Brice Ristorante At Portofino Bay - Winter Park, FL

prosciutto san daniele with gorgonzola, fresh kiwi and balsamic vinegar.

a selaction of italian cured meats and cheese with a fig radicchio mostarda

buffalo mozzarella and vine ripe tomato salad with basil, balsamic vinegar and extra virgin olive oil.

beef carpaccio dressed with black truffle and a salad of arugola, mushrooms and parmesan cheese

crispy fried calamari and green zucchini with a spicy tomato dipping sauce.

strips of veal sauteed with asiago cheese and arugula.

tartar of fresh seafood and tropical fruits with blood oranges and fried capers.

lobster and crab meat salad with grilled pineapple, mango and melon sorbet.

endive and gorgonzola cheese salad with dijon mustard dressing and toasted walnuts

mixed leaf salad with balsamic dressing and cherry tomatoes.

tricolore salad of arugola, radicchio and endive with grana padano and balsamic dressing.

baby spinach and grilled pear salad with pecorino cheese, orange, and duck prosciutto.

arugola and grapes salad with shaved imported pecorino cheese in a balsamic dressing.

caesar salad romaine lettuce with a creamy anchovy and parmesan cheese dressing, add grilled chicken $5, crispy shrimp $6, smoked salmon $6.

penne with spicy fresh garlic, herb, and tomato sauce.

pappardelle with mozzarella cheese and fresh basil in a tomato cream sauce.

lasagna with meat sauce and braised treviso radicchio with wild mushroom bechamel.

penne with smoked duck breast, wild mushrooms in tomato cream sauce.

bigoli spaghetti with maine lobster and cherry tomatoes in a tomato based bisque.

ravioli of braised beef short ribs and spinach in a sauce of mushrooms and marsala

gnocchi of the day.

angel hair and seafood with leeks in saffron fresh tomato sauce.

spinach fettuccine with large scallops, crab and asparagus in tomato cream sauce.

risotto with smoked prosciutto and wild mushrooms.

prawn risotto with asparagus, sweet peppers, basil tomato sauce and caviar

daily soup from chef's choice

sauteed large prawn with artichokes and sweet peppers

roasted alaskan halibut with caper dressing, garlic and olive oil potato puree, crispy artichokes.

pan seared scallops with fennel, asparagus, grapes, roasted shallots and fresh blood orange salad

olive crusted ahi with caponata of eggplant, zucchini and pepper in spicy tomato with raisins

grilled 16oz veal chop with sauteed mushrooms, potatoes and spinach.

veal milanese with arugola and cherry tomato salad in balsamic dressing

pan roasted duck breast with fresh figs and balsamic sauce reduction.

braised veal shank ossobuco with saffron risotto alla milanese

roasted beef tenderloin with grilled oyster mushrooms, artichoke, asparagus and peppers salad

veal scaloppine with radicchio and gorgonzola demi sauce

grilled chicken topped with fresh tomato and spicy basil salsa served with whipped white beans

roasted pork tenderloin with garlic mashed potatoes, sauteed spinach and caper, lemon piccata sauce.

balsamic marinated loin of lamb, grilled and served with a pear, gorgonzola souffle

classic tiramisu with a mascarpone cheese and espresso coffee soaked lady fingers

fresh ricotta cheese cake with roasted berries

baked apple tart served warm with vanilla ice cream

vanilla panna cotta with fresh red berries

toasted pistachio and caramel semifreddo with almond creme anglaise

soft chocolate souffle cake with vanilla ice cream and millefiori honey

fresh red berries topped with a mascarpone cheese and marsala wine zabaglione brule

ice creams and sorbets