GIO Restaurant

Drinks

WINES
COCKTAILS
SCOTCH
BEER
TIKI
FLIPS
COFFEE AND TEA

CALAMARI

crispy squid rings, with spicy puttanesca sauce, fried capers, and green olive

POUTINE

polenta fries, with duck confit, blue cheese whiz, and red wine jus

CATFISH TOSTADAS

pan-fried catfish, with refried beans, guacamole, jalapeño crèma, cilantro, and lime

FALAFEL

fresh-baked pita, baba ghanoush, grilled halloumi, harissa tahini, and pickled radish

BEEF CARPACCIO

zaatar spiced beef tenderloin, with kalamata olive, sumac aioli, pickled turnip, and egg

CHOWDER

scallops, shrimp, mussels, clams, haddock, potatoes, dill, and cream

SOUP

asparagus and green pea purée, with red pepper truffle emulsion, corn fritters, and cilantro

CAESAR

romaine, double smoked bacon, croutons, and asiago fritter

SPINACH

SPINACH

GREENS

bourbon apple caramel vinaigrette, beemster, zucchini bread, pickled squash, spiced pumpkin seeds, and currants

CANNELLONI

chorizo and manchego filling, with san marzano tomato sauce, bread crumbs, and arugula

GNOCCHI

seared potato dumplings, with tomato liaison, smoked mushrooms, sugar snap peas, spinach, hazelnuts, and dragons breath blue cheese

RAVIOLI

sweet potato and goat cheese filling, with spicy puttanesca sauce, swiss chard, beemster, and basil

FISH CAKES

smoked haddock and salmon, with pease pudding purée, tomato chow, and scruncheons

SCALLOP

seared U-10 scallops, with butternut squash and fennel risotto, bacon braised red cabbage, and edamame

NOODLES

hot and sour broth, with tofu, cauliflower, bok choy, mushrooms, cherry tomatoes, and crispy noodles

HADDOCK

cornmeal and fennel seed crust, with warm potato salad, bacon vinaigrette, and an olive tartar sauce

BANH MI

roasted spiced pork butt, on sourdough baguette, with pickled carrot and daikon, cilantro, and ginger aioli

BURGER

double stacked, with roasted pork belly, kimchi, tomato, greens, and garlic aioli

CHICKEN

crispy buttermilk chicken thigh on ciabatta, with sundried tomato bacon jam, avocado aioli, and a sunnyside up egg

CATFISH TOSTADAS

pan-fried catfish, with refried beans, guacamole, jalapeño crèma, cilantro, and lime

BEEF CARPACCIO

zaatar spiced beef tenderloin, with kalamata olive, sumac aioli, pickled turnip, and egg

POUTINE

polenta fries, with duck confit, blue cheese whiz, and red wine jus

OCTOPUS

almond-crusted octopus fritter and octopus bacon, with red pepper, truffle dressing, green pea and mint purée, cucumber, radish, and carrot

FALAFEL

fresh-baked pita, baba ghanoush, grilled halloumi, harissa tahini, and pickled radish

WILD BOAR

cornmeal crusted tenderloin, with corn relish, blue cheese egg yolk, and apple walnut butter

CHARCUTERIE

house cured meats served with preserves and seed crackers

CALAMARI

crispy squid rings and saffron braised tentacles, with spicy puttanesca sauce, fried capers, and squid ink aioli

GNOCCHI

seared potato dumplings, with tomato liaison, smoked mushrooms, sugar snap peas, spinach, hazelnuts, and dragons breath blue cheese

SNOW CRAB

jerk seasoned crab cake and citrus crab salad, with roasted banana aioli, grapefruit and fennel marmalade, and preserved lemon

FOIE GRAS TIRAMISU

seared foie gras, with lemon mascarpone mousse, lady fingers, bourbon, coffee jus, and lemon gastrique

SOUP

asparagus and green pea purée, with red pepper truffle emulsion, corn fritters, and cilantro

CHOWDER

scallops, shrimp, mussels, clams, haddock, potatoes, dill, and cream

GREENS

bourbon, apple and caramel vinaigrette, beemster, zucchini bread, pickled squash, spiced pumpkin seeds, and currants

BLOODY CAESAR SALAD

heirloom tomatoes, marinated quahogs, vodka "caesar" dressing, celery hearts, horseradish, and spicy beans

BEEF

seared tenderloin and tempura cheek, with pancetta stuffed potato rösti, brussels sprouts, and sauce chasseur

FAROE SALMON

crispy skin filet and belly gravlax, with goat cheese cous cous, apple, fennel, beet emulsion, and savoury granola

PORK

rouladen stuffed with mousse and pickles, with spätzle, purple sauerkraut, asparagus, cauliflower purée, and calvados reduction

LOBSTER

whole butter poached 1.5 lb lobster - out of the shell, with lobster bisque ravioli, edamame beans, swiss chard, cherry tomatoes, caramelized onions, truffle oil, and grana padano

SEA BASS

sourdough crust, with organic sprouts and barley, cranberry vinaigrette, carrot and pickled ginger purée, crispy cauliflower, and bok choy

VEGETABLE

tempura tofu, quinoa inarizushi, seaweed salad, avocado wasabi, shiitake, chips, and kimchi aioli

DUCK

crispy skin breast and buttermilk-fried thigh, with cheddar and corn grits, root and mustard slaw, greens, and pineapple bbq sauce

SCALLOP

seared u-10 scallops, with warm brassica salad, bacon and mustard dressing, rutabaga and brown butter purée, and arugula salsa verde

ELK

tenderloin wrapped in double smoked bacon, with beet and beemster pierogi, lemon and caraway crème fraîche, cabbage, elk sausage, oyster mushrooms, and sauce soubise