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
Coconut Espresso Martini Espresso
Vodka shaken with Coff ee Liquor & Coconut Cream 22
Altanza “Gran Reserva” Rioja “
...notes of cherry and vanilla...oak, tobacco and smoke.” 2015 (Spain) 23/89
Carne Asada Pizza
Jack Cheese, Corn, Cilantro, Guacamole & Salsa 25
Cup of Roasted Butternut Squash Soup
Spiced Crème Fraîche • Toasted Pumpkin Seeds 17
Sesame Tuna Tartar & Sushi Rice Stack
Avocado & Mango • Crispy Wontons • Sriracha Vinaigrette 28
Chopped Antipasto Salad
Little Gem Lettuce with Marinated Chick Peas, Banana Peppers, Olives & Salami
Creamy Italian Parmesan Dressing 23
Double Double Brisket Burger
Lettuce, Tomato, Red Onion & Secret Sauce American Cheese
Brioche Bun • Onion Rings 32
Spaghetti Aglio e Olio with Rosemary-Grilled Swordfish
California Wild Swordfish • Sun-Dried Tomato Butter Pasta
Slivered Garlic & Sicilian Olive Oil 42
San Fransisco-Style Shellfish Cioppino
Baby Lobster, Selva Prawns, Sea Scallops, Green Mussels & Baby Clams Tomato Lobster Broth • Crusty Sourdough 46
Mama Leone’s Chicken Parmesan & Spaghetti
Crispy Chicken Cutlet with Prosciutto • Melted Provolone & Marinara 38
Korean-Style Barbecued Ribs
Korean Red Chili, Ginger & Honey BBQ Sauce Scallion Sticky Rice
Pickled Cucumber Salad • Kimchi 36
