~The Tempting Blog~

Lunch at The Temptation
Today’s Specials

Soups & Appetizers

Lobster Corn Chowder 6/10

Beef Lentil 6/10

Fried Green Tomatoes 10
Served with a Dill Cucumber Relish

Salads, Sandwiches & Fresh Fish

Soup & Cuban-ini 11
Cup of Soup with Chef Pete’s Cuban Panini

Spinach Salad 13
Baby Spinach with Grilled Shrimp, Andouille Sausage, Walnuts, Blue Cheese Crumbles,
Grape Tomatoes & Warm Bacon Vinaigrette

Fish Taco 15
Bronzed Grouper Fingers with Shredded Lettuce, Cheese,
Sour Cream & Pico De Gallo in a Flour Tortilla

Eggplant Parmesan Hoagie 12
Fried Baby Eggplant with Chef Kevin’s Marinara & Boars Head Provolone Cheese
Served Open Faced on Cherry Tomato Foccacia

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

Hearty Beef and Lentil 6

Salad

Spinach Salad 13
Baby Spinach with Grilled Shrimp, Andouille Sausage, Walnuts, Blue Cheese Crumbles,
Grape Tomatoes & Warm Bacon Vinaigrette

Appetizers

Capri Beef Wellington 12
3 Tenderloin of Beef and Dexulles Filled Puff Pastries with a Pepper Brandy Cream Sauce

Entrees

Linguini Alla Beef Gorgonzola 29
Balsamic and Shiraz Marinated Various Beef Chunks Grilled and Set Atop a Bed of Linguini Finished with a Baby Bella Gorgonzola 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

Parmesan Crusted Lane Snapper 34
Parmesan Crusted Fresh Lane Snapper Baked and Finished with a Fresh Provencal Sauce
Wine Suggestion:
Blanc De Mer (glass/bottle) 10/38

Popcorn Fried Boston Bay Scallops 29
Served with a Sweet and Spicy Plum Sauce
Wine Suggestion:
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

Soup Du Jour

Hearty Beef and Lentil 6

Appetizers

Capri Beef Wellington 12
3 Tenderloin of Beef and Dexulles Filled Puff Pastries with a Pepper Brandy Cream Sauce

Entrees

Linguini Alla Beef Gorgonzola 29
Balsamic and Shiraz Marinated Various Beef Chunks Grilled and Set Atop a Bed of Linguini Finished with a Baby Bella Gorgonzola 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

Parmesan Crusted Lane Snapper 34
Parmesan Crusted Fresh Lane Snapper Baked and Finished with a Fresh Provencal Sauce
Wine Suggestion:
Blanc De Mer (glass/bottle) 10/38

Popcorn Fried Boston Bay Scallops 29
Served with a Sweet and Spicy Plum Sauce
Wine Suggestion:
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

Soup Du Jour

Hearty Beef and Lentil 6

Appetizers

Capri Beef Wellington 12
3 Tenderloin of Beef and Dexulles Filled Puff Pastries with a Pepper Brandy Cream Sauce

Entrees

Linguini Alla Beef Gorgonzola 29
Balsamic and Shiraz Marinated Various Beef Chunks Grilled and Set Atop a Bed of Linguini Finished with a Baby Bella Gorgonzola 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

Parmesan Crusted Lane Snapper 34
Parmesan Crusted Fresh Lane Snapper Baked and Finished with a Fresh Provencal Sauce
Wine Suggestion:
Blanc De Mer (glass/bottle) 10/38

Popcorn Fried Boston Bay Scallops 29
Served with a Sweet and Spicy Plum Sauce
Wine Suggestion:
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

Lunch at The Temptation
Today’s Specials

Soups & Appetizers

Lobster Corn Chowder 6/10

Chicken Noodle 6/10

Fried Green Tomatoes 10
Served with a Dill Cucumber Relish

Salads, Sandwiches & Fresh Fish

Soup & Panini 11
Choice of Soup & Boars Head Bavarian Ham, Dill Havarti & Cucumber Panini
Served on Roasted Garlic Ciabatta Bread

Hot Roast Beef Po-Boy 12
Thin Shaved Prime-Rib on Toasted Hoagie with Lettuce Tomato Onion and Choice of Side

Fish Taco 15
Bronzed Grouper Fingers with Shredded Lettuce, Cheese,
Sour Cream & Pico De Gallo in a Flour Tortilla

Ensalada Caprese 14
Fresh Mozzarella Slices with Vine Ripened Tomatoes
Served over Mixed Greens with Olive Oil & a Balsamic Drizzle

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

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

Soup Du Jour

Gumbo Z’ Herbs 6
“For Good Luck”

Salad

Prosciutto & Fig Salad 12
Prosciutto Wrapped Feta, Walnuts
& Fresh Figs over Field Greens with a
Lemon Sherry Vinaigrette

Appetizers

Creote 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 Large 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

Boca’s Crab Cakes 32
Twin Crab Cakes Rich in Lump Crabmeat Deep Fried to a Golden Brown Served over Steamin Greens and Topped with a Tomato- Lobster Cream Sauce
Wine Suggestion:
Sauvignon Blanc, Allan Scott (glass/bottle) 9/35

Blackened Lane Snapper 30
Fresh Lane Snapper Blackened and Set Atop a Bed of Red Beans, Rice, and Gulf Shrimp
Wine Suggestion:
Blanc De Mer (glass/bottle) 10/38

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