~The Tempting Blog~

Soup du Jour

Grilled Chicken and Vegetable 6

Appetizer

Tuna Tartar 16
Served with Seaweed Salad, Fried
Wontons and Sirachi

Louisiana Oysters on the ½ Shell 12
Served with Horseradish, Cocktail and Lemon

Entrees

Certified Angus Ribeye Au Poivre 31
Peppercorn Seared 14 oz certified Angus Beef Ribeye served over Beer Battered Onion Rings and Finished with a Brandy Cream Sauce
Wine Suggestion:
Merlot Post House (glass/bottle) 10/35
Merlot BlackStone (bottle) 29

Seafood Scampi 29
Gulf Shrimp, Boston Bay Scallops, Tomatoes, Green Onions, Garlic and Capers over Angel Hair Pasta in a White Wine Butter Sauce
Wine Suggestion:
Sauvignon Blanc Allan Scott (glass/bottle) 9/35

Entrees

Grade A #1
Hawaiian Yellowfin Tuna 37
Seared Rare with Big Island Slaw with Tobiko and Finished with Sirachi Aioli
and Thai Chili Drizzle
Wine Suggestion:
Pinot Noir Oyster Bay (glass/bottle) 10/38
Kenwood Zinfandel (bottle)49

Stone Crab Claws 38
1 # Local Stone Crab Claws Served Cold with Keylime Mustard Sauce
Wine Suggestion:
Sterling Chardonnay (glass/bottle) 9/35
Sonoma Cutrer Chardonnay (bottle) 48

Baked Twin Lobsters 38
Two Petite Caribbean Lobster Tails Baked and Served with Drawn Butter
Wine Suggestion:
Stags Leap Chardonnay (glass/bottle) 9/49
Yellowtail Chardonnay (bottle) 29

Local Fresh Pompano 36
Char Grilled and Served with Choice of
Almondine, Picatta or Meuniere Sauce
Wine Suggestion:
Blanc De Mer (glass/bottle) 10/38
St Hallet Poachers Blend (bottle) 33

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

Lobster Corn Chowder 6

Grilled Chicken and Vegetable Soup 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

Hot Pastrami & Swiss 11
Boars Head Pastrami and Baby Swiss on Toasted Rye with Choice of Side

Crab Cake Sandwich 10
Golden Cake on Corn Dusted Kaiser Roll with Big Island Slaw & Tomato

Chicken Roulade 12
Stuffed with Shitake Mushrooms, Applewood Smoked Bacon & Alpine Swiss Cheese

Bronzed Grouper 16
The Island Sensation! Served on a Bed of Sautéed Brussel 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 du Jour

Grilled Chicken and Vegetable 6

Appetizer

Tuna Tartar 15
Served with Seaweed Salad, Fried
Wontons and Sirachi

Mudbug Poppers 10
Popcorn Fried Crawfish Tails Served with
Jalapeno Tartar

Entrees

Certified Angus Ribeye Au Poivre 31
Peppercorn Seared 14 oz certified Angus Beef Ribeye served over Beer Battered Onion Rings and Finished with a Brandy Cream Sauce
Wine Suggestion:
Merlot Post House (glass/bottle) 10/35
Merlot BlackStone (bottle) 29

Chicken Roulades 28
Stuffed with Shitake Mushrooms, Applewood Smoked Bacon and Alpine Swiss Cheese Served over Steamin Greens with a Roasted Pepper Coulis
Wine Suggestion:
Sauvignon Blanc Allan Scott (glass/bottle) 9/35

Entrees

Grade A #1
Hawaiian Yellowfin Tuna 38
Seared Rare with Big Island Slaw with Tobiko and Finished with Sirachi Aioli
and Thai Chili Drizzle
Wine Suggestion:
Pinot Noir Oyster Bay (glass/bottle) 10/38
Kenwood Zinfandel (bottle)49

Stone Crab Claws 38
1 # Local Stone Crab Claws Served Cold with Keylime Mustard Sauce
Wine Suggestion:
Sterling Chardonnay (glass/bottle) 9/35
Sonoma Cutrer Chardonnay (bottle) 48

Bronzed Scamp Grouper 36
Served over Sautéed Brussel Sprouts with Prosciutto, Garlic, and Shallots and
Finished with a Citrus Beurre Blanc
Wine Suggestion:
Stags Leap Chardonnay (glass/bottle) 9/49
Yellowtail Chardonnay (bottle) 29

Local Fresh Pompano 36
Char Grilled and Served with Choice of
Almondine, Picatta or Meuniere Sauce
Wine Suggestion:
Blanc De Mer (glass/bottle) 10/38
St Hallet Poachers Blend (bottle) 33

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

Soup du Jour

Grilled Chicken and Vegetable 6

Appetizer

Tuna Tarter 15
Served with Seaweed Salad, Fried
Wontons and Sirachi

Mudbug Poppers 10
Popcorn Fried Crawfish Tails Served with
Jalapeno Tartar

Entrees

Certified Angus Ribeye Au Poivre 31
Peppercorn Seared 14 oz certified Angus Beef Ribeye served over Beer Battered Onion Rings and Finished with a Brandy Cream Sauce
Wine Suggestion:
Merlot Post House (glass/bottle) 10/35
Merlot BlackStone (bottle) 29

Chicken Roulades 28
Stuffed with Shitake Mushrooms, Applewood Smoked Bacon and Alpine Swiss Cheese Served over Steamin Greens with a Roasted Pepper Coulis
Wine Suggestion:
Sauvignon Blanc Allan Scott (glass/bottle) 9/35

Entrees

Grade A #1
Hawaiian Yellowfin Tuna 38
Seared Rare with Big Island Slaw with Tobiko and Finished with Sirachi Aioli
and Thai Chili Drizzle
Wine Suggestion:
Pinot Noir Oyster Bay (glass/bottle) 10/38
Kenwood Zinfandel (bottle)49

Stone Crab Claws 38
1 # Local Stone Crab Claws Served Cold with Keylime Mustard Sauce
Wine Suggestion:
Sterling Chardonnay (glass/bottle) 9/35
Sonoma Cutrer Chardonnay (bottle) 48

Bronzed Scamp Grouper 36
Served over Sautéed Brussel Sprouts with Prosciutto, Garlic, and Shallots and
Finished with Aeitru Beurre
Wine Suggestion:
Stags Leap Chardonnay (glass/bottle) 9/49
Yellowtail Chardonnay (bottle) 29

Local Fresh Pompano 36
Char Grilled and Served with Choice of
Almondine, Picatta or Meuniere Sauce
Wine Suggestion:
Blanc De Mer (glass/bottle) 10/38
St Hallet Poachers Blend (bottle) 33

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

Soup du Jour

Grilled Chicken and Vegetable 6

Appetizer

Fresh Louisiana Oysters 12
Served on the ½ Shell with Horseradish,
Cocktail and Lemons

Mudbug Poppers 10
Popcorn Fried Crawfish Tails Served with
Jalapeno Tartar

Entrees

Certified Angus Beef 31
12 oz Blackened N.Y. Strip Served over Beer Battered Onion Rings and Finished with a Mushroom Bordelaise Sauce
Wine Suggestion:
Merlot Post House (glass/bottle) 10/35
Merlot BlackStone (bottle) 29

Chicken Roulades 28
Stuffed with Shitake Mushrooms, Applewood Smoked Bacon and Alpine Swiss Cheese Served over Steamin Greens with a Roasted Pepper Coulis
Wine Suggestion:
Sauvignon Blanc Allan Scott (glass/bottle) 9/35

Entrees

Grade A #1
Hawaiian Yellowtail Tuna 38
Seared Rare with Big Island Slaw and Finished with Sirachi Aioli and Thai Chili Drizzle
Wine Suggestion:
Pinot Noir Oyster Bay (glass/bottle) 10/38
Kenwood Zinfandel (bottle)49

Stone Crab Claws 38
1 # Local Stone Crab Claws Served Cold with Keylime Mustard Sauce
Wine Suggestion:
Sterling Chardonnay (glass/bottle) 9/35
Sonoma Cutrer Chardonnay (bottle) 48

Bronzed Scamp 36
Served over Sautéed Spinach with a Orange Beurre Blanc
Wine Suggestion:
Stags Leap Chardonnay (glass/bottle) 9/49
Yellowtail Chardonnay (bottle) 29

Local Fresh Pompano 36
Char Grilled and Served with Choice of
Almondine, Picatta or Meuniere Sauce
Wine Suggestion:
Blanc De Mer (glass/bottle) 10/38
St Hallet Poachers Blend (bottle) 33

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

Soup de Jour

Country Pork and Sweet Potato 5

Appetizer

Oysters Rockefeller 12
Finished with Hollandaise Drizzled

Crabby Pattie 14
Boca’s Best Crab Cake Rich in Crab, No Fillers. Served over Sautéed Spinach with a Roasted
Shrimp Sauce

Entrees

Certified Angus Beef 31
12 oz Blackened N.Y. Strip Served over Tobacco Onion Straws and Finished with a Mushroom Bordelaise Sauce
Wine Suggestion:
Merlot Post House (glass/bottle) 10/35
Merlot BlackStone (bottle) 29

Veal Marsala 28
Twin Veal Cutlets Served over Buttery Pearl Pasta with a Shitake Mushroom and Marsala Cream Sauce
Wine Suggestion:
Joel Gott Red Zinfandel(glass/bottle)11/35
Kenwood Zinfandel(bottle)49

Entrees

Stone Crab Claws 38
1 # Local Stone Crab Claws Served Cold with Keylime Mustard Sauce
Wine Suggestion:
Sterling Chardonnay (glass/bottle) 9/35
Sonoma Cutrer Chardonnay (bottle) 48

Bronzed American Red Snapper 36
Finished with a Fresh Mango and Pineapple Island Sauce
Wine Suggestion:
Stags Leap Chardonnay (glass/bottle) 9/49
Yellowtail Chardonnay (bottle) 29

Local Fresh Pompano 36
Char Grilled and Served with Choice of
Almondine, Picatta or Meuniere Sauce
Wine Suggestion:
Blanc De Mer (glass/bottle) 10/38
St Hallet Poachers Blend (bottle) 33

Yankee Pot Roast 22
Slow Roasted and Served with Baby Red Potatoes, Onion, Carrots and Gravy
Wine Suggestion:
Pinot Noir Oyster Bay (glass/bottle) 10/38

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

Lobster Corn Chowder 6

Country Pork & Sweet Potato 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

Club Wrap 11
Boars Head Ham & Turkey with Applewood Smoked Bacon, Swiss Cheese, Spring Mix, Grape Tomato & Cool Ranch Mayonnaise on a Flour Tortilla

Tuna Salad Stuffed Tomato 12
Presented with Assorted Greens, Olives, Gherkin Pickles
& Balsamic Marinated Cipollini Onions

Bronzed Grouper 16
The Island Sensation! Served on a Bed of Sautéed Brussel 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

Country Pork and Sweet Potato 5

Appetizer

Oysters Rockefeller 12
Finished with Hollandaise Drizzled

Entrees

Certified Angus Beef 31
12 oz Blackened N.Y. Strip Served over Tobacco Onion Straws and Finished with a Mushroom Bordelaise Sauce
Wine Suggestion:
Merlot Post House (glass/bottle) 10/35
Merlot BlackStone (bottle) 29

Veal Marsala 28
Twin Veal Cutlets Served over Buttery Pearl Pasta with a Shitake Mushroom and Marsala Cream Sauce
Wine Suggestion:
Joel Gott Red Zinfandel(glass/bottle)11/35
Kenwood Zinfandel(bottle)49

Yankee Pot Roast 22
Slow Roasted and Served with Baby Red Potatoes, Onion, Carrots and Gravy
Wine Suggestion:
Pinot Noir Oyster Bay (glass/bottle) 10/38

Entrees

Crabby Patties 31
Boca’s Best Crab Cake Rich in Crab, No Fillers. Served with a Roasted Shrimp Sauce
Wine Suggestion:
Sterling Chardonnay (glass/bottle) 9/35
Sonoma Cutrer Chardonnay (bottle) 48

Bronzed American Red Snapper 36
Finished with a Fresh Mango and Pineapple Island Sauce
Wine Suggestion:
Stags Leap Chardonnay (glass/bottle) 9/49
Yellowtail Chardonnay (bottle) 29

Local Fresh Pompano 36
Char Grilled and Served with Choice of
Almondine, Picatta or Meuniere Sauce
Wine Suggestion:
Blanc De Mer (glass/bottle) 10/38
St Hallet Poachers Blend (bottle) 33

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

Lobster Corn Chowder 6

Country Pork & Sweet Potato 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

Club Wrap 11
Boars Head Ham & Turkey with Applewood Smoked Bacon, Swiss Cheese, Spring Mix, Grape Tomato & Cool Ranch Mayonnaise on a Flour Tortilla

Grilled Steak Caesar 12
Grilled Beef Tenderloin Tips Presented with Grilled Romaine, Grape Tomato, Croutons and a Tempting Caesar Drizzle

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