Gary Danko

Henriot, Cuvée Hemera, Reims, Champagne, France, Brut 2013

Rare Wine Co, Vinhos Barbeito, Special Reserve, Boston Bual, Madeira, Portugal

Anakota, Cabernet Sauvignon, Knights Valley, Sonoma County, California 2022

Jolie-Laide, Melon de Bourgogne, Chalone, Monterey, California 2025

Château Pradeaux, Vesprée, Rosé, Bandol, Provence, France 2023

with Tomato-Red Pepper Purée, Egg Yolk Mousse, and Potato Crisps

with Orange-Champagne Vinaigrette, Ricotta, Farro Verde, and Pickled Red Onions

with Avocado, Fennel, Citrus, Quinoa, and Mustard Tarragon Vinaigrette

with Pickled Ramps, and Poached Farm Egg

Leek Fondue, Zucchini Pearls, and Lettuce Cream

with Rock Shrimp, Shimeji Mushrooms, Yellow Squash, and Asparagus

Presented Tableside

with Two Sauces

with Pistachio Sable, Crystalized Pistachios, and Strawberries

with Caramelized Apples, Vanilla Cream, and Brioche Ice Cream

with Mango Mousse, Coconut Sorbet, and Meringue

with Vanilla Choux, Vanilla Ice Cream, and Chocolate Sauce

with Fennel Purée, Saffron-Orange Emulsion, and Caper Raisin Relish

with Shiitake Mushrooms, Mint, and Cilantro

with Piperade, Anchovy Essence, and Castelvetrano Olives

with Dilled Cucumbers, and Grain Mustard Sauce

with Morel Mushrooms, Potato Puree, Edamame, and Asparagus

1 ounce with Signature Buckwheat Blini, Crème Fraîche

1 ounce with Signature Buckwheat Blini, Crème Fraîche

1 ounce with Signature Buckwheat Blini, Crème Fraîche

with Potato Gratin, King Trumpet Mushrooms, and Bone Marrow Bearnaise

with Creamy Polenta, Roasted Red Bell Peppers, Turnips, and Thumbelina Carrots

with Duck Hash, Celery Root Purée, Bacon Braised Endive, and Apple Ginger Chutney

with Tagliatelle, Spigarello, and Morel Mushrooms

with Fresh Bean Cassoulet, and Sunchoke Purée