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