Menu for Gary Danko

Sustainable Black Sea Reserve Osetra

Sweet Corn Soup

with Tomato Cornbread and Bacon

Smoked Chicken Tart

with Bacon, Arugula, Honey Mustard and Roasted Tomatoes

Risotto

with Rock Shrimp, Dungeness Crab, Summer Vegetables and Beech Mushrooms

Dungeness Crab Salad

with Avocado, Grapefruit, Quinoa and Mustard-Tarragon Vinaigrette

Seared Ahi Tuna

with Avocado, Nori, Enoki Mushrooms and Lemon Soy Dressing

Glazed Oysters

with Osetra Caviar, Zucchini Pearls, Leeks and Lettuce Cream

Seared Striped Bass

with Chickpeas, Artichoke, Tomato Jam and Tahini Butter

Roast Maine Lobster

with Potato Purée, Chanterelle Mushrooms, Corn and Tarragon

Coconut Thai Curry

with Shrimp, Calamari, Lobster, Scallops, Candied Peanuts and Shiitake Mushrooms

Coriander, Black Pepper and Rosemary Crusted Tuna

with Pipérade, Spinach and Anchovy-Garlic Essence

Horseradish Crusted Salmon Medallion

with Dilled Cucumbers and Mustard Sauce

Seared Sea Scallops

with Eggplant Marmalade, Romesco Butter and Fennel Salad

Branzini

with Fennel Purée, Niçoise Olives and Saffron-Orange Emulsion

Herb Crusted Loin of Lamb

with Vegetable Tian and Polenta

Juniper Crusted Bison

with King Trumpet Mushrooms, Cipollini Onions and Herb Spätzle

Pork Tenderloin

with Confit Pork Belly, Brussels Sprouts, Chestnuts, Butternut Squash, Apples and Raisin-Pine Nut Relish

Roasted Quail Stuffed

with Cornbread and Wild Mushrooms with Fregola, Piquillo Peppers and Andouille Sausage

Seared Filet of Beef

with Yukon Potatoes, Swiss Chard, Stilton Butter and Cassis-Shallot Marmalade

Lemon Pepper Duck Breast

with Duck Hash, Bacon Braised Endive and Port Glazed Figs

Cheese

A Selection of Farmhouse and Artisanal Cheeses Presented Tableside

Trio of Crème Brûlée

with Assorted Cookies

Seasonal Sorbet or Ice Cream Sampler

with Cookies

Lemon Soufflé Cake

with Crème Fraîche Panna Cotta and Raspberry Sorbet

Warm Louisiana Butter Cake

with Roasted Peaches, Blueberry Compote and Vanilla Ice Cream

Crème Fraîche Cheesecake

with Spiced Pecans, Mixed Berries and Lime Basil Ice Cream

Espresso Gateau

with Stout Ice Cream and Cocoa Nib Sable

Apricot Soufflé

with Two Sauces and Apricot Sorbet

Baked Chocolate Soufflé

with Two Sauces

Flambéed Black Mission Figs

With Tres Leches Cake, Coconut Streusel and Vanilla Ice Cream. An additional $6 per person