Place Category: Contemporary American, French, and Wild GamePlace Tags: Chef Owned and Operated and Michelin One Star
Nineteen years after opening its doors in San Francisco’s iconic Fisherman’s Wharf neighborhood, Restaurant Gary Danko continues to refine its award-winning combination of classic French cooking, thoughtful and inventive use of local ingredients, and personable yet impeccable service. “You don’t just open a great restaurant,” says Chef Gary Danko, “it’s a constant work in progress.”
This commitment to excellence and innovation has earned Restaurant Gary Danko its twelfth Five Diamond rating from AAA as well as a coveted Relais & Châteaux designation. The Michelin rated restaurant has also earned several James Beard Awards, including Best New Restaurant, Best Service and Best Chef – California. In a warm, enveloping space overhung with orchids and vibrant artworks, an evening at Gary Danko is both intimate and theatrical—a loving nod to an old world dining experience with its heart thoroughly planted in the new: fresh, locally grown and raised foods drawn from the region’s vast seasonal offerings, prepared with precision and flair.
The cheese cart at Restaurant Gary Danko offer fifteen to twenty cheeses nightly. We feature cheeses from many corners of the world rotating through hundreds of selections in a year. We balance our cart choices with our local favorites, worldly classics, adventurous flavor combinations and traditional crowd pleasers.
Restaurant Gary Danko Menu - San Francisco Updated 1/15/2022
Menu and prices subject to change3 Courses $115
4 Courses $140
5 Courses $160
GD SELECT CAVIAR SERVICE
1 ounce with Signature Buckwheat Blini, Crème Fraiche
White Sturgeon $99
Black Sea Osetra $135
Imperial Golden Osetra $155
APPETIZERS
Winter Vegetable Soup, Black Trumpet Mushrooms, and Truffle Cream
Seared Ahi Tuna with Avocado, Nori, Enoki Mushrooms, and Lemon Soy Dressing
Glazed Pacific Oysters with Osetra Caviar, Leek Fondue, Zucchini Pearls, and Lettuce Cream
Risotto with Lobster, Rock Shrimp, Shimeji Mushrooms, Winter Vegetables, and Parmigiano-Reggiano
Treviso Arugula Salad with Banyuls Vinaigrette, Parmigiano-Reggiano, Anchovies, and Croutons
Maine Lobster Salad, Avocado, Fennel, Citrus, Quinoa, and Mustard Tarragon Vinaigrette
Warm Wild Mushroom Tart, Mixed Greens, Saba, Cipollini Onions and
Goat Cheese Mousse
FISH AND SEAFOOD
Branzini with Fennel Purée, Niçoise Olives, and Saffron-Orange Emulsion
Horseradish Crusted Salmon Medallion with Dilled Cucumbers, and Grain Mustard Sauce
Seared Sea Scallops with Parsnip-Pear Puree, Leek-Caramelized Apple Compote, Sage, and Winter Vegetables
Coriander, Black Pepper and Rosemary Crusted Tuna with Piperade, Spinach, and Anchovy Essence
Roast Maine Lobster with Potato Purée, Chanterelle Mushrooms, Edamame, and Tarragon
Tofu “Scallops” with Soy Ginger Glaze, Red Pepper Puree, Stir-Fried Shiitake Mushrooms and Bok Choy
MEAT AND GAME BIRDS
Herb Crusted Lamb Loin with Eggplant Zucchini Tian, and Creamy Polenta
Filet of Beef with Soy Mustard Glaze, Eggplant-Shiitake Marmalade, Potato Gratin, Haricot Vert and Pearl Onions
Lemon Pepper Duck Breast, Duck Hash, Celery Root-Garlic Purée, andCranberry-Cippolini Compote
Quail Stuffed with Sweet Potato, Cranberry, Grain Pilaf, and Pomegranate Sauce
Portabella Mushroom, Winter Root Vegetable Bourguignon, and Herb Spaetzle,Vegan Cream Cheese
A Selection of Farmhouse and Artisanal Cheeses Presented Tableside
DESSERT
Seasonal Fruit Sorbet Sampler with Cookies
Roasted Caramel Pears with Gingerbread and Nutmeg Ice Cream Truffle
Crème Fraiche Cheesecake with Pineapple, Caramel Passion Fruit Sauce, and Pine-nut Brittle
Warm Louisiana Butter Cake with Roasted Apples, Huckleberry Compote, and Vanilla Ice Cream
Sampler of Macarons Ice Cream Sandwiches with Sauces
Trio of Crème Brûlée with Assorted CookiesBaked Chocolate Soufflé with Two Sauces
CHEF GARY DANKO’S TASTING MENU
5 Course Tasting Menu $160
Wine Pairing $115Glazed Oysters with Osetra Caviar, Leek Fondue, Zucchini Pearls, and Lettuce Cream
Louis Michel, Chablis, 1er cru, Vaillons, Burgundy, France 2018Horseradish Crusted Salmon Medallion with Dilled Cucumbers and Mustard Sauce
Alzinger, Grüner Ventilen, Mühlpoint, Reid, Wachau, Austria 2019Seared Filet of Beef with Soy Mustard Glaze, Eggplant-Shiitake Marmalade, with Potato Gratin, Haricot Vert, and Roasted Pearl Onions
Jordan, Cabernet Sauvignon, Alexander Valley, California 2015A Selection of Farmhouse and Artisanal Cheeses
Eric Bordelet, Poire Granite, Normandy, France NVBaked Chocolate Soufflé with Two Sauces
Rare Wine Co, Vinhos Barbeito, Special Reserve, Boston Historic Series MV
