Savor Spring’s Flavor at Catch & Cut
Savor spring’s flavor at Catch & Cut, a seafood and steak-focused fine-dining restaurant helmed by Managing Partner and Executive Chef André Bienvenu. Known for its exceptional seafood, premium stone crabs, sushi and USDA prime steaks from Allen Brothers, Catch & Cut is extending its Easter and Mother’s Day hours by opening early at 12 p.m. to offer brunch.
Easter Brunch | Sunday, April 20, at 12 p.m.
Hop on over to Catch & Cut for Easter Brunch. Catch & Cut will be open early at 12 p.m., serving its regular menu as well as special brunch items.
Chef Bienvenu will be serving up an exceptional selection of fresh seafood, signature dishes and seasonal specialties to make the holiday extra special. Gather with family and friends, soak in the inviting ambiance, and indulge in a meal that captures the essence of the season.
Mother’s Day Brunch:| Sunday, May 11, at 12 p.m.
This Mother’s Day, create memories with mom or mother figures with an unforgettable dining experience at Catch & Cut. Opening its doors early at 12 p.m., Catch & Cut will serve up fresh, flavorful seafood and chef-curated specialties in a warm and inviting setting.
Whether it’s a long, leisurely lunch or a special toast to mom, Catch & Cut will make sure the day is as special as she is. All moms will receive a complimentary glass of champagne to celebrate their day.
In addition to Catch & Cut’s signature menu, Easter and Mother’s Day brunch specials include:
- Steak Frites and Eggs ($49): 8oz Prime New York Strip and eggs served with shoestring fries.
- Jumbo Lump & Crab Benny ($45): 2-4oz Lobster and Crab Cakes, peppered sugar bacon, sauteed spinach, toasted muffin and Dijon Hollandaise sauce.
- Lobster Roll ($38): 6oz Maine lobster salad with onions, celery, charred lemon mayonnaise served on a toasted box bun.
- Steak Burger ($20): 8oz steak burger with Wisconsin-aged cheddar, lettuce, tomato and onion, served with chips.
- Watermelon Salad ($24): Seasoned watermelon with prosciutto jerky, feta cheese, pistachios, cucumbers, red onions and lemon-lime sugar vinaigrette.
- Avocado Toast ($29): Multigrain bread with house-cured citrus gravlax and avocado mash, served with tomato arugula salad with an herb vinaigrette.
- Sushi Combination ($39): Tuna, Salmon, Wahoo Sashimi, Tuna, SalmonBelly, Hamachi Nigiri with Avocado, Radishes and Citrus Ponzu Sauce
Catch & Cut is also introducing a new cocktail menu, curated by Beverage Manager Joe Vesey, to complement the brunch offerings. 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 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 clarified lime juice.
Certified Sommeliers Stephan Cole and Natina Rocchio curated an extensive fine wine list to complement the culinary offerings. The full wine list will be available during the extended hours.
To make a reservation, please visit https://catchandcut.com/reservations.
Catch & Cut
1309 E. Las Olas Boulevard
Fort Lauderdale, Florida 33301
