~The Tempting Blog~

Soup

Lobster Corn Chowder 6

Salads & Sandwiches

Tampa Bay Taco Salad 13
Pulled Tenderloin of Beef, Cheddar Jack Cheese, Tomatoes, Scallions, Lettuce
& Sour Cream in a Fried Tortilla Bowl

Classic Caesar Salad 8
With Grilled Chicken 11
With Grilled Shrimp 15
With Grilled Steak 15

Crabby Patty 18
Served Fried over Steamin Greens with a Dill Mustard Drizzle

Local Favorite 18
Fresh Bronzed Grouper over Sautéed Brussels Sprouts with Roasted Garlic, Prosciutto, Parmesan Cheese & Beurre Blanc

Bacon Wrapped BBQ Shrimp Po’ Boy 15
Brushed with Root Beer BBQ Sauce
Topped with Coleslaw & Served on a Hoagie

Tuna Sliders 14
With Wasabi Mayo & Wakami Seaweed Salad

Kevin Burger 13
With Caramelized Onions & Cheddar Cheese

Platters
All Seafood Platters are Very Lightly Battered & Served with Crisp Fries & Coleslaw

Fried Grouper Fingers 15

Fried Oysters 14

Fried Shrimp 14

Soft Shell Crab 15

Soup Du Jour

Sweet Potato & Tasso Ham Bisque 5/9

Salad

Insalata Caprese 7/11
Vine Ripe Tomatoes, Fresh Mozzarella, Shaved Red Onions, Capers and Basil Chiffonade Dressed with Extra Virgin Olive Oil and Balsamic Vinegar

Appetizer

Gulf Coast Savory Beignets 14
Deep Fried Crab and Crawfish Beignets Filled with Peppers, Onion and Sweet Corn Accompanied with a Roasted Jalapeño Tarter

Entrees

The Anglers Ribeye 34
Blackened 16oz Certified Angus Ribeye Steak Topped with a Rich and Creamy
Gorgonzola-Demi Glace Sauce
Wine Suggestion:
Malbec, Tilia (glass/bottle) 8/29

Entrees

Sesame Tuna 37
Sesame Seared Rare Grade A #1 Yellowfin Tuna Placed over a Bed of Wakami Seaweed Salad Drizzled with Sriracha Aioli and a Sweet and Spicy Plum Sauce
Wine Suggestion:
Cabernet, Joel Gott (glass/bottle) 12/36

Sea Scallops 33
Fresh Bronzed Sea Scallops with a Cool Pineapple Thai Chili Compote and Various Micro Greens
Wine Suggestion:
Pinot Grigio, Montevina (glass/bottle) 8/28

Citrus Grilled Lobster 37
Lemon Pepper Grilled ½ lb Caribbean Lobster Tail Brushed with a Citrus Butter
Wine Suggestion:
Stags Leap, Chardonnay (glass/bottle) 12/49

Parmesan Baked Salmon 33
Fresh Atlantic Salmon Spread with a Parmesan Aioli Filled with Capers and Red Onion
Baked until a Golden Brown
Wine Suggestion:
Sauvignon Blanc, Allan Scott (glass/bottle) 10/35

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

Soup Du Jour

Sweet Potato & Tasso Ham Bisque 5/9

Salad

Insalata Caprese 7/11
Vine Ripe Tomatoes, Fresh Mozzarella, Shaved Red Onions, Capers and Basil Chiffonade Dressed with Extra Virgin Olive Oil and Balsamic Vinegar

Appetizer

Gulf Coast Savory Beignets 14
Deep Fried Crab and Crawfish Beignets Filled with Peppers, Onion and Sweet Corn Accompanied with a Roasted Jalapeño Tarter

Entrees

The Hungry Fisherman’s Ribeye 34
Char Grilled 16oz Garlic and Onion Rubbed Ribeye Steak Topped with a Creamy Andouille Sausage and Boursin Cheese Sauce
Wine Suggestion:
Malbec, Tilia (glass/bottle) 8/29

Entrees

Tuna Tataki 36
Garlic and Soy Marinated Grilled Rare and Sliced Grade A #1 Yellowfin Tuna Drizzled with Sriracha Aioli and Wasabi Vinaigrette Accompanied with Wakami Seaweed Salad
Wine Suggestion:
Cabernet, Joel Gott (glass/bottle) 12/36

Nola’s Triple Tail 34
Blackened Fresh Triple Tail Topped with Mango Chutney
Wine Suggestion:
Pinot Grigio, Montevina (glass/bottle) 8/28

Local Stone Crab Claws 37
1 lb Medium Stone Crab Claws Served Chilled with Crudités & House Made Keylime Mustard Sauce
Wine Suggestion:
Stags Leap, Chardonnay (glass/bottle) 12/49

Southwest Seafood Carbonara 30
Sautéed Gulf Shrimp and Sea Scallops with Pepper Crusted Bacon, English Peas, Garlic, Shallots and Fresh Basil Brought Together in a Parmesan Cream Sauce Presented over a Bed of Linguine
Wine Suggestion:
Sauvignon Blanc, Allan Scott (glass/bottle) 10/35

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

Sweet Potato & Tasso Ham Bisque 5/9

Lobster Corn Chowder 6/10

Cajun Crabby Patties 13
Zero Filler all Lump Blue Crab Meat with Tasso & Bell Pepper Panko Breaded Deep Fried
Crispy Golden Brown served with Chipotle Aioli

Salads, Sandwiches & Fresh Fish

Roasted Beet Salad 7/11
Farm Fresh Roasted Beets, Crumbled Goat Cheese & Toasted Almonds set atop of Frisee & Mixed Greens with a Red Wine Vinaigrette

Argentine Steak Wrap 13
Dark Ale Marinated Char Grilled Beef Tenderloin with Grilled Onions, Lettuce, Tomato, Cheddar Jack Cheese & a Spanish Olive Chimichurri Sauce Wrapped in a Flour Tortilla

Cracked Pepper Turkey Club 11
Cracked Pepper Turkey Breast with Applewood Smoked Bacon, Vermont Cheddar Cheese
& Pesto Mayonnaise on Toasted Whole Wheat

Blackened Tuna Sliders 13
Fresh Ground Yellowfin Tuna with Ginger, Scallions, Garlic, Sesame & Soy
prepared Lightly Blackened with Wakami Seaweed Salad & Smoked Gouda Cheese
on Mini Slider Rolls with Sirachi Aioli

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

Sweet Potato & Tasso Ham Bisque 5/9

Salad

Insalata Caprese 7/11
Vine Ripe Tomatoes, Fresh Mozzarella, Shaved Red Onions, Capers and Basil Chiffonade Dressed with Extra Virgin Olive Oil and Balsamic Vinegar

Appetizer

Oysters Rockefeller 15
Fresh Louisiana Oysters on the Half Shell Stuffed with Baby Spinach, Applewood Smoked Bacon, Garlic, Shallots and a Touch of Pernod Finished with a Hollandaise Drizzle

Entrees

The Hungry Fisherman’s Ribeye 34
Char Grilled 16oz Garlic and Onion Rubbed Ribeye Steak Topped with a Creamy Andouille Sausage and Boursin Cheese Sauce
Wine Suggestion:
Malbec, Tilia (glass/bottle) 8/29

Entrees

Tuna Tataki 36
Garlic and Soy Marinated Grilled Rare and Sliced Grade A #1 Yellowfin Tuna Drizzled with Sriracha Aioli and Wasabi Vinaigrette Accompanied with Wakami Seaweed Salad
Wine Suggestion:
Cabernet, Joel Gott (glass/bottle) 12/36

Nola’s Triple Tail 34
Blackened Fresh Triple Tail
Topped with Mango Chutney
Wine Suggestion:
Pinot Grigio, Montevina (glass/bottle) 8/28

Local Stone Crab Claws 37
1 lb Medium Stone Crab Claws
Served Chilled with Crudités
& House Made Keylime Mustard Sauce
Wine Suggestion:
Stags Leap, Chardonnay (glass/bottle) 12/49

Southwest Seafood Carbonara 30
Sautéed Gulf Shrimp and Sea Scallops with Pepper Crusted Bacon, English Peas, Garlic, Shallots and Fresh Basil Brought Together in a Parmesan Cream Sauce Presented over a Bed of Linguine
Wine Suggestion:
Sauvignon Blanc, Allan Scott (glass/bottle) 10/35

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

Sweet Potato & Tasso Ham 5/9

Lobster Corn Chowder 6/10

Fried Lobster & Boursin Rangoon’s 13
With Maine Lobster, Boursin Cheese & Scallions
Served with a Thai Chili Beurre Blanc

Salads, Sandwiches & Fresh Fish

Spinach Salad with Goat Cheese & Sundried Tomatoes 7/11
Crumbled Goat Cheese, Applewood Smoked Bacon, Shaved Red Onion & Sundried Tomatoes atop a bed of Crisp Baby Spinach finished with a Balsamic Vinaigrette

Argentine Steak Wrap 13
Dark Ale Marinated Char Grilled Beef Tenderloin with Grilled Onions, Lettuce, Tomato, Cheddar Jack Cheese & a Spanish Olive Chimichurri Sauce Wrapped in a Flour Tortilla

Cracked Pepper Turkey Club 11
Cracked Pepper Turkey Breast with Applewood Smoked Bacon, Vermont Cheddar Cheese
& Pesto Mayonnaise on Toasted Whole Wheat

Blackened Tuna Sliders 13
Fresh Ground Yellowfin Tuna with Ginger, Scallions, Garlic, Sesame & Soy
Prepared Lightly Blackened with Wakami Seaweed Salad & Smoked Gouda Cheese
on Mini Slider Rolls with Sirachi Aioli

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

Sweet Potato & Tasso Ham Bisque 5/9

Salad

Roasted Beet Salad 7/11
Farm Fresh Roasted Beets, Crumbled Goat Cheese & Toasted Almonds Set atop of Frisee & Mixed Greens with a Red Wine Vinaigrette

Appetizer

Oysters Rockefeller 15
Fresh Louisiana Oysters on the Half Shell Stuffed with Baby Spinach, Applewood Smoked Bacon, Garlic, Shallots and a Touch of Pernod Finished with a Hollandaise Drizzle

Entrees

The Hungry Fisherman’s Ribeye 33
Char Grilled 16oz Garlic and Onion Rubbed Ribeye Steak Topped with a Creamy Andouille Sausage and Boursin Cheese Sauce
Wine Suggestion:
Malbec, Tilia (glass/bottle) 8/29

Entrees

Tuna Tataki 36
Garlic and Soy Marinated Grilled Rare and Sliced Grade A #1 Yellowfin Tuna Drizzled with Sriracha Aioli and Wasabi Vinaigrette Accompanied with Wakami Seaweed Salad
Wine Suggestion:
Cabernet, Joel Gott (glass/bottle) 12/36

Nola’s Triple Tail 34
Blackened Fresh Triple Tail Topped with Mango Chutney
Wine Suggestion:
Pinot Grigio, Montevina (glass/bottle) 8/28

Local Stone Crab Claws 37
1 lb Medium Stone Crab Claws Served Chilled with Crudités & House Made Keylime Mustard Sauce
Wine Suggestion:
Stags Leap, Chardonnay (glass/bottle) 12/49

Southwest Seafood Carbonara 30
4 Sautéed Gulf Shrimp and 3 Sea Scallops with Pepper Crusted Bacon, English Peas, Garlic, Shallots and Fresh Basil Brought Together in a Parmesan Cream Sauce Presented over a Bed of Linguine
Wine Suggestion:
Sauvignon Blanc, Allan Scott (glass/bottle) 10/35

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

Chilled Gazpacho 5/9
With Cucumber Relish & Sour Cream

Lobster Corn Chowder 6/10

Fried Lobster & Boursin Won Tons 13
With Maine Lobster, Boursin Cheese & Scallions
Served with a Soy Cherry Dipping Sauce

Salads, Sandwiches & Fresh Fish

Spinach Salad with Goat Cheese & Sundried Tomatoes 7/11
Crumbled Goat Cheese, Applewood Smoked Bacon, Shaved Red Onion & Sundried Tomatoes atop a bed of Crisp Baby Spinach finished with a Balsamic Vinaigrette

Argentine Steak Wrap 13
Dark Ale Marinated Char Grilled Beef Tenderloin with Grilled Onions, Lettuce, Tomato, Cheddar Jack Cheese & a Spanish Olive Chimichurri Sauce Wrapped in a Flour Tortilla

Cracked Pepper Turkey Club 11
Cracked Pepper Turkey Breast with Applewood Smoked Bacon, Vermont Cheddar Cheese
& Pesto Mayonnaise on Toasted Whole Wheat

Sesame & Citrus Chicken Stir Fry 12
Fried Chicken Tenders Tossed with Sautéed Red Bell Peppers, Broccoli, Celery, Scallions
& Soba Noodles in a Sesame Citrus Sauce

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

Chilled Gazpacho 5/9
With Cucumber Relish & Sour Cream

Salad

Roasted Beet Salad 7/11
Farm Fresh Roasted Beets, Crumbled Goat Cheese & Toasted Almonds Set atop of Frisee & Mixed Greens with a Red Wine Vinaigrette

Appetizer

Local Stone Crab Claws 17
½ lb Medium Stone Crab Claws Served Chilled with Crudités & House Made Keylime Mustard Sauce

Oysters Rockefeller 15
Fresh Louisiana Oysters on the Half Shell Stuffed with Baby Spinach, Applewood Smoked Bacon, Garlic, Shallots and a Touch of Pernod Finished with a Hollandaise Drizzle

Entrees

Garlic and Pepper Rubbed Ribeye 33
Char Grilled 16oz Garlic and Pepper Rubbed Ribeye Steak Topped with a Creamy Andouille Sausage and Boursin Cheese Sauce
Wine Suggestion:
Malbec, Tilia (glass/bottle) 8/29

Entrees

Tuna Tataki 36
Garlic and Soy Marinated Grilled Rare and Sliced Grade A #1 Yellowfin Tuna Drizzled with Sriracha Aioli and Wasabi Vinaigrette Accompanied with Wakami Seaweed Salad
Wine Suggestion:
Cabernet, Joel Gott (glass/bottle) 12/36

Nola’s Triple Tail 34
Blackened Fresh Triple Tail Topped with Mango Chutney
Wine Suggestion:
Pinot Grigio, Montevina (glass/bottle) 8/28

Seafood Aurora 30
4 Sautéed Gulf Shrimp and 3 Sea Scallops with Balsamic Marinated Sundried Tomatoes, Grilled Asparagus & Green Onions Brought Together in a Tomato Cream Sauce Presented over a Bed of Linguine
Wine Suggestion:
Sauvignon Blanc, Allen Scott (glass/bottle) 10/35

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

Chilled Gazpacho 5/9
With Cucumber Relish & Sour Cream

Lobster Corn Chowder 6/10

Raw Oysters 6/11
Fresh Shucked Louisiana Oysters served with Horseradish & Cocktail Sauce

Salads, Sandwiches & Fresh Fish

Spinach Goat Cheese & Dried Tomatoes 7/11
Crumbled Goat Cheese, Applewood Smoked Bacon, Shaved Red Onion & Sundried Tomatoes atop a bed of Crisp Baby Spinach finished with a Balsamic Vinaigrette

Sourdough Patty Melt 11
8oz Seared Angus Patty on Grilled Sourdough Bread with Melted Swiss Cheese
& Caramelized Onions

Italian Roast Beef Hero 13
Thin Sliced Roast Beef with Genoa Salami, Provolone Cheese, Lettuce, Tomato, Onion & Sweet Cherry Peppers topped with Balsamic Reduction & Oil served on a
Toasted Hoagie Roll Hot or Cold

Coconut Shrimp Platter 14
Jumbo Butterflied Hand Breaded Coconut Shrimp Fried Crispy Golden Brown served with a Sweet Keylime Chili Sauce & Choice of 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