Bice Ristorante
Location Info
* Menus and prices are not guaranteed to be correct (tell me why)
Cheese Bar
CHEESE BAR
4oz Burrata with Roasted Sweet Chino’s Farm Peppers from with a Light Touch of Bagna Càuda
Pesto di Pomodori Secchi, Burricotti with Braised Endive, Cerignola Olives and Sundried Tomato Pesto
Buffalo Mozzarella with Bottarga and Tomato Confit
24 Months Aged San Daniele with Buffalo Mozzarella
Organic Cherry Tomatoes and Smoked Bufalo Mozzarella Seasoned with Extra Virgin Olive Oil and Basil
BRUSCHETTA WITH MOZZARELLA
Zucchini Blossoms in Tempura stuffed with Mozzarella and Anchovy, Fresh Tomato Coulis
Profumo di Arancio, Fresh Ricotta with Chestnut Honey, Pistacho and Orange Taste
SALUMI BAR
con Burro al Tartufo - Speck with Toasted Walnuts and Raisin Bread with Truffle Butter
Dueling Prosciutto Featuring Parma VS San Daniele
Rovagnati Italian Ham, Mortadella, Speck and Italian Salame
Culatello di Zibello (Cured Pork Butt) with Figs
De Luxe Selection of Our Cold Cuts, Braised Cipollini Onions with Balsamic Vinegar
CHEF SUGGESTION OF PAIRING WITH CHEESE
Braised Tomato, Vegetables, Tuna and Touch of Vinegar
* Menus and prices are not guaranteed to be correct (tell me why)
Dinner
ANTIPASTI
Trio of Tartar featuring Fresh Ahi Tuna and Avocado - Salmon with Chives - Sea Bass Flavored with Citrus
Thinly Sliced Octopus with Fennel and Micro Arugula Salad Seasoned with a Parsley and Lemon Dressing
Calamari in Broth with Tomatoes, Spinach and Red Wine, Served Over Toasted Bread
Baked Eggplant Parmigiana Garnished with Basil Pesto
Aged for 24 Months Prosciutto San Daniele with Burrata
Organic Chino Farms Cherry Tomatoes and Buffalo Mozzarella Seasoned with Extra Virgin Olive Oil and Basil
Veal Carpaccio Mixed with Celery, Shaved Parmesan, Summer Truffles and Lemon Dijon Dressing
Soft Polenta Flan with Cheese Fondue and Wild Mushrooms
Maine Lobster on a Bed of Mixed Greens and Vegetables with a Shallot Vinaigrette Dressing
A Salad of Castelluccio Lentils with Fresh Chino Beets, Crumbled Goat Cheese and a Balsamic Dressing
Tuscan Fresh Fava Bean Salad with Pecorino, Pear and Fennel in a Lemon Dressing
PRIMI PIATTI
BiCE’s fresh home made pastaWhole Grain and Rice (Gluten Free) Pasta Available
Penne Pasta in a Spicy Tomato Sauce Finished with Extra Virgin Olive Oil
Homemade Ricotta and Spinach Ravioli in a Light Butter Sage Sauce, Served with "Toma" Cheese Shavings
Calamarata Pasta from Gragnano with Clams and Squash Blossoms in a White Wine, Garlic and Parsley Sauce
Ravioli Stuffed with Braised Beef, Veal and Spinach in a Mushroom and Marsala Wine Sauce
Pappardelle with Mozzarella Cheese and Fresh Basil in a Pink Tomato Sauce
Potato Gnocchi stuffed with Asiago Cheese in a Basil Pesto Sauce
Oven Baked Lasagna with a Veal, Beef and Pork Bolognese Sauce
Homemade Buckwheat Pasta with Potatoes, Swiss Chard and Bitto Cheese
Beef Tortellini in a 24 Months aged Parmesan Cheese Sauce with Green Peas and Prosciutto
Orecchiette with Hot Italian Sausage and Broccoli Rabe, Garnished with Fresh Herbs Scented Panure
Homemade Fettuccine with Asparagus and Smoked Salmon in a Pink Vodka Sauce
"Risotto style" Barley with Maine Lobster, Fresh Tomato and Burrata Cheese
Traditional Saffron Flavored Risotto with Shrimp and Zucchini
Traditional Tuscan-Style Soup with Beans, Barley and a Crouton topped with Foie Gras Terrine
Delicate Potato and Leek Soup with and Shaved Dry Aged Tuna Roe
PESCE
Fresh Mediterranean Sea-Bass, Cooked on a Cedar Wood Plank and Finished with Grape Tomatoes and a Fresh Herb Truffle Emulsion with a Caponata
Pan Seared Salmon Fillet in a Champagne Grain Mustard Sauce Served with Sautéed Potatoes
Pan Seared Black Cod with French String Beans and Potatoes, Drizzled with Pesto and Served with a Celery Root Sauce
Mixed Seafood Casserole in a Lightly Spiced Tomato and Saffron Sauce from the Tuscan Coast, Served with Garlic Croutons
CARNE
Pan Seared Pork Tenderloin in a Pink Peppercorn and White Wine Sauce with Mashed Potatoes
Veal Chop Milanese Style, Thinly Pounded Topped with an Arugula and Cherry Tomato Salad in a Balsamic Vinegar Dressing
Sautéed Veal Tenderloin with Wild Mushroom Sauce and Roasted Multicolour Fingerling Potatoes
Roasted Chicken Breast Filled with Mushrooms in a Port Wine Sauce Served with Asparagus Flan
Servito su Purea di Patate 7 oz. Choice Reserve Beef Tenderloin and Pan Fried Foie Gras, Served on Mashed Potatoes with Roasted Garlic and Topped with a Barolo Sauce
Grilled and Sliced Wagyu Beef Tenderloin Strip with Asparagus, Fried Sweet Potatoes and Crispy Onions
CONTORNI
Mixed Leaf Salad with Shaved Carrots, Balsamic Vinegar Dressing and Cherry Tomatoes
Caesar Salad of Romaine Hearts
Belgian Endive Salad with Gorgonzola Cheese, Toasted Walnuts in a Dijon Mustard Dressing
Mashed Potatoes
Oven Roasted Multicolour Fingerling Potatoes
Roasted Peppers Marinated in Extra Virgin Olive Oil
Braised Cipollini Onions with Balsamic Vinegar
Rapini with Garlic, Olive Oil and Chilli Flakes
Asparagus with Parmesan and Butter
Sautéed Chopped Eggplant, Bellpeppers, Zucchini, Raisins and Pinenuts
DESSERT
Classic Italian Tiramisù of Mascarpone Cheese and Espresso Soaked Lady Finger Biscuits
Almond Panna Cotta with Balsamic Strawberry Sauce
Crazy for Chocolate!Nutella Mousse, Bonet Flan from Piedmont, White Chocolate and Amaretto Semifreddo
Mango and Strawberry Chilled Soup with Fresh Fruit and Coconut Foam
Marzipan Cake with Pear served with Extra Dark Chocolate Gelato
White and Dark Chocolate Cake with Rice Crispies
Soft Italian Chocolate Lava Cake Served with Wild Mix Berries Sorbet
Italian Gelati & Sorbets
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On my never-ending search for decent Italian food in San Diego, I finally made it into BiCE (no, that's not a cap-locks mishap...that's how they spell it). To be honest, my hopes weren't that high. I mean, it is a chain, and although people I talked to said to give it a shot...I hadn't heard an enthusiastic recommendation yet.
First of all, let me say that the service here was the best I've had ever for a first-time visit to a restaurant. The staff was super friendly, knowledgeable, and had the timing down to a tee. To start out, I went with the prosciutto and burrata appetizer. It was simply amazing. The cheese was incredibly fresh, as was the meat. It was my first time trying burrata (which is a fresh mozzarella that is a bit soft in the center).
Next up, based on a staff recommendation, I went with the meat tortellini served in an aged cheese sauce with peas and prosciutto (and yes, that is a lot of prosciutto for one meal, but it's sooo good. Mind your own business). Another great dish, although the sauce was so flavorful, the meat was a bit overpowered.
For dessert, I got a trio of chocolate morsles. To be honest, I wasn't too impressed with this one. It was just too rich and didn't work. Oh well, you can't win em all...
All in all, I loved BiCE, and could certainly see myself becoming a regular there. The service and food are amazing and the prices are very reasonable. I had even left my credit-card there and when I went back the next day, the staff had remembered me before I even asked. I can't wait to get back and try their cheese bar.