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Gary Danko
This is a 3–5 course prix‑fixe / tasting menu experience; dishes change seasonally.
Glazed Oysters with Caviar
Chocolate Soufflé with Two Sauces
Lobster Risotto
Branzini with Saffron-Orange Emulsion
Cheese Cart
Seared Scallops
Buttery, briny oysters topped with luxurious caviar, leek fondue and zucchini pearls—an iconic opener.
A towering, perfectly risen soufflé served with two complementary sauces — the definition of a showstopper dessert
Rich risotto studded with lobster and rock shrimp, creamy and deeply satisfying.
Seared Filet of Beef
Tender beef with potato gratin, Brussels sprouts and blue‑cheese butter—classic and hearty.
Delicate sea bass in a luminous saffron-orange sauce — bright, elegant, and perfectly cooked
Tableside cheese cart — a Gary Danko institution.
Long-running signature scallop preparation.
Juniper-Crusted Bison
Hearty bison crusted with aromatic juniper berries — gamey, woodsy, and deeply satisfying
Chocolate Soufflé
Fluffy, dramatic soufflé with two sauces—decadent and memorable.
Crab Salad with Thai Mango Dressing
Sweet Dungeness crab tossed with a tangy, tropical Thai mango dressing — light, bright, and celebratory
Seared Ahi Tuna
Coriander-crusted ahi — a menu mainstay.
Extensive Burgundy‑heavy Wine List
A staggering selection of Burgundy (including DRC, Rousseau, Jayer) and other top wines—serious and curated.
Tableside Flambéed Cherries with Tres Leches Cake
Dramatic tableside cherry flambe served alongside a vanilla tres leches cake — theatrical and indulgent
Butter Cake
Classic Gary Danko butter cake dessert.
Based on 2,133 reviews
Ask anything — about dishes, dietary options, ambiance, or reservations.
