Gary Danko

One ounce of pristine White Sturgeon caviar served traditionally with signature buckwheat blinis and rich crème fraîche.

One ounce of premium Black Sea Osetra caviar pearls shining under warm lighting, presented with buckwheat blinis and smooth crème fraîche.

One ounce of Imperial Golden Osetra caviar glistening in a crystal bowl, accompanied by warm golden buckwheat blinis and fresh crème fraîche.

A velvety lobster bisque enriched with sweet spring vegetables and a refreshing swirl of citrus crème fraîche.

Finely hand-cut beef tartare paired with rich caesar crémeux, delicate egg yolk mousse, and crispy parmesan lavash.

Creamy arborio risotto loaded with tender lobster chunks, rock shrimp, earthy shimeji mushrooms, and seasonal vegetables.

A refreshing and colorful lobster salad featuring sweet lobster, creamy avocado, crisp fennel, citrus, quinoa, and mustard tarragon vinaigrette.

Crisp green asparagus spears arranged with artichoke hearts and savory salmon rillettes, dressed with a bright red onion caper vinaigrette.

Seared ahi tuna with a ruby-red center, served alongside creamy avocado, enoki mushrooms, crisp nori, and a savory lemon soy dressing.

A golden panko-crusted soft-boiled egg resting on smooth avocado mousse, garnished with crispy panisse croutons and frisée.

A flaky pastry tart filled with roasted wild mushrooms and spring vegetables, topped with goat cheese mousse and pickled shallots.

Finely hand-cut beef tartare served with vibrant tomato-red pepper purée, rich egg yolk mousse, and crispy potato chips.

A sweet corn velouté poured over a delicate red pepper flan, garnished with summer vegetables, pickled shallots, and an airy rice cracker.

Roasted red and golden beets tossed with ricotta, farro verde, and pickled red onions, finished with an orange-champagne vinaigrette.

Fresh lump crab meat layered with creamy avocado, crisp fennel, citrus segments, and nutty quinoa, drizzled with mustard tarragon vinaigrette.

Silky koginut squash soup topped with squash espuma and maple walnut brittle, accented with tender autumn vegetables.

A fragrant and aromatic Thai coconut curry featuring assorted shellfish, tender shiitake mushrooms, fresh mint, and cilantro.

Succulent roasted lobster tail resting on a velvety bed of buttery potato purée, edamame, peas, crisp asparagus, and fresh tarragon.

Pan-seared tuna steak with an aromatic spice crust, served atop a sweet pepper piperade with Castelvetrano olives and anchovy essence.

Golden-brown seared sea scallops sitting on a bed of toasted fregola pasta, orange cumin carrots, pepitas, and carrot top pesto.

Crispy-skinned branzini fillet served over smooth fennel purée, drizzled with saffron-orange emulsion and caper raisin relish.

Pan-seared tofu shaped like scallops, glazed with orange soy reduction, accompanied by Brussels sprouts, maitake mushrooms, and togarashi.

Tender roasted Italian eggplant topped with fresh ricotta, grated parmesan, sauce vierge, and fragrant basil oil.

Juicy seared pork tenderloin served over a rustic fresh bean cassoulet, finished with aromatic green garlic soubise.

Golden roasted quail stuffed with quinoa and sweet potato, plated beside red pepper flan, spigarello, and walnut cream.

Medium-rare lemon pepper duck breast with crispy skin, served alongside duck hash, celery root purée, bacon-braised endive, and rhubarb compote.

Tender herb-crusted lamb loin sliced to reveal a rosy pink center, served with an eggplant zucchini tian and crispy polenta.

Pan-roasted guinea hen breast and savory rillette served with garlic purée, daikon-carrot slaw, and soft-boiled quail eggs.

Succulent lemon pepper duck breast paired with duck confit hash, celery root purée, bacon-braised endive, and apple ginger chutney.

Roasted herb-crusted lamb loin over creamy polenta, accompanied by sweet roasted red bell peppers, turnips, and Thumbelina carrots.

An exceptional selection of farmhouse and artisanal cheeses expertly presented and curated tableside by a skilled monger.

A refreshing trio of vibrantly colored seasonal fruit sorbets served with delicate artisan butter cookies.

Classic vanilla crème brûlée with a caramelized sugar crust, garnished with a vanilla sablé cookie, orange gel, and almonds.

A modern take on creamy rice pudding layered with rhubarb compote, white chocolate ganache, and cilantro sorbet.

A stunning Baked Alaska featuring toasted meringue covering coconut and mango sorbets over sponge cake with passion fruit sauce.

Golden caramelized French toast served warm with caramelized apples, rich vanilla cream, and brioche ice cream.

Three distinct scoops of artisan ice cream served alongside freshly baked, buttery crisp cookies.

A glossy chocolate tart slice garnished with bright mandarin orange segments and a quenelle of zesty orange sorbet.

A meringue-coated Baked Alaska enclosing coffee and chocolate ice creams, finished with crunchy coffee praline bits.

Rich vanilla bean crème brûlée with a golden crackable top, accented with fresh blackberries, caramelized hazelnuts, and vanilla sablé.