calamari, Lobster, Scallions and Shitake Mushrooms
Pan Seared Tuna with Couscous, Chermoula, Fennel, Olives and Saffron-Orange Emulsion
Pancetta Wrapped Frog Legs with Garlic Purée, Potato, Lentils and Parsley
Meat and Game Birds
Guinea Hen Breast with Rosemary Pork Sausage, Savoy Cabbage and Bread Dumplings
Roasted Pork Belly and Tenderloin with Brussels Sprouts, Bacon, Parsnip Purée and Maple Cider Glaze
Juniper Crusted Venison with Braised Red Cabbage, Cranberries, Cipollini Onions and Chestnut Gnocchi
Seared Filet of Beef with Spaetzle, Butternut Squash, Crimini Mushrooms, Bone Marrow Butter and Shallot Marmalade
Lemon Pepper Duck Breast with Duck Hash, Celery Root-Garlic Purée and Cardamom Poached Pears
Braised Lamb Shoulder and Herb Crusted Loin with Barley Stew, Red Pepper Relish and Cumin Yogurt
Quail Stuffed with Foie Gras, Mushrooms and Quinoa, Yams, Salsify and Pomegranate Gastrique
Cheese
A Selection of Farmhouse and Artisanal Cheeses Presented Tableside
Desserts
Seasonal Sorbet Sampler with Cookies
Baked Chocolate Soufflé with Two Sauces
French Macaron Ice Cream Sandwiches with Three Sauces
Persimmon Pudding with Blood Oranges, Almond Streusel, Crme Anglaise and Vanilla Ice Cream
Pumpkin Raisin Bread Pudding with Maple Walnut Ice Cream, Pumpkin Seeds and Fig Orange Sauce
Warm Louisiana Butter Cake with Caramelized Apples, Huckleberry Compote and Vanilla Ice Cream
Bittersweet Chocolate Mocha Walnut Tart with Chocolate Ice Cream and Coffee Crme Anglaise
Non-Cholesterol Orange Soufflé with Raspberry Sorbet and Raspberry Sauce
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