Catch Bar and Grill is keeping up with the summer heat by offering lighter dishes perfect for helping guests maintain their swimsuit figure.
"We're still offering our favorite items but we've added some lighter summer recipes, including a summer pasta, a shrimp broil, some salads and such," says owner and executive chef Michael Poore. "We want to help everyone keep up with their healthy goals this summer."
From left, Keith Bryars, Crystal Kishimoto, Keisha Melton and Brian MejiaPopular fresh fish entrées on the menu include the Hawaiian sunfish, a pan-seared white fish, and the peach/bourbon-glazed salmon, a wild caught salmon with white-peach/bourbon glaze. Both of the fresh catches are served with coconut jasminerice and vegetables.
"We have a network of exclusive suppliers who I've met through my oystering adventures in Florida, and we have anglers actually fishing just for us," Poore says. "We're also partnered with Sea to Table and Farm to Table movements. It's very easy for me to pick up the phone and have fish from Hawaii delivered to my door the next morning."
This summer, guests can get even lighter and enjoy their favorite style of prepared salmon or chicken or even a house-made crab cake on a salad. The summer pasta primavera, which includes fettuccine noodles tossed with olive oil, lemon, thyme, herbs and fresh, local vegetables, is another deliciously light option.
"Every Thursday we have vegetables, is another deliciously light option. "Every Thursday we have the farmers market hosted by MainStreet Cleveland right behind us at the park and we get produce delivered practically to our back door," says Poore. "I can browse through local gardeners' produce and see what they harvested and put it on the menu that day and the weekend."
Catch Bar and Grill now also features an authentic Jamaican jerk chicken dish that has 35 different ingredients, and a black cherry-glazed pork rib-eye with baby baked potatoes and vegetables. A sure-to-be-favorite entrée that will soon join the menu is a serving of hand-harvested jumbo diver scallops with grilled pineapple and jerk pork tenderloin served with Caribbean chow chow.
Pan-seared scallops, available at Catch Bar and Grill"We featured our new scallop, jerk pork and pineapple dish at the Chef's Showdown at the Cleveland Country Club fundraiser for Hospice of Chattanooga for the Bradley and Polk county divisions," says Poore. "We won the whole thing and the recipe will be on the menu shortly by popular demand."
Looking even farther ahead, the restaurant is already gearing up for a busy fall full of specialty events to highlight everything from its extensive wine list to its from-scratch recipes. The next wine dinner Sunday, Aug. 25 will introduce new dishes and wines during a five-course pairing. Then, near Christmas time, the restaurant will host its extremely popular Feast of Seven fishes. The Mediterranean-inspired holiday celebration Dec. 15 will feature seven courses with tapas-size entrées and wine pairings.
As guests start making their plans for fall, Poore encourages everyone to think of Catch Bar and Grill for their catering needs, whether it's weddings, anniversaries or corporate dinners. "We do weddings, including the cake, with a menu prepared especially just for you," he says. "We can also rent out the whole restaurant. We have a full selection of different catering menus."