Bice Cucina

Antipasti

• Octopus

  Octopus in a pot with potatoes, cherry tomatoes and capers.

• Calamari

  Fried calamari and shrimp with an aioli marinara sauce.

• Prosciutto & Burrata

  Prosciutto di parma with fresh burrata on arugula salad.

• Vitello Tonnato

  Vitello tonnato with our tuna mayo, capers, frisée salad.

• Beef Carpaccio

  Floridian beef carpaccio with arugula, sun dried tomatoes, pistachio, avocado and mango.

• Parmigiana

  Eggplant parmigiana with mozzarella cheese tomato sauce and basil.

• Salmon Tartare

  Salmon tartare, pink peppercorn, pistachio, over an avocado, red onion and mango salad.

• Mussels and Clams

  Mussels and clams in white wine sauce, garlic bread croutons.

Our Signature Salads

• Caprese con Burrata

  Sliced tomatoes, burrata, basil, balsamic dressing, touch of pesto.

• Nicoise

  Italian EVOO canned tuna, Boston lettuce, red onions, boiled eggs, diced potatoes, string beans.

• Caesar

  Gem lettuce with croutons and crispy capers.

• Ultimate Greek

  Boston lettuce, cucumbers, chick peas, kalamata olives, red onions, chopped tomatoes, bell peppers, bread croutons and feta cheese.

• House Salad

  Mix green salad.

• Soup of the Day

  Ask your waiter.

Pinsa Romana (Roman Pizza)

Pinsa romana is a traditional dating back to ancient roman times which has recently come back into vogue. Thanks to the old recipe created by the people who lived in the countryside around rome. Pinsa romana is often oval in shape. Traditional pizza is made with fat which makes it hard to digest, while pinsa dough uses a wheat/soy/rice flour, more water and less salt, creating a lighter, airier crust. Pinsa romana also has fewer calories, lower fat and less sodium than pizza. New method of leaving increased the success of this delicious quality product, the majority also varying their hours of proofing with a minimum of 48 hours.

• Margherita

  Tomato sauce, mozzarella and basil.

• Primavera

  Mozzarella, diced tomatoes, spring onions, basil.

• 4 Formaggi

  Mozzarella, gorgonzola, parmesan, fontina and truffle oil.

• Diavola

  Mozzarella, cherry tomatoes, pepperoni, crusche red pepper.

• Milano

  Mozzarella, prosciutto di parma, arugula, shaved parmesan.

Bice Classici (the Tradition)

• Tagliolini Freschi con Funghi e Aragosta

  Fresh thin noodles, with wild mushrooms and lobster.

• Pappardelle Al Telefono

  Mozzarella, basil, tomato sauce and touch of cream.

• "Sapore di Mare" alla Toscana con Fagioli Bianchi

  18oz t-bone prime steak grilled to perfection at tuscan style with white beans.

• Beet Salad

Pasta and Sauce

Choose any combination.

• Pasta

  Ask your waiter type of pasta and sauce.

• Linguine Clams

  In white wine sauce and garlic sauce.

• Farfalle with Smoked Salmon

  Asparagus and pink vodka sauce.

• Tortelloni of Ricotta and Spinach

  Homemade tortelloni of ricotta and spinach with melted butter and sage.

• Lasagna Bolognese

  Classic homemade pasta layered with meat sauce & béchamel.

• Osso Bucco

From Land Sea

• Chicken Parmigiana

  Topped with mozzarella with roasted new potatoes.

• Bice Cucina Wagyu Burger

  Caramelized onions, lettuce, tomato and cheddar.

• Streak and Fries

  12oz New York strips grilled perfection, French fries, chimichurri sauce and herbs butter.

• Filet Mignon

  8oz grilled with wild mushrooms and asparagus tips.

• Veal Scaloppine

  Marsala sauce, with sautéed spinach, truffle mashed potato.

• Wild Caught Salmon

  Grilled with veggie caponata and potato mousse.

• Branzino

  Grilled Mediterranean sea bass, fresh tomatoes, kalamata olives, green beans.

• Grilled Giant Prawns from Madagascar

  Over frisée salad and cherry tomatoes.