Catch 22

Catch 22 is locally owned by Chef Bryan, Daisy Bobinchuck and Gary & Penny Duren. Since opening our doors in 2001, we have had the pleasure of giving our guests the best possible dining experience.

Enjoy Happy Hour at the bar, with drink and appetizer specials, Early Dining every evening with 8 Entrée choices, with nightly dinners specials including the fresh “Catch” of the day.

At Catch 22 we use only the freshest ingredients and cut our U.S.D.A Prime Beef in house, and filet our fish caught by the local boat captains daily.

We appreciate your friendship and patronage over the last 18 years. We encourage your recommendations and comments in person, or on your favorite review site.

Dinner Menu

*Menu items are or can be prepared Gluten Free. +Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. ~If there are any special menu requests we are always happy to accommodate you~

Appetizers

+Asian Seafood Trio Spicy tuna, Seaweed salad & Squid salad, served with pickled ginger and wonton chiffonade 13

Housemade Ravioli Sweet onion, shiitake mushrooms, goat cheese, spinach, & prosciutto cream sauce 10

*Diver Scallops Parmesan & pepper encrusted scallops, grilled tomato, mozzarella & pesto 12

Shrimp & Lobster Stuffed Portabella Oven roasted with grilled onion & boursin cheese 12.50

*Sausage and Peppers Sweet Italian sausage simmered with onions and peppers, over creamy polenta 9

Snow Crab Rangoon Stuffed with snow crab, ginger-scallion cream cheese, then served with a honey sriracha glaze 11

Braised Pork Ropa Vieja Braised pork with peppers and onions served over bacon-serrano refried beans 9

Daufuskie Hush Puppies Stuffed with shrimp and crab and served with honey butter 11

Roasted Red Pepper & Artichoke Bruschetta crostini topped with diced roasted red peppers, tomato, red onion, artichokes, sweet basil, olive oil, topped with parmesan and balsamic 10

Cucumber Smoked Salmon Plate with crostini, red onion, capers, cracked pepper cream cheese and lemon oil 11

Flatbread du Jour Ask your server about our daily special Market Price

The Catch 22 Choose 3 appetizers 30

+*Oysters on the Half Shell Half dozen 12 One dozen 19

*Peel-n-Eat Shrimp Quarter Pound 9 Half Pound 14

A La Carte

*Asparagus, *Green beans, Zucchini Provençale, 3 Onion Coleslaw or *Spinach 4.50

Potato Leek Hash, Wild Rice or *Roasted Garlic Whipped Potatoes 3.50

Risotto 6

Soups & Salads

Soup du Jour or *Creamy crab, leek, and potato Soup 7

*Caesar Romaine With homemade dressing, parmesan, and croutons 7.50

*Mixed Field Greens Roma tomatoes, almonds, flash-fried shiitakes and balsamic vinaigrette 7.50

*Beefsteak Tomato Vine-ripened tomatoes with gorgonzola, onion, pesto and balsamic vinaigrette 8.50

Land

Pasta Du Jour Ask your server about our daily pasta special Market Price

+3 Onion Crusted Pork Chop Smoked Gouda grits, green beans, and a Smithfield ham bourbon glaze 25

+Beef Tips Au Poivre Sautéed with cracked pepper, cradled in a potato nest, then served with mashed potatoes, sautéed baby spinach, & a horseradish butter 26

Eggplant Napoleon Eggplant layered with tomato & mozzarella, served with a parmesan risotto and spinach, accompanied by a basil pesto 20

+ USDA Prime New York Strip seasoned and served over roasted garlic whipped potatoes, with sautéed asparagus, finished with cabernet reduction & fried onions 14 oz. 35

Chicken Parmesan Lightly breaded chicken topped with marinara, parmesan and mozzarella, finished with pesto and served over pasta du jour. 25

+*Wild Mushroom and Spring Onion Filet served over parmesan risotto, with asparagus and demi glace, with a mushroom spring onion confit 8 ounce 33

Sea

Carolina Trout Dusted in cornmeal then flash fried, served over a wilted spinach salad with artichokes & red onions, finished with a roasted red pepper aioli 26

Fried Seafood Plate Fried shrimp, Daufuskie hush puppies, and Carolina cornmeal dusted trout served with 3 onion slaw, whipped potatoes, cocktail & tartar sauce 27

+*Cracked Pepper Tuna Sashimi grade tuna seared rare, served with garlic whipped potatoes, sautéed spinach & a horseradish cream 28

*Garlic Basil Broiled Maine Lobster Tail 5 oz. tail topped with a garlic basil butter sauce then oven broiled, served with wild rice & zucchini Provençale (2)43 (1) 26

*Fresh Catch of the Day Ask your server about our daily fish special Market Price

Local Favorites By Chef Bryan

*Char-Braised Short Rib Tender beef short rib braised then char-grilled, served atop roasted garlic whipped potatoes with a three-onion slaw, & a spicy tomato glaze 38

Pork Saltimbocca Pork Scaloppini sautéed in a tomato demi glace, with prosciutto, sage and parmesan cheese, served over parmesan risotto with sautéed asparagus tips 27

Sausage & Peppers Sweet Italian sausage simmered with onions & peppers, served over pasta du jour 24

Pan-Seared Jumbo Scallops Served with shiitake and goat cheese ravioli arranged around sautéed spinach, with a prosciutto & sherry cream sauce 32

Crispy Roasted Half Duck Half duck oven-roasted until crisp and golden, served with leek and potato hash, sautéed green beans & a sun-dried cherry sauce 34

Seafood Sampler

Alaskan Snow Crab Legs, Broiled Maine Lobster Tail and Shrimp Scampi served with wild rice and seasonal vegetables 34

Catch 22 is locally owned by Chef Bryan, Gary & Penny Duren and Daisy Bobinchuck. Since 2001, we have had the pleasure of giving our guests the best possible dining experience.

All of our beef is aged 28 days, U.S.D.A prime, hand selected for marbling and tenderness and cut in house to give you the best flavor. We also fillet our fish caught locally.

We encourage your comments while dining with us or review us on your favorite review site.

Catch 22 can cater in your home, office or a location of your choice. We also enjoy hosting special parties of up to 50 in our back dining room. Enjoy your special occasion and let us do the work!

Artwork available for sale by Local Artist, L. Robert Stanfield.