Photos courtesy of the Hilton/Catch 31
Last month, Catch 31’s Executive Chef Kyle Woodruff unveiled new fall plates brimming with autumnal tastes and seafood eats. All four courses introduced during November’s menu preview are currently available in the eatery’s oceanside dining room.
Woodruff curated a trio of starters boasting textures and flavors for every palate. Plated together were a buttery shrimp-stuffed hush puppy, tender Tuscan-grilled octopus and a crispy fried oyster doused in peanut sauce. Succeeding the tasty appetizers was a steamy ramekin of she-crab soup. Bringing color and a burst of seasonal savors to the hot dish was a fall harvest salad embellished with soft grains, earthy sprouts and dollops of soft cheese.
The main course straddled the border of merroir and terroir. Woodruff combined a sizable New York strip with a petite crab cake and melt-in-your-mouth bronzed rockfish for the ultimate explosion of surf and turf bites.
Capping off the menu was an array of seasonal desserts, including a banana pudding cheesecake, molten lava s’mores cake, caramel apple crème brulee and vanilla panna cotta.
For full menu offerings and reservation options, visit Catch31.com.
