San Diego Restaurant Week - Bice Ristorante Prix Fixe Menu

Choice of First/Appetizers Course

Thin Sliced Ahi Tuna Yellow Tomato, Red Onion, and Cucumber Salad over Homemade Focaccia Croutons

Salad of White and Green Tuscan Beans Fresh Multicolor Roasted Beets, Bacon Wrapped warm Goat Cheese and a Balsamic Dressing

Choice of Second/Main Course

Homemade Ravioli filled with Pear and Gorgonzola Butter and sage emulsion, Green asparagus tips and shrimp

Homemade Fettuccine with Asparagus and Smoked Salmon Tomato and Vodka Sauce

Braised Pork Loin Served with is own glazed sauce, vegetables sautéed and Mashed Potato

Choice of Third/Dessert Course

Almond Panna Cotta with Balsamic Strawberry Sauce

Crumbled Lemon and Rosemary Crostata Fresh Fruit Mosaic

Additional Menu Options available

Click Here For Luxe Italian Eats and Beyond

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San Diego Restaurant Week Series: Day 1 - Bice Ristorante

continued from Twas the Night Before Restaurant Week Post


When out in the city there arose such a clatter,

I sprang to my seat when presented a cheese platter.

A coveted seat perched at the finest cheese bar,

with fresh and raw imported cheese from afar.

Whisked away to Italy, I flew like a flash, 

soon smiled a grin, then a batted a lash.

When what to my wandering tastes should appear,

a bacon wrapped goat cheese topped salad frontier!

a culinary school graduate turned fromager,

homemade ravioli stuffed with gorgonzola and pear

a sea of formaggi in view of plain sight,

Piave, Tartutfo, Pantaleo delights.

A labor of love, the finest cuisine,

a savory meal most fit for a Queen.

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