Dine Around
Dine Around - February 2025Every year, restaurants, pubs and bars across the province showcase an array of products and creativity at an attractive price during Dine Around Nova Scotia.
1 - 26 February 2025, Dine Around menus will be available priced at $10, $20, $30, $40, $50 and $60.
Lunch menus are an option! More options mean more ways to participate and more choices for diners. Please book directly with participating restaurants.
Dine Around is free for restaurants to participate in and a fantastic way for foodies to get out and try a new or favourite spot!
Thank You to Our Partners
- You are here:
- Gio
Closed
Gallery
Business Details
Simply stated, Gio is the definitive dining experience of downtown Halifax. Since inception in 2006, the restaurant has garnered critical acclaim from those impressed by the ambition and execution of its four-diamond food and service. Fine dining with a twist, expect fun aside fancy, from the atmosphere to the plate. A divine and diverse menu shifts with season and product availability, combining the best in local and global ingredients.
- Attachments:
-
-
GioDAMenu2025-1736278061.pdf
[pdf, 1 Pages, 134.92Kb]
-
Dine Around Menu
Three Course Menu
Dinner
$50
$2 Donated to Feed Nova Scotia
1st Course
Dinner
$50
$2 Donated to Feed Nova Scotia
1st Course
~Beet Carpaccio Sliced Roasted Beets, Beet Puree, Pickled Beets, Beet Crisp, Beet vinegar, Fermented radish.
~ Halibut Cheek Seared Halibut cheek, Tarragon emulsion, Seaweed Foam, Parsnip, Chicken Jus. ~ French onion Soup Classic French Onion Soup, Local and Wild Mushrooms, Luke’s Bread, Gruyere, Fresh French Truffle.
~ 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.
~ Osso Buco Braised Veal In White Wine, Mirepoix, Rosemary & Thyme, Veal Jus, Gremolata, Pomme Puree
~ Spaghetti Alle Vongole Clams, White Wine, Cherry Tomato, Garlic & Lemon.
~ Vegetable Smoked Maritime Mushrooms, Pearl Onions, Pinot Noir, Polenta, Fresh Herbs, Carrots, Parsnip crisp. (vegan)
~ 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)
~ 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)
~ Halibut Cheek Seared Halibut cheek, Tarragon emulsion, Seaweed Foam, Parsnip, Chicken Jus. ~ French onion Soup Classic French Onion Soup, Local and Wild Mushrooms, Luke’s Bread, Gruyere, Fresh French Truffle.
~ 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.
~ Osso Buco Braised Veal In White Wine, Mirepoix, Rosemary & Thyme, Veal Jus, Gremolata, Pomme Puree
~ Spaghetti Alle Vongole Clams, White Wine, Cherry Tomato, Garlic & Lemon.
~ Vegetable Smoked Maritime Mushrooms, Pearl Onions, Pinot Noir, Polenta, Fresh Herbs, Carrots, Parsnip crisp. (vegan)
~ 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)
~ 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)
