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Thanksgiving Menu 2010 $ 60 Menu includes Glass of Chianti Villa Rogole or Pinot Grigio Gran Ducato Coffee or Port

Salad Insalata Mista con Petto d’Anatra Marinato, Formaggio di Capra, Mirtilli e Noci con Aceto Balsamico Mixed Salad with Roasted Duck, Goat Cheese, Cranberries and Walnuts in a Balsamic Vinaigrette Dressing

15

Soup Zuppa di Zucca e Gamberetti Butternut Squash Soup with Shrimps

13 Entrée Arrosto di Tacchino con Funghi Misti e Patate con Riduzione al Vino Rosso Roasted Turkey Slice with White and Dark Meat, Stuffing, Mixed Mushrooms and Potatoes in a red Wine Reduction 28

Dessert Girella di Zucca e Panna Fresca Pumpkins and Cream Cheese Roll 13

Taxes and Gratuity not included in the Price. Children’s Menu available

ANTIPASTI Appetizers La Caprese, Mozzarella di Bufala con Pomodori e Basilico Fresco Caprese of Buffalo Mozzarella and Vine Ripe Tomatoes and Basil Julienne with Extra Virgin Olive Oil

17

Calamari, Gamberi, Zucchine e Funghi Fritti con Salsa di Pomodoro Piccante Crispy Flash Fried Calamari, Shrimps, Fresh Zucchini and Mushrooms with a Spicy Tomato Sauce

19

*Tartar di Tonno con Misticanza di Verdure,Capperi e Avocado Tartar of Fresh Ahi Tuna with Vegetable Salad, Capers, Avocado in Lemon Dressing

21

*Carpaccio di Manzo con Cestino di Parmigiano, Carciofi e Rucola al Profumo di Tartufo e Senape Beef Tenderloin Carpaccio with Truffle and Dijon Dressing, Marinated Artichokes, Parmesan Cheese basket with an Arugula Salad

18


INSALATE Salads Insalatina Mista con Aceto Balsamico e Pomodori Ciliegia Mixed Leaf Salad with Shaved Carrots, Balsamic Vinegar Dressing and Cherry Tomatoes

12

Insalata di Indivia Belga, Noci Tostate e Gorgonzola in Salsa Dijon Belgian Endive and Gorgonzola Cheese Salad with a Dijon Mustard Dressing and Toasted Walnuts

15

*Insalata di Cesare con Crostini di Pane e Focaccia Caesar Salad of Romaine Heart Lettuce

12

Add Anchovies $2 Add Grilled Chicken $3

Add Grilled Shrimp $5

Add Grilled Salmon $4

PRIMI PIATTI Pasta Penne all’Arrabbiata Penne Pasta in a Spicy Tomato Sauce Finished with Extra Virgin Olive Oil

18

Linguine alle Vongole Veraci Linguine with Clams , Flavored with Parsley and Sun Dried Tomatoes

25

Ravioli di Manzo alla Massaia con Salsa di Funghi Profumati al Marsala ♦Ravioli Stuffed with Beef Short Rib and Spinach in a Sauce of Mushrooms and Marsala Wine

26

Spaghetti alla Chitarra alla Bolognese ♦Home Made Spaghetti with a Classic slow Braised Bolognese Meat Sauce

25

Pappardelle al Telefono con Pomodoro, Mozzarella e Basilico ♦Pappardelle with Mozzarella Cheese, Fresh Basil in a Tomato Cream Sauce

20

Gnocchetti di Patate alla Sorrentina ♦ Potato Gnocchi with a Fresh Diced Tomato Sauce, Mozzarella Cheese and Basil Leaves

24

Tortelloni Farciti con Ricotta e Spinaci in Salsa al Burro Salvia e Parmigiano ♦ Spinach and Ricotta Filled pasta served in a Butter and Sage Sauce with Parmesan Cheese Shavings

26

Risotto allo Zafferano con Saute` di Funghi Traditional Saffron Flavored Risotto with Sautéed Mushrooms

32

♦BiCE’s fresh home made pasta


SECONDI PIATTI Main Course

PESCE Fish Pesce Del Giorno preparato dallo Chef Alessandro

MKT

Chef Alessandro Fresh Fish Of the Day selection

Salmone Atlantico in Padella con Capesanta alla Griglia ripieno di Granchio in Salsa d’Aragosta e Brandy Pan Seared Atlantic Salmon with Grilled Scallop stuffed with Crabmeat and Served in a Brandy Lobster Sauce

36

Filetto di Tonno in Crosta di Olive Nere servito con Caponata Siciliana Kalamata Olives Crusted Loin of Ahi Tuna Served with Sicilian Caponata

36

CARNE Meat Ossobuco di Vitello con Risotto alla Milanese Braised Veal Shank “Ossobuco” with Saffron Risotto

45

Costoletta di Vitello da latte alla Milanese con Rucola e Pomodorini Veal Lightly Breaded with Arugula and Cherry Tomato Salad in a Balsamic Vinegar Dressing

40

Scaloppine di Vitello “Piccata” Timballo di Patate e Asparagi Saltati 36 Sautéed Veal Scaloppini with Lemon Capers Sauce served with a Potato Timbale ad Sauteed Asparagus Petto di Pollo “Pallard” servito con Insalatina Toscana Grilled and Thinly Pounded Chicken Breast topped with a Roma Tomatoes, Marinated Artichockes and Kalamata Olives Salad

28

Filetto di Manzo alla Griglia con Funghi Portobello e Salsa al Gorgonzola Grilled 9oz. Beef Tenderloin with Grilled Portobello Mushroom and Gorgonzola Demi Sauce

44

Side Orders $9 Sautéed Spinach Roasted Potatoes

Mashed Potatoes Sautéed Mixed Vegetables


DOLCI Desserts

Tiramisù della BiCE

13

Classic Italian Tiramisù of Mascarpone Cheese and Espresso Soaked Lady Finger Biscuits

Crema Cotta alla Vaniglia servita con Sorbetto ai Lamponi

13

Vanilla Crème Brule with Raspberry Sorbet

Torta di Saronno con Mascarpone e Amaretto

13

Home made Amaretto Cheese-cake

Gelati e Sorbetti

10

Italian Gelati & Sorbet

Executive Chef

Alessandro Lozzi

General Manager

Francesco Fiore

*Consuming raw or undercooked meat, eggs, and/or fish may increase your risk of food illness. Especially if you have certain medical conditions. Please notify your Server if you have any Food Allergies. www.orlando.bicegroup.com


BiCE 2010 Thanksgiving Menu