~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