~The Tempting Blog~

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