The Food at Restaurant Gary Danko Showing 38 dishes from users
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Autumn Menu
3 Courses
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$61.00 | |
4 Courses
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$77.00 | |
5 Courses
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$92.00 |
Autumn Menu » Desserts
Baked Chocolate Soufflé with Two Sauces
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Black Mission Figs with Goat Cheese Mousse, Honey Ice Cream and Port Sabayon
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Non-Cholesterol Grand Marnier Soufflé with Raspberry Sorbet
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Roasted Banana-Chocolate Tart with Macadamia Nut Cream and Caramel Crème Fraîche Ice Cream
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Seasonal Sorbet or Ice Cream Sampler with Cookies
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Spiced Pumpkin Cake with Gingersnap Ice Cream, Dried Fruit Compote and Vanilla Cream Cheese
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Trio of Crème Brûlée with Cookies
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Autumn Menu » Cheese
A Selection of Farmhouse and Artisanal Cheeses Presented Tableside
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Autumn Menu » Prepared Tableside
Flambéed Bananas with Chocolate Cake, Marshmallow Ice Cream and Graham Cracker Streusel
For two or more people, an additional $6 per person |
Autumn Menu » Caviar Service - 1 ounce
Beluga
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$155.00 | |
Black River Osetra
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$75.00 | |
Golden Osetra
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$105.00 |
Autumn Menu » Fish and Seafood
Horseradish Crusted Salmon Medallion with Dilled Cucumbers
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New Zealand Snapper with Fennel Purée, Niçoise Olives, Navel Oranges and Saffron
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Pan Steamed Shellfish with Thai Red Curry and Jasmine Rice
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Pancetta Wrapped Frog Legs with Cauliflower Garlic Purée, Potato and Lentils
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Roast Maine Lobster with Chanterelles, Corn and Tarragon
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Seared Sea Scallops with Carrot-Ginger Purée, Jicama, Cashews and Tamarind
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Seared Yellowfin Tuna with Swiss Chard, Bacon and Black Corinth Grapes
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Autumn Menu » Appetizers
Corn and Arugula Salad with Roasted Tomato Vinaigrette and Parmigiano-Reggiano
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Glazed Oysters with Osetra Caviar, Zucchini Pearls and Lettuce Cream
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Heirloom Tomato Salad with Pearl Onions, Basil Oil and Parmesan Freco
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Lobster Salad with Melons, Pickled Cucumbers and Thai Mango Dressing
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Risotto Fra Diavolo with Lobster, Rock Shrimp, Fennel and Tomato Marmalade
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Seared Ahi Tuna with Avocado, Nori, Enoki Mushrooms and Lemon Soy Dressing
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Seared Foie Gras with Caramelized Red Onions and Port Glazed Figs
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Sweet White Corn Soup with Corn Truffle Ravioli and Summer Truffles
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Autumn Menu » Meat and Game Birds
Beef Tenderloin with Sweet Potato Gratin and Stilton Butter
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Cornbread Stuffed Quail with Tasso Ham, Sweet Corn and Black Eyed Pea Succotash
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Guinea Hen Breast and Boudin with Saffron Paella Rice, Chorizo and Clam Ragout
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Herb Crusted Loin of Lamb with Fall Vegetable Tian, Mint-Sweet Pea Risotto and Salsa Verde
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Lemon Herb Duck Breast with Duck Hash and Fig Compote
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Moroccan Spiced Squab with Chermoula and Orange-Cumin Carrots
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Pan Roasted Bison with Fricassee of Fall Vegetables and Black Pepper Gnocchi
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Savory Tart of Seasonal Vegetables with Quenelle of Goat Cheese and Mesclun Greens
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