BiCE Orlando menu

Soup of the Day

Rigatoni Pasta

With eggplants and diced tomatoes sauce served with ricotta cheese

Penne Pasta in a Spicy Tomato Sauce finished

With extra virgin olive oil

Linguine

With clams, flavored with parsley and fresh tomato concasse

Risotto of the Day

Traditional Saffron Flavored Risotto

With sauteed mushrooms

Chef Alessandro Fresh Fish of the Day Selection

Italian Seafood Chowder Served with Garlic Crostini

U 15 Gulf Shrimp

Sauteed in a white wine roasted garlic butter sauce with hearts of palm and artichokes served with porcini polenta cakes

Pan Seared Atlantic Salmon in a White Wine Dijon Mustard Sauce

With asparagus tips served with glazed brussels sprouts and sauteed bell peppers

Grilled Swordfish

Served with sicilian caponata and white wine, tomato, capers and black olives sauce

Italian Gelati

Vanilla, chocolate or strawberry & sorbet raspberry or lemon

Classic Italian Tiramisu of Mascarpone Cheese

Espresso soaked lady finger biscuits

Soft Chocolate Souffle Cake

With vanilla ice cream and honey

Vanilla Creme Brule with Raspberry Sorbet

Sicilian Style Cannoli

With sweet ricotta and chocolate chips served with pistacchio ice cream

Pistachio Grand Marnier Cake

Topped with milk chocolate served with an orange creme anglaise

Bavarian Cream filled Profiteroles Pastry covered with Dark Chocolate

Limoncello , Ricotta Cheesecake

Served with blueberry preserves

Caesar Salad of Romaine Heart Lettuce

Add anchovies $2.00. Add grilled chicken $5.00. Add grilled salmon $7.00. Add grilled shrimp $8.00

Romaine, Arugula and Frisse Salad

With balsamic vinegar dressing and plum tomatoes with carrot julienne

Radicchio, Endive and Arugola Salad

With parmesan cheese, pine nuts and lemon dressing

Spinach Salad

With goat cheese and crispy pancetta with wild berries vinaigrette

Belgian Endive and Gorgonzola Cheese Salad

With a dijon mustard dressing and toasted walnuts

Heart of Palm and Mixed Green Spring Salad

With red onion, red kidney beans, avocado and caramelized walnuts topped with an aged balsamic vinaigrette

Farm raised p.e.i. Mussels in a Chardonnay Lemon Butter Sauce with wilted Leeks

Beef Tenderloin Carpaccio

With truffle ajoli, marinated artichokes, parmesan cheese basket with an arugula salad

Marinated Mediterranean Seafood Salad

Served in a vine ripe tomato and avocado

Parma Prosciutto

Served with sweet melon and dry figs

Caprese of Buffalo Mozzarella

Vine ripe tomatoes and basil julienne with evoo

Assorted Cured Meats

Imported cheeses and marinated vegetables

Tartar of Fresh Ahi Tuna

With vegetable salad, capers, avocado in a lemon dressing

Crispy Flash Fried Calamari, Shrimps

Fresh zucchini and mushrooms with a spicy tomato sauce

Pappardelle

With mozzarella cheese, fresh basil in a tomato cream sauce

Spaghetti

With a classic slow braised bolognese meat sauce

Potato Gnocchi

With a fresh diced tomato sauce, mozzarella cheese and basil leaves

Spinach and Ricotta Filled pasta

Served in a butter and sage sauce with parmesan cheese shavings

Little Purses Stuffed

With pear and gorgonzola in four cheese fondue with sundried tomatoes

Ravioli Stuffed

With beef short rib and spinach in a sauce of mushrooms and marsala wine

Homemade Spinach and Egg Fettuccine

With crabmeat, scallops and roasted bell peppers in a roasted garlic, shallot and white vermouth light cream sauce

Oven Roasted Chicken Breast stuffed

With fontina cheese and sweet ham in a sherry wine and fresh herb reduction with steamed cauliflower-broccoli florets and roasted fingerling potatoes

Oven Roasted Maple Leaf Boneless Duck Breast

Served with an apple, fontina cheese soufflé topped with a honey brandy truffle oil glaze and served with steamed asparagus

Sauteed Veal Scaloppini

With a lemon caper sauce served with a potato timbale and asparagus

Oven Roasted, Truffle flavored Lamb chops

Served with sauteed mixed mushrooms with smoked bacon and truffle mashed potatoes

14 oz. Veal Lightly Breaded

With with a roma tomatoes, kalamata olives and mixed salad

Grilled 9oz.Beef Tenderloin

With grilled portobello mushroom, swiss chard and gorgonzola demi-sauce

Braised Veal Shank Ossobuco with Saffron Risotto