Fabrizio Donato Group Sales Manager Tel

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1 Fabrizio Donato Group Sales Manager Tel

2 Awards & Accolades

3 Welcome to Bice Ristorante in downtown San Diego! Bice restaurant offers a skillful mix of classic and modern trends in Italian Cuisine, combining local and seasonal ingredients, bold spices and European sauces. From our homemade pasta dishes and tempting desserts to our award winning Cheese & Salumi bar, authentic Italian wine selection and specialty drinks, the BICE experience is the perfect combination of innovative cuisine and Italian excellence, combined with warm, hospitable service and ambiance to ensure a memorable experience. Bice has won numerous awards including Gold Medal for Best Italian Fining Dining in San Diego by SD Restaurant Association; Top Pick downtown 2010 by The San Diego Reader,; Best Cheese Bar by San Diego Magazine, and most recently Best Italian Fine Dining Restaurant Gold Medallion Award from California Restaurant Association. Executive Chef Mario Cassineri Chef Mario Cassineri cooks with heart and soul. Born and raised in Milan, Italy, Mario s upbringing in a culture of food gave way to his daring and flavorful dishes, steeped in tradition yet served with a contemporary flair. With an impressive background of culinary training and an amiable personality, the revered chef not only entertains guests with his food, but with his charm and gracious hospitality as well. Mario began his culinary career working at several wellregarded restaurants in Milan, including positions at the famous Splendid Hotel in Baveno, Italy on Lake Maggiore. From there, Mario joined three of the most celebrated chefs in Italy, Claudio Sadler, Maurizio Bosotti and Gaultiero Marchesi, to collaborate with them on a highly successful restaurant and hotel consulting business. In 2005, Mario joined the BICE Restaurant Group as Executive Chef, opening BICE Beirut in Lebanon, and 5 other BICE concept restaurants in the United States: Miami, Bethesda, Chicago, Kansas City and his final destination, San Diego.

4 Executive Chef Mario Cassineri carefully crafted these pre-set menus to ensure the best Italian culinary dining experience for your guests. Chef Mario uses only high quality ingredients and local products from local farms. His culinary skills and experience is a key element in making your dinner event memorable. We are flexible to make your menu perfect for your event. MENU 1 $58 per person Endive, Arugula & Radicchio, with Shavings of Parmesan Cheese served in a Lemon Dressing with Pine Nuts Smoked Mozzarella, Multi-color Tomatoes in Basil Dressing Fettucine Pasta in Light Marinara Sauce and Topped with Burrata Cheese Chicken Scaloppini in Dry Vermouth Martini & Caper Sauce with Mashed Potatoes Salmon Scaloppini in White Wine Sauce, Served Over Creamy Barley Risotto Tiramisu Assorted Gelato Espresso Panna Cotta with Salted Caramel Sauce

5 MENU 2 $65 per person Fresh Imported Burrata Cheese with Multi-Color Organic Tomatoes & Fresh Basil Arugula, Mushroom and Parmesan Cheese Salad with Balsamic Vinegar Dressing Potato Gnocchi Filled with Asiago Cheese in a Basil Pesto Sauce Homemade Strozzapreti with Sauteed Wild Mixed Mushrooms Beef Tenderloin Medallions with a Mustard Herb Crust & Glazed Vegetables Grilled New Zealand Wild Salmon served with Sardinian Fregola & Champagne Essence Baked Eggplant Parmigiana Garnished with Basil Pesto Fourth Course Almond Panna Cotta with Balsamic Strawberry Sauce Flourless Chocolate Cake with Salted Caramel Sauce

6 MENU 3 $75 per person Tuscan Fresh Fava Bean Salad with Pecorino, Pear & Fennel in a Lemon Dressing Delicate Leeks Potato and Clams Soup 24 Month Aged Parma Prosciutto with Burrata Cheese Risotto style Barley with Maine Lobster, Fresh Tomato & Basil Pesto Sauce Grilled New Zealand Wild Salmon served with Sardinian Fregola & Champagne Essence Beef Tenderloin with Herb Mustard Crust & Glazed Vegetables 13 oz. Veal Chop with Mushroom Sauce & Roasted Potatoes Roasted Chicken filled with Ham & Cheese served with Fingerlining Potatoes Fourth Course Soft Italian Flourless Chocolate Cake with Mixed Berry Sorbet Strawberry Panna Cotta

7 MENU 4 $85 per person Mixed Green Salad with Lentils, Beets and Goat Cheese in a Balsamic Dressing 24 Month Aged Parma Prosciutto with Burrata Cheese Fresh Ahi Tuna Tartare, Chopped Tomatoes and Celery Root Sauce Ravioli with Beef, Veal & Spinach in a Mushroom & Marsala Wine Sauce Red Beet Risotto with Delicate Cheese Fondue Pan Seared Chilean Seabass with French String Beans, Potatoes, Drizzled with Pesto Beef Tenderloin with Herb Mustard Crust & Glazed Vegetables Pork Tenderloin Topped with Marinara Sauce, Olives, Capers, and Served over Soft Polenta Roasted Chicken Breasted Stuffed with Prosciutto and Provolone, Served with Mustard Leaf & Endive Salad in Honey and Vinegar Dressing Pistachio Panna Cotta with Chocolate Cake Soft Hazelnut Cake with Praline

8 MENU 5 $95 per person 24 Month Aged Parma Prosciutto with Burrata Cheese Tuscan Fava Bean Salad with Pecorino Cheese, Pear, Fennel and Asparagus Thin Sliced Ahi Tuna served with Yellow Tomato, Red Onion, Cucumber, Micro Basil & Saba Drops Linguine Pasta from Gragnano with Clams & Squash Blossoms in a White Wine, Garlic & Parsley Sauce Red Beet Risotto with a Delicate Cheese Fondue Asiago Cheese Gnocchi with Mushrooms, Smoked Prosciutto Speck in a Light Cream Sauce Pistachio Crusted Rack of Lamb with Mashed Potatoes & Demi Glace Fig Sauce Pan Seard Baby Halibut Filet in Clarified Butter served on Risotto with Peas & Bacon Grilled Salmon & Beef Tenderloin on Braised Lentils with Micro Arugula & a White Wine Sauce Roasted Chicken Breast Stuffed with Ham and Cheese Fourth Course Chef s Creation of Milano Style Individual Dessert Platters

9 MAIN DINING ROOM FLOOR MAP MAXIMUM CAPACITY: Seat Down Dinner: 110 Cocktail Style: 200 Cheese Bar

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