~The Tempting Blog~

Soup Du Jour

Creamy Ham, Leek, & Potato 5/9

Salad

Temp Me Wedge 6/10
Baby Iceberg Lettuce, Grape Tomatoes, Red Onions, Applewood Smoked Bacon, & Creamy Buttermilk Blue Cheese Dressing

Appetizer

Crawfish Poppers 12
Lightly Seasoned and Fried Crawfish Tails Served with a Roasted Jalapeno Tartar Sauce

Entrees

The Temps Mix Grill 36
5oz Peppercorn Seared Filet Mignon with a Brandy Cream Sauce & ½ Grilled Caribbean Lobster Tail topped with a New Orleans Style BBQ Butter
Wine Suggestion:
Pinot Noir, Belle Glos Meiomi (glass/bottle)14/52

Yellowfin Tuna 35
Sesame Seared Rare Grade A #1 Yellowfin Tuna Placed upon abed of Wakami Seaweed Salad Finished with Sriracha Aioli &
a Sweet & Spicy Plum Sauce
Wine Suggestion:
Sauvignon Blanc Y3 (glass/bottle) 11/40

Beef Bourguignon 29
Certified Angus Beef Tips Sautéed with Crimini Mushrooms, Garlic & Shallots in a Creamy Red Wine Sauce Presented over a bed of Egg Noodles
Wine Suggestion:
Cabernet Sauvignon, Joel Gott (glass/bottle) 12/36

Local Pompano 36
Chargrilled Local Pompano Filet topped with a Picatta, Almondine, or Meuniere Sauce
Wine Suggestion:
Chardonnay, Stags’ Leap (glass/bottle) 12/49

The Grande Snapper 36
Bronzed Fresh Red Snapper Accompanied with Sautéed Spinach Finished with a
Citrus Beurre Blanc
Wine Suggestion:
Pinot Grigio, Montevina (glass/bottle) 8/28

American Red Snapper 36
Black Grouper 37
Served Blackened, Bronzed, or Flame Broiled with Picatta, Almondine, or Meuniere Sauce

Lunch at The Temptation

Today’s Specials

Soups & Appetizers

Creamy Ham, Leak & Potato 6/10

Lobster Corn Chowder 6/10

Bacon Wrapped Shrimp Poppers 14
Jumbo Shrimp Stuffed with Cream Cheese Wrapped in a Roasted Jalapeño & Wrapped again with Bacon Served with Lemon Avocado & Bleu Cheese Dipping Sauce

Salads, Sandwiches & Fresh Fish

Temp Me Wedge 6/10
Baby Iceberg Lettuce, Grape Tomatoes, Red Onions, Applewood Smoked Bacon & Creamy Buttermilk Blue Cheese Dressing

Authentic Pressed Cuban 12
Mojo Marinated Roast Pork Loin, Smoked Ham, Swiss Cheese, Pickles, Mayonnaise & Mustard Served Hot & Pressed on Cuban Bread

Roast Beef & Horseradish Cheddar on Rye 12
Boars Head Italian Roast Beef Topped with Horseradish Cheddar, Lettuce, Tomato & Onion on Rye Bread with Pickapeppa Mayonnaise

Steak & Peppers 13
Lightly Seasoned Grilled Beef Tenderloin with Sautéed Green Bell Pepper tossed in a Hoisin Plum Sauce Served atop Basmati Rice

Island Favorite 18
Bronzed Grouper over Sautéed Brussels Sprouts
with Prosciutto, Garlic, Shallots, Parmesan Cheese & Orange Beurre Blanc
with Chicken 14 with Veggie Burger 11

Soup Du Jour

Creamy Ham, Leek, & Potato 5/9

Salad

Temp Me Wedge 6/10
Baby Iceberg Lettuce, Grape Tomatoes, Red Onions, Applewood Smoked Bacon, & Creamy Buttermilk Blue Cheese Dressing

Appetizer

Boat Run Stone Crab 17
½ lb of Fresh Local Medium Sized Stone Crab Claws Served Chilled & Accompanied with our Keylime Honey Mustard Sauce and Crudités

Entrees

The Temps Mix Grill 36
5oz Peppercorn Seared Filet Mignon with a Brandy Cream Sauce & ½ Grilled Caribbean Lobster Tail topped with a New Orleans Style BBQ Butter
Wine Suggestion:
Sauvignon Blanc Y3 (glass/bottle) 11/40

Entrees

Yellowfin Tuna 35
Sesame Seared Rare Grade A #1 Yellowfin Tuna Placed upon abed of Wakami Seaweed Salad Finished with Sriracha Aioli &
a Sweet & Spicy Plum Sauce
Wine Suggestion:
Pinot Noir, Belle Glos Meiomi (glass/bottle)14/52

Beef Bourguignon 29
Certified Angus Beef Tips Sautéed with Crimini Mushrooms, Garlic & Shallots in a Creamy Red Wine Sauce Presented over a bed of Egg Noodles
Wine Suggestion:
Cabernet Sauvignon, Joel Gott (glass/bottle) 12/36

Local Pompano 36
Chargrilled Local Pompano Filet topped with a Picatta, Almondine, or Meuniere Sauce
Wine Suggestion:
Chardonnay, Stags’ Leap (glass/bottle) 12/49

The Grande Snapper 36
Bronzed Fresh Red Snapper Accompanied with Sautéed Spinach Finished with a
Citrus Beurre Blanc
Wine Suggestion:
Pinot Grigio, Montevina (glass/bottle) 8/28

American Red Snapper 36
Black Grouper 37
Served Blackened, Bronzed, or Flame Broiled with Picatta, Almondine, or Meuniere Sauce

Lunch at The Temptation

Today’s Specials

Soups & Appetizers

Creamy Ham, Leak & Potato 6/10

Lobster Corn Chowder 6/10

Cedar Key Middleneck Clams 12
10 Middleneck Clams Steamed with White Wine, Lemon Juice, Garlic, Shallots & Butter

Salads, Sandwiches & Fresh Fish

Temp Me Wedge 6/10
Baby Iceberg Lettuce, Grape Tomatoes, Red Onions, Applewood Smoked Bacon & Creamy Buttermilk Blue Cheese Dressing

Ham & Cheddar Panini 11
Bavarian Ham & Aged Vermont Cheddar Cheese with Grilled Tomato Slices & Honey Mustard Served on Ciabatta Bread

Open Face Roast Beef Sandwich 12
Thinly Sliced Italian Roast Beef Served Hot on White Bread with Mashed Potatoes
Topped with Gravy

Steak & Peppers 13
Lightly Seasoned Grilled Beef Tenderloin with Sautéed Green Bell Pepper tossed in a Hoisin Plum Sauce Served atop Basmati Rice

Island Favorite 18
Bronzed Grouper over Sautéed Brussels Sprouts
with Prosciutto, Garlic, Shallots, Parmesan Cheese & Orange Beurre Blanc
with Chicken 14 with Veggie Burger 11

Soup Du Jour

Creamy Ham, Leek, & Potato 5/9

Salad

Temp Me Wedge 6/10
Baby Iceberg Lettuce, Grape Tomatoes, Red Onions, Applewood Smoked Bacon, and Creamy Buttermilk Blue Cheese Dressing

Appetizer

Boat Run Stone Crab 17
½ lb of Fresh Local Medium Sized Stone Crab Claws Served Chilled & Accompanied with our Keylime Honey Mustard Sauce and Crudités

Entrees

The Temps Mix Grill 36
5oz Peppercorn Seared Filet Mignon with a Brandy Cream Sauce and ½ Grilled Caribbean Lobster Tail topped with a New Orleans Style BBQ Butter
Wine Suggestion:
Sauvignon Blanc Y3 (glass/bottle) 11/40

Yellowfin Tuna 35
Grade A #1 Yellowfin Tuna Grilled Rare placed Upon a Bed of Wakami Seaweed Salad with a Hot Sesame Drizzle, Pickled Ginger, and
Yellow Pea Shoots
Wine Suggestion:
Pinot Noir, Belle Glos Meiomi (glass/bottle)14/52

Local Pompano 36
Chargrilled Local Pompano Filet topped with a Picatta, Almondine, or Meuniere Sauce
Wine Suggestion:
Chardonnay, Stags’ Leap (glass/bottle) 12/49

Seafood Fra Diavolo 29
Sautéed Gulf Shrimp and Calamari Presented over a Bed of Linguine in a Tangy Fresh Herb Marinara
Wine Suggestion:
Pinot Grigio, Montevina (glass/bottle) 8/28

American Red Snapper 36
Black Grouper 37
Served Blackened, Bronzed, or Flame Broiled with Picatta, Almondine, or Meuniere Sauce

Lunch at The Temptation

Today’s Specials

Soups & Appetizers

Creamy Ham, Leak & Potato 6/10

Lobster Corn Chowder 6/10

Guacamole & Blue Corn Tortilla Chips 7
House Made Guacamole topped with Melted Cheddar Jack Cheese Served with Fresh Blue Corn Tortilla Chips & Pico De Gallo

Cedar Key Middleneck Clams 13
1doz Middleneck Clams Steamed with White Wine, Lemon Juice, Garlic, Shallots & Butter

Salads, Sandwiches & Fresh Fish

Temp Me Wedge 6/10
Baby Iceberg Lettuce, Grape Tomatoes, Red Onions, Applewood Smoked Bacon & Creamy Buttermilk Blue Cheese Dressing

Veggie Panini 11
Char grilled Marinated Artichoke Hearts, Grilled Tomato, Red Onion & Melted Bleu Cheese
Drizzled with Italian Dressing & Served on Ciabatta Bread

Open Face Roast Beef Sandwich 12
Thinly Sliced Italian Roast Beef Served Hot on White Bread with Mashed Potatoes
Topped with Gravy

Snapper Marsala 16
Sautéed Red Snapper finished in a Marsala Wine Sauce with Baby Bella Mushrooms, Garlic, Shallot, Veal Stock & a Touch of Cream with Linguine Served on the Side

Island Favorite 18
Bronzed Grouper over Sautéed Brussels Sprouts
with Prosciutto, Garlic, Shallots, Parmesan Cheese & Orange Beurre Blanc
with Chicken 14 with Veggie Burger 11

Soup Du Jour

Park Ave Grouper Stew 5/9
Black Grouper, Black Eyed Peas, and Okra with Winter Vegetables in a Rich Seafood Broth

Salad

Temp Me Wedge 6/10
Baby Iceberg Lettuce, Grape Tomatoes, Red Onions, Applewood Smoked Bacon, and Creamy Buttermilk Blue Cheese Dressing

Appetizer

Cedar Key Middleneck Clams 13
10 Middleneck Clams Steamed with White Wine, Lemon, Juice, Garlic, Shallots, and Butter

Entrees

The Temps Mix Grill 36
5oz Peppercorn Seared Filet Mignon with a Brandy Cream Sauce and ½ Grilled Caribbean Lobster Tail topped with a New Orleans Style BBQ Butter
Wine Suggestion:
Sauvignon Blanc Y3 (glass/bottle) 11/40

Yellowfin Tuna 35
Grade A #1 Yellowfin Tuna Grilled Rare placed Upon a Bed of Wakami Seaweed Salad with a Hot Sesame Drizzle, Pickled Ginger, and
Yellow Pea Shoots
Wine Suggestion:
Pinot Noir, Belle Glos Meiomi (glass/bottle)14/52

Local Pompano 36
Chargrilled Local Pompano Filet topped with a Picatta, Almondine, or Meuniere Sauce
Wine Suggestion:
Chardonnay, Stags’ Leap (glass/bottle) 12/49

Seafood Fra Diavolo 29
Sautéed Gulf Shrimp and Calamari Presented over a Bed of Linguine in a Tangy Fresh Herb Marinara
Wine Suggestion:
Pinot Grigio, Montevina (glass/bottle) 8/28

Boat Run Stone Crab 37
1lb of Fresh Local Medium Sized Stone Crab Claws accompanied with our Keylime Honey Mustard Sauce and Crudités
Wine Suggestion:
Blanc De Mer (glass/bottle) 11/38

American Red Snapper 36
Black Grouper 37
Served Blackened, Bronzed, or Flame Broiled with Picatta, Almondine, or Meuniere Sauce

Soup Du Jour

Park Ave Grouper Stew 5/9
Black Grouper, Black Eyed Peas, and Okra with Winter Vegetables in a Rich Seafood Broth

Salad

Temp Me Wedge 6/10
Baby Iceberg Lettuce, Grape Tomatoes, Red Onions, Applewood Smoked Bacon, and Creamy Buttermilk Blue Cheese Dressing

Appetizer

Cedar Key Middleneck Clams 13
10 Middleneck Clams Steamed with White Wine, Lemon, Juice, Garlic, Shallots, and Butter

Entrees

New Orleans BBQ Lobster 35
8oz Caribbean Lobster Tail Chargrilled and topped with a Zesty Rosemary and Worcestershire Compound Butter
Wine Suggestion:
Sauvignon Blanc Y3 (glass/bottle) 11/40

Yellowfin Tuna 35
Grade A #1 Yellowfin Tuna Grilled Rare placed Upon a Bed of Wakami Seaweed Salad brushed with a Sweet Hoisin Glaze
Wine Suggestion:
Pinot Noir, Belle Glos Meiomi (glass/bottle)14/52

Local Pompano 36
Chargrilled Local Pompano Filet topped with a Picatta, Almondine, or Meuniere Sauce
Wine Suggestion:
Chardonnay, Stags’ Leap (glass/bottle) 12/49

Seafood Fra Diavolo 30
Sautéed Gulf Shrimp and Calamari Presented over a Bed of Linguine in a Tangy Fresh Herb Marinara
Wine Suggestion:
Pinot Grigio, Montevina (glass/bottle) 8/28

Boat Run Stone Crab 37
1lb of Fresh Local Medium Sized Stone Crab Claws accompanied with our Keylime Honey Mustard Sauce and Crudités
Wine Suggestion:
Blanc De Mer (glass/bottle) 11/38

American Red Snapper 36
Black Grouper 37
Served Blackened, Bronzed, or Flame Broiled with Picatta, Almondine, or Meuniere Sauce

Lunch at The Temptation

Today’s Specials

Soups & Appetizers

Park Ave Grouper Stew 5/9
Black Grouper, Black Eyed Peas & Okra with Winter Vegetables in a Rich Seafood Broth

Lobster Corn Chowder 6/10

Oysters Rockefeller 13
Fresh Shucked Louisiana Oysters Stuffed with Spinach, Applewood Smoked Bacon, Parmesan & a Touch of Pernod finished with Hollandaise

Sweet Potato Pancakes 9
Our Twist on Traditional Potato Pancakes Served with Cool
Cucumber Dill Sauce & Apple Sauce

Salads, Sandwiches & Fresh Fish

Pear, Walnut & Gorgonzola 7/11
Green Pear Wedges with Roasted Walnuts & Gorgonzola Cheese atop Artisan Mixed Greens Finished with Bleu Cheese Vinaigrette

Veggie Panini 11
Chargrilled Marinated Asparagus, Grilled Tomato, Red Onion & Melted Bleu Cheese Drizzled with Italian Dressing Served on Ciabatta Bread

Sautéed Chicken 14
Lightly Seasoned Sautéed Chicken Breast topped with a Rich Boursin Cream Sauce Served with Wild Rice Pilaf

Clams Marinara 16
Fresh Florida Middleneck Clams in House Made Marinara with Mushrooms & Scallions
Served on a bed of Linguine

Island Favorite 18
Bronzed Grouper over Sautéed Brussels Sprouts
with Prosciutto, Garlic, Shallots, Parmesan Cheese & Orange Beurre Blanc
with Chicken 14 with Veggie Burger 11

Soup Du Jour

Park Ave Grouper Stew 5/9
Black Grouper, Black Eyed Peas, and Okra with Winter Vegetables in a Rich Seafood Broth

Salad

Temp Me Wedge 6/10
Baby Iceberg Lettuce, Grape Tomatoes, Red Onions, and Creamy Buttermilk Blue Cheese Dressing

Appetizer

Oysters Rockefeller 13
Fresh Shucked Louisiana Oysters Stuffed with Spinach, Applewood Smoked Bacon, Parmesan & a Touch of Pernod finished with Hollandaise

Hoisin Glazed Calamari 12
Deep Fried Rings and Tentacles tossed with a Sweet Hoisin Glaze

Entrees

Mixed Grill 36
Chargrilled 5oz Filet Mignon topped with a Garlic-Herb Butter & ½ Citrus Grilled Lobster Tail
Wine Suggestion:
Pinot Noir, Belle Glos Meiomi (glass/bottle)14/52

Yellowfin Tuna 35
#1 Yellowfin Tuna Blackened Rare and Presented Sliced with a Soy Mustard Sauce and Served with Pickled Ginger, Pea Shoots, and Wakami
Wine Suggestion:
Chardonnay, Stags’ Leap (glass/bottle) 12/49

Local Pompano 36
Chargrilled Local Pompano Filet topped with a Picatta, Almondine, or Meuniere Sauce
Wine Suggestion:
Pinot Grigio, Montevina (glass/bottle) 8/28

Seafood Pasta 29
Cedar Key Middleneck Clams, Local Grouper, and Jumbo Gulf Shrimp tossed with Capers, Tomatoes, Black Olives, Garlic, White Wine, and Butter served over Linguini
Wine Suggestion:
Chardonnay, Sterling (glass/bottle) 9/35

American Red Snapper 36
Black Grouper 37
Served Blackened, Bronzed, or Flame Broiled with Picatta, Almondine, or Meuniere Sauce