~The Tempting Blog~

Soup Du Jour

Beef, Rice and Mushroom 6

Appetizers

Tuna Rangoon 12
Grade A # 1 Tuna with Boursin and Cream Cheese with an Organic Arugula Salad

Entrees

All Natural New York Strip 33
Creole Rubbed 100%All Natural 14 Oz.
New York Strip Served over Beer Battered Onion Rings & Topped with Roasted Garlic & Rosemary Compound Butter
Wine Suggestion:
Cabernet Sauvignon Chateau Ste Michelle (glass/bottle) 8/31

Stuffed Jumbo Shrimp 33
Jumbo Gulf Shrimp Stuffed with Lump Crabmeat and Baked with Garlic, Lemon and White Wine
Wine Suggestion:
Pinot Grigio, Montevina (Glass/Bottle) 8/28

Entrees

Island Favorite 37
Bronzed Fresh Black Grouper Served over Sautéed Brussel Sprouts with Garlic, Shallots Prosciutto and Parmesan Cheese Finished with a citrus Beurre Blanc
Wine Suggestion:
BV Carneros Reserve Pinot Noir (glass/bottle) 14/53 David Bruce Pinot Noir (bottle) 62

1 lb of Fresh
Large Crab Claws 36
Served Cold with a Keylime Mustard Sauce
Wine Suggestion:
Sauvignon Blanc, Allan Scott (glass/bottle) 9/35

Fresh Snapper 34
Parmesan Crusted American Red Snapper Finished with a Provencal Sauce
Wine Suggestion:
Chardonnay Sterling (glass/bottle) 9/35

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