3501 Oleander Drive #13 Wilmington, NC (910) 763-6662 8207 Market Street Unit F (910) 686-9343 www.temptationseverydaygourmet.com Temptations Everyday Gourmet draws diners in by droves thanks to their creative menu selections, an extraordinary inventory of fine wines (over 300 varieties all without restaurant markups) and trained staff that go beyond culinary excellence. Recognized as Best Lunch Spot by WWAY in 2011, as well as having its chef, Michael Comer, touted among the top three best chefs in Wilmington, according to StarNews’ Taste of Wilmington 2010, Temptations offers two locations to serve Wilmingtonians. Located in Hanover Center for 25 years, signature items include their Homemade Chicken Salad and Turkey, Brie and Apple Sandwich, as well as their Porter’s Neck location’s Pimiento Cheeseburger. The Porter’s Neck location also serves an expanded dinner menu, which changes weekly.
(Available at both locations. **Dine in only**)
(Available at Porter’s Neck location only. **Dine In Only**)
$12.95 Gourmet Express Lunch
Four courses: $23.95/person
LUNCH ENTRÉE — CHOOSE ONE:
Grilled Panini Fresh mozzarella, basil, tomato and pesto. Baja Chicken Wrap Roasted seasoned chicken breast, cheddar cheese, fresh salsa, cabbage and creamy cilantro dressing.
Turkey Brie and Apple Smoked turkey, sliced brie, sliced apples on fresh baked French baguette with cranberry mustard.
CHOOSE A SIDE ITEM:
Caesar Salad, Garden Salad, Greek Salad Fresh Fruit, Pasta Salad, Potato Salad French Onion Soup, Soup of the Day
SWEET ENDINGS — CHOOSE ONE: Key Lime Tart
Crème Brûlée Chocolate Mousse
Pimiento cheese and crackers appetizer
COURSE TWO — CHOOSE ONE:
Caesar salad, garden salad, french onion soup or soup of the day
COURSE THREE — CHOOSE ONE:
Penne al Forno con Polpettine Mini meatballs tossed with penne pasta, prosciutto, sundried tomatoes, red wine, roasted garlic and roasted tomato sauce. Topped with fontina cheese and baked.
Giant Steak Stuffed Baked Potato Jumbo baked potato stuffed with bistro steak, spinach, bacon, butter, sour cream and Danish blue cheese.
Tilapia en Pappiotte Tilapia, potatoes, zucchini, squash, lemon, tomato, white wine, butter and herbs all wrapped in parchment paper and baked.
Parmesan Crusted Chicken Breast Served with caprese salad of fresh mozzarella, grape tomatoes, spring mix and roasted garlic pesto vinaigrette.
COURSE FOUR — CHOOSE ONE:
Key Lime Tart, Crème Brûlée, Chocolate Mousse
34 ENCORE RESTAURANT WEEK GUIDE | www.encorerestaurantweek.com
Encore Restaurant Week, October 19-23, 2011 in downtown WIlmington, NC