Brendon's Catch 23

Oyster Bar

Shucked fresh to order, please allow at least 15 minutes

• Fresh Oysters (Half Dozen)*

  Chesapeake (Chesapeake Bay)

• Oyster "Kentuckyfeller"

  spinach, kentucky ham, parmesan

• Grilled Oysters

  Garlic-pernod butter, garlic toast

• Brendon's (Two Tier) Colossal Seafood Tower*

  shrimp cocktail (10), fresh shucked oysters (12), chilled king crab legs (1 lb), and a whole chilled lobster

Starters

• Warm Jar of King Crab and Butter

  with grilled sourdough

• Lobster Mac N' Cheese

• Tuna Tartare #1*

  sushi grade yellowfin tuna, avocado, sesame soy ginger vinaigrette, crispy togarashi wontons

• In-House Handcut Prime Steak Tartare*

• Chiilean Seabass Risotto "Arancini"

  stuffed wild caught Chilean Seabass & risotto balls. Made daily in Brendon's scratch kitchen

• Jumbo Lump Crab Cake

• Herb & Cheese Filled Mushrooms

  panko crusted, romano garlic aioli

• Shrimp Cocktail

  redeye remoulade sauce, cocktail sauce

• Whipped Goat Cheese Bruschetta

  tomato-basil relish, grilled bread, kalamata olives

• Fried Point Judith Calamari

  romano-garlic aioli and ponzu sauces, pickled vegetables

Soups & Side Salads

• Caesar Salad

  signature smoked oyster caesar dressing, grated parmesan, romano croutons, parmesan cheese crisp

• Baby Greens

  arugula, toasted walnuts, goat cheese, sherry vinaigrette

• Wedge Salad

  iceberg lettuce, bleu cheese, smoked bacon, tomatoes, bleu cheese dressing, "cornbread dust"

• Clam Chowder

  Available in cup | bowl

Sharable Sides

(serves two) Add sharable sides to Todays Fresh Fish, Steaks, Crab, or Combo's

• Grilled Asparagus

• Mac N' Cheese

  with four gourmet cheeses and smoked kentucky bacon

• Haricot Verts

  (green beans) lemon-herb butter

• Cornbread

  (4) pieces served with honey sorghum butter

• Mashed Yukon Gold Potatoes

• French Fries

• Truffle Parmesean Fries

  with garlic aioli and ketchup

• Herb & Romano Roasted Potatoes

Today's Seafood Selections

• Grilled Pacific Salmon (Vancouver Island)

• Whole Fried Crispy Bone-In Catfish (South Carolina)

• Seared Sea Scallops (Georges Bank)

• Grilled Grouper (Florida, Wild Caught)

• Seared Yellowfin Tuna (Hawaii, Wild Caught)*

• Seared Chilean Seabass (Chile, Wild Caught)

• 10 Oz. Cold Water Lobster Tail (Canada, Wild Caught)

• 1¼ Lb. Alaskan King Crab Legs (Bering Sea, Wild Caught)

Steaks & Combos*

• USDA Prime Kansas City Strip Steak 14 Oz.

• Premium Hand-Selected Filet Mignon 8 Oz.

• USDA Prime Center Cut USDA Filet Mignon 10 Oz.

Add a Steak Enhancement

• 10 Oz. Cold Water Lobster Tail (Canada, Wild Caught)

• Grilled Shrimp Skewer

• Jumbo Lump Crab Cake

• BC23 Oscar Style

  with crab cake, béarnaise and asparagus

• Classic Red Wine Mushroom Demi Glace

• Bearnaise Sauce

• Truffle Butter

• Bleu Cheese Crust

• Fried Shrimp

Tonight's Specialties

• Grilled Wild Caught Grouper

  ginger-lemongrass beurre blanc, grilled asparagus, fresh berries

• Cornbread Crusted Salmon

  mustard-cornbread topping, roasted potatoes with smoked bacon and spinach, sherry vinaigrette

• Jumbo Lump Crab Cakes

  remoulade, mashed yukon gold potatoes, grilled asparagus

• Seared Yellowfin Tuna*

  char crust seasoning, roasted yukon potatoes, asparagus, béarnaise glace

• Shrimp Basil Pesto Linguini

  Sauteed shrimp, fresh basil pesto, diced tomatoes, finished with grated pecorino romano cheese. Served with garlic toast

• Seared Chilean Seabass

  sweet potato-corn hash, smoked bacon, "liquid corn on the cob"

• Seared Georges Bank Scallops

  split pea risotto

• Seafood Mixed Grill

  shrimp & scallops skewer, salmon, whipped potatoes, asparagus

• Chicken Chop

  "all natural" chicken breast, sautéed with parmesan-panko crumbs, cajun tasso ham sauce, yukon gold mashed potatoes, sautéed haricot verts

• Panko Fried Shrimp

  cocktail sauce, french fries

• Shrimp & Grits

  spicy sauteed shrimp, stone ground weisenberger mills grits, sharp cheddar, andouille, corn; Available on weekends

Tonight's Features

Starters

• Brendon's Premium Salmon Steak

  prepared in house daily by our Chef from sustainable & responsibly caught Salmon from the cold waters of the Antartic

Entrees

• Brendon's Cioppino

  shellfish & tomato based stew with scallop, mussels, shrimp and a medley of other daily seafood selections, Served with garlic bread

• Brendon's Bistro Steak

  48 hour marinated & grilled. Served with mashed potatoes, haricot verts & chimichurri

Desserts

• A Warm Butter Cake (Serves Two)

  served with house made bourbon ice cream, fresh berries, and raspberry sauce; vanilla ice cream available for substitution

• Warm Kentucky Bourbon Pecan Pie

  roasted sweet potato ice cream, red wine syrup

• Housemade Flourless Chocolate Cake (Serves Two)

  complimentary cornbread muffin (1) is offered with each entrée order

• Ghirardelli Chocolate Bread Pudding

  made with sweet king's hawaiian bread. Served warm with crème anglaise and strawberries

• New Orleans Style Beignets

  coffee infused Ghiradelli chocolate sauce, vanilla bean cream anglaise (Available on weekends)