Gary Danko

Paired with Krug, Grande Cuvée, 171 ème, Reims, Champagne, France, Brut MV

Paired with Niepoort, Colheita, Portugal 2009

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

Paired with Matteo Correggia, Roero Arneis, Piemonte, Italy 2024

Paired with Château Pradeaux Rosé, Bandol, Provence, France 2024

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

Leek Fondue, Zucchini Pearls, and Lettuce Cream

with Autumn Vegetables, Maple Walnut Brittle, and Squash Espuma

Rock Shrimp, Shimeji Mushrooms, and Sun Burst Squash

with Avocado, Nori, Enoki Mushrooms, and Lemon Soy Dressing

with Goat Cheese Mousse, and Pickled Shallots

Presented Tableside

with Two Sauces

with Vanilla Sable, Caramelized Hazelnut, and Blackberries

with Caramelized Apples, Vanilla Cream, and Brioche Ice Cream

with Orange Sorbet and Lemon Mousse

with Vanilla Choux, Vanilla Ice Cream, and Chocolate Sauce

with Cookies

with Cookies

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 Black Trumpet and Hedgehog Mushrooms, Potato Purée, Edamame, and Tarragon

Sauce Vierge, Basil Oil, Ricotta, and Parmesan

with Fregola, Cumin Carrots, Pepitas, and Arugula Pesto

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 Garleek Purée, Daikon-Carrot Slaw, and Farm Egg

with Eggplant Zucchini Tian, and Crispy Polenta

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

with Quinoa-Sweet Potato Stuffing, Red Pepper Flan, Spigarello, and Walnut Cream

with Fresh Bean Cassoulet, and Sunchoke Purée