Tragaras Ristorante - Bethesda, MD

cold roasted sweet peppers with garlic and virgin olive oil

thin sliced of raw tenderloin, shaved parmesan region, grape seed truffle oil

sliced imported cured parma prosciutto and cantaloupe

slowly baked artichokes with olive, garlic, capers and herbs served cold

marinated and grilled portobello mushroom baked with tomato and homemade mozzarella

fresh calamari sprinkled with flour then fried and served with arabiata sauce

mussels with verdicchio wine, herbs, garlic and fresh tomato sauce

norwegian smoked salmon

fresh vegetable soup in chicken broth

white beans and pasta soup

seafood soup with touch of tomato and fennel scent

boston, radicchio and arugula with vinaigrette

romaine salad with foccaccia croutons and parmesan cheese

salad of fresh fennel, arugula and orange

homemade mozzarella over "jennifer's" organic vine ripe tomato

warm goat cheese with white truffle on a bed of lamb lettuce

seafood with olive oil, fresh herbs and lemon dressing

homemade pasta filled with spinach in parmesan sauce

angel hair pasta with tomato, garlic and fresh basil

pasta with tomatoes, basil, eggplant and mozzarella

italian shell pasta with broccoli rabe and jumbo lump crab meat

jumbo shrimp sauteed with fresh herbs and vernaccia, shitake risotto

linguini with jumbo shrimp, roasted garlic, fresh shitake

linguini with roasted, whole maine lobster, garlic, italian tomato sauce and fresh basil

lobster meat, flamed with grappa, lobster sauce and asparagus risotto

grilled norwegian salmon on a bed of smoked salmon fettuccini alfredo and arugula emulsion

grilled swordfish with raisins, citron confute, pine nuts, carrot-orange sauce, balsamic syrup

grilled red snapper on a bed of escarole, golden yukon potato, sundry tomatoes and chives

jumbo lump crab cake served over an organic yellow tomato sauce

breast of chicken, sweet peppers, mushrooms, olives, napoli sauce

veal scaloppini lemon butter sauce and capers

veal scaloppini on a light sage sauce with wild mushrooms

veal scaloppini, eggplant, mozzarella & capers

veal shanks slowly braised in its own juice and gremolata on a bed of saffron rice

veal chop dusted with fresh breadcrumbs topped with homegrown tomato, basil and virgin oil

sautee's center cut veal chop, marsala reduction, shitake, polenta cake

beef tenderloin, puff pastry, wilted spinach, onion cassis compote, and barbaresco sauce

grilled center cut black angus sirloin steak , kosher salt, black pepper, fresh herbs

our signature cake, white and dark chocolate mousse on a crusty hazelnut base.

this cake is made with mixture of almonds, orange and bitter chocolate. to fully appreciate let it melt slowly on the tongue.

new york style cheese cake with fresh raspberry and raspberry coulis.

a classic cake filled with amaretto, hazelnut, pastry cream then baked with marzipan

our traditional cream puff with a rich filling and a homemade dark chocolate sauce.

this well known italian speciality made with italian mascarpone, expresso coffee and lady fingers.

a custard made from milk, eggs, fresh vanilla bean and caramelized sugar.

pistachio creme brulee with pistachio ice cream in a pulled sugar cup.

marron glace ice cream glazed with chocolate, served with an extra blow.