Bice Ristorante

With organic tomatoes, basil, garlic & burrata snow

Baked classic eggplant parmigiana gratin

Traditional flatbread with organic cherry tomato, burrata & basil add prosciutto $5.00

Flash fried tendered squid & artichoke served with arrabita sauce

Imported 24 months aged parma prosciutto with sweet cantaloupe melon or with burrata add $3.00

Beef carpaccio, shaved parmesan, truffles & lemon dressing

Sushi grade tuna & mediterranean branzino, avocado, pistachio in citrus vinaigrette

Selection of italian cold cuts, cheese & marinated vegetables

Chef's special soup of the day

Organic multicolor cherry tomatoes & burrata, seasoned with extra virgin olive oil EVOO & basil

Salad of beets with fresh lentil and crispy goat cheese served in balsamic dressing

Bice classic ceasar salad

Tuscan fava beans salad with pecorino romano, pears, fennel and brussels sprouts

Half main lobster chilled over spinach & grape tomatoes

Butternut squash dumplings in four italian cheese sauce with crispy pine nuts

Homemade papardelle with lamb ragu, finished with EVOO and shaved pecorino

Homemade ravioli stuffed with spinach and ricotta cheese in delicate tomato sauce

Black linguini with fresh clams, mussels, calamari & shrimp in pinot grigio sauce add lobster $11.00

Spaghetti with shrimp in spicy pomodoro sauce

Veal ravioli with truffle mirror and foam

Classic bice lasagna baked in the oven with meat sauce

Lobster risotto, champagne & sundried tomatoes

Free range chicken scaloppini with fontina cheese, prosciutto & mashed potatoes

Salmon filet with artichoke, zuccini, cherry tomatoes in a lemon basil butter

Pan seared sea scallops with crispy vegetables string, saffron sauce & squid ink dressing

Fresh mediterrean sea bass filet, cooked on cedar wood plank and finished with grape tomatoes & fresh herb truffle emulsion served with caponata

Veal chop milanese style, thinly pounded, topped with arugula and cherry tomato salad in a balsamic vinegar dressing

8oz Filet mignon wrapped in parma prosciutto with smoked paprika potatoes and aged port demi glaze

Grilled veal chop served with pancetta brussels sprouts in wild mushroom sauce

Bice classic caesar salad

Flash fried calamari with spicy tomato sauce

Bruschetta with organic tomatoes & snow burrata

Giant ravioli over pomodoro sauce

Bice's own mozzarella stick

Glazed pork belly

Margarita diavola salame picante mushroom asiago bice caprese

A classic italian cheese made in the aosta valley since the 12th century. Made from cow's milk. Type: semi-soft, with creamy and dense texture.

Gorgonzola is one of the world's oldest blue-veined cheeses. This cheese is mainly produced in piedmont and lombardy. Made from unskimmed cow's milk. Type: soft, blue-veined, with buttery texture.

Cacio di bosco is a tuscan cheese made from sheep's milk. It is studded with tiny specks of truffles and is pure heaven to eat. Type: made with black truffle shavings, has a firm texture.

Rare to find an aged buffalo milk cheese, this one is a distinctive, full bodied semi-firm buffalo blue cheese from bergamo. Type: blue cheese with semi-firm texture.

Fresh semi-soft cheese made from a combination of a cow's milk and sheep's milk. It is in infused with shavings of highly-prized rare white truffles that lend an earthy, luxurious and robust aroma and flavor to the cheese. Type: semi-soft with creamy texture.

Taleggio is a washed rind italian cheese from cow's milk, named after the caves of val taleggio. It is one of the oldest soft cheeses produced in lombardy. Type: semi-soft, smear-ripened with creamy texture.

The ?king of cheeses' is made from 100% cow's milk in the region of parma. Italy's most famous cheese, aged for minimum of 24 months. Type: hard with grainy texture.

Young, washed rind pasteurized cow's milk cheese from the region of lombardy of italy. Type: creamy smooth with a fruity finish and soft texture.

It ages for a minimum of four months in small oak barrels under the residues of the nebbiolo grapes, and it is made from pure sheep and goat milk in the piedmont region of italy. Type: sharp with semi-firm texture.

One of the most ancient type of cheeses as well as the most famous from the island of sardinia, is made from 100% sheep's milk. Type: hard and sharp, with crumbly, dense and grainy texture.

Fresh whole milk of the cow grazing in the low lying areas of the asiago plateau in the mountains of veneto in northern italy. Loosely pressed into a cheese cloth and allowed to mature for about 40 days. Type: semi-soft, with mild, creamy and tangy texture.

White chocolate mousse, wild berries & drop of grand marnier

Apple crispy filo dough cannelloni with cinnamon gelato

Chocolate cake with pistachio gelato

Classic italian tiramisu with mascarpone cheese and espresso soaked lady fingers biscuits

Artisanal italian gelatos & mixed sorbets. Gelato: chocolate, vanilla, cinnamon or pistachi, sorbet: limoncello or mixed berries

Mocha, latte, caramel macchiato