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Gary Danko
800 N Point St
San Francisco, CA 94109
Uber
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Tasting Menu
Main Menu
Tasting Menu
Chef Gary Danko's Tasting Menu. 5 Course Tasting Menu $170. Wine Pairing $130
Course 1
Glazed Oysters
With Osetra Caviar, Leek Fondue, Zucchini Pearls, and Lettuce Cream. Wine Pairing: Domaine Dampt, Bougros Grand Cru, Chablis Burgundy, France 2020
Course 2
Horseradish Crusted Salmon Medallion
With Dilled Cucumbers and Mustard Sauce. Wine Pairing: Alzinger, Grüner Veltliner, Dürnstein, Federspiel, Wachau, Austria 2021
Course 3
Seared Filet of Beef
With Potato Gratin, Brussels Sprouts, Blue Cheese Butter, and Shallot Marmalade. Wine Pairing: Corison, Cabernet Sauvignon, St. Helena, California 2018
GD Select Caviar Service
GD Select Caviar Service
1 ounce with Signature Buckwheat Blini, Crème Fraiche
- White Sturgeon $99.00
- Black Sea Osetra $140.00
- Imperial Golden Osetra $160.00
Appetizers
Seafood Bisque
with Winter Root Vegetables, and Fines Herbs
Beef Tartare
Pine Nuts, Shallots, Bearnaise Dressing, and Osetra Caviar Pillows
Risotto
with Lobster, Rock Shrimp, Shimeji Mushrooms, and Winter Root Vegetables
Glazed Pacific Oysters
with Osetra Caviar, Leek Fondue, Zucchini Pearls, and Lettuce Cream
Treviso Arugula Salad
with Banyuls Vinaigrette, Parmigiano-Reggiano, Anchovies, and Croutons
Lobster Salad
with Avocado, Fennel, Citrus, Quinoa, and Mustard Tarragon Vinaigrette
Seared Ahi Tuna
with Avocado, Nori, Enoki Mushrooms, and Lemon Soy Dressing
Salmon Brioche
Spinach, and Osetra Caviar Sauce
Savory Tart
with Butternut Squash, Cippolini Onions, Roasted Grapes, Saba, and Goat Cheese Mousse
Fish and Seafood
Roast Lobster
with Potato Purée, Edamame, Hedgehog Mushrooms, and Tarragon
Horseradish Crusted Salmon Medallion
with Dilled Cucumbers, and Grain Mustard Sauce
Branzini
with Fennel Purée, Niçoise Olives, Pepper Chermoula, and Saffron-Orange Emulsion
Rice Crusted Scallops
with Lemon Curry Root Vegetables, Apples, Pumpkin Seed, and Curry Cauliflower Emulsion
Coriander, Black Pepper and Rosemary Crusted Tuna
with Piperade, Broccoli Gremolata, and Anchovy Essence
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
Seared Filet of Beef
with Potato Gratin, Brussels Sprouts, Blue Cheese Butter, and Shallot Marmalade
Lemon Pepper Duck Breast
Duck Hash, Celery Root Purée, Bacon Braised Endive, and Pear-Ginger Chutney
Quail
Stuffed with Quinoa, Leeks, Plantain, Braised Root Vegetables, Teff "Polenta," and Cornmeal Crepes
Juniper Crusted Venison on Red Cabbage
Chestnut Gnocchi, and Oranges
Tortellini
with Cream Cheese, Black Trumpet Mushrooms, Butternut Squash Foam, and Roasted Root Vegetables
Dessert
Seasonal Sorbet Sampler
with Cookies
Trio of Crème Brûlée
with Assorted Cookies
Roast Caramel Pears
with Gingerbread, and Nutmeg Ice Cream Truffle
Warm Louisiana Butter Cake
with Roasted Apples, Huckleberry Compote, and Vanilla Ice Cream
Crème Fraiche Cheesecake
with Roasted Pineapple, Caramel Passion Fruit Sauce, and Pine Nut Brittle
Baked Alaska
with Orange Creamsicle Ice Cream, and Raspberry Sorbet
Baked Chocolate Soufflé
with Two Sauces
Trio of Ice Cream
with Cookies
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General Info
Cuisine
Organic
About Us
The award-winning restaurant GARY DANKO is moving into its seventh year with a flourish. The restaurant has received its sixth Five Star rating from Mobil as well as a Relais & Chateau designation, and reviews continue to extol its delights. At this point, most chefs would relax and count their blessings, but not the unstinting Danko. "We may be three thousand miles and twelve blocks off Broadway, but what we do here is definitely theatre," explains Danko. "We work hard to ensure that each evening's 'performance' is seamless and magical."