Returning this summer, Bice restaurant and chef Mario Cassineri will launch the ever-popular Seasonal Centric Series, a special four to six-course menu offered once a month focused around a central ingredient. On June 6, the theme is fruits and vegetables, with menu highlights including Chilled Tomato and Melon Soup Served with Cappellini and Tossed with Fresh Basil and Mascarpone Quenelle; and Homemade Strozzapreti with Fresh, Raw Multicolor Tomatoes, Peas, Fava Beans, Toasted Nuts, and Crispy Pancetta (cost is $49/person). Then, July 11th’s Fish Party-themed menu includes Italian-Style Ceviche with Fresh Mango, Octopus, Sea Bass; and Shrimp, Squid Ink Spaghetti with Shrimp, Cherry Tomato in a Lobster Bisque and Burrata Foam (cost is $56/person). August and September’s themes are Beans and Pork, in celebration of Ferragosto, and Mushrooms, respectively. (619/239-2423, www.bicesandiego.com) JANE SHIOMI
July 11: Fish Party
— AMOUSE BOUCHE: Italian Style Ceviche with Fresh Mango, Octopus, Sea Bass and Shrimp
— Thinly Sliced Octopus with Fennel Mix green Salad Seasoned Tomato Zabajon
— A Market Assortment of Fried Seafood Served in a Parchment Paper Cone and Homemade Tartar Sauce
— Squid Ink Spaghetti with Shrimp, Cherry Tomato in a Lobster Bisque and Burrata Foam
— Chilean Bass oven baked and served on a Creamy Risotto with fresh Fava Beans, Clams and Shrimp in a Lobster Bisque Sauce
— Fresh Mixed Berries with Flavored Marsala Zabaione
$ 56/person
