The Catch Menus and Prices

The catch's original recipe from 2002 diced ruby red ahi tuna tossed with asian aromatics and a touch of sesame oil. Grilled and served on a toasted sesame seed potato bun with asian slaw and pickled

Pecan wood smoked bacon, lettuce, avocado, sliced roasted turkey and vine-ripened tomato on squaw bread with green goddess dressing. Served with garlic and parsley fries

Fresh albacore tuna marinated in red wine herb vinaigrette then grilled. Dressed with lemon aioli on fresh baked squaw bread with butter lettuce and vine-ripe tomato. Served with garlic and parsley f

Herb-marinated and roasted chicken is shredded and tossed in zesty aioli. Served on toasted brioche with honey glazed pecan wood smoked bacon, vine-ripened tomatoes, shredded iceberg lettuce and avoc

Slow-cooked pork shoulder slathered with Lillie's q smoky BBQ sauce, crispy pickled vegetables and house-made slaw. Served with garlic and parsley fries

Blackened cape capensis in corn tortillas with shredded cabbage, guacamole and chipotle sour cream. Served with spanish rice, pico de gallo and black beans

Chicken, poblano, grape tomato and red onion kabobs marinated in achiote paste with cotija and poblano vinaigrette and garnished with a sweet corn relish and herb salad