~The Tempting Blog~

Soup Du Jour

Tomato and Smoked Gouda Bisque 6

Salad

Mixed Organic Oriental
Veggie Salad 11
Baby Arugala, Red and Green Leaf Bibb Lettuce Mix with Julienne Carrots, Baby Bok Choy, Snow Peas, Bean Sprouts, and
Roasted Cashews Tossed in a Oriental
Ginger Viniagerette

Appetizers

Crawfish Tail Meat Poppers 11
Served with a Roasted Jalapeño Tarter

Entrees

Creek Stone Farms 100% All
Natural Beef 33
Smoked Sea Salt and Peppercorn Mélange Seared 16oz Ribeye 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

Zuppa Di Pesce 29
Sautéed Fresh Grouper, Bay Scallops, Littleneck Clams, and Shrimp
In a Zesty Roma Tomato Fresh Basil
Marinara Served over Linguini
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