Sausage & Meatballs
Hot Italian Sausage, Housemade Meatballs and Roasted Peppers tossed with Marinara served with Warm Bread and Whipped Ricotta-Mascarpone • 9.95
Stuffed Butternut Squash
Baked Squash Cup with Israeli Couscous, Spinach, Gorgonzola and Pistachios • 9.95
Tuscan Tuna
Seared Rare Ahi Tuna with Roasted Garlic, Warm Bread and Cold White Bean Salad • 13.95
CHARBROILED Lamb Chops
Three Rosemary Rubbed Lamb Chops served with Marinara • 9.95
PORTABELLA TEMPURA
Julienned Portabella Caps in Tempura Batter with White Truffle Oil and Horseradish Sour Cream • 8.95
VEGETARIAN SPRING ROLLS
Shiitake, Bok Choy and Carrot Rolls served with Sweet Thai Chili Sauce • 9.50
SPICY & SWEET CALAMARI
Lightly Fried and Tossed with Mango Salsa, Spicy-Sweet Chili Sauce and Baby Spinach • 11.95
SPINACH PILLOWS
Wonton Wraps filled with Spinach and Fresh Mozzarella Baked with Bechamel and Bread Crumbs • 9.50
SLICED NEW YORK STRIP
Chargrilled Striploin rubbed with Black Pepper and Sea Salt Sliced, served with Horseradish Cream • 13.95
TROPPO
Roasted Walnuts, Crumbled Gorgonzola, Fresh Sliced Pears, Avocado and Mixed Greens tossed with Cherry Vinaigrette • 8.95
Blackened Chicken Caesar
Chopped Romaine, Herbed Croutons, Asiago Cheese tossed with Caesar Dressing and topped with Julienne Chicken Breast • 9.75
Warm Beet & Goat Cheese
Sautéed Beets over Chopped Greens tossed with Crumbled Goat Cheese, Cucumbers, Tomatoes, Olive Tapenade, Israeli Couscous and Fresh Rosemary Vinaigrette • 8.95
Florida citrus Salmon
Grilled Salmon over Chopped Greens with Fresh Grapefruit, Basil Chiffonade, Roasted Peppers, Cucumber, Orange, Toasted Pistachios and Light Orange-Ginger Vinaigrette • 11.25
Beef & Bleu Cheese
Thinly-SLiced Marinated Flank Steak sliced over Chopped Greens tossed with Gorgonzola, Tomatoes, Walnuts, Celery, Carrots and Red Wine Vinaigrette • 13.95
MICHIGAN COBB
Diced Roma Tomatoes, Crumbled Eggs, Maple Turkey, Prosciutto, English Cucumbers, Candied Pecans, Sun dried Cherries, Smoked Gouda, and Finely Chopped Greens tossed with Maple-Yogurt Dressing • 11.95
RIPE TOMATOES & FRESH MOZZARELLA
Sliced Roma Tomatoes, Basil Chiffonade, Fresh Mozzarella and Fresh Cracked Pepper drizzled with Extra Virgin Olive Oil and Aged Balsamic Vinegar • 7.95
From The Land
papardelle Bolognese
Spicy Italian Sausage, Housemade Meatballs and Troppo Meat Gravy tossed with Papardelle and Topped with Whipped Ricotta-Mascarpone • 16.95
Lamb Chops
Grilled Rosemary Rubbed Lamb Rack with Mashed Potatoes, Roasted Beets and Dijon Crushed Pepper Gravy • 23.95
Bone-in Pork Chop
Marinated and Grilled Pork Chop with Sautéed Apples, Gorgonzola and Roasted Walnuts served over Mashed Potatoes • 18.95
VEAL PICATTA
Thinly pounded Veal with Artichokes, Capers, Button Mushrooms and Pinot Griggio Butter Sauce served over Asiago Mashed Potatoes • 17.95
BRAISED LAMB SHANK
Slow cooked Shank with Red Wine and Rosemary Gravy served with Asiago Mashed Potatoes, Fresh Vegetables and Gremolata • 19.95
DOUBLE SHOT
KANSAS CITY STRIP*
14-ounce Espresso-rubbed Strip Steak with Bourbon Demi-glace and Asiago Mashed Potatoes • 24.95
PENNE ALFREDO
WITH ASPARAGUS
Tomato, Artichoke and Fresh Vegetables tossed with Simmering Asiago Cream Sauce and Penne Pasta • 15.95
CHICKEN MARSALA
Thin Chicken Breast sautéed with Portabellas and Shallot in a Rich Marsala Wine Sauce over Fettuccini • 17.95
PORK TENDERLOIN
Thin Pork Medallions with sautéed Washington Apples and Hot Damn Schnapps, topped with Crumbled Bleu Cheese and Roasted Walnuts on Gorgonzola Whipped Potatoes • 17.95
Specialties
PORK CHOPS WITH MACARONI & CHEESE*
Two Mini Boneless Pork Chops with Chipotle-Honey Glaze served with Tillamook Smoked Cheddar and Boursin Chesses tossed with Penne and Baked with a Golden Crust of Cheddar and Bread Crumbs • 18.95
FILET A LA TROPPO*
Served with Zip Sauce and Gorgonzola Whipped Potatoes • 29.95
RIBEYE "AU POIVE"*
14-ounce Delmonico encrusted with Peppercorns and Spices served with Portabella Tempura, Asiago Mashed Potatoes and Horseradish Sour Cream • 24.95
Salmon en Papiollote
Atlantic Salmon sealed in parchment paper and baked with Lemon, Lime, White Wine, Fresh Herbs, and White Bean salad • 18.95
SEARED DUCK BREAST
Seared Duck Breast cooked to your liking with Grand Marnier, Warm Figs and Dried Apricots served with Risotto and Fresh Vegetables • 19.95
angelhair with chicken & sausage
Sautéed Chicken Breast with Spicy Italian Sausage, Artichoke Hearts, Olives and Marinara served over Angel Hair • 16.95
From the sea
CHIPOTLE GLAZED WILD SALMON
Grilled Ocean Salmon, glazed with Sweet Cilantro and Chipotle Sauce, with Roasted Sweet Potato Hash and Asparagus • 17.95
Swordfish
CrÈme Brulee Coffee Crusted Swordfish with Vanilla Bean Pineapple Chutney, Cinnamon Risotto and Toasted Almonds • 18.95
Sea Scallops
Blackened Fresh Scallops with Apple Smoked Bacon, Wilted Spinach, Roasted Garlic and Béchamel over Mashed Potatoes • 21.95
Spicy Ahi Tuna
Chipotle Glazed Ahi over Scallion buttered Sweet Potatoes and Wilted Spinach • 25.95
black cod saltimboca
Fresh Alaskan Black Cod wrapped in Pancetta and served with Roasted Garlic and Asparagus Risotto and Olive Tapenade • 21.95
A La Carte
Troppo Macaroni & Four Cheeses
Risotto of the Day
Two-Potato Hash
Sautéed Spinach
Asparagus and Parmesan
Sautéed Mushrooms Mélange with Garlic Butter
• All 7.95
chef’s recommendations
* May be cooked to
order. Consuming raw or undercooked
meats, poultry,seafood, shellfish,
or eggs may increase your risk of foodborne
illness.
A 20% service fee will be added to parties of 8 or more. It is operationally infeasible to separate checks for parties of 4 or more.
Stuffed Butternut Squash