Chef Dino Jagtiani Temptation restaurant logo Temptation restaurant entrance
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Dino Dinner Salmon Dino at work

A sample menu follows:

Palate Teasers

Hot 'n' Cold Soup(veg)
Chilled avocado gazpacho and Cuban style black bean soup coupled in the same bowl…$12

Caramelized Georgia Vidalia Onion Soup
Spiked with Heineken, Hennessy, honey and thyme baked in the oven with gouda and gruyere cheeses…$12

Warm Walnut Crusted Vermont Goats Cheese Medallion(Veg)
With rosemary-honey infused cranberries, and balsamic caramel…$14

Lump Crab-Apple Cake
With "de-constructed" tartar sauce …$14
Seared Foie Gras "PB&J;"
With roasted peanut sauce, and homemade port wine-fig jelly…$19

Pignoli Nut Caesar
Romaine, tossed with basil scented Caesar dressing, and toasted pignoli nuts…$9

Grilled Peach Salad (Veg)
Anguilla's Hydroponic garden greens tossed with crumbled bleu cheese, candied pecans, grilled peaches and rosemary

infused balsamic vinaigrette…$12

Home Made Spinach-Ricotta Ravioli
With fricassee of wild mushrooms, arugula and basil oil…$15

Tempura Mussel Shooters
With coconut curry and waikimi…$15

Balsamic Roasted Portobello (Veg)
Topped with basil, soft polenta, roasted peppers and smoked mozzarella…$12

Palate Pleasers

Certified USDA Choice Beef Tenderloin
With herb roasted smashed potatoes, Argentinean chimi-churri, and cebollita…$37
“eating meat may reflect an overtly sexual personality and satisfy an unconscious urge to partake in carnal activities”

"Tandoori Quack Quack"
Tandoori spiced duck breast, coconut-chile chutney, candied tamarind sauce, and vegetable biryani…$29

Red Wine Braised Osso Bucco
With shiitake mushrooms, baby carrots, and basil polenta…$33

Rack of Lamb
With soft polenta, sautéed spinach, peppercorn demi, and red wine reduction…$35

½ Roasted Eggplant
Stuffed with crab, fontina cheese, Parmigiano Reggiano, and spinach risotto…$25

Popped Black Bean Crusted Sashimi Grade Tuna
With wasabi mashed potatoes, and wild arugula salad with preserved red onions…$33

Pan Seared Diver Scallops
With nutmeg scented buckwheat noodles, crème fraiche, and tobiko caviar…$33

Chicken 'n' Shrimp Pad Thai
Asian bbq glazed chicken breast and jumbo shrimps, with Thai style coconut curried noodles and Asian veggies…$31

Tamarind Glazed Mahi-Mahi
With curried onion-mustard seed potatoes, basil yogurt, and papadum…$29

Caramelized Onion CrustedAtlantic Salmon
With eggplant fondue, and Italian sausage-roasted pepper orzo …$33
"According to Caribbean love doctors, high phosphorus and iodine content in salmon has beneficial effect on sexual potency"

V = Vegetarian

Doing the cooking:
Chef Dino Jagtiani
1st St. Maarten born graduate of the
Culinary Institute of America ‘94

As a courtesy to other diners we request that you refrain from cigar and pipe smoking.

We do not make a charge for service as we believe our guests
should have the opportunity to reward great service at their own discretion.

We always make a fresh selection of fruit and sorbets based on the finest flavorings and fruits available. Our Crème brûlée quartet allows four flavors to battle for your affection. If the strawberries look fantastic, we provide them with three dunking sauces. Our wet chocolate cobbler with macadamias and homemade pistachio ice cream is to die for, but not until you have tried the Death by Cheesecake featuring white chocolate cheesecake with chocolate ganache and toasted coconut-peanut ice cream.