~The Tempting Blog~

Soup Du Jour

Potato and Leek 6

Salad

“Temp Me” Wedge Salad 12
Baby Iceburg Lettuce, Applewood Smoked Bacon, Grape Tomatoes, Red Onion and Blue Cheese Dressing
Half Portion 7

Appetizers

Cedar Key Steamers 12
Dozen Steamed Littleneck Clams in a White Wine, Lemon, and Butter Sauce

Entrees

Sicilian Grill 29
Italian Marinated Free Range Chicken Breast Chargrilled and Set Atop A bed of Linguini Tossed with Sauce Pomodoro
Wine Suggestion:
Cabernet Sauvignon Chateau Ste Michelle (glass/bottle) 8/31

Entrees

1 lb of Fresh
Large Crab Claws 36
Served Cold with a Keylime Mustard Sauce
Wine Suggestion:
BV Carneros Reserve Pinot Noir (glass/bottle) 14/53 David Bruce Pinot Noir (bottle) 62

Bronzed Hog Snapper 36
Served Over Wilted Spinach and Finished
with Beurre Blanc
Wine Suggestion:
Chardonnay Sterling Vineyards (glass/bottle) 9/35

Boca Crab Cakes 31
Two Crab Cakes Rich in Blue Crab Meat and Fresh Herbs Served over Steamin Greens
and Topped with a Warm Crawfish
Remoulade Sauce
Wine Suggestion:
Sauvignon Blanc, Allan Scott (glass/bottle) 9/35

American Red Snapper 33
Black Grouper 34
Served Blackened, Bronzed, or Flame Broiled with Picatta, Almondine,
Or Meuniere Sauce