The sense of humor of chefs Rick Tramonto and Gale Gand shines through this menu (which recently included Insane Black Truffle Soup and Nut 'n Honey Foie Gras), making Tru an approachable fine-dining experience. The menu is divided into a series of prix-fixe options; if your wallet and stomach permits, shell out the big bucks for the 7-course Grand Collection or 8-course Tramonto's Collection. Appetizers include a visually sensational caviar staircase (caviars and fixin's climbing a glass spiral staircase), black-truffle risotto with rabbit confit and chanterelles, or venison carpaccio with sweet-potato compote and cherry sauce. For entrees, Surf, Turf, and Turf combines roasted lobster with sweetbreads and foie gras; also, a grilled beef tenderloin is paired with gratin of artichoke and marrow sauce. The latest additions to the menu are dishes that are prepared and served tableside, such as roasted duck with duck consommé and duck foie gras ravioli.

Gand's desserts perfectly echo Tramonto's savory menus; sate your sweet tooth with her roasted pineapple carpaccio, "soup and sandwich" (hot chocolate soup with marshmallows, peanut butter, and banana bread pudding), or chocolate and blood orange soufflés. Service is generally polished but not pompous; the expansive wine list is a treat for oenophiles, with 1,200 selections. The restaurant is nonsmoking.