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Restaurant Gary Danko

  • $
  • American (New), Californian, Wild Game
  • 800 N Point St, San Francisco 94109 37.805775 -122.420558
  • (At Hyde St)
  • click map to interact
  • (415) 749-2060
  • 0


Sweet Corn Soup Served with chives, tomato and corn custard  
Poached Farm Egg Served with bacon brioche, parmigiano-reggiano and crispy sweetbreads  
Dungeness Crab Salad Served with melons, cucumbers, roasted eggplant and thai mango dressing  
Corn, Arugula and Romaine Salad Served with nicoise olives, parmigiano-reggiano and red pepper-tomato vinaigrette  
Risotto Served with rock shrimp, dungeness crab, tomato compote, white beech mushrooms and corn  
Salt Cured Foie Gras Torchon Served with figs, duck prosciutto and toasted country bread  
Seared Ahi Tuna Served with avocado, nori, enoki mushrooms and lemon soy dressing  
Glazed Oysters Served with osetra caviar, zucchini pearls and lettuce cream  
Seared Foie Gras Served with caramelized onions and champagne grapes  

Fish and Seafood

Horseradish Crusted Salmon Medallion Served with dilled cucumbers and mustard sauce  
Pan Seared Bass Served with clam succotash, sweet potato puree, shallot and roasted tomato  
Coconut Thai Curry Served with shrimp, calamari, lobster, scallops, candied peanuts and shiitake mushrooms  
Coriander, Black Pepper and Rosemary Crusted Tuna Served with piperade, spinach and anchovy-garlic essence  
Pan Seared Scallops Served with zucchini-basil puree, mushroom ragoût, leek fondue and sauce marechal  
Roast Maine Lobster Served with potato puree, chanterelle mushrooms, corn and tarragon  
Branzini Served with fennel puree, niçoise olives and saffron-orange emulsion  

Meat and Game Birds

Seared Filet of Beef Served with potato gnocchi, olive oil, swiss chard and stilton butter  
Lemon Pepper Duck Breast Served with duck hash, bacon braised endive and port roasted figs  
Roasted Quail Stuffed Served with mushrooms, quinoa and foie gras with corn pudding, yellow wax beans and ham hocks  
Roasted Pork Tenderloin and Belly Served with champagne braised savoy cabbage, maitake mushrooms and fingerling potatoes  
Herb Crusted Loin of Lamb Served with farrotto, medjool dates, rainbow carrots and green chermoula  
Juniper Crusted Bison Served with king trumpet mushrooms, cipollini onions and herb spatzle  


Cheese A selection of farmhouse and artisanal cheeses presented tableside  


Seasonal Sorbet Sampler with Cookies   
Baked Chocolate Souffle Served with two sauces  
French Macaron Ice Cream Sandwiches Served with three sauces  
Chilled Peanut Butter Bar Served with dark chocolate ganache, feuilletine and pretzel ice cream  
Warm Louisiana Butter Cake Served with peaches, huckleberry compote and vanilla bean ice cream  
Creme Fraiche Cheesecake Served with mixed berries, crème anglaise and strawberry sorbet  
Lemon Souffle Cake Served with creme fraiche panna cotta and raspberry sorbet  
Grand Marnier Souffle Served with creamsicle ice cream and two sauces  
Trio of Creme Brulee Served with assorted cookies  


Restaurant Gary Danko
800 N Point St
At Hyde St
(415) 749-2060
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