~The Tempting Blog~

Soup Du Jour

Tomato, Basil and Crabmeat 6

Appetizers

Fried Green Tomatoes 9
With a Cucumber Dill Sauce

Beef Carpaccio 12
Very Lightly Seared and Thinly Shaved Beef Tenderloin Set Atop a Roasted Garlic Baked Crostini with Egg, Red Onion, Capers, and a Horseradish- Sour Cream Drizzle

Entrees

Snapper St. Augustine 34
Bronzed Fresh American Red Snapper
Served Over Sautéed Spinach and Finished with a Lump Crabmeat and Caper Lemon Butter Sauce
Wine Suggestion:
BV Carneros Reserve Pinot Noir (glass/bottle) 14/53

Entrees

Shrimp and Grits 29
Sautéed Large Gulf Shrimp with Corn, Red Onion, and Bell Peppers Accompanied with a Cheddar Jack Blend Cheese Grits
Wine Suggestion:
Sauvignon Blanc, Allan Scott (glass/bottle) 9/35

Scallops Alla Pomodoro 29
Sautéed Bay Scallops with Fresh Roma Tomatoes, Shaved Garlic, Shallots, Capers,
and Fresh Basil Presented over a Bed of Linguini, Accompanied with a Parmesan
Fried Artichoke Garni
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