~The Tempting Blog~

Soup Du Jour

Classic Chicken Noodle 5

Salad

“Temp Me Wedge” 11/7
Baby Iceburg, Applewood Smoked Bacon, Shaved Red Onion, Grape Tomatoes and Blue Cheese Dressing

Appetizers

Creole Crawfish Poppers 12
Deep Fried Crawfish Tailmeat Dreged in a Garlic- Pepper Flour and Accompanied with a Roasted Jalepeno Tartar

Entrees

Matt’s Juicy N.Y. Strip Steak 33
Worcestershire and Garlic Marinated All Natural 14oz N.Y. Strip, Char grilled
Atop Abed of Tobacco Onion Straws Finished with a Boursin and Fresh Herb Cream Sauce
Wine Suggestion:
Red Zinfandel Joel Gott (glass/bottle) 11/40

Fresh Local Boat Run Stone Crabs 34
1lb of fresh Local Stone Crabs Served with Keylime Mustard Sauce
Wine Suggestion:
Chardonnay, Stags’ Leap Winery 12/49

Entrees

Island Favorite 36
Fresh Bronzed Black Grouper Served over Sautéed Brussel Sprouts with Prosciutto, Garlic, Shallots, and Parmesan and Finished with a Citrus Beurre Blanc
Wine Suggestion:
Chardonnay, Sterling (glass/bottle) 9/35

Local Pompano 36
Char grilled and Served with a Choice of Almondine, Picatta or Meuniere
Wine Suggestion:
Sauvignon Blanc, Allan Scott (glass/bottle) 9/35

Stuffed Jumbo Shrimp 29
Jumbo Gulf Shrimp Stuffed with Lump Crab Meat and Baked with Garlic Butter and White Wine
Wine Suggestion:
Blanc De Mer (glass/bottle) 10/38

Popcorn Fried Boston Bay Scallops 29 Served with a Sweet and Spicy Plum Sauce
Pinot Grigio, Montevina (glass/bottle)8/28

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