Gary Danko

N.I. Score - 7.8 

Complimentary dish.

N.I. Score - 7.8

Dungeness Crab Salad with Grapefruit, Asian Pears, Avocado, Mint and Yuzu Remoulade- Fresh crab complimented with a refreshing, fruity taste.

N.I. Score - 8.5 

Glazed Oysters with Osetra Caviar, Salsify and Lettuce Cream- The sweet and saltiness of the cream/soup is amazing.

N.I. Score - 8.3 

Lemon Pepper Duck Breast with Duck Hash, Celery Root-Garlic Puree and Cardamom Poached Pears

N.I. Score - 7.7

Roast Maine Lobster with Potato Puree, Black Trumpet Mushrooms, Edamame and Tarragon

N.I. Score - 7.8

Roasted Pork Belly and Tenderloin with Brussels Sprouts, Bacon, Parsnip Puree and Maple Cider Glaze- The pork belly was more flavorful vs. the tenderloin counterpart.  Even after using the sauces and bacon the tenderloin was not remarkable.  The pork belly is carrying the score for this dish.

N.I. Score - 7.6

Seared Sea Scallops with Brutternut Squash Puree, Roasted Apples, Shallots and Red Pepper

N.I. Score - 7.7

Coriander Crusted Bison with Sunchoke Puree, Braised Endives and Blood Orange Emulsion

N.I. Score - 7.3

Pan Seared Bass with Arugula Pesto, Herbed Gnocchi, Tomato Confit, Preserved Meyer Meon and Pinenuts

N.I. Score - 8.6

Baked Chocolate Souffle with Two Sauces- Soft interior with a crispy outer shell.  Two different chocolate sauce complimented with the chocolate cake.  This is for you if you don't want your dessert to be too sweet; an adventure of blended textures and flavors.

N.I. Score - 8.8

Lemon Souffle Cake with Creme Fraiche Panna Cotta and Raspberry Sorbet- I am a fan of sweeter dessert and lemon + raspberry is a great combo.  Again, the souffle cake provides a blend of textures as well as temperatures (cake vs. sorbet).