Gio Restaurant

1st
Beet Carpaccio
Sliced Roasted Beets, Beet Puree, Pickled Beets,
Beet Crisp, Beet vinegar, Fermented radish.
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Halibut Cheek
Seared Halibut cheek, Tarragon emulsion,
Seaweed Foam, Parsnip, Chicken Jus.
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French onion Soup
Classic French Onion Soup, Local and Wild Mushrooms, Luke’s Bread, Gruyere, Fresh French Truffle.
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Stone Fruit And Burrata
Roasted Stone Fruit, Burrata, Prosciutto, Arugula, Stone Fruit Puree, Balsamic Glaze

2nd Course

Lamb Shank
Braised Lamb Shank Finished On Charcoal, Toasted Orzo,
Roasted garlic, Oven Roasted Tomatoes,
Tangy Red Pepper & Chili Sauce.
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Osso Buco
Braised Veal In White Wine, Mirepoix, Rosemary & Thyme,
Veal Jus, Gremolata, Pomme Puree
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Spaghetti Alle Vongole
Clams, White Wine, Cherry Tomato, Garlic & Lemon.
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Vegetable
Smoked Maritime Mushrooms, Pearl Onions, Pinot Noir,
Polenta, Fresh Herbs, Carrots, Parsnip crisp.
(vegan)
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Cornish Hen
Charcoal Grilled Cornish hen, Braised Hen
Garlic Lime Paprika Marinade, Red Wine Sauce & Hen Jus, Wild Rice,
Currants & Apricots, Seasonal Vegetable.

3rd Course

No Wonder I Dream Of Chocolate
Rich Dark Chocolate Mousse Pillow, Cherry Sauce,
Cherry Gelee Cubes, Amarena Cherries, Cocoa Soil,
Cherry Sherbert, Cocoa Nib Tuile.
(vegan/nf/gf)
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I’ll Take Two
Tarta De Santiago (orange almond cake), Orange Curd, Caramelized Almonds, Orange Fluid Gel, Toasted Oat Crumbs,
Almond Praline Ice Cream.
(gf)


$2 of this menu goes to Feed Nova Scotia