Tropica Bar and Seafood House

Tropica Bar and Seafood House

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Restaurant Menu

Dinner Menu

TODAY'S COCKTAILS 9. each

Rum Punch
citrus rum, orange & pineapple juice

Pineapple Mojito
coconut and silver rum, mint, pineapple

Pimm's Cup
pimms, champagne, ginger ale, cucumber slice

Citrus Caipirinha
cachaca, lime, lemon, orange

WINE NEWS

Sauvignon Blanc Brampton 8.
Rose Houchart 7.50
Rioja Crianza El Coto 8.50
Pinot Blanc Valley of the moon 8.

STARTERS

SOUPS

Conch chowder with christophene pear and okra 9.
Bonito-miso soup with crab dumplings 9. *
Mango-ginger soup peekytoe crab meat salad 10.

OYSTERS

Iced oysters Atlantic or Pacific coasts 2.50 each
Cornmeal crusted oyster smoky tomato salsa, cilantro sabayon 19.

SHRIMP

Cocktail with avocado and sambal cocktail sauce 4. each

TUNA

Tuna summer roll–rice noodles daikon radish,
mint & spicy carrot dipping sauce 14. *

SUSHI OMAKASE

Chef's daily selections
SUSHI APPETIZER 15. SUSHI MAIN COURSE 29.

TARTAR & CEVICHES

Tuna tartar ginger miso and wasabi 13. LC
Shrimp and scallops orange, lime, and cilantro 14.
Fluke ceviche lemon, pickled jalapeño, lobster essence 15. LC

SALADS

Butternut lettuce apple, spicy cashews, blue cabrales cheese 10.50
Mixed greens salad shallots, cherry tomatoes 9.50 LC*

MAIN COURSES

DISHES FOR SHARING
Priced daily

Whole grilled fish scallions, sprouts, ginger and chilies *
Sandpot lobster, shrimps and scallops, light red curry-coconut broth
Tasting menu: Chef selection of four courses

SALAD

Seafood chop chop asian pears, curry vinaigrette 22.

ENTREES

Crisp calamari salad frisée lettuce, cashews, orange vinaigrette 21.
Teriyaki salmon Caesar salad bacon, shaved parmesan, croutons 22.
Sesame pepper seared tuna arugula, hearts of palm, citrus 23. LC*

GULF SHRIMP

Cane sugar-rum BBQ jasmine rice, beans and pineapple relish 25.
Egg rolls Chinese mustard and honey sauce 11. / 22.

SCALLOPS

Seared squash puree, sesame brown butter sauce 24.

BLUE CRAB

Crabmeat cakes with horseradish sprouts slaw 16. / 29.

BRANZINO

Roasted white bean & grilled calamari salad, manila clam, tossed micro greens 26. *

SALMON

Roasted bok choy, crispy noodles and orange chili sauce 25. LC
Crispy Skin sweet plantains, mango-key lime butter 25.

HALIBUT

Pan Roasted Fingerling & Crimini mushrooms ragout, lobster fava-bean salad 28.

YELLOWFIN TUNA

Seared very rare ginger leaf spinach and toasted sesame 28. LC

ARCTIC CHAR

Roasted grilled asparagus, shiitake soy glaze, mango-jalapeño salsa 24. *

SNAPPER

"Vera Cruz" fire roasted sofrito, steamed mussels, chorizo-saffron rice paella 26. *

CHICKEN

Pineapple marinated black beans & rice, plantain tostones 21.

BEEF

Filet mignon wok spicy Malaysian vegetables 33. LC
Sirloin steak churrasco cilantro chimichurri, yucca root fries 29.

Lobster Dinner Menu

Two 1 ¼ lb. Maine Lobsters – grilled or steamed $29

Appetizer
Chilled Maine Lobster Salad
Passion fruit and truffle vinaigrette $14.00

Entrees
Lobster Boil Caribbean Style
Blue potato salad, grilled chili corn and orange-basil butter $28

Roasted Lobster Paella
"Sofritto", Manila clams, chorizo and saffron seafood rice $26

Thai Curry Lobster
Coconut jasmine rice $26

SIDE DISHES

Roasted Garlic Mashed Potatoes 7.
Portobello fries sweet chili dipping sauce 8.
Grilled sweet plantains 7.
Wok spicy Malaysian greens 7. *LC
Jasmine rice and beans 7.
Leaf spinach with ginger and sesame 7. *LC

* health conscious
LC low carb

Executive Chef, Eric Basulto & Staff

Tropica
200 Park Avenue
New York, NY 10166
212.867.6767
www.tropicany.com

*Menus subject to seasonal changes

 


 

PLEASE NOTE: All menu items and prices are subject to change.



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