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Pan fried breaded chicken cutlet topped with sautéed mushrooms, pancetta, green onions, and fresh chopped tomatoes, baked with mozzarella cheese, parmesan and a white wine cream sauce. Served on sundried tomato penne with arugula.
Pan fried lightly breaded tender veal, topped with diced tomato, fresh basil, pecan and gorgonzola cheese sauce. Served with parsley buttered fettuccine.
Calamari and Greek Salad
Georgio’s famous calamari with Greek salad. Served with Tzatziki and a toasted pita spear.
Top Sirloin Steak
8 oz well aged AAA Alberta top sirloin of beef. Served with roasted potato and vegetables
Pan fried 6 oz salmon filet with vegetables. Finished in coconut curry cream sauce over rice.
Pan fried breaded chicken cutlet topped with sautéed mushroom and marsala wine sauce. Served with roasted potato and vegetables.
Egg Plant Parmigiana
Pan fried breaded egg plant topped with fresh basil and sherry tomato sauce. Baked with mozzarella and parmesan cheese over penne with spinach in Alfredo sauce.
Fried polenta topped with seasonal vegetables in coconut curried cream.