Weekly Specials

Ask the Chef 

"How do you come up with each week's specials?"

“Over the years, I have done literally thousands of specials. People often think that ‘specials’ are something that a restaurant kitchen wants to get rid of, something that was leftover, or over-purchased, items that servers are told to sell to customers. Well here, that’s just not true. My specials at Tropicale are items that my team and I prepare from scratch and are spawned from diverse sources of inspiration, from seasonal dishes, like sweet heirloom tomatoes in the summer, roasted pumpkin soup in the fall, or a bright pasta tossed with asparagus and basil in the spring to a journey across India, Morocco, or southeast Asia. Nothing provides inspiration for me like travel and when I come home to my kitchen after a life-changing eating adventure, I humbly attempt to re-create some of these magical dishes for our customers. The specials at Tropicale take on a great global feel and keep our cuisine fresh, exciting and ever-changing.” 


-Chef Tony Di Lembo

 CHEF’S SPECIALS



Blueberry Meyer Lemon Drop

Muddled Meyer Lemon, Smirnoff Blueberry Vodka & Triple Sec 22


Allagash White Belgian-Style Wheat Beer

Hazy and refreshing...tastes of coriander and orange peel (Maine) 8


Bootleg Cabernet Sauvignon

“...90 points...fruit forward, ripe cherry, oak and spice.” 2023 (Paso Robles) 19/76


Cantina Puiatti Pinot Grigio

“Luminous pale lemon color....peach, pear, and stone fruit.” 2024 (Italy) 18/72



Four Seasons Flatbread

Roasted Artichokes • Shiitakes • Tomato Confit • Smoked Ham

Cauliflower Crust • Mozzarella & Marinara (gluten-free) 28 



Prosciutto-Wrapped Asparagus Tempura

Sun-Dried Tomato Aioli 26



Green Goddess Little Gem Salad

Bacon Lardons • Radishes, Cucumbers & Chilled Asparagus 24



Saffron Pappardelle with Tiger Prawns & Asparagus

Heirloom Cherry Tomatoes, Slivered Garlic, Sicilian Olive Oil & Basil 36



Crispy Roasted 5-Spice Duck

Semi-boneless • Pineapple, Chinese Sausage & Cashew Fried Rice 44



Brazilian Moqueca Seafood Curry

Jumbo Prawns, Wild Atlantic Cod & Green Mussels • Coconut Milk, Tomato

Turmeric & Cilantro • Sweet Plantains • Steamed Rice 46



Grilled 18-oz. T-Bone Steak with Truffle Butter

Nebraska Angus Gold • Herb & Parmesan-Dusted Walla Walla Onion Rings 64