Café Catula restaurante

Maryland original recipe

Spinach gomae, sugar snap peas, dashi nage, roasted red peppers in a lime butter sauce

Filled with spinach and topped with provolone cheese in a sun-dried tomato balsamic vinegar

(2 per serving) Homemade Argentinian Turnovers

(2 per serving) Argentinian-style sausages

Baked and grilled Argentinian provolone topped with prosciutto and garnished with eggplant and roasted peppers

Squid, shrimps, and scallops fried in canola oil

(2 per serving) Green plantains with risotto saffron and pan seared tuna medallion

Thin slices of raw beef tenderloin served with a light mustard lemon sauce and topped with fresh Parmesan cheese

Thin slices of wild salmon garnished with a fresh arugula salad in a lemon oil dressing

Peruvian-Style

Jumbo shrimp served with horseradish cocktail sauce

Freshly grounded tuna with sesame seeds tossed in olive oil and lemon

Baby mixed greens, diced tomatoes, arugula and hearts of palms tossed in our house Italian vinaigrette

Original recipe

Slices of imported bufala mozzarella with beefsteak tomatoes and fresh basil

Jamón ibérico y queso manchego

(4 per serving) Codfish croquettes

Grilled Spanish sausage links

Shrimp sautéed in a garlic and virgin olive oil sauce

Grilled shrimps

Sheep's milk cheese, aged three months, with guava marmalade

Fresh anchovies in a vinegar sauce

Grilled octopus in virgin olive oil, garlic, paprika sauce

Served with shrimps, fresh clams, roasted garlic, sun-dried tomatoes and artichokes in white clam sauce

Half moon pasta filled with crab meat in a creamy lobster sauce

Filled with pork and sweet plantains topped with black bean purée sauce

Seafood freshly sautéed in our Neapolitan sauce

A lobster tail filled with Malanga purée and served with crab meat and fresh clams risotto

Shrimps and asparagus cooked in saffron

Mixture of fresh seafood in tomato basil

Marinated pork masitas over black bean and sweet plantain risotto

Diced beef tenderloin and porcini mushrooms in red wine

Stuffed with vegetables in an orange glaze sauce

Caramelized with black sugar in a balsamic honey sauce

Grilled tender chicken breast (piccata or marsala)

Sautéed with roasted red peppers, scallions, onions in white wine oyster sauce

Filled with crab meat in a creamy lobster sauce

Grilled center-cut tenderloin

Grilled prime angus top-sirloin steak

Grilled prime angus Argentinian cut entraña

Topped with prosciutto and provolone cheese in a demi-glaze sauce

Baby veal shank cooked in vegetable ragu sauce with risotto saffron milanese

Topped with our tangy Coca Cola mint sauce

Center-cut filet mignon filled with goat cheese and roasted peppers topped with roasted garlic, rosemary, and a brandy red wine sauce

Monday thru Friday - 12:00 to 4:00 pm

Tuesday thru Friday - 12:00 to 3:00 pm

(4:30 - 10:00 pm) Minimum 12 Adults

(6:00 - 11:00 pm) Minimum 16 Adults

(2:00 pm x 9:30 pm) Minimum 16 Adults

Sauteed with capers & white wine lemon sauce

Sauteed with mushrooms in italian marsala wine sauce

Vodka pink sauce with prosciutto

Additional $3 per person. Calamari, Chorizos Argentinos and Bruschetta

Baby mixed greens, diced tomatoes, arugula and hearts of palms tossed in our house Italian vinaigrette

(3 per serving) Codfish croquettes

Four cheeses risotto with black beans, sweet plantain topped with marinated fried pork

caramelized with black sugar in an orange-glaze sauce

Sauteed with fresh pears in a White Zinfandel sauce

Maryland original recipe

Spinach gomae, sugar snap peas, dashi nage, roasted red peppers in a lime butter sauce

Filled with spinach and topped with provolone cheese in a sun-dried tomato balsamic vinegar

(2 per serving) Homemade Argentinian Turnovers

(2 per serving) Argentinian-style sausages

Baked and grilled Argentinian provolone topped with prosciutto and garnished with eggplant and roasted peppers

Squid, shrimps, and scallops fried in canola oil

(2 per serving) Green plantains with risotto saffron and pan seared tuna medallion

Thin slices of raw beef tenderloin served with a light mustard lemon sauce and topped with fresh Parmesan cheese

Thin slices of wild salmon garnished with a fresh arugula salad in a lemon oil dressing

Peruvian-Style

Jumbo shrimp served with horseradish cocktail sauce

Freshly grounded tuna with sesame seeds tossed in olive oil and lemon

Baby mixed greens, diced tomatoes, arugula and hearts of palms tossed in our house Italian vinaigrette

Original recipe

Slices of imported bufala mozzarella with beefsteak tomatoes and fresh basil

Jamón ibérico y queso manchego

(4 per serving) Codfish croquettes

Grilled Spanish sausage links

Shrimp sautéed in a garlic and virgin olive oil sauce

Grilled shrimps

Sheep's milk cheese, aged three months, with guava marmalade

Fresh anchovies in a vinegar sauce

Grilled octopus in virgin olive oil, garlic, paprika sauce

Served with shrimps, fresh clams, roasted garlic, sun-dried tomatoes and artichokes in white clam sauce

Half moon pasta filled with crab meat in a creamy lobster sauce

Filled with pork and sweet plantains topped with black bean purée sauce

Seafood freshly sautéed in our Neapolitan sauce

A lobster tail filled with Malanga purée and served with crab meat and fresh clams risotto

Shrimps and asparagus cooked in saffron

Mixture of fresh seafood in tomato basil

Marinated pork masitas over black bean and sweet plantain risotto

Diced beef tenderloin and porcini mushrooms in red wine

Stuffed with vegetables in an orange glaze sauce

Caramelized with black sugar in a balsamic honey sauce

Grilled tender chicken breast (piccata or marsala)

Sautéed with roasted red peppers, scallions, onions in white wine oyster sauce

Filled with crab meat in a creamy lobster sauce

Grilled center-cut tenderloin

Grilled prime angus top-sirloin steak

Grilled prime angus Argentinian cut entraña

Topped with prosciutto and provolone cheese in a demi-glaze sauce

Baby veal shank cooked in vegetable ragu sauce with risotto saffron milanese

Topped with our tangy Coca Cola mint sauce

Center-cut filet mignon filled with goat cheese and roasted peppers topped with roasted garlic, rosemary, and a brandy red wine sauce

Baby mixed greens, diced tomatoes, arugula and hearts of palms tossed in our house Italian vinaigrette

(3 per serving) Codfish croquettes

Four cheeses risotto with black beans, sweet plantain topped with marinated fried pork

caramelized with black sugar in an orange-glaze sauce

Sauteed with fresh pears in a White Zinfandel sauce

Baked and grilled Argentine provolone topped with prosciutto and garnished with eggplant and roasted peppers

Fried Calamari

(2 per serving) Homemade Argentinine turnovers

(2 per serving) Argentine-style sausage

(2 per serving) Green plantains with risotto saffron and pan seared tuna medallion

Thin slices of raw beef tenderloin served with a light mustard lemon sauce and topped with fresh Parmesan cheese

Thin slices of wild salmon garnished with a fresh arugula salad in a lemon oil dressing

Peruvian-Style

Romaine lettuce, tomatoes, onion, boiled eggs topped with turkey breast in balsamic orange vinaigrette

Dried cranberries and clementine segments with cranberry vinaigrette

Arugula, endive, nuts, raisins with mango vinaigrette

Arugula Skirt Steak Salad with Caramelized Pears, Pecans, and Gorgonzola

Baby mixed greens, diced tomatoes, arugula and hearts of palms tossed in our house Italian vinaigrette

Original recipe

Slices of imported bufala mozzarella with beefsteak tomatoes and fresh basil

Jamon iberico y queso manchego

(4 per serving) Codfish croquettes

Grilled Spanish sausage links

Grilled octopus in virgin olive oil, garlic, paprika sauce

Shrimp sauteed in a garlic and virgin olive oil sauce

Grilled shrimp

Fresh anchovies in a vinegar sauce

Mushroom, roasted pepper in Vodka Pink Sauce

Sauteed shrimp, calamari, spinach, mushrooms aglio e olio

Sauteed fresh seafood in white clam sauce

Italian Arborio rice with chicken and asparagus in saffron

Shrimp and asparagus cooked in saffron

Four cheeses risotto with black beans, sweet plantain topped with marinated fried pork

Salmon, asparagus, roasted peppers cooked in champagne

Half moon pasta filled with crab meat in a creamy lobster sauce

With filleto pomodoro sauce

Filled with chicken in Alfredo or pink cream sauce

Filled with beef in Alfredo or pink cream sauce

Filled with pork and sweet plantains topped with black bean puree sauce

Beef lasagna with mozzarella cheese, bechamel, parmesan and pink sauce

Grilled and topped with sauteed mushrooms sun dried tomatoes in balsamic glaze

Chicken breast sauteed with capers in white wine lemon sauce

Caramelized with black sugar in an orange-glaze sauce

Sauteed with fish pears in a White Zinfandel sauce

Sauteed with capers in a white wine lemon sauce

Grilled topped with sauteed mushrooms and sun dried tomatoes in balsamic glaze

Grilled prime angus Argentine cut entratia

Grilled center-cut tenderloin

Monday thru Friday - 12:00 to 4:00 pm

Tuesday thru Friday - 12:00 to 3:00 pm

(4:30 - 10:00 pm) Minimum 12 Adults

(6:00 - 11:00 pm) Minimum 16 Adults

(2:00 pm x 9:30 pm) Minimum 16 Adults

Sauteed with capers white wine lemon sauce

Sauteed with mushrooms in italian marsala wine sauce

Vodka pink sauce with prosciutto

Additional $3 per person. Calamari, Chorizos Argentinos and Bruschetta

Maryland original recipe

Spinach gomae, sugar snap peas, dashi nage, roasted red peppers in a lime butter sauce

Filled with spinach and topped with provolone cheese in a sun-dried tomato balsamic vinegar

(2 per serving) Homemade Argentinian Turnovers

(2 per serving) Argentinian-style sausages

Baked and grilled Argentinian provolone topped with prosciutto and garnished with eggplant and roasted peppers

Squid, shrimps, and scallops fried in canola oil

(2 per serving) Green plantains with risotto saffron and pan seared tuna medallion

Thin slices of raw beef tenderloin served with a light mustard lemon sauce and topped with fresh Parmesan cheese

Thin slices of wild salmon garnished with a fresh arugula salad in a lemon oil dressing

Peruvian-Style

Jumbo shrimp served with horseradish cocktail sauce

Freshly grounded tuna with sesame seeds tossed in olive oil and lemon

Baby mixed greens, diced tomatoes, arugula and hearts of palms tossed in our house Italian vinaigrette

Original recipe

Slices of imported bufala mozzarella with beefsteak tomatoes and fresh basil

Jamón ibérico y queso manchego

(4 per serving) Codfish croquettes

Grilled Spanish sausage links

Shrimp sautéed in a garlic and virgin olive oil sauce

Grilled shrimps

Sheep's milk cheese, aged three months, with guava marmalade

Fresh anchovies in a vinegar sauce

Grilled octopus in virgin olive oil, garlic, paprika sauce

Served with shrimps, fresh clams, roasted garlic, sun-dried tomatoes and artichokes in white clam sauce

Half moon pasta filled with crab meat in a creamy lobster sauce

Filled with pork and sweet plantains topped with black bean purée sauce

Seafood freshly sautéed in our Neapolitan sauce

A lobster tail filled with Malanga purée and served with crab meat and fresh clams risotto

Shrimps and asparagus cooked in saffron

Mixture of fresh seafood in tomato basil

Marinated pork masitas over black bean and sweet plantain risotto

Diced beef tenderloin and porcini mushrooms in red wine

Stuffed with vegetables in an orange glaze sauce

Caramelized with black sugar in a balsamic honey sauce

Grilled tender chicken breast (piccata or marsala)

Sautéed with roasted red peppers, scallions, onions in white wine oyster sauce

Filled with crab meat in a creamy lobster sauce

Grilled center-cut tenderloin

Grilled prime angus top-sirloin steak

Grilled prime angus Argentinian cut entraña

Topped with prosciutto and provolone cheese in a demi-glaze sauce

Baby veal shank cooked in vegetable ragu sauce with risotto saffron milanese

Topped with our tangy Coca Cola mint sauce

Center-cut filet mignon filled with goat cheese and roasted peppers topped with roasted garlic, rosemary, and a brandy red wine sauce

Baby mixed greens, diced tomatoes, arugula and hearts of palms tossed in our house Italian vinaigrette

(3 per serving) Codfish croquettes

Four cheeses risotto with black beans, sweet plantain topped with marinated fried pork

caramelized with black sugar in an orange-glaze sauce

Sauteed with fresh pears in a White Zinfandel sauce

Baked and grilled Argentine provolone topped with prosciutto and garnished with eggplant and roasted peppers

Fried Calamari

(2 per serving) Homemade Argentinine turnovers

(2 per serving) Argentine-style sausage

(2 per serving) Green plantains with risotto saffron and pan seared tuna medallion

Thin slices of raw beef tenderloin served with a light mustard lemon sauce and topped with fresh Parmesan cheese

Thin slices of wild salmon garnished with a fresh arugula salad in a lemon oil dressing

Peruvian-Style

Romaine lettuce, tomatoes, onion, boiled eggs topped with turkey breast in balsamic orange vinaigrette

Dried cranberries and clementine segments with cranberry vinaigrette

Arugula, endive, nuts, raisins with mango vinaigrette

Arugula Skirt Steak Salad with Caramelized Pears, Pecans, and Gorgonzola

Baby mixed greens, diced tomatoes, arugula and hearts of palms tossed in our house Italian vinaigrette

Original recipe

Slices of imported bufala mozzarella with beefsteak tomatoes and fresh basil

Jamon iberico y queso manchego

(4 per serving) Codfish croquettes

Grilled Spanish sausage links

Grilled octopus in virgin olive oil, garlic, paprika sauce

Shrimp sauteed in a garlic and virgin olive oil sauce

Grilled shrimp

Fresh anchovies in a vinegar sauce

Mushroom, roasted pepper in Vodka Pink Sauce

Sauteed shrimp, calamari, spinach, mushrooms aglio e olio

Sauteed fresh seafood in white clam sauce

Italian Arborio rice with chicken and asparagus in saffron

Shrimp and asparagus cooked in saffron

Four cheeses risotto with black beans, sweet plantain topped with marinated fried pork

Salmon, asparagus, roasted peppers cooked in champagne

Half moon pasta filled with crab meat in a creamy lobster sauce

With filleto pomodoro sauce

Filled with chicken in Alfredo or pink cream sauce

Filled with beef in Alfredo or pink cream sauce

Filled with pork and sweet plantains topped with black bean puree sauce

Beef lasagna with mozzarella cheese, bechamel, parmesan and pink sauce

Grilled and topped with sauteed mushrooms & sun dried tomatoes in balsamic glaze

Chicken breast sauteed with capers in white wine lemon sauce

Caramelized with black sugar in an orange-glaze sauce

Sauteed with fish pears in a White Zinfandel sauce

Sauteed with capers in a white wine lemon sauce

Grilled topped with sauteed mushrooms and sun dried tomatoes in balsamic glaze

Grilled prime angus Argentine cut entratia

Grilled center-cut tenderloin

Monday thru Friday - 12:00 to 4:00 pm

Tuesday thru Friday - 12:00 to 3:00 pm

(4:30 - 10:00 pm) Minimum 12 Adults

(6:00 - 11:00 pm) Minimum 16 Adults

(2:00 pm x 9:30 pm) Minimum 16 Adults

Sauteed with capers & white wine lemon sauce

Sauteed with mushrooms in italian marsala wine sauce

Vodka pink sauce with prosciutto

Additional $3 per person. Calamari, Chorizos Argentinos and Bruschetta