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 is provided by findrestaurantmenu.com
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