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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
Menu for Bice Ristorante provided by Allmenus.com
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