~The Tempting Blog~

Soup Du Jour

Tomato, Basil and Crabmeat 6

Salad

Roasted Beet Salad 11
Roasted Beets, Goat Cheese, and Toasted Cashews Frisee Lettuce and Microgreens with a Sweet Pomegrante and Shallot Vinagrette

Appetizers

Fried Green Tomatoes 9
With a Cucumber Dill Sauce

Entrees

Southern Fried Bay Scallops 29
Boston Bay Scallops Deep Fried with a Traditional Southern Flour Accompanied with Sauce Dijonnaise
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

Pecan Crusted Snapper 34
Sautéed Fresh American Snapper Crusted with Pecans Topped with a Garlic-Shallot Meuniere
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

Soup Du Jour

Tomato, Basil and Crabmeat 6

Salad

Roasted Beet Salad 11
Roasted Beets, Goat Cheese, and Toasted Cashews Frisee Lettuce and Microgreens with a Sweet Pomegrante and Shallot Vinagrette

Appetizers

Fried Green Tomatoes 9
With a Cucumber Dill Sauce

Entrees

Southern Fried Bay Scallops 29
Boston Bay Scallops Deep Fried with a Traditional Southern Flour Accompanied with Sauce Dijonnaise
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

Pecan Crusted Snapper 34
Sautéed Fresh American Snapper Crusted with Pecans Topped with a Garlic-Shallot Meuniere
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

Soup Du Jour

Italian Wedding Soup 6

Salad

Roasted Beet Salad 11
Roasted Beets, Goat Cheese, and Toasted Cashews Frisee Lettuce and Microgreens with a Sweet Pomegrante and Shallot Vinagrette

Appetizers

Fried Green Tomatoes 9
With a Cucumber Dill Sauce

Entrees

Veal Roulades 28
Veal Medallions Stuffed with Spinach. Israeli Artichokes, Pistachio Nuts, Bacon, Boursin, and Cream Cheese, Finished with a Madeira Mushroom Demi-Glaze
Wine Suggestion:
Cabernet Sauvignon Chateau Ste Michelle (glass/bottle) 8/31

Entrees

Bronzed Grouper Oscar 35
Local Grouper Served with Sautéed Lump Crab, Grilled Asparagus, and Beurre Blanc
Wine Suggestion:
BV Carneros Reserve Pinot Noir (glass/bottle) 14/53 David Bruce Pinot Noir (bottle) 62

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

Pecan Crusted Snapper 34
Sautéed Fresh American Snapper Crusted with Pecans Topped with a Garlic-Shallot Meuniere
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

Lunch at The Temptation
Today’s Specials

Soups & Appetizers

Lobster Corn Chowder 6/10

Italian Weddin’ Soup 6/10

Fried Green Tomatoes 10
Served with a Dill Cucumber Relish

Salads, Sandwiches & Fresh Fish

Pork Tenderloin Sandwich 9
Panko Fried Tenderloin on a Corn Dusted Kaiser with Lettuce, Tomato, Onion & Cool Ranch Sauce with Choice of Sweet or Regular Fries

Soup & Panini 10
Choice of Soup served with a half Black Forest Ham Panini with Herbed Mushrooms,
Fresh Mozzarella & Roasted Tomato Relish

Fried Snapper 17
Corn Dusted American Red Snapper over Grilled Romaine with Lobster Mango Slaw

Fish Taco’s 15
Bronzed Grouper Fingers Rolled in Flour Tortilla with Sour Cream, Shredded Cheddar Cheese, Lettuce & Pico D Gallo

The Island Favorite 16
Bronzed Grouper Served on a Bed of Sautéed Brussel Sprouts
with Roasted Garlic, Shallots, Prosciutto, & Parmesan Cheese
Topped with an Orange Beurre Blanc
Vegetarian (Grilled Veggie Burger & No Prosciutto) 10 Bronzed Chicken 11

Soup Du Jour

Italian Wedding Soup 6

Appetizers

Fried Green Tomatoes 9
With a Cucumber Dill Sauce

Entrees

Veal Madeira 28
Sauteed Twin Veal Cutlets Served over
Pearl Pasta Tossed in a Gorgonzola Cream
and Finished with a Madeira-Mushroom
Demi Glaze Sauce
Wine Suggestion:
Cabernet Sauvignon Chateau Ste Michelle (glass/bottle) 8/31

Bronzed Grouper Oscar 35
Local Grouper Served with Sautéed Lump Crab, Grilled Asparagus, and Beurre Blanc
Wine Suggestion:
BV Carneros Reserve Pinot Noir (glass/bottle) 14/53 David Bruce Pinot Noir (bottle) 62

Entrees

Snapper Orleans 34
Blackened Fresh American Red Snapper Finished with a Zesty Crawfish and Andoville
Cream Sauce
Wine Suggestion:
Sauvignon Blanc, Allan Scott (glass/bottle) 9/35

Bimini Bay Stone Crab Claws 36
1 Pound Local Stone Crab Claws Sautéed with Orange Segments, Garlic, Parsley, White Wine, and a Dash of Tabasco
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

Soup Du Jour

Italian Wedding Soup 6

Appetizers

Fried Green Tomatoes 9
With a Cucumber Dill Sauce

Entrees

Veal Madeira 28
Sauteed Twin Veal Cutlets Served over
Pearl Pasta Tossed in a Gorgonzola Cream
and Finished with a Madeira-Mushroom
Demi Glaze Sauce
Wine Suggestion:
Cabernet Sauvignon Chateau Ste Michelle (glass/bottle) 8/31

Bronzed Grouper Oscar 35
Local Grouper Served with Sautéed Lump Crab, Grilled Asparagus, and Beurre Blanc
Wine Suggestion:
BV Carneros Reserve Pinot Noir (glass/bottle) 14/53 David Bruce Pinot Noir (bottle) 62

Entrees

Snapper Orleans 34
Blackened Fresh American Red Snapper Finished with a Zesty Crawfish and Andoville
Cream Sauce
Wine Suggestion:
Sauvignon Blanc, Allan Scott (glass/bottle) 9/35

Bimini Bay Stone Crab Claws 36
1 Pound Local Stone Crab Claws Sautéed with Orange Segments, Garlic, Parsley, White Wine, and a Dash of Tabasco
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

Soup Du Jour

Italian Wedding Soup 6

Appetizers

Fried Green Tomatoes 9
With a Cucumber Dill Sauce

Entrees

Veal Madeira 28
Sauteed Twin Veal Cutlets Served over
Pearl Pasta Tossed in a Gorgonzola Cream
and Finished with a Madeira-Mushroom
Demi Glaze Sauce
Wine Suggestion:
Cabernet Sauvignon Chateau Ste Michelle (glass/bottle) 8/31

Bronzed Grouper Oscar 35
Local Grouper Served with Sautéed Lump Crab, Grilled Asparagus, and Beurre Blanc
Wine Suggestion:
BV Carneros Reserve Pinot Noir (glass/bottle) 14/53 David Bruce Pinot Noir (bottle) 62

Entrees

Snapper Orleans 34
Blackened Fresh American Red Snapper Finished with a Zesty Crawfish and Andoville
Cream Sauce
Wine Suggestion:
Sauvignon Blanc, Allan Scott (glass/bottle) 9/35

Bimini Bay Stone Crab Claws 36
1 Pound Local Stone Crab Claws Sautéed with Orange Segments, Garlic, Parsley, White Wine, and a Dash of Tabasco
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

Soup Du Jour

Italian Wedding Soup 6

Appetizers

Fried Green Tomatoes 9
With a Cucumber Dill Sauce

½ LB. Large Stone Crabs 16
Served with a Keylime Mustard Sauce

Entrees

Veal Madeira 28
Sauteed Twin Veal Cutlets Served over
Pearl Pasta Tossed in a Gorgonzola Cream
and Finished with a Madeira-Mushroom
Demi Glaze Sauce
Wine Suggestion:
Cabernet Sauvignon Chateau Ste Michelle (glass/bottle) 8/31

White Maple Farms Pork
Tenderloin 30
Pistachio Crusted Pork Tenderloin Served
with Grilled Polenta and a Cranberry Pomegranate Compote
Wine Suggestion:
Merlot Post House (glass/bottle) 10/44
Merlot Sonoma Vineyards (bottle) 37

Entrees

Bronzed Grouper Oscar 35
Local Grouper Served with Sautéed Lump Crab, Grilled Asparagus, and Beurre Blanc
Wine Suggestion:
BV Carneros Reserve Pinot Noir (glass/bottle) 14/53 David Bruce Pinot Noir (bottle) 62

Snapper Orleans 34
Bronzed Fresh American Red Snapper Finished with a Zesty Crawfish and Andoville
Cream Sauce
Wine Suggestion:
Sauvignon Blanc, Allan Scott (glass/bottle) 9/35

Local Fresh Stone Crab Claws 36
1 Pound Served Cold with Keylime
Mustard 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

Soup Du Jour

Beef and Vegetable 5

Appetizers

Fried Green Tomatoes 9
With a Cucumber Dill Sauce

Entrees

Veal Marsala 28
Sautéed Twin Veal Cutlets Served over a Bed
of Pearl Pasta and Finished with a Rich and Creamy Marsala Sauce
Wine Suggestion:
Cabernet Sauvignon Chateau Ste Michelle (glass/bottle) 8/31

White Maple Farms Pork
Tenderloin 30
Pistachio Crusted Pork Tenderloin Served
with Grilled Polenta and a Cranberry Pomegranate Compote
Wine Suggestion:
Merlot Post House (glass/bottle) 10/44
Merlot Sonoma Vineyards (bottle) 37

Entrees

Bronzed Grouper Oscar 35
Local Grouper Served with Sautéed Lump Crab, Grilled Asparagus, and Beurre Blanc
Wine Suggestion:
BV Carneros Reserve Pinot Noir (glass/bottle) 14/53 David Bruce Pinot Noir (bottle) 62

Creole Jambalaya 29
Chicken, Gulf Shrimp, Crawfish, and Andoville Sausage Stewed in a Zesty Trinity Sauce Served with Tasso Ham Dirty Rice
Wine Suggestion:
Pinot Grigio, Montevina (Glass/Bottle) 8/28

Snapper Franchaise 35
Fresh Red Snapper Pan Seared and Finished with a Sherry Caper Butter Sauce on a Bed
of Braised Greens
Wine Suggestion:
Sauvignon Blanc, Allan Scott (glass/bottle) 9/35

Local Fresh Stone Crab Claws 36
1 Pound Served Cold with Keylime
Mustard 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

Lunch at The Temptation
Today’s Specials

Soups & Appetizers

Lobster Corn Chowder 6/10

Beef Vegetable 6/10

Chili 6/10

Fried Green Tomatoes 12
With Cucumber Dill Sauce

Salads, Sandwiches & Fresh Fish

Lobster Quesadilla 15
Cold Water Lobster, Avocado, Green Onion, Monteray & Cheddar Cheese, Pico De Gallo & Sour Cream. Served with Petite House Salad

Soup & Panini 10
Choice of Soup served with a half three cheese Panini (Swiss, dill havarti, and brie)

Fish Taco 15
Bronzed Grouper Fingers Rolled in Flour Tortilla with Sour Cream, Shredded Cheddar Cheese, Lettuce & Pico D Gallo

Bronzed Grouper 16
The Island Sensation! Served on a Bed of Sautéed Brussel Sprouts with Roasted Garlic, Shallots, Prosciutto, & Parmesan Cheese
Topped with an Orange Beurre Blanc
Vegetarian (Grilled Veggie Burger & No Prosciutto) 10 Bronzed Chicken 11

Snapper Parmigiana 17
Sautéed American Red Snapper with Parmesan Croute
& Roasted Garlic Linguine Primavera