All of The Catch’s oysters are deftly shucked and presented immediately on ice. They are harvested throughout the oyster growing season from certified clean waters and are documented with harvest locations and date. Served with our house made cocktail sauce and ginger-black peppercorn mignonette.
Classic Oysters Rockefeller
Freshly shucked oysters topped with sautéed spinach and Pernod liqueur. Finished under the broiler with hollandaise sauce and Parmesan cheese.
Pan Fried Maryland Crab Cake
Served with chipotle aioli.
Calamari Provencale
Calamari flash fried and sautéed in a zesty butter sauce of Worcestershire, garlic, green onion, tomato and Tabasco.
The Triple Crown
A collection of our favorites, Warm crab and artichoke dip, coconut tempura prawns and calamari fritti. Each served with its own sauce.
Coconut Tempura Prawns
Pacific white shrimp golden fried in a delicate tempura batter, accompanied by a pineapple glaze and Asian cole slaw.
Steamed Green-Lip Mussels or Manila Clams
Simmered in herbed garlic butter and white wine broth, finished with diced Roma tomatoes and served with toasted baguette.
Jumbo Prawn Cocktail
Served chilled with house made cocktail sauce and horseradish puree.
Warm Crab & Artichoke Dip
A blend of tender artichokes, spinach, onions and two cheeses baked with garlic and herbs, finished with lump crab au gratin and baked crostini for dipping.
Shrimp Scampi
Served with andouille sausage accompanied with a side of toasted garlic bread.
Ahi Tuna Tartar
Diced ahi tuna lightly tossed with sweet chili and soy sauces, avocado, scallions, ginger and garlic. Served with wonton crisps and a touch of wasabi crème fraiche.
California Grilled Artichoke
Lemon poached, herb marinated then broiled to order with savory garlic butter. Served with lemon herb aioli and house slaw.
Calamari Fritti
Calamari steak soaked in buttermilk, lightly coated in seasoned flour then flash fried. Served with cocktail and remoulade sauces.
Soups
New England Clam Chowder
Traditional white chowder of chopped clams, potatoes, celery, and onion then finished with cream sherry.
The Catch Seafood Chowder
Mussels, clams, fresh fish and garden vegetables in a seasoned tomato broth.
Salads
Simple Mixed Green
A variety of baby greens and cherry tomatoes, lightly tossed in our herb vinaigrette or your choice of house dressings.
Fresh Baby Spinach Salad
Baby spinach tossed in warm bacon and molasses dressing. Finished with shaved red onion, toasted pine nuts and sun dried cherries
The “Wedgie”
A wedge of iceberg lettuce with sliced beefsteak tomatoes, shaved red onion, and croutons with a kickin’ blue cheese dressing.
Classic Caesar
Chopped hearts of romaine, tossed in our signature dressing, then finished with aged Grana cheese, garlic croutons and kalamata olives.
Vine Ripe Tomato Caprese
Fresh mozzarella cheese, basil and vine ripened tomatoes drizzled with extra virgin olive oil and balsamic vinegar.
Fresh Catch
Atlantic Salmon
Pan seared salmon over smoked bacon and haricot vert salad, accompanied by roasted fingerling potatoes and citrus beurre blanc.
Miso Caramelized Chilean Sea Bass
The filet mignon of fish. Served over Thai style fried rice with crispy fried rock shrimp with carrot and ginger sauces.
Day Boat Scallop Sauté
The freshest scallops, caught and flown in daily. Pan seared scallops served with crisp potato cakes, sautéed asparagus and finished with roasted red pepper coulis.
Swordfish Dynamite
Gilled and topped with crabmeat, spinach, and shitake mushrooms served on steamed rice, sautéed baby bok choy finished in lemon ginger beurre blanc.
Blackened Ahi Tuna
Blackened and seared rare served with sticky rice, seasonal vegetables and spicy so mustard beurre blanc.
Drunken Hawaiian Mahi Mahi
Served blackened with a splash of tequila over creamy tomato risotto. Accompanied by three lump crab tostadas topped with fresh tomatillo, avocado salsa and Cotija cheese.
Braised Australian Lobster Tail
Caught in the coldest waters, served with roasted garlic mashed potatoes, fresh buttered asparagus and drawn butter.
Alaskan King Crab Legs
One pound of select deep-water crab legs sautéed in garlic, shallots, butter and white wine. Served with roasted garlic mashed potatoes, fresh buttered asparagus, and drawn butter.
Surf & Turf-The Ultimate Combo
A combination of our 10 oz. filet of beef with a 10-12 oz. Western Australian lobster tail. Accompanied by roasted garlic mashed potatoes and fresh buttered asparagus.
Specialties
Victor’s Fish & Chips
Alaskan halibut hand dipped in TAP’s brewmaster Victor’s award winning cream ale beer batter then fried golden brown. Served with our garlic parsley fries.
Ravioli Di Mare
Sautéed prawns served with lobster, crab, and shrimp filled raviolis accompanied by sautéed fennel and spinach, finished in a saffron cream sauce.
The Catch Burger
12 ounces of specially seasoned ground beef broiled to order, topped with smoked Gouda cheese. Served on a toasted potato bun with our special sauce, lettuce, tomato and Bermuda onion.
San Francisco Seafood Cioppino
Pacific white shrimp, day boat scallops, Manila clams, green-lip mussels and fresh fish in a spicy marinara finished with garlic, onion, herbs and red wine over linguini pasta. Served with garlic toasted panini.
Linguini Szechwan
Tender strips of marinated beef sautéed with shiitake mushrooms in a spicy Thai sauce topped with shrimp teriyaki and sliced scallions.
Steaks, Chops & Chicken
All of our steaks are marinated in garlic and herbs then cooked to your liking. Each steak is delicately basted in melted butter.
8 oz. Filet Mignon
Hand cut filet of American beef. The most tender of steaks.
24 oz Porterhouse
The king of steaks, Filet and NY Strip.
14 oz. New York Strip
USDA prime aged. The beef lover’s steak.
8 oz. Top Sirloin
USDA prime aged center cut for those dining lite.
20 oz. Ribeye
USDA prime aged, the juiciest and most flavorful.
16 oz. Double Cut Pork Chop
A thick, juicy chop oven roasted, finished in sweet potato gravy.
Shelton Farms Half Roasted Chicken
Served with roasted garlic mashed potatoes, baby carrots and herbed pan jus.
