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.
7/13/18 CHEF GARY DANKO ’S TASTING MENU Glazed Oysters with Osetra Caviar, Zucchini Pearls, Leeks and Lettuce Cream Txakolina, Talai Berri, Finca Jakue, Getariako, Basque Country, Spain 2016
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
LUNCH TASTING MENU the tasting menu is to be enjoyed by the whole table a discretionary service charge of 12.5% will be added to the bill potato & rosemary focaccia
The Sample Menu below is an Evening Tasting Menu. The Lunchtime Menu is reduced to 5-courses by way of the options to take: EITHER the Fish Course (Turbot) or the Meat Course (Duck) and EITHER the Pudding Course (Double Chocolate and Cep ‘Magnum’) or
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.
*Consuming raw or undercooked meats, poultry, seafood,shellfsh stock or eggs may increase your risk of foodborne illness 18% gratuity added for parties of six or more
