Catch 27 Menu

Sriracha aioli and avocado green goddess dressing.

Old Bay poached with datil pepper cocktail sauce and remoulade sauce.

With toasted pita and dill pickle tartar sauce.

w/ Southern Fried Oyster Crispy corn fried oysters, housemade tomato-bacon jam and local micro greens.

6 ounce crab cake with our seasonal preparation.

Jumbo lump crab, Florida fish, artichoke hearts, cream cheese, Monterey Jack, herbs and served with focaccia bread.

White cheddar and bacon grit cakes with braised collards, 5 pepper relish and sherry cream sauce.

Creamy arborio rice with sweet corn, asparagus and roasted shallots.

Grilled daily catch served with broccolini, rice and lemon-garlic compound butter.

Orzo pasta, cherry tomatoes, Tuscan kale and parmesan in a kale pesto cream sauce.

Seared center cut, bone-in North Carolina pork chop, served with mashed red potatoes, Brussels sprouts and a red wine and mushroom demi-glace.

Grilled fresh catch, roasted sweet potatoes, baby bok choy, and lemon caper beurre blanc sauce.

Spiral cut zucchini "pasta", bell peppers, peas, yellow summer squash, and creamy leek mornay sauce.

Chef's daily preparation.

Chefs daily preparation.

With strawberry lime curd and graham cracker whipped cream.