Cat City Grill

Spinach leaves, mandarin oranges, dried cherries, pecans, mushrooms, bacon and bleu cheese crumbles tossed in plum vinaigrette layered between crispy wontons.

Chicken salad with celery, grapes, green onions, and pecans tossed with lemon aioli.

Iceberg lettuce wedge, red cabbage, diced tomatoes, and green onions topped with tortilla strips with bleu cheese dressing.

Romaine lettuce, sliced red onion rings, croutons and shredded parmesan tossed in Caesar dressing.

5 oz. skirt steak atop mixed greens, roasted corn, cucumbers, tomatoes, red onion and garlic croutons with house-made bleu cheese dressing.

1/2 lb burger topped with melted pepper jack cheese, tomatoes and tomatillo sauce.

1/2 lb burger topped with melted cheddar, pepper jack and swiss cheeses with lettuce and tomato.

1/2 lb burger topped with chopped hatch new Mexico green chiles, cheddar cheese, lettuce and tomato.

Chicken salad with celery, grapes, green onions, and pecans tossed in lemon aioli with lettuce and tomato on toasted wheat bread.

Ham, turkey, lettuce, tomato, cheddar cheese, chopped bacon and mayo layered between three slices of Texas toast.

Warm corned beef, sauerkraut, swiss cheese, thousand island and dijon mustard on toasted rye bread.

Chopped bacon, lettuce, tomato, turkey, swiss cheese and avocado on sun-dried tomato focaccia bread.

Sliced hickory smoked ham and swiss cheese on a pretzel bun.

Grilled chicken breast topped with lettuce and tomato.

Served with Caesar salad.

Topped with caper lemon butter sauce served with rice pilaf and steamed vegetables.

Tempura-battered flounder filet served with waffle fries, hush puppies, and tartar sauce.

Lightly breaded beef cutlet seasoned & fried, with peppered cream gravy, Texas toast and waffle fries.

Topped with onions, tomatoes, arugula and a garlic aioli.

Panko-breaded fresh zucchini spears served with ranch.

Grilled bread rubbed with garlic-butter and topped with fresh tomatoes, basil, pesto, red onions, and Goat cheese.

Fried calamari tossed with pepperoncinis, tomatoes and green onions, served with red sauce.

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

Thinly pounded tenderloin with EVOO, lemon juice, capers and balsamic reduction topped with Parmesan and arugula.

Warm brie with cherry topping served with flat bread.

Flash-fried, tempura-battered lobster pieces served with remoulade sauce.

Grilled flatbread with sautéed garlic shrimp, Mozzarella, tomatoes, and arugula.

Lobster meat and crème fraiche. Bowl only.

8 oz the leanest cut of all, slow wet-aged for tenderness.

12 oz the most marbled cut for the most flavor.

12 oz well marbled, full bodied and rich beefy flavor.

Lightly breaded beef cutlet seasoned and fried, served with peppered cream gravy.

Each loaf is made exclusively from the trimmings of ribeye, served with a mushroom demi-glace.

With a plum demi-glace.

Pan-seared filet topped with a rosemary-dijon cream sauce.

Topped with almandine sauce.

Pan seared and topped with a cheesy shrimp and crab sauce.

2 pieces stuffed with jalapeno and cream cheese topped with roasted red pepper sauce.

Topped with chili lime sauce and pineapple pico de gallo.

Slow-roasted veal shank in a garlic and herb tomato-onion sauce with pasta and grilled zucchini. Limited Availability.

6 oz chicken breast topped with mushrooms and a spinach, crab and artichoke cream sauce served over pasta.

Braised for 12 hours in a red wine demi-glace with mashed potatoes and wilted spinach.

Three scoops of henry's vanilla bean ice cream topped with brown sugar-grand marnier soaked cherries.

Bread pudding with pecans and bourbon butter sauce.

Dusted with powdered sugar.

With chef's choice berries.

Texas toast filled with peanut butter and jelly, fried and topped with chocolate sauce and powdered sugar.

Moist yellow cake layered with citrus cream, topped with a butter cream frosting and lemon glaze.

Topped with pecans and graham cracker crumbles.

Warm layered cake with Nutella cream cheese frosting and raspberry sauce.

Vanilla ice cream drink blended with frangelico and crème de cacao.

To share makes 4 demitasse half-cup serving.

2 pieces poached eggs atop an English muffin and Canadian bacon topped with hollandaise sauce and corn poblano hash.

Traditional eggs benedict with creamed spinach and corn poblano hash.

Served with a Caesar salad.

Tomatoes, green onions, bell peppers, mushrooms, Cheddar and Jack cheeses and corn poblano hash.

Diced ham and grated cheese and corn poblano hash.

Filled with mild peppers and tomatoes and topped with Pepper Jack cheese, tomatillo sauce and sliced avocado.

Sautéed steak and mushrooms with Swiss cheese.

2 pieces biscuits with chopped sausage topped with peppered cream gravy and served with scrambled eggs and corn poblano hash.

Served with maple syrup, scrambled eggs and bacon.

1/2 lb burger topped with lettuce, tomato, Cheddar, bacon and an over-easy egg on a jalapeño Cheddar bun served with waffle fries.

Hand-breaded and fried, topped with peppered cream gravy, served with Texas toast, waffle fries and scrambled eggs.

A flour tortilla filled with scrambled eggs, sausage, peppers, onions, tomatoes, cheese and served with corn poblano hash.

5 oz skirt steak served with two eggs over easy, corn poblano hash, and toast.

House baked cinnamon roll topped with caramel sauce.

3 pieces.

2 eggs.