Dinner
Breakfast
Lunch
Brunch
Dessert
Wine
Cat City Grill, a new bar and restaurant on Magnolia Avenue, located on the southside of Fort Worth. Vance Martin, owner of Lili's Bistro, and Martin Thompson, former chef of Del Friscos in Fort Worth, have joined forces to create a new place for locals to enjoy good food and spirits.
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Happy Hour
MONDAY-FRIDAY 4-7PM
View menu >>
LUNCH
Monday through Friday 11:00 - 2:30 p.m.
Shareables
CAT CITY NACHOS - 10.
Fried pita wedges topped with ranch dressing, melting cheese, bacon, lettuce and tomato and served with jalapeños and guacamole.
BUFFALO HUMMUS - 8.
Traditional hummus blended with a spicy wing sauce topped with Gorgonzola and served with pita chips and celery sticks.
LOBSTER BITES - 12.
Battered and fried lobster pieces served with remoulade sauce for dipping.
TEMPURA ASPARAGUS - 8.
Tempura battered asparagus, flash-fried, drizzled with wasabi cream sauce and sesame seeds.
SMOKED SALMON ROULADES (4) - 12.
Sliced smoked salmon rolled with our cream cheese mix and a pickled green bean.
FRIED DILL PICKLE SPEARS - 8.
Crispy breaded dill pickle spears served with green onion dressing.
Soup & Salad
Dressings: Plum Vinaigrette, Cucumber Ranch, Gorgonzola, Tomato Vinaigrette or Caesar
CAT STACK – 7.
Iceberg lettuce wheel, red cabbage, diced tomatoes, green onions and topped with tortilla strips.
LAYERED SPINACH SALAD – 8.
Spinach leaves, mandarin oranges, dried cherries, pine nuts, mushrooms, bacon, and Gorgonzola crumbles, tossed in plum vinaigrette and layered between three crispy wontons.
CAESAR SALAD – 8.
Romaine lettuce, sliced red onion rings, croutons, shredded Parmesan and tossed with Caesar dressing.
TORTELLINI ANTIPASTO – 9.
Tri-color tortellini tossed with jack and cheddar cheese, Kalamata olives, roasted red peppers, salami, and tarragon vinaigrette dressing.
SOUP AND SALAD – 10.
Pick any salad with a bowl of todays soup.
QUICHE WITH SOUP OR SALAD – 12.
Spinach, Swiss, and mushrooms quiche. Served with soup du jour or one of our specialty salads.
SOUP DU JOUR – 4.
As your server for todays selection.
Add to any Salad: Grilled Chicken Breast or Grilled Salmon 6.
From the Grill
Served with waffle fries.
CAT CITY HOUSE BURGER – 9.
½-lb burger with double Pepper Jack cheese, tomatoes and tomatillo sauce. Served on a jalapeño cheese bun.
CHEESY BURGER – 9.
Cheddar, Pepper Jack and Swiss cheeses melted on our ½-lb burger with lettuce and tomato. Served on a jalapeño cheese bun.
BASIC BURGER – 8.
½-lb burger with lettuce and tomato. Served on a jalapeño cheese bun.
PATTY MELT – 9.
Grilled onions, Swiss, Dijon and 1000 Island atop a ½-lb burger. Served on grilled marbled rye bread.
SLIDERS – 12.
Gorgonzola, Bacon BBQ Cheddar and Tomatillo.
CAT CITY HOUSE CHICKEN – 9.
Burgundy-marinated chicken breast with lettuce, tomato and provolone cheese.
CLASSIC REUBEN – 9.
Thinly sliced corned beef, sauerkraut, Swiss cheese, 1000 island, Dijon on grilled marbled rye bread.
WILD TURKEY – 9.
Sliced smoked turkey, Pepper Jack cheese, sprouts, tomato and guacamole on grilled sun dried tomato bread.
LOBSTER PO-BOY – 10.
Tempura battered lobster pieces with lettuce, tomato and remoulade sauce. Served on a French roll.
STEAK PO-BOY – 10.
Sautéed tenderloin tips, mushrooms and onions. Served on a French roll and topped with Horseradish mayo.
BAHN MI – 10.
Thinly sliced Asian spiced and roasted pork loin and a veggie mix of shredded carrots, onion, Dai Kon, cilantro, jalapeño, and spicy Cat City Mayo on a French roll.
VEGGIE SANDWICH – 10.
Breaded eggplant and zucchini, Portobello mushroom, grilled onions and tomatoes served on sun-dried tomato bread with lemon garlic aioli.
Lunch Specialties
QUICHE – 12.
TOMATILLO TILAPIA – 12.
Breaded and pan grilled tilapia filet topped with spicy tomatillo sauce and melting jack and cheddar cheese. Served with steamed seasoned vegetables.
TEXAS STEAK – 12.
Hand-breaded and pan-fried beef cutlet topped with black pepper cream gravy and fries.
FISH & CHIPS – 12.
Tempura battered flounder filet served with fries, hush puppies and lemon garlic aioli.
For more info call us: 817.916.5333
DINNER
Monday - Thursday 5:30 - 9:00 p.m.
Friday & Saturday 5:30 - 10:00 p.m.
Bar opens daily at 4 p.m.
CLOSED SUNDAY
CHERRY BRIE - 12.
Warm brie topped with spirited rosemary cherries and plenty of warm bread for spreading.
BACON-WRAPPED SCALLOPS - 10.
Two large sea scallops bacon-wrapped and grilled, served with lemon-garlic aioli.
TEMPURA ASPARAGUS - 10.
ESCARGOT - 10.
A mix of garlic sautéed escargot and diced Portobella mushrooms served in a fresh-baked puff pastry.
Fried pita wedges topped with ranch dressing, melting cheese, bacon, lettuce and tomato and served with jalapenos and guacamole.
CHEESE BREAD - 6.
Generously covered with garlic butter, jack, cheddar and parmesan cheeses.
Salads
Dressings: Plum Vinaigrette, Cucumber Ranch, Gorgonzola Cheese, Tomato Vinaigrette or Caesar
TORTELLINI ANTIPASTO – 8.
Sides
Enough to Share - 5.
Whipped Potatoes | Rosemary-Dijon New Potatoes | Fried Potato Salad Mac-N-Cheese | Bok Choy Medley | Roasted Corn & Poblano Sauté
ADD CHEESE BREAD TO ANY ENTRÉE – 2.
Steaks
All entrées are served with your choice of side dish.
TENDERLOIN FILET - 25.
The leanest cut of all. Slow wet-aged for tenderness. Cooked to your specs.
12-oz RIBEYE - 25.
The most marbled cut for the most flavor. Cooked to your specs.
10-oz FLAT IRON STEAK - 23.
Second only to the filet for tenderness coupled with the great flavor of a strip steak. Cooked to your specs.
NEW YORK STRIP - 23.
An in-between cut to the tenderness of the Filet and the flavor of the Ribeye.
STEAK AND SHRIMP - 26.
Our Flat Iron steak accompanied by two jumbo garlic shrimp.
BLUE CAT WELLINGTON - 26.
Our tenderloin filet wrapped in puff pastry with melting Gorgonzola cheese. Recommended Side: Roasted Corn and Poblano Sauté.
TEXAS STEAK - 17.
Lightly breaded beef cutlet seasoned and pan-fried. Served with cream gravy. Recommended Side: Whipped Potatoes.
CAT CITY MEAT LOAF - 18.
Each individual loaf is made exclusively from the trimmings of our Filet and Ribeye. Served with a mushroom jus. Recommended Side: Whipped Potatoes.
Seafood & Such
All Entrées are served with your choice of side dish.
BABY BACK RIBS - 19.
Slow roasted and charred to finish, and served with Cat City Grills BBQ sauce. Recommended Side: Fried Potato Salad.
LAMB RACK GREMOLATA - 24.
Roasted medium rare and topped with Gremolata (minced parsley, mint, garlic and lemon zest). Recommended Side: Rosemary-Dijon Potatoes.
CHICKEN-FRIED PORK MEDALLIONS - 18.
Tender pork loin lightly breaded and pan-fried. Topped with cream gravy and chopped bacon. Recommended Side: Mac-N-Cheese.
CORNBREAD-TAMALE STUFFED GAME HEN - 22.
Roasted game hen stuffed with a mixture of tamales and cornbread dressing and served with a chicken-mushroom jus. Recommended Side: Grilled Corn and Poblano Sauté.
VEGGIE PLATE – 12.
Pick four from the side list.
SEAFOOD CAKES HOLLANDAISE - 24.
A blend of shrimp, crab and lobster meat in a rosemary polenta. Flash-fried and topped with a rich hollandaise sauce. Recommended Side: Roasted Corn & Poblano Saute.
SEA BASS - 25.
Poached in a light lemon sauce. Recommended Side: Bok Choy Medley.
GRILLED AHI - 22.
Grilled medium rare and served with a strawberry-mandarin Pico. Recommended Side: Boy Choy Medley.
ONION CRUSTED TILAPIA - 18.
Lightly coated with panko and dried onions. Drizzled with wasabi cream sauce. Recommended Side: Roasted Corn and Poblano Saute.
SEASAME SEED SALMON - 20.
Plum and sesame glazed salmon filet. Recommended Side: Bok Choy Medley.
DESSERT
BOSTON CREAM PIE - 6.
Sponge cake split and filled with orange flavored pastry cream, covered in chocolate.
PB & J CRISTO - 6.
Texas toast filled with peanut butter and jelly, fried and topped with chocolate sauce and powered sugar.
CHERRY-LIMEADE POUND CAKE - 6.
Pound cake filled with cherries and topped with lime glaze.
CARROT CAKE - 6.
Dense and rich with a hint of ginger and cinnamon. Layered and topped with cream cheese frosting.
PECAN PRALINE TORTE - 6.
Flourless chocolate cake with toasted pecans and a praline topping.
LEMON CRÈME BRÛLÉE - 6.
Topped with blueberry compote.
FRENCH PRESS TO SHARE - 8.
The bar opens daily at 4:00 p.m.
DRINKS
MONDAY - FRIDAY 4-7 PM
INFUSED MARTINIS $5
Mandarin | Green Apple | Pear | Strawberry-Kiwi
SWEET TEA MARTINI $5
DOMESTIC BEER $2
HOUSE WINE $4
WELL, HI-BALLS $3
FROZEN MARGARITA OR CATNIP $5
HALF PRICE APPETIZERS 5-7PM
CAT CITY NACHOS
FRIED DILL PICKLE SPEARS
BUFFALO HUMMUS
GORGONZOLA FRIES
HOUSE
14 Hands 2007 Chardonnay, Washington 8. 28.
14 Hands, 2006 Cabernet Sauvignon, Washington 8. 28.
WHITE
Four Vines Naked 2008 Chardonnay, California 33.
Huntington 2008 Chardonnay, Sonoma, California 9. 33.
Milbrandt Traditions 2007 Riesling, Columbia Valley, 8. 28.
Robert Hall 2008 Sauvignon Blanc, Paso Robles, California 9. 32
Nautilus Estate 2008 Sauvignon Blanc, New Zealand 39.
Masi Masianco Pinot Grigio 44.
King Estate 2008 Pinot Gris, Oregon 10. 38.
RED
Ghost Pines 2007 Cabernet Sauvignon, Napa/Sonoma 42.
The Show 2007 Cabernet, California 10. 38.
Silver Palm 2006 Cabernet Sauvignon, California 44.
Foris 2007 Pinot Noir, Rouge Valley, Oregon 44.
Hahn 2006 Pinot Noir, Monterey County California 9. 34.
Broquel Malbec, Argentina 38.
Cono Sur Vision 2007 Merlot, Chile 9. 34.
Old River Cellars 2006 Cabernet Sauvignon, Sierra Foothills 45.
Charles & Charles 2007 Red Blend, Washington 9. 32.
Pedroncelli 2007 Friends Red, California 8. 28.
Foppiano 2005 Petite Sirah, Russian River Valley 46.
SPARKLING
Segura Viudas Cava Brut, Spain 187ml 10.
Marques de Gelida Cava Rosé Brut, Penedes, Spain 35.
Private Dining
Our private party room seats up to 30 guests.
For more information please call 817.916.5333 or send an email to vance_catcitygrill.com.
Photo Gallery
texas toast culinary tour's march on magnolia. march 16, 2010.
In the Press
DFW.COM TOP 10
August 25 2010 | by Rick Press and Heather Svokos | Read article
The 10 unavoidably hot restaurants of the moment
Hungry? Find out which 10 restaurants made our foodie Hot List.
7. Cat City Grill: Ellerbe isn't the only hot spot along Magnolia (Nonna Tata, Yucatan Taco Stand, Lili's, to name just a few). Cat City Grill is drawing just as many heavy-hitters. We recently spotted Van Cliburn having dinner there with Sid and Ramona Bass. Can't get more Fort Worth elite than that! Vance Martin, who also owns nearby Lili's Bistro, opened this cozy spot along with partner Martin Thompson around Valentine's Day. And Fort Worth has had a love affair with it since, gobbling up inventive, down-home dishes like chicken-fried rack of lamb ($25) and gorgonzola waffle fries ($9). www.catcitygrill.com
NBC AROUND TOWN DALLAS
July 31 2010 | by CHRISTINA MIRALLA | WATCH VIDEO
Cat City Grill is Hopping - The Cat's Meow
Crowds are heading to the southside of downtown Fort Worth to a new mid-day hotspot on West Magnolia Street.
Cat City Grill is a local favorite mixing casual, fine dining with flavorsome dishes served quickly inside a historic building.
We're surrounded by very old, established neighborhoods and it is the kind of a Cheers-like atmosphere where everybody does know your name, described chef/owner Vance Martin.
Martin and co-owner Martin Thompson teamed up to open Cat City Grill five months ago and have created a mouth-watering menu that keeps hungry guests coming back.
Where We Were: Cat City Grill
I love the neighborhood vibe. Everything on the menu is so fresh and so colorful and just great recipes, said customer Yvonne Harrison.
Lunch-goers can enjoy cream gravy covered chicken fried steak and escargot on the fly, and also indulge in crispy fried pickles, asparagus tempura with wasabi sauce, hand-battered lobster bites, and a bright medley of salad entrees.
Our wild turkey sandwich with sprouts, smoked turkey and avocado does really well. As does the Bahn Mah, which is a traditional sandwich that we've put just a little bit of a twist on with the Asian cut vegetables and the seasoned pork sliced very thin, said Chef Martin.
When the candles come out at night for dinner service, mid-day sandwiches and burgers are replaced by escargot, steak, shrimp, baby back ribs, sea bass, lamb rack gremolata and offerings of Blue Cat Wellington (tenderloin filet wrapped in puff pastry with melted Gorgonzola cheese) and tenderloin filets.
The salad list remains the same as earlier in the day, the tortellini antipasto a colorful crowd favorite with guests we spoke to.
Pricing is fair and portion size is substantial. Enjoy!
TEXAS MONTHLY
June 2010 | by PATRICIA SHARPE
New & Noteworthy - Fort Worth
Ah, Magnolia Avenue. Who would have dreamed five years ago that today it would be Fort Worths new restaurant row? The latest addition is Cat City, in a beautifully redone historic building, where stark black accents make a stylish backdrop for chefs Vance Martin and Martin Thompson's crowd-pleasing menu. Asparagus tempura with wasabi sauce was a real treat, while a layered spinach salad was a festival all by itself, with mandarin orange, dried cherries, pine nuts, bacon, Gorgonzola, and wontons. Either the meat loaf with wild mushroom ragù or the Texas Steak (read: chicken-fried) with cream gravy should satisfy any carnivore. The flourless chocolate torte with praline topping is not to be believed.
Read article
DFW.com
Upscale, down-home Cat City Grill opens on hip Magnolia Avenue
A new restaurant on hip Magnolia Avenue knows the right way to start and finish a meal
Wednesday, 07 April 2010 | by TERESA GUBBINS
FW WEEKLY
Cat City Grill is Near Purr-fect
The new West Magnolia eatery's fancy fare lives up to the hype.
Wednesday, 03 March 2010 | by LAURIE BARKER JAMES
360 MAGAZINE
Openings
March 2010 Issue (p. 70) | by RALPH LAUER
Newly opened Cat City Grill has us purring
Tuesday, 16 February 2010 | by JUNE NAYLOR
Call us: 817.916.5333
RESERVATION POLICY
Reservations are for parties of 6 or more. We do not accept reservations via email or this form. No call ahead seating.
1208 W Magnolia Ave.
Fort Worth, TX 76104
Tel: 817.916.5333
Fax: 817.916.5334
martin_catcitygrill.com
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1208 W Magnolia Ave. Fort Worth, TX 76104
Cat City Grill 1208 W Magnolia Ave. Fort Worth, TX 76104 817.916.5333 Photography and site design by mg.
