Crack Claws & Close Deal At The New Power Lunch Every Friday

Beginning at noon, wine, dine and redefine the bottom line with a decadent power lunch offered until 3:00 p.m. and early happy hour deals from 12:00 p.m. until 6 p.m., with a quick front door valet drop off. Recognized for its exceptional seafood, premium stone crabs, sushi and USDA Prime Steaks from Allen Brothers, Catch & Cut prides itself on old-school hospitality.

Catch & Cut’s indulgent cocktail menu, curated by Beverage Manager Joe Vesey, complements Chef Bienvenu’s culinary creations. Power Lunch 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, the power-packed lunch deals include:

Steak Frites ($49): 8-ounce New York Strip with seasoned shoestring fries and steak sauce.

Crab & Lobster Burger ($29): 4-ounce jumbo lump crab and lobster cake with artichoke spread, arugula and fried green tomato on a toasted butter bun, served with chips.

Lobster Roll ($39): 6-ounce cold water lobster salad with onions, celery and lemon mayonnaise on a toasted box bun, served with chips.

Shrimp Tacos ($22): Blackened shrimp with pickled red onion and radish salad, shredded cabbage and jalapeño lime mayonnaise on a grilled flour tortilla, served with chips.

Steak Burger ($20): 8-ounce steak burger with Wisconsin-aged cheddar, lettuce, tomato and onion on a toasted butter bun, served with chips.

Shrimp Sushi Roll ($19): Black tiger shrimp, avocado, asparagus, radishes and crunchy fried onions.

Happy Hour will be available early on Fridays during Power Lunch, from 12:00 p.m. to 6:00 p.m., at the downstairs bar only. The rooftop will open with Happy Hour at 4:00 p.m.

Happy Hour specials at the downstairs bar will include all signature and classic cocktails are 25% off, in addition wines by the glass; from $9 to $17.25.

Happy Hour Bar Bites include:

Mini Tuna Tacos ($15): Mango salsa, Asian slaw, avocado, cilantro aioli and microgreens.

Spicy Tuna Crispy Rice ($15): spicy tuna, pearl arare and crispy fried sushi rice.

Salmon Avocado Sushi Roll ($15): salmon, avocado and sesame seeds.

Oysters (MKT) – Chef’s selection of three oysters with mignonette sauce.

Seafood Ceviche ($12): Wahoo, shrimp, mango, jalapeño, citrus brine and chips.

Shrimp Cocktail ($14): Grated horseradish cocktail sauce.

Northeast Calamari ($14): Grated tomato salsa.

Pemaquid Black Mussels ($12): Fra Diavolo sauce.

Dip Trio ($20): Crab pico, lobster hummus and onion dip served with chips.

Catch & Cut’s signature menu highlights include Surf & Turf Meatballs, Crispy Wrapped Shrimp and Northeast Calamari. 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.

Catch & Cut also offers the perfect venue for private parties and events, ensuring that every occasion is unforgettable. The restaurant’s elegant and versatile spaces can accommodate a range of gatherings, from intimate celebrations to grand affairs. From graduation parties, birthday bashes and corporate events to charity fundraisers, rehearsal dinners or any other special occasion, Catch & Cut’s dedicated event team is here to tailor every detail with customizable menus, a welcoming ambiance and a personalized touch of old school hospitality.

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.

Reservations are encouraged. For more details, visit: www.catchandcut.com and to make reservations, visit OpenTable’s website. Valet parking is available Monday through Thursday and Saturday, starting at 4:00 p.m. and Friday and Sunday, starting at 12:00 p.m.

To book a private event for parties of 14 or more, please visit: www.catchandcut.com/partiesandevents.