Served Mon – Thur 5:30 – 9pm Fri – Sat 5:30 – 10pm
CAT CITY FLAT BREAD
CHERRY BRIE 12.00 Warm brie topped with spirited rosemary cherries and plenty of warm bread for spreading.
LAMB LOLLIPOPS 12.00 Three bacon-wrapped lamb chops served over roasted corn salsa with chimichuri sauce.
BUFFALO HUMMUS 8.00 Traditional hummus blended with a spicy wing sauce topped with Bleu cheese and served with flat bread and celery sticks.
LOBSTER BITES 12.00 Tempura-fried lobster pieces served with remoulade sauce for dipping.
TEMPURA ASPARAGUS 9.00 Tempura-battered asparagus, flash-fried, served with wasabi cream sauce for dipping
FRIED DILL PICKLE SPEARS 8.00 Crispy breaded dill pickle spears served with ranch dressing for dipping.
CHEESE BREAD 6.00 Generously covered with garlic butter, jack, cheddar and parmesan cheeses.
ONIONS RINGS WITH TIGER SAUCE 8.00 Hand-battered, fried onion rings served with tiger sauce for dipping.
FRIED CALAMARI 9.00 Fried calamari tossed with pepperoncinis, tomatoes, and green onions. Served with our red sauce for dipping.
STUFFED MUSHROOMS 9.00 Baked mushrooms stuffed with chorizo and Bleu cheese, topped with roasted red bell pepper sauce.
BLACKENED SHRIMP & SCALLOPS 13.00 Three seared scallops and two shrimp served over a cherry mandarin chutney.
Dressings: Honey Mustard, Champagne Vinaigrette, Ranch, Bleu Cheese, or Tomato Vinaigrette
CAT STACK 7.00 Iceberg lettuce wheel, red cabbage, diced tomatoes, green onions, topped with tortilla strips.
LAYERED SPINACH SALAD 8.00 Spinach leaves, mandarin oranges, dried cherries, pecans, mushrooms, bacon, and Bleu cheese crumbles, tossed in plum vinaigrette and layered between three crispy wontons.
TOMATO & CUCUMBER 8.00 Sliced tomatoes and cucumbers, diced red onions with Champagne vinaigrette.
CAESAR SALAD 8.00 Romaine lettuce, sliced red onion rings, croutons, shredded Parmesan and tossed with Caesar dressing.
TEXAS HERB SALAD 8.00 Spring mix greens, olives, tarragon and parsley tossed in Champagne vinaigrette toasted almonds and Parmeasan cheese.
CAT CITY CAPRESE SALAD 10.00 Tomato slices layered with fresh mozzarella and fresh basil, sprinkled with salt, pepper, and oregano. Drizzled with olive oil and Balsamic.
Served with mushroom risotto and grilled asparagus. Add a small salad 4.
SEAFOOD CAKES 26.00 A blend of shrimp, crab and lobster meat in rosemary polenta. Flash-fried, topped with spicy Cajun crawfish cream sauce.
HALIBUT 27.00 A seasoned filet seared to perfection with a lemon burre blanc.
PEPPERED AHI TUNA 25.00 Seared medium rare and served with a sweet red pepper mustard vinaigrette.
ONION CRUSTED TILAPIA 18.00 Lightly coated with panko and dried onions. Drizzled with wasabi cream sauce.
SESAME SEED SALMON 20.00 Plum and sesame glazed salmon filet.
STUFFED RAINBOW TROUT 23.00 Crab-stuffed then pan seared. Served with a tarragon cream.
CINDY’S SEAFOOD PASTA TRIO 27. 2 shrimp, 2 scallops, and 2oz of lobster claw and knuckle meat in a garlic butter sauce with tomatoes and green onions over Linguini and topped with Parmesan cheese.
Cooked to your specs and served with a loaded baked potato and broccoli. Add a small salad 4.
TENDERLOIN FILET 28.00 The leanest cut of all. Slow wet-aged for tenderness.
12-oz RIBEYE 27.00 The most marbled cut for the most flavor.
10-oz FLAT IRON STEAK 25.00 Second only to the filet for tenderness coupled with the great flavor of a strip steak.
12-oz NEW YORK STRIP 26.00 An in-between cut to the tenderness of the Filet and the flavor of the Rib-eye.
STEAK AND SHRIMP 29.00 Our Flat Iron Steak accompanied by two jumbo garlic shrimp.
10-oz STUFFED PORK CHOP 21.00 Bone-in pork chop stuffed with Bleu cheese and bacon. Topped with a raspberry balsamic drizzle.
CHICKEN FRIED STEAK 20.00 Lightly breaded beef cutlet seasoned and fried. Served with cream gravy.
PEPPERCORN STEAK 28.00 12oz. Strip with cracked black pepper and topped with Brandy creamed mushroom Demi-glace.
Served with Parmesan cheese grits and green beans.
PORK MILANESE 21.00 Tender pork loin pounded thin, lightly breaded and fried. Topped with spring mix greens, tomatoes, Parmesan cheese and drizzled with a balsamic reduction.
CHICKEN LIMON 19.00 Chicken breast breaded, pan fried and topped with lemon butter sauce & capers.
CAT CITY MEAT LOAF 19.00 Each loaf is made exclusively from the trimmings of our Filet and Rib-eye. Served with a mushroom Demi-glace.
OSSO BUCCO 25.00 Slow-roasted veal shank in a garlic and herb, tomato-onion sauce.
BOB’S KING RANCH PEPPER 18.00 A bell pepper stuffed with chicken, peppers, green onions and mushroom topped with melted jack
BROILED LAMB RACK 26.00 Broiled medium-rare and topped with chimichuri sauce (garlic, parsley, olive oil, red pepper flakes).
CHICKEN & LOBSTER ROULADE 25.00 Lightly breaded and rolled 8oz. chicken breast stuffed with lobster meat and mozzarella cheese topped with Dijon mustard.