~The Tempting Blog~

Soup Du Jour

Tomato and Smoked Gouda Bisque 6

Salad

Mixed Organic Oriental
Veggie Salad 12
Baby Arugala, Red and Green Leaf Bibb Lettuce Mixed with Julienne Carrots, Baby Bok Choy, Snow Peas, Bean Sprouts, and Roasted Cashews Tossed in a Oriental Ginger Viniagerette, Filling a Fresh Baked
Sourdough Bread Bowl

Appetizers

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

Entrees

100% All Natural Beef 33
Smoked Sea Salt and Peppercorn Mélange Seared over Beer Battered Onion Rings and Finished with a Roasted Garlic and
Rosemary Compound Butter
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 a Citrus 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

Local Gotta Have 35
Chargrilled Pompano Served with Choices of Picatta, Almondine, or Meuniere Sauces
Wine Suggestion:
Pinot Grigio Estancia (bottle) 32

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