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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


Glazed Oysters with osetra caviar, salsify and lettuce cream  
Opal Danko's New England Clam Chowder with applewood smoked bacon  
Dungeness Crab Salad with avocado, citrus, bulgar and mustard-tarragon vinaigrette  
Treviso And Romaine Salad with olives, anchovies, banyuls vinaigrette and parmigiano-reggiano  
Risotto with rock shrimp, dungeness crab, shimeji mushrooms and roasted butternut squash  
Seared Ahi Tuna with avocado, nori, enoki mushrooms and lemon soy dressing  
Crispy Farm Egg with grits, royal trumpet mushrooms, frisée and pancetta  
Seared Foie Gras with caramelized onions, glazed apples and moscato  


Black Sea Osetra     95.00
Golden Osetra with buckwheat blini.    125.00

Fish And Seafood

Seared Sea Scallops with sunchoke purée, leek fondue and salsify  
Horseradish Crusted Salmon Medallion with dilled cucumbers and mustard sauce  
Coconut Thai Curry with shrimp, calamari, lobster, scallops, scallions and shiitake mushrooms  
Coriander black pepper and rosemary crusted tuna with spaghetti squash, piperade and anchovy-garlic essence  
Roast Maine Lobster with potato purée, chanterelle mushrooms, edamame and tarragon  
Pan Seared Bass with israeli couscous, pumpkin, preserved meyer lemon and sage  
Branzini with fennel purée, niçoise olives and saffron-orange emulsion  

Meat And Game Birds

Roasted Pork Tenderloin with pork belly, squash, brussels sprouts, apples and chestnuts  
Lemon Pepper Duck Breast with duck hash, bacon braised endive and huckleberry bordelaise  
Herb Crusted Loin Of Lamb with farrotto, medjool dates, rainbow carrots and green chermoula  
Roasted Quail stuffed with mushroom ragout, leeks, quinoa and foie gras with fingerling potatoes and porcini cream  
Juniper Crusted Venison with braised red cabbage, cranberry, chestnut spätzle and tangerines  
Seared Filet Of Beef with swiss chard, potatoes, shallot marmalade and bordelaise butter  

Meat And Game Birds

Cheese a selection of farmhouse and artisanal cheeses presented tableside  


Seasonal Sorbet Sampler with cookies  
Trio Of Crème Brûlée with assorted cookies  
Strawberry Soufflé with strawberry sauce and strawberry sorbet  
Chocolate Praline Parfait with bourbon sauce and salted caramel ice cream  
Warm Louisiana Butter Cake with apples, huckleberry compote and vanilla bean ice cream  
Crème Fraîche Cheesecake with citrus, spiced pecans and blood orange sorbet  
Lemon Soufflé Cake with crème fraîche panna cotta and raspberry sorbet  
French Macaron Ice Cream Sandwiches with three sauces  
Baked Chocolate Soufflé with two sauces  

Prepared Tableside

Flambéed Pineapple with mascarpone filled crèpes, graham cracker-macadamia nut streusel and vanilla ice cream an additional   (per person) 6.00

Cow's Milk Cheeses

Saint Agur one of our house favorites. this double cream blue cheese from the auvergne region of france offers great depth of flavor and spiciness of the blueing. you are left with a creamy finish that leaves you wanting more.  
Tête De Moine this cheese from switzerland has a similar flavor profile to a young gruyère. what sets this cheese apart is the way it is served. we place the small wheel on a girolle and shave thin ribbons of cheese off the top. the ribbons look similar to a chanterelle mushroom and the thin shavings allow the cheese to melt on the palate releasing its vast and compelling complex flavors.  
Maroilles a french, aoc approved cow's milk cheese made in maroilles, a small village in the nord-pas-de-calais region of northern france. a recipe born at the hands of the monks, maroilles is one of the oldest cheeses produced in france. this cow's milk, washed rind flavor becomes robust with age. it is a full flavored cheese with a pungent aroma and earthy palate.  
Great Hill Blue a raw milk, non-homogenized cow milk blue cheese that is fabulously creamy, rich and slightly piquant from marion, mass.  
Morbier raw cow's milk aged between one and two months, full of flavor and one of our favorite "stories" on the cart. the shepard's of the franche-comté hiking up the steep terrain would separate the morning milk from the evening milk with a tasteless layer of ash to avoid the possibility of wasting the excess curd. an oft-requested cheese, morbier will always have a home on our cart.  
Affidelice from burgundy, france and produced by berthaut, a name synonymous with epoisses. berthaut makes this wonderful, lesser known washed rind, raw cow's milk cheese with all of the same traits as its famed epoisses, with the exception of the wash. affidelice is washed with chablis wine which creates a slightly sweet, more gentle palate in the finish that delights all "stinky" cheese lovers and lures those that dare to taste what the smell questions.  
Durrus this washed rind, raw milk cheese from west cork, ireland is an incredibly flavorful cheese that surrounds the palate with the strong flavors inherent to the washed rind characteristic. the cheese also surprises our palate with an unusual sweetness and saltiness all at the same time. the cheese maker jeffa gill offers us a "well rounded" cheese with intense character. a surprising feat for someone with a background in fashion design.  
Brillat Savarin from normandy, france, not more than 2 to 3 weeks old, we call this the "ice cream cheese". it is made by adding hot cream straight into the curd in order to raise the fat content to a whopping 78% (75% being the minimum requirement for a triple crã¨me)!! named after the famed chemist and author of the ' physiology of taste', it is a favorite of all decadent food lovers.  
Pleasant Ridge Gruyere produced with milk provided from cows living in a rotating pasture routine, grazing on fresh grass of the spring and living a great life! this raw milk reserve is aged about one year. deep layers of long lasting flavor, and a natural honey-comb color helped convince the panel members of the american cheese society to name this the best of show for 2001.  
Morbier cow/ raw milk/ between one and two months old, usually - full of flavor and great stories to entertain us - from the morning and evening milk being separated by the notorious layer of ash in the center to the possibility of excess curd being saved from waste in the making of comte by turning it into morbier. an often requested cheese by name, morbier will alway have a home on the cheese cart.  

Sheep's Milk Cheeses

Lamb Chopper created by cypress grove in arcata, ca. this cheese is made in a gouda style. cypress grove actually travels to the land of gouda, the netherland to make this cheese. aged in wax, the cheese retains its moisture with sweet, salty, nutty flavors; it does not last long on our carts.  
Pecorino Sardo only sardinian sheep milk coming from the island of sardinia off the coast of italy are used in the production of this cheese. the wild selection of wild flowers, grasses, herbs and flora of sardinia sweeten the milk with a very distinctive island flavor. made in the style of a centuries old tradition, it opens a gateway to a much simpler and more personal approach to cheese making.  

Goat's Milk Cheeses

Humboldt Fog arguably the most well known goat cheese produced in california. this young (usually 1 and 2 months) snow white cheese has a distinctive layer of ash running through the middle of its form. from mckinleyville, california in humboldt county this award winning cheese inspires even non-goat cheese lovers to taste and enjoy!  
Herbiette produced in the bordeaux region by an incredible affineur named jean d'alos and aged for about three months. this semi-soft creation is given a wondrous coat of herbs, much like brin d'amour from corsica. the herbs of the region on the coat of herbiette include: thyme, savory, juniper, coriander, fennel and cayenne. delicious!  
Garrotxa from catalonia, spain. this semi-hard cheese is full of herbaceous flavors resulting from the wild herbs the goats feed on. this complex herbaceous palate pairs with a delicate creaminess that delights the palate. though usually not more than 6 months old at most, this drier style cheese has intense depth of character that offers layer upon layer of flavors on the palate. let it linger to enjoy the after taste.  

Chef Gary Danko's Tasting Menu

Glazed Oysters with osetra caviar, zucchini pearls and lettuce cream  
Glazed Oysters gruner valtiner, nigl, freiheit, kremstal, austria 2013  
Horseradish Crusted Salmon Medallion with dilled cucumbers and mustard sauce  
Horseradish Crusted Salmon Medallion traminer, domaine andre et mireille tissot, arbois, jura, france 20885  
Seared Filet Of Beef with swiss chard, potatoes, shallot marmalade and bordelaise butter  
Seared Filet Of Beef cabernet sauvignon, pied a terre, napa valley, california 2010  
A Selection Of Farmhouse And Artisanal Cheese   
A Selection Of Farmhouse And Artisanal Cheese lacrima di morra d'alba passito, luciano landi, marche, italy 2009  
Roasted Pears with gingerbread and nutmeg ice cream  
Roasted Pears pedro ximenez, alvear, solera 1927, montilla-moriles, spain mv  

All Natural Dry Soda $6

Lemon Grass   

Bionade Organic Beverage $6

Ginger Orange   

Navarro Grape Juice $7

Pinot Noir   

Sparkling Cider

Duché De Longueville france    8.00

Waters $8

San Pellegrino italy (sparkling)  
Panna italy (still)  

Soft Drinks

Coca Cola diet coke, sprite, ginger ale    4.00
Red Bull     6.00

Non-Alcoholic Cocktails $7

Sparkling Ginger Limeade lemongrass dry soda, lime juice, ginger  
Ginger Wonder ginger orange bionade, lime, orange  
Strawberry Orange Lemonade ginger orange bionade, lemon juice, strawberries  
Vernon's Refresher lime juice, house made ginger syrup, fentiman's ginger beer, seasonal berries  
Lavender Daiquiri lavender dry soda, grapefruit juice, house made lavender honey water  
Tropical Punch orange juice, pineapple juice, lime juice, grenadine  

Champagne & Sparkling

Alice prosecco, tajad, veneto, italy, brut mv    14.00
Schramsberg blanc de blancs, north coast, california, brut 2012    19.00
J. Lassalle cachet or, chigny-les-roses, premier cru, champagne, france, brut mv    22.00
Ruinart rosé, reims, champagne, france, brut mv    34.00


Riesling karthäuserhof, eitelsbacher karthäuserhofberg, kabinett, mosel, germany 2010    16.00
Sauvignon Blanc lucien crochet, sancerre, loire valley, france 2012    17.00
Grüner Veltliner nigl, freiheit, kremstal, austria 2013    16.00
Chenin Blanc domaine huet, le haut-lieu, vouvray, sec, loire valley, france 2013    17.00
Ribolla Gialla matthiasson, matthiason vineyard, napa valley, california 2012    18.00
Kerner aristos, valle isarco, alto adige, italy 2012    16.00
Chardonnay jean philippe fichet, bourgogne blanc, burgundy, france 2012    20.00
Chardonnay paul hobbs, russian river valley, california 2012    24.00


Rosé Of Pinot Noir cep, russian river valley, california 2012   (5oz) 15.00


Pinot Noir domaine michel gros, bourgogne rouge, burgundy, france 2012    20.00
Pinot Noir miura, garys' vineyard, gary danko barrel selection, santa lucia highlands, california 2008    24.00
Nebbiolo cappellano, piè rupetris, barolo, piedmont, italy 2007    52.00
Syrah arnot-roberts, north coast, california 2013    22.00
Zinfandel brown estate, rosemary's block, napa valley, california 2011    20.00
Tempranillo numanthia, termes, toro, spain 2011    17.00
Cabernet Sauvignon pied à terre, napa, california 2010    20.00


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