~The Tempting Blog~

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