~The Tempting Blog~

Soup de Jour

Mighty Rad Gumbo 6

Appetizer

Crabby Patty 12
Lightly Fried and Served over Steamin Greens with a Roasted Shrimp Sauce

Entrees

Veal Marsala 28
Twin Petite Veal Cutlets Pan Seared and Served over Pearl Pasta with Exotic Mushrooms in a Marsala Cream Sauce
Wine Suggestion:
Post House Merlot (glass/bottle) 10/44
Sterling Merlot (bottle) 45

Local Char Grilled Pompano 36
Served with Choice of Meuniere,
Almondine or Picatta Sauce
Wine Suggestion:
Stags Leap Chardonnay (glass/bottle) 12/14
Sterling Chardonnay (bottle) 35

Entrees

Grade A #1 Yellowfin Tuna 36
Sesame Seared Rare Tuna over Wakami Seaweed Salad served with Ginger Vinaigrette, Wasabi Cream and a Sweet Thai Chili Sauce
Wine Suggestion:
Red Zinfandel Joel Gott (glass/bottle) 11/40
Renwood Old Vine Red Zinfandel (bottle) 38

“Straight Out of the Water” 32
1 lb Stone Crab Claws Served Cold
with Keylime Mustard Sauce
Wine Suggestion:
Pinot Grigio Montevina (glass/bottle) 8/29
Allan Scott Sauvignon Blanc (bottle) 35

Boston Bay Scallops 29
Popcorn Fried and Served with a Dijonnaise Sauce
Wine Suggestion:
Stags Leap Chardonnay (glass/bottle) 12/49
Ferrari Carano Chardonnay (bottle) 39

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

Soup de Jour

Mighty Rad Gumbo 6

Appetizer

Crabby Patty 12
Lightly Fried and Served over Steamin Greens with a Roasted Shrimp Sauce

Entrees

Veal Marsala 28
Twin Petite Veal Cutlets Pan Seared and Served over Pearl Pasta with Exotic Mushrooms in a Marsala Cream Sauce
Wine Suggestion:
Post House Merlot (glass/bottle) 10/44
Sterling Merlot (bottle) 45

Local Char Grilled Pompano 36
Served with Choice of Meuniere,
Almondine or Picatta Sauce
Wine Suggestion:
Stags Leap Chardonnay (glass/bottle) 12/14
Sterling Chardonnay (bottle) 35

Entrees

Grade A #1 Yellowfin Tuna 36
Sesame Seared Rare Tuna over Wakami Seaweed Salad served with Ginger Vinaigrette, Wasabi Cream and a Sweet Thai Chili Sauce
Wine Suggestion:
Red Zinfandel Joel Gott (glass/bottle) 11/40
Renwood Old Vine Red Zinfandel (bottle) 38

“Straight Out of the Water” 32
1 lb Stone Crab Claws Served Cold
with Keylime Mustard Sauce
Wine Suggestion:
Pinot Grigio Montevina (glass/bottle) 8/29
Allan Scott Sauvignon Blanc (bottle) 35

Boston Bay Scallops 29
Popcorn Fried and Served with a Dijonnaise Sauce
Wine Suggestion:
Stags Leap Chardonnay (glass/bottle) 12/49
Ferrari Carano Chardonnay (bottle) 39

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 & Appetizers

Mighty Rad Gumbo 6

Lobster Corn Chowder 6

Fried Green Tomatoes 10
Served with Cucumber Dill Sauce

Salads, Sandwiches & Fresh Fish

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

Turkey and Avocado Po Boy 11
Turkey, Avocado, Cucumber, Micro Greens and Whole Grain Mustard

Boston Bay Fried Popcorn Scallops 13
Served with Dijonnaise

Barbeque Porkloin Sandwich 11
Topped with Creamy Coleslaw and Served on a Corn Dusted Keiser

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

Grande Clam 6

Appetizer

Oriental
Marinated Steak Skewers 12
Served with an Asian Slaw and Ginger Soy Aioli Sauce

Entrees

Veal Marsala 28
Twin Petite Veal Cutlets Pan Seared and Served over Pearl Pasta with Exotic Mushrooms in a Marsala Cream Sauce
Wine Suggestion:
Post House Merlot (glass/bottle) 10/44
Sterling Merlot (bottle) 45

Local Char Grilled Pompano 36
Served with Choice of Meuniere,
Almondine or Picatta Sauce
Wine Suggestion:
Stags Leap Chardonnay (glass/bottle) 12/14
Sterling Chardonnay (bottle) 35

Entrees

Grade A #1 Yellowfin Tuna 36
Sesame Seared Rare Tuna over Wakami Seaweed Salad served with Ginger Vinaigrette, Wasabi Cream and a Sweet Thai Chili Sauce
Wine Suggestion:
Red Zinfandel Joel Gott (glass/bottle) 11/40
Renwood Old Vine Red Zinfandel (bottle) 38

“Straight Out of the Water” 32
1 lb Stone Crab Claws Served Cold
with Keylime Mustard Sauce
Wine Suggestion:
Pinot Grigio Montevina (glass/bottle) 8/29
Allan Scott Sauvignon Blanc (bottle) 35

Boston Bay Scallops 29
Popcorn Fried and Served with a Dijonnaise Sauce
Wine Suggestion:
Stags Leap Chardonnay (glass/bottle) 12/49
Ferrari Carano Chardonnay (bottle) 39

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

Soup de Jour

Grande Clam 6

Appetizer

Oriental
Marinated Steak Skewers 12
Served with an Asian Slaw and Ginger Soy Aioli Sauce

Entrees

Steak Au Poive 31
16 oz Ribeye Pepper Crusted over
Tobacco Onion Straws with a Peppercorn Brandy Sauce
Wine Suggestion:
Post House Merlot (glass/bottle) 10/44
Sterling Merlot (bottle) 45

Local Char Grilled Pompano 36
Served with Choice of Meuniere,
Almondine or Picatta Sauce
Wine Suggestion:
Stags Leap Chardonnay (glass/bottle) 12/14
Sterling Chardonnay (bottle) 35

Entrees

Grade A #1 Yellowfin Tuna 36
Sesame Seared Rare Tuna over Wakami Seaweed Salad served with Ginger Vinaigrette, Wasabi Cream and a Sweet Thai Chili Sauce
Wine Suggestion:
Red Zinfandel Joel Gott (glass/bottle) 11/40
Renwood Old Vine Red Zinfandel (bottle) 38

Seafood Frá Diavolo 27
Tuna and Calamari Sautéed with a Tangy Marinara Served over Linguini
Wine Suggestion:
Blanc de Mer (glass/bottle) 10/38
Kim Crawford Sauvignon Blanc (bottle) 36

“Straight Out of the Water” 32
1 lb Stone Crab Claws Served Cold
with Keylime Mustard Sauce
Wine Suggestion:
Pinot Grigio Montevina (glass/bottle) 8/29
Allan Scott Sauvignon Blanc (bottle) 35

Boston Bay Scallops 29
Popcorn Fried and Served with a Dijonnaise Sauce
Wine Suggestion:
Stags Leap Chardonnay (glass/bottle) 12/49
Ferrari Carano Chardonnay (bottle) 39

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 & Appetizers

Grande Clam 6

Lobster Corn Chowder 6

Calamari Frá Diavolo 12

Salads, Sandwiches & Fresh Fish

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

Blackened Meatloaf 15
With Loaded Mashed Potatoes, Green Beans & Roasted Garlic Gravy

Veal Parmesan Hoagie 11
Lightly Breaded Veal Cutlets with Marinara and Provolone on Toasted Hoagie

Boarshead Turkey Club 11
With Bacon, Swiss Cheese, Avocado, Spinach, Tomato & Cucumber Mayonnaise

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

Sweet Potato &
Tasso Ham Bisque 6

Appetizer

Calamari Cocktail 13
Served with Frá Diavolo Sauce

Entrees

Steak Au Poive 31
16 oz Ribeye Pepper Crusted over
Tobacco Onion Straws with a Peppercorn Brandy Sauce
Wine Suggestion:
Post House Merlot (glass/bottle) 10/44
Sterling Merlot (bottle) 45

Broiled Hog Snapper 34
Served on a Bed of Spinach and Finished with a Citrus Beurre Blanc
Wine Suggestion:
Sterling Chardonnay (glass/bottle) 9/35
Kistler Chardonnay 81

Entrees

Grade A #1 Yellowfin Tuna 36
Sesame Seared Rare Tuna with Asian Slaw,Ginger Vinaigrette,
Wasabi Cream and Sirachi Aioli
Wine Suggestion:
Red Zinfandel Joel Gott (glass/bottle) 11/40
Renwood Old Vine Red Zinfandel (bottle) 38

Crawfish Carbonara 27
Louisiana Mudbugs, Andouille Sausage,
and Green Onion in a Zesty Cream Sauce over Linguini
Wine Suggestion:
Blanc de Mer (glass/bottle) 10/38
Kim Crawford Sauvignon Blanc (bottle) 36

“Straight Out of the Water” 32
1 lb Stone Crab Claws Served Cold
with Keylime Mustard Sauce
Wine Suggestion:
Pinot Grigio Montevina (glass/bottle) 8/29
Allan Scott Sauvignon Blanc (bottle) 35

Boston Bay Scallops 29
Popcorn Fried and Served with a Dijonnaise Sauce
Wine Suggestion:
Stags Leap Chardonnay (glass/bottle) 12/49
Ferrari Carano Chardonnay (bottle) 39

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 & Appetizers

Sweet Potato & Tasso Ham Bisque 6

Lobster Corn Chowder 6

Fried Green Tomatoes 10
With Cucumber Dill Sauce

Salads, Sandwiches & Fresh Fish

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

Cucumber BLT Salad 9
Spring Mix Greens, Cucumbers, Grape Tomatoes & Crumbled Bacon
Served with Ranch Dressing

Lobster Tostada 15
Cold Water Lobster with Mango Pineapple Salsa, Dill Havarti, Microgreens
& Grape Tomatoes on a Baked Flour Tortilla

Fish Taco’s 15
2 Flour Tortillas with Bronzed Grouper, Sour Cream, Shredded Lettuce,
Cheese & Diced Tomato

Roasted Turkey Panini 10
Boars Head Turkey, Spinach & Provolone Cheese
on Grilled Island Baked Ciabatta Bread with Pesto Aioli

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

Sweet Potato &
Tasso Ham Bisque 6

Appetizer

Calamari Cocktail 13
Served with Frá Diavolo Sauce

Entrees

Steak Au Poive 31
16 oz Ribeye Pepper Crusted over Tobacco Onion Straws with a Peppercorn Brandy Sauce
Wine Suggestion:
Red Zinfandel Joel Gott (glass/bottle) 11/40
Renwood Old Vine Red Zinfandel (bottle) 38

Pan Seared Hog Snapper 34
Finished with a Frangelico Butter Pecan Sauce
Wine Suggestion:
Sterling Chardonnay (glass/bottle) 9/35
Kistler Chardonnay 81

Entrees

Grade A #1 Yellowfin Tuna 36
Sesame Seared Rare Tuna with Wakami Seaweed Salad, Ginger Vinaigrette,
Wasabi Cream and Sirachi Aioli
Wine Suggestion:
Stags Leap Chardonnay (glass/bottle) 12/49
Cakebread Sauvignon Blanc (bottle) 47

Crawfish Carbonara 27
Louisiana Mudbugs, Andouille Sausage, and Green Onion in a Zesty Cream Sauce over Linguini
Wine Suggestion:
Blanc de Mer (glass/bottle) 10/38
Kim Crawford Sauvignon Blanc (bottle) 36

“Straight Out of the Water” 32
1 lb Stone Crab Claws Served Cold with Keylime Mustard Sauce
Wine Suggestion:
Pinot Grigio Montevina (glass/bottle) 8/29
Kim Crawford Sauvignon Blanc (bottle) 36

Local Pompano Oscar 38
Lightly Char Grilled with Lump Crabmeat, Asparagus and Citrus Beurre Blanc
Wine Suggestion:
Pinot Grigio Montevina (glass/bottle) 8/29
Kim Crawford Sauvignon Blanc (bottle) 36

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