Restaurant Gary Danko Menu with Prices

American (New) Wild Game Californian
4.3

Restaurant Gary Danko Near Me

Restaurant Gary Danko Menu

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