1/31/19 chefgaryDANKO S TASTINGmenu Glazed Oysters with Osetra Caviar, Salsify, Leeks and Lettuce Cream Txakolina, Talai Berri, Finca Jakue, Getariako, Basque Country, Spain 2017 Horseradish Crusted Salmon Medallion with Dilled Cucumbers and Mustard Sauce Ros of Pinot Noir, Red Car, Sonoma Coast & Mendocino Ridge, California 2016 Seared Filet of Beef with Yukon Potatoes, Swiss Chard, Stilton Butter and Cassis-Shallot Marmalade Cabernet Sauvignon Blend, Cain Concept, The Benchland, Napa Valley, California 2009 A Selection of Farmhouse and Artisanal Cheeses Chenin Blanc, Foreau, Clos Naudin, Vouvray Demi-Sec, Loire Valley, France 2003 Chestnut Cremeux with Spiced Honey Cake, Molasses Custard and Brown Butter Ice Cream Grenache Blanc, Domaine Fontanel, Rivesaltes Ambre, Roussillon, France 2007 5 Course TASTINGmenu $134 Wine Pairing $95 Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
11/15/18 CHEF GARY DANKO ’S TASTING MENU Glazed Oysters with Osetra Caviar, Salsify, Leeks and Lettuce Cream Txakolina, Talai Berri, Finca Jakue, Getariako, Basque Country, Spain 2017
1 1/31/19 chefgaryDANKO S TASTINGmenu Glazed Oysters with Osetra Caviar, Salsify, Leeks and Lettuce Cream Txakolina, Talai Berri, Finca Jakue, Getariako, Basque Country, Spain 2017 Horseradish Crusted Salmon Medallion with Dilled Cucumbers and Mustard Sauce Ros of Pinot Noir, Red Car, Sonoma Coast & Mendocino Ridge, California 2016 Seared Filet of Beef with Yukon Potatoes, Swiss Chard, Stilton Butter and Cassis-Shallot Marmalade Cabernet Sauvignon Blend, Cain Concept, The Benchland, Napa Valley, California 2009 A Selection of Farmhouse and Artisanal Cheeses Chenin Blanc, Foreau, Clos Naudin, Vouvray Demi-Sec, Loire Valley, France 2003 Chestnut Cremeux with Spiced Honey Cake, Molasses Custard and Brown Butter Ice Cream Grenache Blanc, Domaine Fontanel, Rivesaltes Ambre, Roussillon, France 2007 5 Course TASTINGmenu $134 Wine Pairing $95 Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
2 A 5% surcharge is added for San Francisco Employer Mandates
Sample 10 Course Tasting Menu The White Truffle The most prized luxury ingredient in the food market today. This rare ingredient is harvested from the Piedmont Region of Italy.
vegetarian tasting menu seven courses £70.00 ~ wine flight £55.00 the tasting menu is to be enjoyed by the whole table a discretionary service charge of 12.5% will be added to the bill
Available for maximum 12 guests per table and cannot be paired with other menus. Last order by 2pm (Lunch) and 10pm (Dinner). Please speak to your server for allergens information.
Please inform us of any allergies or dietary restrictions. All prices are inclusive of VAT. A discretionary service charge of 12.5% will be added to your bill.
