Served Monday – Thursday 5:30 – 9pm and Friday – Saturday 5:30 – 10pm

Shareables

CAT CITY FLAT BREAD
- CHICKEN 11. Roasted red pepper puree, pesto chicken, goat cheese and toasted pecans.
- VEGGIE 9. Garlic aioli, caramelized onions, red and green bell peppers, mushrooms and tomatoes.
- CHORIZO 10. Roasted red pepper puree, chorizo, goat cheese, & sliced pepperoncinis.

CHERRY BRIE 12. Warm brie topped with spirited rosemary cherries and plenty of warm bread for spreading.

LAMB LOLLIPOPS 12. Three bacon-wrapped lamb chops served over roasted corn salsa with chimichuri sauce.

BUFFALO HUMMUS 8. Traditional hummus blended with a spicy wing sauce topped with Bleu cheese and served with flat bread and celery sticks.

LOBSTER BITES 12. Tempura-fried lobster pieces served with remoulade sauce for dipping.

TEMPURA ASPARAGUS 9. Tempura-battered asparagus, flash-fried, served with wasabi cream sauce for dipping

FRIED DILL PICKLE SPEARS 8. Crispy breaded dill pickle spears served with ranch dressing for dipping.

CHEESE BREAD 6. Generously covered with garlic butter, jack, cheddar and parmesan cheeses.

ONIONS RINGS WITH TIGER SAUCE 8. Hand-battered, fried onion rings served with tiger sauce for dipping.

FRIED CALAMARI 9. Fried calamari tossed with pepperoncinis, tomatoes, and green onions. Served with our red sauce for dipping.

STUFFED MUSHROOMS 9. Baked mushrooms stuffed with chorizo and Bleu cheese, topped with roasted red bell pepper sauce.

BLACKENED SCALLOPS 10. Three seared scallops served over a cherry mandarin chutney.

Salads

Dressings: Honey Mustard, Plum Vinaigrette, Cucumber Ranch, Bleu Cheese, Tomato Vinaigrette or Caesar

CAT STACK 7. Iceberg lettuce wheel, red cabbage, diced tomatoes, green onions, topped with tortilla strips.

LAYERED SPINACH SALAD 8. Spinach leaves, mandarin oranges, dried cherries, pecans, mushrooms, bacon, and Bleu cheese crumbles, tossed in plum vinaigrette and layered between three crispy wontons.

TOMATO & ONION 8. Sliced tomatoes and onions over mixed greens topped with bleu cheese crumbles and drizzled with herb vinaigrette.

CAESAR SALAD 8. Romaine lettuce, sliced red onion rings, croutons, shredded Parmesan and tossed with Caesar dressing.

ARUGULA SALAD 8. Lemon and oil dressing, sliced almonds, & Parmesan cheese.

CAT CITY CAPRESE SALAD 10. Tomato slices layered with fresh mozzarella and fresh basil, sprinkled with salt, pepper, & oregano. Drizzled with olive oil and Balsamic.

Seafood

Served with harvest blend rice and grilled asparagus. Add a small salad 4.

SEAFOOD CAKES 24. A blend of shrimp, crab and lobster meat in rosemary polenta. Flash-fried, topped with spicy Cajun crawfish cream sauce.

SEABASS 27. A seasoned filet seared to perfection with a lemon basil burre blanc.

PEPPERED AHI TUNA 25. Seared medium rare and served with a sweet red pepper mustard vinaigrette.

ONION CRUSTED TILAPIA 18. Lightly coated with panko and dried onions. Drizzled with wasabi cream sauce.

SESAME SEED SALMON 20. Plum and sesame glazed salmon filet.

STUFFED GROUPER 22. Crab-stuffed grouper then pan seared. Served with a tarragon cream.

CINDY’S SEAFOOD PASTA TRIO 27. 2 shrimp, 2 scallops, & 2oz of lobster claw & knuckle meat in a garlic butter sauce with tomatoes & green onions over Linguini and topped with Parmesan cheese.

Steaks

Cooked to your specs and served with a loaded baked potato and broccoli. Add a small salad 4.

TENDERLOIN FILET 27. The leanest cut of all. Slow wet-aged for tenderness.

12-oz RIBEYE 26. The most marbled cut for the most flavor.

10-oz FLAT IRON STEAK 24. Second only to the filet for tenderness coupled with the great flavor of a strip steak.

12-oz NEW YORK STRIP 25. An in-between cut to the tenderness of the Filet and the flavor of the Rib-eye.

STEAK AND SHRIMP 28. Our Flat Iron Steak accompanied by two jumbo garlic shrimp.

10-oz STUFFED PORK CHOP 21. Bone-in pork chop stuffed with Bleu cheese and bacon. Topped with a raspberry balsamic drizzle.

CHICKEN FRIED STEAK 20. Lightly breaded beef cutlet seasoned and fried. Served with cream gravy.

10-oz VEAL CHOP 30. Tender Veal grilled to perfection.

Other Specialties

Served with Parmesan cheese grits & green beans.

MAPLE GLAZED CHICKEN 18. A pecan-crusted chicken breast stuffed with brie and Granny Smith apples.

PORK MILANESE 20. 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 18. Chicken breast breaded, pan fried & topped with lemon butter sauce & capers.

CAT CITY MEAT LOAF 18. Each loaf is made exclusively from the trimmings of our Filet and Rib-eye. Served with a mushroom jus.

OSSO BUCCO 23. Slow-roasted veal shank in a garlic and herb, tomato-onion sauce.

BOB’S KING RANCH PEPPER 18. A bell pepper stuffed with chicken, peppers, green onions & mushroom topped with melted jack
and cheddar cheese