~The Tempting Blog~

Lunch at The Temptation
Today’s Specials

Soups & Appetizers

Shrimp Bisque 6/10

Lobster Corn Chowder 6/10

Fried Green Tomatoes 9
With Cucumber Relish

Salads, Sandwiches & Fresh Fish

Yellow Fin Tuna Caesar 14
Lightly Bronzed Fresh Yellow Fin Tuna Steak Served over a Traditional Caesar Salad

Spin Queso Queso 11
Grilled Chicken, Cheddar Jack Cheese, and Spinach in a Four Tortilla with Salsa, Sour Cream and Guacamole

French Dip 12
Thin Shaved Prime Rib Cooked in Au Jus and Served with Sour Cream Horseradish Sauce on a Hoagie with Choice of Side

Island Favorite 18
Bronzed Grouper over Sautéed Brussels Sprouts with Prosciutto, Garlic,
Shallots & Orange Beurre Blanc
with Chicken 14 with Veggie Burger 11

Soup Du Jour

Uncle Matt’s Low Country Gumbo 6
With Rice

Salad

The Temps Chef Salad 7/12
Boars Head Turkey, Black Forest Ham, Dill Havarti and Cheddar Cheese Served over Mixed Greens with Tomato, Hard Boiled Egg and Cucumber Drizzled with a Pesto Ranch Dressing

Appetizers

Oyster Rockefeller 13
Blue Point Oysters Stuffed with Baby Spinach, Applewood Smoked Bacon, Parmesan, and Pernod finished with Hollandaise

Entrees

Southern Dream 33
16oz Blackened Angus Ribeye served over Southern Fried Bell Pepper Rings finished with a Tangy Mushroom Demi-Glace Cream Sauce
Wine Suggestion:
Merlot, Post House, (glass/bottle) 12/44

Tempura Snapper 35
Tempura Fried Fresh American Red Snapper set atop a Warm Asian Slaw with a Citrus-Blue Crabmeat Sauce
Wine Suggestion:
Chardonnay, Stag’s Leap (glass/bottle) 12/49

Blackened Chicken Carbonara 29
Twin Chicken Breasts Blackened and Served over Linguini Tossed Prosciutto and Green Onions in a Creamy Parmesan Cheese Sauce
Wine Suggestion:
Sauvignon Blanc, Allan Scott (glass/bottle) 9/35

Tuna Tataki 33
Ginger and Soy Grilled Rare Fresh Grade A#1 Yellowfin Tuna Accompanied with a Wasabi Mayo and a Sweet Chili Drizzle
Wine Suggestion:
Pinot Grigio, Montevina (glass/bottle) 8/28

American Red Snapper 34
Black Grouper 35
Served Blackened, Bronzed, or Flame Broiled with Picatta, Almandine, or Meuniere Sauce

Soup Du Jour

American Red Snapper 34
Black Grouper 35
Served Blackened, Bronzed, or Flame Broiled with Picatta, Almandine, or Meuniere Sauce

Italian Wedding Soup 6/10

Lobster Corn Chowder 6/10

Fried Green Tomatoes 10
with Cucumber Relish

Salads, Sandwiches & Fresh Fish

Spicy Soft Shell Crab Caesar 15
Our Jumbo Soft Shell Crab Tossed in Spicy Flour & Fried
Served over a Traditional Caesar Salad

Vidalia Volcano 12
Fresh Arugula Tossed in Lemon Herb Vinaigrette Nestled on a Volcano of Vidalia Onions
Finished with a Balsamic Drizzle

Bacon, Egg & Cheese Croissant 9
Applewood Smoked Bacon, Scrambled Egg & American Cheese on a Croissant
Served with Home Fries

Fish Taco’s 15
Bronzed Grouper, Lettuce, Tomato, Red Onion, Sour Cream & a Three Cheese Blend
Wrapped in a Flour Tortilla with Choice of Side

Island Favorite 18
Bronzed Grouper over Sautéed Brussell Sprouts with Prosciutto, Garlic,
Shallots & Orange Beurre Blanc
With Chicken 14 with Veggie Burger 11

Soup Du Jour

American Red Snapper 34
Black Grouper 35
Served Blackened, Bronzed, or Flame Broiled with Picatta, Almandine, or Meuniere Sauce

Soup Du Jour

Italian Wedding Soup 6

Salad

Roast Beet Salad 7/11
Roasted Beets, Crumbled Goat Cheese and Pistachios served over Field Greens with a Red Wine-Shallot Vinaigrette

Appetizers

Tuna Tartar 12
Yellowfin Tuna tossed with Citrus and Soy served with Wasabi, Pickled Ginger, and Fried Wontons

Entrees

Blackened 16oz Angus Ribeye 33
Served over Tobacco Onion Straws Topped with a Roasted Tomato and Boursin Cheese Cream Sauce
Wine Suggestion:
Merlot, Post House, (glass/bottle) 12/44

Hog Snapper 35
Pan Seared Hog Snapper set atop a Bed of Sautéed Baby Spinach topped with a Creamy Frangelico Pecan Sauce
Wine Suggestion:
Pinot Grigio, Montevina (glass/bottle) 8/28

Entrees

Coleman Farms Free Range
Chicken 29
Twin Chicken Breasts Sautéed with Garlic, Shallots, Black Mission Figs, Port Wine, and Cream served with Grilled Crostinis
Wine Suggestion:
Sauvignon Blanc, Y3 (glass/bottle) 11/40

Cashew Crusted Tuna 34
#1 Yellowfin Tuna Cashew Seared and Served with Grilled Romaine Hearts, Ginger Vinaigrette, and Sriracha Aioli
Wine Suggestion:
Chardonnay, Sterling, (glass/bottle) 9/35

Island Favorite 36
Fresh Bronzed Black Grouper Served over Sautéed Brussell Sprouts with Prosciutto Ham, Garlic, Shallots and Parmesan Cheese Finished with a Citrus Beurre Blanc
Wine Suggestion:
Sauvignon Blanc, Allan Scott (glass/bottle) 9/35

American Red Snapper 34
Black Grouper 35
Served Blackened, Bronzed, or Flame Broiled with Picatta, Almandine, or Meuniere Sauce

Soup Du Jour

Tuscan Minestrone 6
With White Beans

Salad

Roast Beet Salad 7/11
Roasted Beets, Crumbled Feta Cheese and Pistachios served over Field Greens with a Red Wine-Shallot Vinaigrette

Appetizers

Tuna Tartar 12
Yellowfin Tuna tossed with Citrus and Soy served with Wasabi, Pickled Ginger, and Fried Wontons

Squash Blossoms 11
Beer Battered Squash Blossoms Filled with Goat Cheese and Roasted Tomatoes

Entrees

The Longhorn 38
Old Plantation Rubbed 20oz Chargrilled Porterhouse Served over Beer Battered Onion Rings with a Gorgonzola and Herb Compound Butter
Wine Suggestion:
Merlot, Post House, (glass/bottle) 12/44

Entrees

Coleman Farms Free Range
Chicken 29
Twin Chicken Breasts Sautéed with Garlic, Shallots, Black Mission Figs, Port Wine, and Cream served with Grilled Crostinis
Wine Suggestion:
Sauvignon Blanc, Y3 (glass/bottle) 11/40

Parmesan Baked Salmon 30
Fresh Atlantic Salmon topped with a Parmesan Aioli Containing Red Onions, Capers, garlic, and Lump Crabmeat Baked to a Golden Brown Served over Sautéed Spinach
Wine Suggestion:
Pinot Grigio, Montevina (glass/bottle) 8/28

Cashew Crusted Tuna 34
#1 Yellowfin Tuna Cashew Seared and Served with Grilled Romaine Hearts, Ginger Vinaigrette, and Sriracha Aioli
Wine Suggestion:
Chardonnay, Sterling, (glass/bottle) 9/35

Island Favorite 36
Fresh Bronzed Black Grouper Served over Sautéed Brussell Sprouts with Prosciutto Ham, Garlic, Shallots and Parmesan Cheese Finished with a Citrus Beurre Blanc
Wine Suggestion:
Sauvignon Blanc, Allan Scott (glass/bottle) 9/35

American Red Snapper 34
Black Grouper 35
Served Blackened, Bronzed, or Flame Broiled with Picatta, Almondine, or Meuniere Sauce

Tuscan Minestrone with White Bean 6/10

Lobster Corn Chowder 6/10

Chicken Satay 11
with Thai Peanut Sauce & Asian Slaw

Salads, Sandwiches & Fresh Fish

Roast Beet Salad 10
Roasted Beets, Crumbled Goat Cheese & Cashews over Baby Field Greens
With a Red Wine Vinaigrette

Shrimp BLT 10
Poached Shrimp, Applewood Smoked Bacon, Vine Ripe Tomatoes & Crisp Lettuce
Served on Multi Grain Toast with a Curry Mayonnaise

Pulled Pork Po’ Boy 11
Slow Roasted Mango & Chipotle Braised Pork Loin Tossed with Barbeque Sauce
Topped with Coleslaw & Swiss Cheese on a Toasted Kaiser Roll

The Temp’s Italian Hoagie 13
Genoa Salami, Pepperoni, Prosciutto, Lettuce, Tomato, Onion & Provolone Cheese
On A Toasted Hoagie Roll with Italian Dressing

Island Favorite 18
Bronzed Grouper over Sautéed Brussell Sprouts with Prosciutto, Garlic,
Shallots & Orange Beurre Blanc
With Chicken 14 with Veggie Burger 11

Cream of Broccoli 6/10
With Cheddar Jack Cheese

Lobster Corn Chowder 6/10

Fried Green Tomatoes 9
Served with Cool Cucumber Relish

Salads, Sandwiches & Fresh Fish

Insalata Caprese 12
Vine Ripe Roma Grape Tomatoes Layered with Mozzarella, Basil, Capers and Olive Oil

Soup & Croissant 10
Choice of Soup & a Tuna and Cheese Croissant

Focaccia 13
Focaccia Bread Topped with Salami, Prosciutto Ham, Baby Spinach, Pesto and Swiss Cheese

Peace Maker 14
Deep Fried Oysters Topped with Lettuce, Tomato & Swiss Cheese
Served on a Sub Roll with Tartar Sauce

Island Favorite 18
Bronzed Grouper over Sautéed Brussell Sprouts with Prosciutto, Garlic,
Shallots & Orange Beurre Blanc
With Chicken 14 with Veggie Burger 11

Soup Du Jour

Cream of Asparagus 6
Salad

Bibb Salad 7/12
Hydroponic Bibb Lettuce, Applewood Smoked Bacon, Crumbled Gorgonzola Cheese, Vine Ripe Tomatoes, Cipoli Onions, and Green Goddess Dressing
Appetizers

Oysters Rockefeller 13
Fresh Louisiana Oysters Stuffed with Spinach, Bacon, Parmesan, and Pernod Finished with Hollandaise Drizzle
Entrees

Black & Blue Ribeye 34
16 oz Blackened Certified Angus Ribeye served over Tobacco Onion Straws and Complimented with a Gorgonzola Butter
Wine Suggestion:
Cabernet Sauvignon, Louis M. Martini, (glass/bottle) 11/40

Entrees
Cedar Plank Salmon “Oscar” 33
Cedar Plank Atlantic Grilled Salmon Topped with Lump Crabmeat, Asparagus, and Citrus Buerre Blanc
Wine Suggestion: Pinot Grigio, Montevina (glass/bottle) 8/28
Lobster Carbonara 29
Maine Lobster Meat, Prosciutto, Green Onions, and Grape Tomatoes in a Rich Parmesan Cream Sauce on a Bed of Linguini
Wine Suggestion:
Chardonnay, Sterling, (glass/bottle) 9/35
Coconut Shrimp 29
8 Coconut Breaded Jumbo Shrimp Served with a Sweet Thai Chili Pineapple Puree
Wine Suggestion
Sauvignon Blanc, Y3, (glass/bottle) 11/40
Tuna Tataki 34
Ginger & Soy Grilled Rare Grade A #1 Yellowfin Tuna served with a Wasabi Mayo and Sriracha aioli
Wine Suggestion:
Sauvignon Blanc, Allan Scott (glass/bottle) 9/35
American Red Snapper 34
Black Grouper 35
Served Blackened, Bronzed, or Flame Broiled with Picatta, Almandine, or Meuniere Sauce