Tramonti Ristorante Italiano
Daily Specials
Beyond the everyday menu — the kitchen’s ever-changing creations.
Fresh Every Day
What’s Cooking Tonight
Alongside our regular menu, Executive Chef Alessandro and the kitchen build a new lineup of specials every day — shaped by what’s freshest at the market, the season, and whatever’s inspiring him that morning.
Saturday, September 5, 2026
Antipasti
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Degustazione di Latticini Importata
Imported Mozzarella Tasting, Bufala(Campania), Burrata (A'Puglia), Provolette (A"Gerola), Heirloom Tomatoes, Whole Wheat Grissini, Fleur de Sel, Sicilian Olive Oil
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Tartarew di Manzo con Caviale
Hand Cut Filet Mignon Tartare, Topped With Kaluga Hybrid Caviar, Homemade Potato Chips, Toasted Whole Wheat Country Bread, Lava Salt, Micro Green Finish
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Cervelatta
Sweet Italian Pinwheel Sausage, Served Half or Whole, Choice of Roasted Peppers, Garlic, Olives, Capers or Broccoli di Rabe (Or Why Not Have It With Both?)
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Torre di Anguria e Feta
Watermelon & Feta Stack, Crushed Pistachio's, Heirloom Tomatoes, Champagne Mint Vinaigrette, Fleur de Sel
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Fiori di Zucca
Zucchini Flowers, Ricotta & Mozzarella, Bed of Marinara & Rocket, Roasted Pine Nut Citrus Drizzle
Entree's, Pasta & Risotto
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Sologlia Spagnola Salmoriglio con Zucchini del Estate e Patate al Limone
Wole Spanish Sole, Topped with Salmoriglio Sauce, Roasted Summer Squash Medley & Roasted Lemon Potatoes, Fine Parsley
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La Valdostana
Stuffed Veal Chop, Mozzarella , Prosciutto, Basil & Pepper, Sliced Mushroom White Wine Marsala Sauce, Melted Fontina
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Risotto Porcini, Manzo e Marsala
Acquarello Rice, Sliced Filet Mignon, Porcini Mushrooms, Marsala Wine, Touch of Cream, Grated Pecorino Cheese
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Paglia e Fieno con Aragosta, Gamberi e Salsiccia
Fresh Made Green & White Fettuccine, Sliced Maine Lobster Meat, Crumbled Sausage, Red Argentine Shrimp, Fresh Cherry Tomato, Garlic & Basil Sauce
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Coda Africana allo Scampo
7–8oz cold water African lobster tail, scampi style, over escarole, dusted paprika & fine parsley
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Coda d'Aragosta Acqua Calda
16oz warm water lobster tail pasta — choice of arrabbiata style (spicy marinara) or a'la Tramonti: garlic, white wine, red pepper, lemon & fresh herbs, over pasta of your choice
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Lombata alla Griglia
20oz bone-in prime rib-eye topped with hydro arugula, truffle oil & fleur de sel, served with roasted lemon potatoes
Dolci del Giorno
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Pistachio Crusted Tartufo
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Hollowed-Out Whole Orange Sorbetto
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French Goat Cheesecake
Warm Individual French Goat Cheese & Pistachio Cake
Aperitivo dell'Estate
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Bevanda dei Re — Drink of the Gods
Italicus Bergamotto liqueur aperitif, Champagne, sparkling water, Cocchi Americano, Spanish olives
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Sarti Rosa Spritz
Sarti Rosa Liqueur, Prosecco, Club Soda, Garnished With Lime & Fresh Mint
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French 75
Spanish Gin Mare, Jumel Brut Champagne, Lemon Twist
Buon appetito — Executive Chef & Capo di Tutto, Alessandro Re-Lucertola