Catch & Cut Redefines Fort Lauderdale’s Sunday Brunch Experience
- Durée & Company
- 4 hours ago
- 3 min read
Brunch claws for a celebration! Let the good times roll at Catch & Cut, a seafood and steak-focused restaurant helmed by Managing Partner and Executive Chef André Bienvenu. Catch & Cut – recognized for its exceptional seafood, premium stone crabs, sushi and USDA prime steaks from Allen Brothers – is redefining Fort Lauderdale’s brunch experience.
Starting Sunday, April 27, Catch & Cut will open on Sundays at noon, offering 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 buttery sweet fresh Florida Stone Crabs, sushi, a succulent seafood tower, oysters, ceviche, shrimp cocktail and a Jumbo Lump Crab Cocktail.
Catch & Cut also introduces an indulgent cocktail menu, curated by Beverage Manager Joe Vesey, to complement the culinary creations. The brunch affair is accompanied by an extensive selection of crisp champagnes and fine wines hand-selected by Certified Sommeliers Stephan Cole and Natina Rocchio.
In addition to Catch & Cut’s signature menu, Sunday’s new brunch specials include:
Fruit and Oats ($18): Cantaloupe, honeydew, strawberry, blueberry, raspberry, watermelon, toasted oats, honey and crème fraiche.
Cinnamon Rolls ($14): Dulce de Leche and toasted pecans.
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.
Steak Frites and Eggs ($49): 8oz Prime New York Strip, seasoned shoestring fries and two eggs.
Jumbo Lump & Crab Benny ($45): 2-4oz Crab and Lobster Cake, peppered sugar bacon, sautéed 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.
Sushi Platter ($39): Tuna, Salmon and Wahoo Sashimi, Tuna, Salmon Belly and Hamachi Nigiri, with avocado, radish and citrus ponzu sauce.
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.
Additional 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 Stone Crab and Cream 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, Oven-roasted Salmon, 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 Bone-In Ribeye (20 oz.) and the Steak Burger.
As a tenure executive chef at Joe’s Stone Crab in Miami Beach, Chef Bienvenu brings his culinary expertise and New England charm to Catch & Cut and is proud to share his passion for timeless hospitality and innovative cuisine with the Las Olas community. Chef Bienvenu is a true master of his craft, expertly combining innovation and tradition to create dishes that captivate the palate and leave a lasting impression.
Catch & Cut’s opening hours are Monday through Thursday from 4 to 10 p.m., Friday and Saturday from 4 to 11 p.m. and Sunday from 12 p.m. to 9 p.m.
Reservations are encouraged. For more details, visit: www.catchandcut.com and to make reservations, visit OpenTable.
