~The Tempting Blog~

Soup de Jour

Roasted Corn Chowder 6
With Lump Crab Meat

Appetizer

Jazz Brunch Gravlax 10
Served with Boursin Cheese Toast Points and Drizzled with a Mustard Dill Sauce

Crawfish &
Lump Crabmeat Beignets 11
Served with a Roasted Jalapeño Tartar

Entrees

Slow Roasted Prime Rib 35
Prime Rib Served with Au Jus and Horseradish Cream Sauce

Wine Suggestion:
Post House Merlot (glass/bottle) 10/44
Or Claret Atlas Peak (bottle) 89

Blackened Chicken Breasts 27
Blackened Chicken Breasts with a Grape Tomato and Green Onion Alfredo Served over Angel hair Pasta
Wine Suggestion:
Markham Sauvignon Blanc(glass/bottle)8/34
Allan Scott Sauvignon Blanc (bottle) 35

Pan Seared Scamp Grouper 35
Pan Seared Scamp Grouper on a Bed of Sautéed Spinach with a Citrus Beurre Blanc
Wine Suggestion:
Stags Leap Chardonnay (glass/bottle) 12/ 49

Entrees

Grade A Yellowfin Tuna 36
Sesame Seared Rare Yellowfin Tuna over Wakami Seaweed Salad Drizzled with Sweet Thai Chili and Wasabi Vinaigrette

Wine Suggestion:
Saddlerock Pinot Noir (glass/bottle) 9/34
or Cambria Pinot Noir (bottle) 43

Char Grilled Pompano 36
Served with Almondine, Picatta or Meuniere Sauce

Wine Suggestion:
Sterling Chardonnay (glass/bottle) 9/35
or Saintsbury Chardonnay (bottle) 38

1 lb Fresh Local
Large Stone Crab Claws 37
Served with Trio of Crudités and Bagna Cauda
Wine Suggestion:
Montevina Pinot Grigio (glass/bottle) 8/ 29 or
Santa Margherita Pinot Grigio (bottle) 47

Caribbean Jerk Pork Tenderloin 28
Sliced and Served on a Bed of Mango and Pineapple Salsa
Wine Suggestion:
Cabernet Sauvignon St. Clement (bottle) 51 or Cabernet Sauvignon Louis Martini (glass/bottle) 9/36

American Red Snapper (33)
Black Grouper (33)
Served Blackened, Bronzed, or Flame Broiled with Picatta, Almondine,
or Meuniere Sauce

Soup de Jour

Roasted Corn Chowder 6
With Lump Crab Meat

Appetizer

Jazz Brunch Gravlax 10
Served with Boursin Cheese Toast Points and Drizzled with a Mustard Dill Sauce

Fried Green Tomatoes 10
Served with Cucumber Relish

Entrees

Slow Roasted Prime Rib 37
Prime Rib with Yorkshire Pudding Served with Au Jus and Horseradish Cream Sauce

Wine Suggestion:
Post House Merlot (glass/bottle) 10/44
Or Claret Atlas Peak (bottle) 89

Shrimp, Cedar Key
Clams and Bay Scallop Scampi 30
Sautéed Shrimp, Cedar Key Clams and Bay Scallops in a Traditional Scampi Sauce Served over Angel Hair Pasta
Wine Suggestion:
Markham Sauvignon Blanc(glass/bottle)8/34
Allan Scott Sauvignon Blanc (bottle) 35

Pan Seared Scamp Grouper 35
Pan Seared Scamp Grouper on a Bed of Sautéed Spinach with a Citrus Beurre Blanc
Wine Suggestion:
Stags Leap Chardonnay (glass/bottle) 12/ 49

Entrees

Grade A Yellowfin Tuna 36
Sesame Seared Rare Yellowfin Tuna over Wilted Napa Cabbage and Topped with a Hot Sesame Drizzle

Wine Suggestion:
Saddlerock Pinot Noir (glass/bottle) 9/34
or Cambria Pinot Noir (bottle) 43

Lemon Pepper
Broiled Hog Snapper 36
Served with a Grand Marnier Citrus Sauce

Wine Suggestion:
Sterling Chardonnay (glass/bottle) 9/35
or Saintsbury Chardonnay (bottle) 38

1 lb Fresh Local
Large Stone Crab Claws 37
Served with Trio of Crudités and Bagna Cauda
Wine Suggestion:
Montevina Pinot Grigio (glass/bottle) 8/ 29 or
Santa Margherita Pinot Grigio (bottle) 47

Caribbean Jerk Pork Tenderloin 28
Sliced and Served on a Bed of Mango and Pineapple Salsa
Wine Suggestion:
Cabernet Sauvignon St. Clement (bottle) 51 or Cabernet Sauvignon Louis Martini (glass/bottle) 9/36

American Red Snapper (33)
Black Grouper (33)
Served Blackened, Bronzed, or Flame Broiled with Picatta, Almondine,
or Meuniere Sauce

Lunch at The Temptation
Today’s Specials
Soups

Mighty Rad Gumbo 6

Lobster Bisque 6

Fried Green Tomatoes 8
With Cucumber Relish

Salads, Sandwiches & Fresh Fish

Strawberry Chicken Salad 12
Spring Mix Greens with Strawberries, Grilled Chicken, Toasted Pecans,
Boursin Cheese & a Balsamic Reduction

Grilled Ham & Cheese Rachael 11
Black Forest Ham, Lacey Swiss Cheese and Sweet & Sour Slaw
With Cobb Dressing on Multigrain Bread
Choice of Side

Salmon BLT 12
Marinated Grilled Salmon Filet with Applewood Smoked Bacon, Lettuce & Tomato
on a Kaiser Roll with Choice of Side

Thanksgiving Wrap 11
Boarshead Smoked Peppermill Turkey, Sausage Stuffing &
New England Cranberry Relish in a Tortilla Wrap. Served with Choice of Side

Beef Lettuce Wrap with Chimichurri Sauce 12
Marinated Flank Steak, Sticky Rice, Pickles, Radishes, Carrot & Onions in a Organic Red Leaf Lettuce Wrap. Served with Baby Bok Choy & Shitake Mushrooms

Popcorn Fried Boston Bay Scallops 13
Served with Coleslaw, Fries & Dijonnaise

Bronzed Grouper 16
The Island Sensation! Served on a Bed of Sautéed Brussell Sprouts with
Roasted Garlic, Shallots, Prosciutto, & Parmesan Cheese
Topped with an Orange Beurre Blanc
Vegetarian (Grilled Veggie Burger & No Prosciutto) 10
Bronzed Chicken 11

Soup de Jour

Mighty Rad Gumbo 6

Appetizer

Beef Carpaccio 10
Served with a Horseradish Sour Cream Sauce

Fried Green Tomatoes 10
Served with Cucumber Relish

Entrees

Creole Rubbed 16oz Ribeye 37
16oz Ribeye Served over Fried Pepper Rings and Finished with a Crawfish Bordelaise

Wine Suggestion:
Post House Merlot (glass/bottle) 10/44
Or Claret Atlas Peak (bottle) 89

Shrimp, Cedar Key
Clams and Bay Scallop Scampi 30
Sautéed Shrimp, Cedar Key Clams and Bay Scallops in a Traditional Scampi Sauce Served over Angel Hair Pasta
Wine Suggestion:
Markham Sauvignon Blanc(glass/bottle)8/34
Allan Scott Sauvignon Blanc (bottle) 35

Pan Seared Scamp Grouper 35
Pan Seared Scamp Grouper on a Bed of Sautéed Spinach with a Citrus Beurre Blanc
Wine Suggestion:
Stags Leap Chardonnay (glass/bottle) 12/ 49

Entrees

Grade A Yellowfin Tuna 36
Sesame Seared Rare Yellowfin Tuna over Wilted Napa Cabbage and Topped with a Hot Sesame Drizzle

Wine Suggestion:
Saddlerock Pinot Noir (glass/bottle) 9/34
or Cambria Pinot Noir (bottle) 43

Lemon Pepper
Broiled Hog Snapper 36
Served with a Grand Marnier Citrus Sauce

Wine Suggestion:
Sterling Chardonnay (glass/bottle) 9/35
or Saintsbury Chardonnay (bottle) 38

1 lb Fresh Local
Large Stone Crab Claws 37
Served with Trio of Crudités and Bagna Cauda
Wine Suggestion:
Montevina Pinot Grigio (glass/bottle) 8/ 29 or
Santa Margherita Pinot Grigio (bottle) 47

Caribbean Jerk Pork Tenderloin 28
Sliced and Served on a Bed of Mango and Pineapple Salsa
Wine Suggestion:
Cabernet Sauvignon St. Clement (bottle) 51 or Cabernet Sauvignon Louis Martini (glass/bottle) 9/36

American Red Snapper (33)
Black Grouper (33)
Served Blackened, Bronzed, or Flame Broiled with Picatta, Almondine,
or Meuniere Sauce

Lunch at The Temptation
Today’s Specials
Soups

Mighty Rad Gumbo 6

Lobster Bisque 6

Fried Green Tomatoes 8
With Cucumber Relish

Salads, Sandwiches & Fresh Fish

Strawberry Chicken Salad 12
Spring Mix Greens with Strawberries, Grilled Chicken, Toasted Pecans,
Boursin Cheese & a Balsamic Reduction

Grilled Ham & Cheese Rachael 11
Black Forest Ham, Lacey Swiss Cheese and Sweet & Sour Slaw
With Cobb Dressing on Multigrain Bread
Choice of Side

Salmon BLT 12
Marinated Grilled Salmon Filet with Applewood Smoked Bacon, Lettuce & Tomato
on a Kaiser Roll with Choice of Side

Yankee Pot Roast 11
With Carrots, Celery, Onions, Potatoes & Gravy

1/2# Bimini Boy Stone Crab Claws 16
Sautéed with Orange Segments, White Wine, Garlic, Shallots, Parsley,
Butter & Hot Sauce. Served with Steamin Greens.

Popcorn Fried Boston Bay Scallops 13
Served with Coleslaw, Fries & Dijonnaise

Bronzed Grouper 16
The Island Sensation! Served on a Bed of Sautéed Brussell Sprouts with
Roasted Garlic, Shallots, Prosciutto, & Parmesan Cheese
Topped with an Orange Beurre Blanc
Vegetarian (Grilled Veggie Burger & No Prosciutto) 10
Bronzed Chicken 11

Soup de Jour

Mighty Rad Gumbo 6

Appetizer

Beef Carpaccio 10
Served with a Horseradish Sour Cream Sauce

Entrees

Creole Rubbed 16oz Ribeye 37
16oz Ribeye Served over Fried Pepper Rings and Finished with a Crawfish Bordelaise

Wine Suggestion:
Post House Merlot (glass/bottle) 10/44
Or Claret Atlas Peak (bottle) 89

Shrimp, Cedar Key Claims and
Bay Scallop Scampi 30
Sautéed Shrimp and Bay Scallops in a Traditional Scampi Sauce Served over Angel Hair Pasta
Wine Suggestion:
Markham Sauvignon Blanc(glass/bottle)8/34
Allan Scott Sauvignon Blanc (bottle) 35

Pan Seared Mahi 29
Pan Seared Mahi on a Bed of Sautéed Spinach with a Citrus Beurre Blanc
Wine Suggestion:
Stags Leap Chardonnay (glass/bottle) 12/ 49

Entrees

Grade A Yellowfin Tuna 36
Sesame Seared Rare Yellowfin Tuna over Wilted Napa Cabbage and Topped with a Hot Sesame Drizzle

Wine Suggestion:
Saddlerock Pinot Noir (glass/bottle) 9/34
or Cambria Pinot Noir (bottle) 43

Fresh Local
Char Grilled Pompano 36
Served with Choice of Picatta, Almondine or Meuniere Sauce

Wine Suggestion:
Sterling Chardonnay (glass/bottle) 9/35
or Saintsbury Chardonnay (bottle) 38

1 lb Fresh Local
Large Stone Crab Claws 37
Served with Trio of Crudités and Bagna Cauda
Wine Suggestion:
Montevina Pinot Grigio (glass/bottle) 8/ 29 or
Santa Margherita Pinot Grigio (bottle) 47

Caribbean Jerk Pork Tenderloin 28
Sliced and Served on a Bed of Mango and Pineapple Salsa
Wine Suggestion:
Cabernet Sauvignon St. Clement (bottle) 51 or Cabernet Sauvignon Louis Martini (glass/bottle) 9/36

American Red Snapper (33)
Black Grouper (33)
Served Blackened, Bronzed, or Flame Broiled with Picatta, Almondine,
or Meuniere Sauce

Lunch at The Temptation
Today’s Specials
Soups

Mighty Rad Gumbo 6

Lobster Bisque 6

Salads, Sandwiches & Fresh Fish

Strawberry Chicken Salad 12
Spring Mix Greens with Strawberries, Grilled Chicken, Toasted Pecans,
Boursin Cheese & a Balsamic Reduction

Blackened Chicken Carbonara 12
Over Angel Hair Pasta

Gasparilla Club Sandwich 11
Smoked Peppermill Turkey, Black Forest Ham, Applewood Smoked Bacon, Lettuce, Tomato & Mayonnaise on Choice of Toast
Served with Choice of Side

Yankee Pot Roast 11
With Carrots, Celery, Onions, Potatoes & Gravy

1/2# Bimini Boy Stone Crab Claws 16
Sautéed with Orange Segments, White Wine, Garlic, Shallots, Parsley,
Butter & Hot Sauce. Served with Steamin Greens.

Popcorn Fried Boston Bay Scallops 13
Served with Coleslaw, Fries & Dijonnaise

Bronzed Grouper 16
The Island Sensation! Served on a Bed of Sautéed Brussell Sprouts with
Roasted Garlic, Shallots, Prosciutto, & Parmesan Cheese
Topped with an Orange Beurre Blanc
Vegetarian (Grilled Veggie Burger & No Prosciutto) 10
Bronzed Chicken 11

Soup de Jour

Mighty Rad Gumbo 6

Appetizer

Beef Carpaccio 10
Served with a Horseradish Sour Cream Sauce

Entrees

Southwest Rubbed New York
Strip 36
14oz New York Strip Served over Caramelized Onions and Finished with a Chipotle Compound Butter

Wine Suggestion:
Post House Merlot (glass/bottle) 10/44
Or Claret Atlas Peak (bottle) 89

Shrimp and Bay Scallop Scampi 27
Sautéed Shrimp and Bay Scallops in a Traditional Scampi Sauce Served over Angel Hair Pasta
Wine Suggestion:
Markham Sauvignon Blanc(glass/bottle)8/34
Allan Scott Sauvignon Blanc (bottle) 35

Caribbean Jerk Mahi 29
Caribbean Jerk Mahi Finished with a Mango and Pineapple Salsa
Wine Suggestion:
Stags Leap Chardonnay (glass/bottle) 12/ 49

Entrees

Grade A Yellowfin Tuna 36
Sesame Seared Rare Yellowfin Tuna over Wilted Napa Cabbage and Topped with a Hot Sesame Drizzle

Wine Suggestion:
Saddlerock Pinot Noir (glass/bottle) 9/34
or Cambria Pinot Noir (bottle) 43

Fresh Local
Char Grilled Pompano 36
Served with Choice of Picatta, Almondine or Meuniere Sauce

Wine Suggestion:
Sterling Chardonnay (glass/bottle) 9/35
or Saintsbury Chardonnay (bottle) 38

1 lb Fresh Local Large Stone Crab Claws 37
Served with Crudités and Bagna Cauda
Wine Suggestion:
Montevina Pinot Grigio (glass/bottle) 8/ 29 or
Santa Margherita Pinot Grigio (bottle) 47

Rosemary Seared Pork Tenderloin 28
Sliced and Served with Roasted Garlic Mashed Potato’s Finished with a Peppercorn Cream Sauce
Wine Suggestion:
Cabernet Sauvignon St. Clement (bottle) 51 or Cabernet Sauvignon Louis Martini (glass/bottle) 9/36

American Red Snapper (33)
Black Grouper (33)
Served Blackened, Bronzed, or Flame Broiled with Picatta, Almondine,
or Meuniere Sauce

Lunch at The Temptation
Today’s Specials
Soups

Chicken Florentine with Wild Rice 5

Lobster Bisque 6

Salads, Sandwiches & Fresh Fish

Strawberry Chicken Salad 12
Spring Mix Greens with Strawberries, Grilled Chicken, Toasted Pecans,
Boursin Cheese & a Balsamic Reduction

Blackened Chicken Carbonara 12
Over Angel Hair Pasta

Gasparilla Club Sandwich 11
Smoked Peppermill Turkey, Black Forest Ham, Applewood Smoked Bacon, Lettuce, Tomato & Mayonnaise on Choice of Toast
Served with Choice of Side

“Don’t Panic it’s Organic” 12
Back by Popular Demand! Worden Farms Organic Arugula Nestled in a Vidalia Volcano with Organic Grape Tomatoes & Radishes
Finished with a Balsamic Drizzle

Open Faced Eggplant Pita Melt 10
Fried Organic Eggplant, Sliced Tomatoes, Fresh Mozzarella & Pesto Aioli
Served with Choice of Side

Popcorn Fried Boston Bay Scallops 13
Served with Coleslaw, Fries & Dijonnaise

Bronzed Grouper 16
The Island Sensation! Served on a Bed of Sautéed Brussell Sprouts with
Roasted Garlic, Shallots, Prosciutto, & Parmesan Cheese
Topped with an Orange Beurre Blanc
Vegetarian (Grilled Veggie Burger & No Prosciutto) 10
Bronzed Chicken 11

Soup de Jour

Chicken Florentine with
Wild Rice 6

Appetizer

Tempura Fried Bay Scallops 12
Served with a Ginger Soy Aioli

Steak Tartar 10

Entrees

Southwest Rubbed New York
Strip 36
14oz New York Strip Served over Caramelized Onions and Finished with a Chipotle Compound Butter

Wine Suggestion:
Post House Merlot (glass/bottle) 10/44
Or Claret Atlas Peak (bottle) 89

Pollo Primavera 26
Sautéed Chicken with Roasted Red Pepper, Broccolini and Gorgonzola Cream Sauce Served over Angel Hair Pasta
Wine Suggestion:
Markham Sauvignon Blanc(glass/bottle)8/34
Allan Scott Sauvignon Blanc (bottle) 35

Parmesan Baked Salmon 29
Served over Sautéed Spinach
Wine Suggestion:
Stags Leap Chardonnay (glass/bottle) 12/ 49

Entrees

Grade A Yellowfin Tuna 36
Sesame Seared Rare Yellowfin Tuna over Wakami Seaweed Salad Finished with Sweet Thai Chili and Wasabi Vinaigrette

Wine Suggestion:
Saddlerock Pinot Noir (glass/bottle) 9/34
or Cambria Pinot Noir (bottle) 43

Fresh Local
Char Grilled Pompano 36
Served with Choice of Picatta, Almondine or Meuniere Sauce

Wine Suggestion:
Sterling Chardonnay (glass/bottle) 9/35
or Saintsbury Chardonnay (bottle) 38

1 lb Fresh Local Jumbo Stone Crab Claws 37
Served with Drawn Butter
Wine Suggestion:
Montevina Pinot Grigio (glass/bottle) 8/ 29 or
Santa Margherita Pinot Grigio (bottle) 47

Rosemary Seared Pork Tenderloin 28
Sliced and Served with Roasted Garlic Mashed Potato’s Finished with a Peppercorn Cream Sauce
Wine Suggestion:
Cabernet Sauvignon St. Clement (bottle) 51 orCabernet Sauvignon Louis Martini (glass/bottle) 9/36

American Red Snapper (33)
Black Grouper (33)
Served Blackened, Bronzed, or Flame Broiled with Picatta, Almondine,
or Meuniere Sauce