~The Tempting Blog~

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