Gary Danko

  • American (New)
  • Fisherman's Wharf
800 N. Point St. (Hyde St.)San Francisco, CA 94109www.garydanko.com
  • 415-749-2060

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Stats

98%
Liked it
# of Reviews:
4848
American (New) Rank:
1 of 172
Fisherman's Wharf Rank:
1 of 22
Members Been Here:
219
Member Favorites:
121

MENU

Caviar Service - 1 ounce
Black River Osetra 
  • or 
 $95.00
Golden Osetra 
  • With Buckwheat Blini 
 $125.00
Appetizers
Seared Sonoma Foie Gras with Caramelized Red Onions and Cherries
Soft Shell Crab with White Polenta, Tomatoes, Corn, Basil and Pancetta
Lobster Bisque with Saffron Crme Frache, Corn, Edamame and Tarragon
Mixed Spring Greens with Candied Pecans and Goat Cheese-Tarragon Cream
Dungeness Crab Salad with Hearts of Palm, Avocado, Mango and Lemon-Curry Vinaigrette
Lobster Salad with Avocado, Roasted Tomatoes, Haricot Verts and Mustard-Tarragon Vinaigrette
Green and White Asparagus Salad with Roasted Red Peppers and Red Onion-Caper Vinaigrette
Seared Ahi Tuna with Avocado, Nori, Enoki Mushrooms and Lemon Soy Dressing
Corn and Arugula Salad with Parmigiano-Reggiano and Tomato Vinaigrette
Glazed Oysters with Osetra Caviar, Zucchini Pearls and Lettuce Cream
Risotto with Crab, Rock Shrimp, Corn, Peas and Roasted Tomatoes
Savory Tart of Roasted Tomato Cipollini Onion and Nioise Olives with Herbed Ricotta
Fish and Seafood
Pan Steamed Shellfish with Thai Red Curry and Jasmine Rice
Pancetta Wrapped Frog Legs with Garlic Purée, Potato, Lentils and Parsley
Roast Maine Lobster with Potato Purée, Chanterelle Mushrooms, Corn and Tarragon
Mushroom Dusted Sea Scallops with English Pea Purée, Shimeji Mushrooms and Meyer Lemon
Horseradish Crusted Salmon Medallion with Dilled Cucumbers and Mustard Sauce
Pan Seared Tuna with Piperade, Artichokes, White Anchovies and Caper Berries
Branzini with Fennel Purée, Nioise Olives, Navel Oranges and Saffron
Soy Marinated Tofu Scallops with Daikon Purée, Baby Bok Choy and Shiitake Mushrooms
Meat and Game Birds
Rare Moroccan Spiced Squab with Chermoula and Orange-Cumin Carrots
Seared Filet of Beef with Cumin Potatoes, Swiss Chard, Tomato-Corn Relish and Basil Butter
Quail Stuffed with Foie Gras, Mushrooms and Quinoa, Fregola and Black Olive-Pine Nut Gremolata
Roasted Loin of Bison with King Trumpet Mushrooms, Glazed Cipollini Onions and Herb Sptzle
Lemon Pepper Duck Breast with Duck Hash, Bacon Braised Endive and Cherries
Guinea Hen Breast with Saffron Risotto, Chorizo, Piquillo Peppers and Harissa
Herb Crusted Loin of Lamb with Tian of Vegetables and Polenta
Cheese
A Selection of Farmhouse and Artisanal Cheeses Presented Tableside 
Prepared Tableside
Flambéed Bing Cherries with Mascarpone Stuffed Crepes, Candied Almonds and Chunky Cherry Ice Cream
  • An additional Price: $6.00 per person 
Desserts
Seasonal Sorbet Sampler with Cookies
Baked Chocolate Soufflé with Two Sauces
Non-Cholesterol Strawberry Soufflé with Strawberry Sauce
Deconstructed Vanilla Cheesecake with Port Cherries, Cocoa Nib Feuilletine and White Chocolate Parfait
Warm Louisiana Butter Cake with Caramelized Peaches, Huckleberry Compote and Peach Ice Cream
Chocolate-Caramel Mousse Cake with Spiced Hot Chocolate and Caramel Corn
Roasted Apricot, Raspberry and Pistachio Tart with Pistachio Ice Cream
French Macaroon Ice Cream Sandwiches with Three Sauces
Trio of Crme Brlée with Assorted Cookies
3 Courses Price: $66.00 4 Courses Price: $83.00 5 Courses $98.00
MENU DISCLAIMER
Menu items and prices are subject to change.