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  • Restaurant Gary Danko San Francisco
    Seventeen years after opening its doors in San Francisco’s iconic Fisherman’s Wharf neighborhood, Restaurant Gary Danko continues to refine its award-winning combination of classic French cooking, thoughtful and inventive use of local ingredients, and personable yet impeccable service “You don’t just open a great restaurant,” says Chef Gary Danko, “it’s a constant work in
  • Dinner Menu - Gary Danko
    Appetizers Beef Tartare with Caesar Crémeux, Capers, Shallots, and Rosemary-Rye Crisps Risotto with Lobster, Rock Shrimp, Shimeji Mushrooms, and Fall Vegetables Lobster Salad with Persimmons, Pears, Candied Walnuts, and Brown Butter Rillette Butternut Squash Bisque with Caramelized Onions, Roasted Apples, Crispy Prosciutto, and Pumpkin Seed Oil Treviso and Romaine Salad with Olives, Anchovies
  • Gary Danko
    Gary Danko Wine Club – Click to Enroll ×
  • CHEF GARY DANKO S TASTING ENU
    11 21 25 CHEF GARY DANKO’S TASTING MENU Glazed Oysters with Osetra Caviar, Leek Fondue, Zucchini Pearls, and Lettuce Cream Lagar de Fornelos, Lagar de Cervera, Albariño, Rías Baixas, Spain 2024 Horseradish Crusted Salmon Medallion with Dilled Cucumbers, and Grain Mustard Sauce
  • Dinner Menu - Gary Danko
    Appetizers Beef Tartare with Egg Mousse, Pickled Onions, and Lavash Crackers Duck Confit Salad with Radicchio, Romaine, Caramelized Apple, and Hazelnut Sunchoke Soup with Portobello Mushrooms, Pea Shoots, and Lemon Zest Panko Breaded Egg with Avocado Mousse and Salsa, Panisse Croutons, and Frisee Seared Ahi Tuna with Avocado, Nori, Enoki Mushrooms, and Lemon Soy Dressing Glazed Oysters with
  • Dinner Menu - garydanko. com
    Appetizers Panko Breaded Egg with Avocado Mousse, Panisse Croutons, and Frisee Beef Tartare with Caesar Cremeux, Egg Yolk Mousse, and Parmesan Lavash Seared Ahi Tuna with Avocado, Nori, Enoki Mushrooms, and Lemon Soy Dressing Lobster Salad with Avocado, Fennel, Citrus, Quinoa, and Mustard Tarragon Vinaigrette Butternut Squash Bisque with Delicata Squash, Coconut, Vadouvan, Puffed Rice, and
  • CHEF GARY DANKO ’ S TASTING MENU
    5 Course Tasting Menu $178 Wine Pairing $140 Consuming raw or undercooked meats, poultry, produce, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions
  • Dinner Menu - garydanko. com
    Appetizers Lobster Bisque with Seasonal Vegetables, and Citrus Crème Fraîche Beef Tartare with Caesar Crémeux, Egg Yolk Mousse, and Parmesan Lavash Stone Fruit Salad with Ricotta, Summer Tomatoes, Lemon Caviar and Pepitas Glazed Oysters with Osetra Caviar, Leek Fondue, Zucchini Pearls, and Lettuce Cream Lobster Salad with Avocado, Fennel, Citrus, Quinoa, and Mustard Tarragon Vinaigrette
  • Wine List - Gary Danko
    Multi-Vintage Cuvée, Brut Alfred Gratien, Épernay André Clouet, Grand Reserve, Bouzy Grand Cru Billecart-Salmon, Réserve, Mareuil-sur-Aÿ Bollinger, Special Cuvée, Äy Canard-Duchêne, Authentic, Ludes Charles Heidsieck, Brut Réserve, Reims Delamotte, Le Mesnil-sur-Oger Deutz, Classic, Äy Gosset, Excellence, Äy Henri Giraud, Esprit Nature, Äy Krug, Grande Cuvée, Reims Louis Roederer
  • CHEF GARY DANKO ’ S TASTING MENU
    A 7% surcharge is added for San Francisco Employer Mandates Consuming raw or undercooked meats, poultry, produce, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions





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