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Chicago Restaurant Week 2019 at Catch 35-Lunch and Dinner Prix Fixe Menus
To view Naperville restaurant week menus & dates-click here
Lunch Menu | $24
January 25 – February 12, 2019 / Please select one from each course
First Course:
New England Clam Chowder
Old Bay Olive Oil
Caesar Salad
Sun-dried tomato crouton, asiago cheese
Second Course:
Baja Fish Tacos
Crispy Haddock, grilled corn salsa,
Ca’di Ponti, Pinot Grigio, Italy, 2016 $8/32
Grilled Florida Shrimp
Green curry, ginger chili slaw, jasmine rice
Yorkville, Sauvignon Blanc, Mendocino County, CA, 2016 $13/52
Roasted Atlantic Salmon
Rye crust, pastrami fingerling potatoes, 1000 island hollandaise
Smith & Perry, Pinot Noir, Willamette Valley, OR, 2015 $10/40
Sautéed Ecuadorian Mahi Mahi
Root vegetables, fennel, roasted grapes, pistachios, balsamic glaze
Buehler, Chardonnay, Russian River Valley, CA, 2016 $11/44
Twin Filet Mignon Medallions
Grilled, bacon blue cheese butter
Smith and Hook, Cabernet Sauvignon, Central Coast, CA, 2015 $13/52
Third Course:
Key Lime Pie
Graham cracker crust, raspberry sauce, whipped cream
Flourless Chocolate Cake
Warm hazelnut center, crushed hazelnuts
*The Restaurant Week menu is designed for each guest to enjoy individually; regular restaurant menu items may be ordered in addition.**Beverages, tax and gratuity not included.
Chicago Restaurant Week is produced by Choose Chicago/EatItUpChicago.com
Dinner Menu | $36
January 25 – February 12, 2019 / Please select one from each course
First Course:
New England Clam Chowder
Old Bay Olive Oil
Salt Roasted Beet Salad
Goat cheese mousse, crushed pistachios
Second Course:
Sautéed Ecuadorian Mahi Mahi
Root vegetables, fennel, roasted grapes, pistachios, balsamic glaze
Buehler, Chardonnay, Russian River Valley, CA, 2016 $11/44
Yellowfin Tuna Poke Bowl
Edamame, scallions, avocado, radish, cucumber, seaweed, soy, chili aioli
Alexander Valley, Merlot, Sonoma County, CA 2015 $12/48
Georges Bank Haddock
Oyster mushrooms, sweet potatoes, panko, bourbon butter sauce
Mer Soleil, Chardonnay, Santa Barbara County, CA, 2015 $12/48
Roasted Atlantic Salmon
Rye crust, pastrami fingerling potatoes, 1000 island hollandaise
Smith & Perry, Pinot Noir, Willamette Valley, OR, 2015 $10/40
Oscar Style Filet Mignon Medallions
Lump Crab, béarnaise sauce, asparagus
Smith and Hook, Cabernet Sauvignon, Central Coast, CA, 2015 $13/52
Third Course:
Key Lime Pie
Graham cracker crust, raspberry sauce, whipped cream
Flourless Chocolate Cake
Warm hazelnut center, crushed hazelnuts
*The Restaurant Week menu is designed for each guest to enjoy individually; regular restaurant menu items may be ordered in addition.**Beverages, tax and gratuity not included.
Chicago Restaurant Week is produced by Choose Chicago/EatItUpChicago.com
Dinner Menu | $48
January 25 – February 12, 2019 / Please select one from each course
First Course:
New England Clam Chowder
Old Bay Olive Oil
Chopped Kale Salad
Dates, feta cheese, crispy chickpeas, lemon vinaigrette
Second Course:
Georges Bank Scallops
Braised short rib hash, caper aioli
Crossbarn, Chardonnay, Sonoma Coast, CA, 2015 $14/56
Seafood Cioppino
Florida shrimp, Georges Bank haddock, Maine mussels, scallops, fennel, onions, sourdough crouton
Pali, Pinot Noir, Sonoma Coast, CA, 2016 $13/52
Chilean Sea Bass
Hawaiian ginger scallion sauce
Willakenzie, Pinot Gris, Willamette Valley, OR, 2016 $9/36
6 oz Filet Mignon & Crabcake
Maître d’ hotel butter, remoulade sauce
Bellacosa, Cabernet Sauvignon, North Coast, CA, 2016 $15/60
Veal Osso Buco
Butter Beans, lemon gremolata, au jus
Upshot, Red Blend, Sonoma County, CA, 2016 $12/48
Third Course:
Key Lime Pie
Graham cracker crust, raspberry sauce, whipped cream
Flourless Chocolate Cake
Warm hazelnut center, crushed hazelnuts
*The Restaurant Week menu is designed for each guest to enjoy individually; regular restaurant menu items may be ordered in addition.**Beverages, tax and gratuity not included.
Chicago Restaurant Week is produced by Choose Chicago/EatItUpChicago.com
