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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


3 Courses $83.00, 4 courses $101.00, 5 courses $119

Seared Foie Gras Served with caramelized onions and apples  
Glazed Oysters Served with osetra caviar, salsify and lettuce cream  
Seared Ahi Tuna Served with avocado, nori, enoki mushrooms and lemon soy dressing  
Poached Farm Egg Served with bacon brioche, parmigiano-reggiano and crispy sweetbreads  
Risotto with Rock Shrimp Dungeness crab, shimeji mushrooms and butternut squash  
Treviso and Romaine Salad Served with olives, anchovies, banyuls vinaigrette and parmigiano-reggiano  
Beet Salad Served with watercress, cara cara oranges, goat cheese truffles and hazelnut vinaigrette  
Dungeness Crab Salad Served with avocado, citrus, bulgar and mustard-tarragon vinaigrette  
Salt Cured Foie Gras Torchon Served with grape confit, pickled turnips and ginger  
French Red Pumpkin Soup Served with duck rillette, apples and saba  

Fish and Seafood

3 Courses $83.00, 4 courses $101.00, 5 courses $119

Branzini with Fennel Puree Nicoise olives and saffron-orange emulsion  
Horseradish Crusted Salmon Medallion Served with dilled cucumbers and mustard sauce  
Coconut Thai Curry Served with shrimp, calamari, lobster, scallops, candied peanuts and shiitake mushrooms  
Coriander, Black Pepper and Rosemary Crusted Tuna Served with spaghetti squash, piperade and anchovy-garlic essence  
Pan Seared Bass Served with israeli couscous, squash, preserved meyer lemon, sage and pumpkin seed oil  
Seared Sea Scallops Served with lentils, roasted peppers, potatoes, parsley and madras curry vinaigrette  
Roast Maine Lobster Served with potato puree, blood oranges, edamame and basil  

Meat and Game Birds

3 Courses $83.00, 4 courses $101.00, 5 courses $119

Seared Filet of Beef Served with potato gnocchi, olive oil, swiss chard and stilton butter  
Herb Crusted Loin of Lamb Served with farroto, medjool dates, rainbow carrots and green chermoula  
Lemon Pepper Duck Breast Served with duck hash, bacon braised endive, mountain berries and port  
Roast Quail Stuffed Served with mushroom ragout, leeks, quinoa and foie gras on black eyed peas, ham hocks and maitake  
Roasted Pork Tenderloin Served with braised cheeks, squash, apples, brussels sprouts and chestnuts  
Juniper Crusted Bison Served with king trumpet mushrooms, cipollini onions and herb spatzle  


Saint Agur   
Tete de Moine   
Great Hill Blue   
Brillat Savarin   
Pleasant Ridge Gruyere   

Cheese Sheep's Milk Cheeses

Lamb Chopper   
Pecorino Sardo   

Cheese Goat's Milk Cheeses

Humboldt Fog   


Seasonal Sorbet Sampler with Cookies   
Trio of Creme Brulee with Assorted Cookies   
French Macaron Ice Cream Sandwiches with Three Sauces   
Lemon Souffle Cake Served with creme fraiche panna cotta and raspberry sorbet  
Warm Louisiana Butter Cake Served with apples, huckleberry compote and vanilla bean ice cream  
Chilled Peanut Butter Bar Served with dark chocolate ganache, feiulletine and pretzel ice cream  
Creme Fraiche Cheesecake Served with citrus, creme anglaise and lemon sorbet  
Grand Marnier Souffle Served with creamsicle ice cream and two sauces  
Baked Chocolate Souffle with Two Sauces   


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