~The Tempting Blog~

Soup Du Jour

Tomato Basil 6
With Gorgonzola

Salad

Roasted Beet Salad 7/11
In House Roasted and Marinated Fresh Beets, Cashews, Shaved Onions, Garbanzo Beans, and Dill Havarti over Organic Baby Field Greens Tossed with a Shallot & Red Wine Vinaigrette

Appetizers

Fresh Local Run Stone Crabs 18
1/2lb Fresh Local Large Stone Crab Claws served Chilled with our own
Keylime Mustard Sauce

Entrees

Boca’s Crab Cakes 32
2 Cakes Rich in Crabmeat Lightly Fried and set atop a bed of Steaming Greens Finished with a Mustard Dill Drizzle
Wine Suggestion:
Chardonnay, Sterling (glass/bottle) 9/35

Lynchburg Ribeye 32
Mesquite Rubbed 16oz Ribeye Steak served over Fried Green Tomatoes with a Jack Daniels Mushroom Demi Glace
Wine Suggestion:
Cabernet Sauvignon, Chateau Ste. Michelle (glass/bottle) 8/31

Entrees

Local Favorite 35
Bronzed Grouper served over Sautéed Brussel Sprouts with Roasted Garlic, Shallots, Prosciutto, Parmesan Cheese, And Orange Beurre Blanc
Wine Suggestion:
Pinot Noir, Acacia (glass/bottle) 14/54

Snapper Enpapillote 34
Fresh American Red Snapper with Crawfish Tailmeat, Asparagus, Fresh Herbs and a Creole Compound Butter Wrapped in Parchment Paper and Baked to Perfection
Wine Suggestion:
Pinot Grigio, Montevina, (glass/bottle) 8/28

Florida Pompano 36
Fresh Char Grilled Pompano Filets Served with Your Choice of Almondine, Picatta
or Meuniere Sauce
Wine Suggestion:
Chardonnay, Stag’s Leap (glass/bottle) 12/49

Florida Rock Lobster 36
½ lb Chargrilled Caribbean Lobster Tail brushed with Citrus Butter
Wine Suggestion:
Sauvignon Blanc, Allan Scott (glass/bottle) 9/35

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