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



Black Cherry Lemondrop

Muddled Lemons with Effen Black Cherry Vodka

Triple Sec & Bordeaux Cherries 24


Lange Estate Pinot Gris

“...light and crisp, with notes of honeydew and orange blossoms.” 2023 (Oregon) 18/69


Bootleg Cabernet Sauvignon

Full-bodied red with “...intense flavors of blueberries, vanilla,

black current, and violet.” 2023 (Paso Robles) 19/72



Ricotta & Goat Cheese Flatbread

Cauliflower Crust • Bacon Lardons, Caramelized Onion & Local Dates (gluten-free) 25 



Cup of Tomato & Cucumber Gazpacho

Sweet Peppers, Mango, Lime & Jalapeño • Micro Cilantro 18



Mahi-Mahi Fish Tacos

Tempura-Battered Wild Mahi-Mahi • Coconut Slaw • Wasabi Aioli 32



Vietnamese “Shaking Beef” Salad

Wok-Seared Filet Mignon with Baby Watercress, Pickled Shallots & Pear Tomatoes

Cilantro & Mint • Sweet Lime & Chili Vinaigrette (entrée) 36



Seafood Spaghetti

Tiger Shrimp, Sea Scallops, Baby Clams & Green Mussels

Slivered Garlic, Tomato, Capers & Wine 38



Crispy Chinese 5-Spiced Duck & Veggie Chow Mein

Half Semi-Boneless Duck • Shiitakes, Broccoli, Carrots, Bok Choy

Bamboo Shoots & Scallions • Soy Sesame Glaze 44



Churrasco-Style Mixed Grill

Picanha Steak, Skirt Steak, Rosemary Chicken Leg & Linguiça Sausage

Fried Plantains • Tomato Salsa • Garlicky Collard Greens • Chimichurri Sauce 52