Bice Ristorante

Italian thinly sliced cured meat with Gorgonzola cheese, Parmesan and olives.

Caprese of buffalo mozzarella, vine ripe tomatoes, heirloom tomatoes and basil julienne with extra virgin olive oil.

24 months aged prosciutto San Daniele with fresh burrata and apple tempura fritters.

Crispy flash fried calamari, prawns, fresh zucchini and mushrooms with a spicy tomato sauce.

Tartare of fresh ahi tuna with avocado, fresh basil, teriyaki glaze and onions.

Coconut breaded shrimp over a mango, avocado and frisee salad with sweet and spicy sauce.

Homemade baked eggplant Parmigiana garnished with basil pesto.

Vegetable minestrone drizzled with basil pesto.

Mixed leaf salad with shaved carrots and cherry tomatoes in a balsamic vinegar dressing.

Belgian endive and Gorgonzola cheese salad, Dijon mustard dressing and toasted walnuts.

Caesar salad with hearts of romaine lettuce and croutons.

Radicchio, endive and arugula salad with Parmesan cheese, pine nuts and lemon dressing.

Baby spinach salad with green apple, almonds, goat cheese and apple vinegar.

Quinoa salad with cucumbers, tomatoes, feta cheese, red bell pepper, onions, avocado, string beans, mixed salad and olive oil dressing.

Bice's signature, classic braised veal shank ossobuco with saffron risotto.

Grilled 14 oz. organic milk fed veal chop, served with roasted potatoes and asparagus.

Bice's signature, veal Milanese with arugula and cherry tomato salad in a balsamic vinegar dressing.

8 oz. roasted beef tenderloin in a Barolo wine sauce, asparagus, baby carrots and crispy potato dumpling.

Pan seared chicken breast with a lemon and caper sauce, served with mashed potato.

Pan fried chicken Milanese style with arugula salad and cherry tomatoes in a balsamic dressing.

Fresh Mediterranean sea bass grilled on a cedar wood plank, garnished with grape tomatoes, balsamic truffle vinaigrette and sauteed spinach.

Sesame crusted ahi tuna steak sliced in a saffron potato, green beans, seaweed and teriyaki sauce.

Thinly sliced wild salmon scaloppine with black truffle and white wine sauce, on a lemon rosemary risotto.

Penne pasta in a spicy tomato sauce with extra virgin olive oil.

Ravioli stuffed with braised beef, veal and spinach in a mushroom cream sauce.

Homemade fettuccine pasta in a Sicilian pistachio pesto sauce with cream and speck.

Beef tortellini in a 24 months aged Parmesan cheese sauce with green peas and prosciutto.

Pappardelle with mozzarella cheese and fresh basil in a tomato cream sauce.

Fettuccine in a classic slow braised Bolognese meat sauce.

Spaghetti with fresh Maine lobster and cherry tomatoes.

Linguine with fresh mixed seafood in a tomato red sauce.

Linguine with clams and extra virgin olive oil, flavored with basil and grape tomatoes.

Potato dumpling in a Gorgonzola cheese sauce, served with speck (cured meat), rucola and walnuts.

Potato dumpling in a basil pesto sauce.

Traditional oven baked lasagna with Bolognese meat sauce.

Traditional saffron risotto with ossobuco sauce.

Tomato, mozzarella, basil and prosciutto.

Toasted provolone cheese and ham with arugula, mustard and yogurt mayonnaise.

Chicken Milanese with tomato, lettuce and avocado.

Sauteed salmon, lettuce and anchovies Parmesan dressing.

Gorgonzola cheese, caramelized onions, mushrooms and tomato.

Grilled zucchini, eggplant, red peppers, mushrooms and provolone cheese.

Tomato sauce, mozzarella cheese and fresh basil.

Broccoli rabe, Italian sausage and mozzarella.

Prosciutto San Daniele con arugula, truffle burrata and truffle oil.

Fresh Mediterranean sea bass grilled on a cedar wood plank, garnished with grape tomatoes, balsamic truffle vinaigrette and sauteed spinach.

Grilled salmon, gnocchi pesto sauce and grilled vegetables.

Grilled chicken and penne Bolognese sauce.

Classic tiramisu with mascarpone cheese.

Homemade vanilla meringue cake.

Cream puffs filled with pastry cream and chocolate ganache.

Saffron panna cotta served with strawberries.

Gluten free chocolate cake.

Crunchy almond biscuits typical from Tuscany.