Catch & Cut is raising the steaks this Father’s Day! Helmed by Managing Partner and Executive Chef André Bienvenu, Catch & Cut is recognized for its exceptional seafood, sushi and USDA prime steaks from Allen Brothers.
Whether dad’s a steak lover, a seafood enthusiast or simply enjoys a good meal in great company, Catch & Cut will open from noon to 9 p.m. on Father’s Day, Sunday, June 15, to treat him to the best seat in the house. Catch & Cut’s brunch menu will be offered from noon to 3 p.m., and its full signature menu will be offered all day.
Catch & Cut is redefining Fort Lauderdale’s brunch experience with a lavish selection of sweet and savory seafood, sushi, signature dishes and chef-curated brunch features. The decadent dining experience is anchored by an opulent raw bar featuring sushi, a succulent seafood tower, oysters, Grouper Ceviche, Jumbo Shrimp Cocktail and a Colossal Lump Crab Cocktail.
Catch & Cut’s indulgent brunch cocktail menu, curated by Beverage Manager Joe Vesey, complements the culinary creations. The brunch affair is accompanied by an extensive selection of crisp champagnes and fine and sparkling wines hand-selected by Certified Sommeliers Stephan Cole and Natina Rocchio, including Champagne G.H. Mumm Brut Rosé and J Vineyards, California Cuvée Brut.
In addition to Catch & Cut’s signature menu, Catch & Cut’s brunch specials include:
- Fruit and Oats ($18): Strawberries, blueberries, raspberries, cantaloupe, honeydew, watermelon, honey, toasted oats and crème fraîche.
- Warm Cinnamon Roll ($14): Dulce de Leche and toasted pecans.
- Watermelon Salad ($24): Seasoned watermelon, prosciutto jerky, feta, pistachios, cucumber, red onion and citrus vinaigrette.
- Avocado Toast ($29): Avocado mash, house-cured citrus gravlax, tomato arugula salad and herb vinaigrette on multigrain bread.
- Steak Frites and Eggs ($49): 8oz New York Strip, seasoned shoestring fries and two eggs.
- Jumbo Lump Crab & Lobster Benny ($45): Jumbo lump crab and lobster cake, peppered sugar bacon, sautéed spinach and Dijon Hollandaise on a toasted English muffin.
- Sushi Platter ($39): Tuna, Salmon and Wahoo Sashimi and Tuna, Salmon Belly, Wahoo and Hamachi Nigiri.
Featured cocktails include:
- Easy Does It ($17): Milagro Blanco Tequila shaken with house-made blood orange cordial, Averna amaro, fresh lime and agave nectar.
- Second Wind ($17): Condesa Prickly Pear & Orange Blossom Gin shaken with Aperol, house-made grapefruit cordial, fresh lime juice, and a Tajin rim.
- Lychee White Sangria ($17): Lychee-infused New Amsterdam Vodka served over ice with Rockey’s Botanical Liquor, fresh yuzu and bubbles.
- Iron Goddess #2 ($17): Green tea infused Milagro Blanco Tequila Served over a large cube with house-made kiwi citrus cordial, Rockey’s botanical liquor and fresh lime juice.
Additional signature menu highlights include Surf & Turf Meat Balls, Crispy Wrapped Shrimp, Pemaquid Black Mussels, Northeast Calamari and the Dip Trio featuring crab pico, lobster hummus and onion dip served with chips. Soups and salads include Lobster and Corn Chowder, Caesar Salad Stack, the Chop Chop and the Crab and Avocado Salad.
The Catch menu features Alaskan King Crab, Maine Lobster Tail, Sea Bass, Mediterranean Branzino, Atlantic Swordfish, Black Grouper, the Chef’s Catch of the Day and Maine Lobster and Jumbo Lump Crab Cakes. The Cut menu, featuring USDA prime steaks from Allen Brothers, includes Center Cut Filet Mignon, Prime New York Strip, Prime Center Cut Bone-In Ribeye (16 oz.), Prime Porterhouse (32oz) and the Duroc Pork Chop (16oz.).
Reservations for Father’s Day are encouraged. For more details, visit www.catchandcut.com and to make reservations, visit OpenTable. Valet parking is available Monday through Saturday, from 5 p.m. to close, and Sunday, from noon to close.
To make a reservation, please visit https://catchandcut.com/reservations.
Catch & Cut
1309 E. Las Olas Boulevard
Fort Lauderdale, Florida 33301
