Hours may fluctuate. For detailed hours of operation, please contact the store directly.
Jumbo gulf shrimp and jumbo lump blue crab meat tossed in a white wine butter sauce, served on toast points and topped with bearnaise.
Beef, chicken and pork mixed with water chestnuts, mushrooms, oyster sauce and sesame oil, served with butter lettuce.
Maryland style with a jicama slaw.
Mozzarella, parmesan and asiago cheeses baked and topped with an olive tapenade, served with toast points.
Freshly ground tenderloin meatballs prepared with fresh herbs and spices, served with marinara.
Shrimp, scallops, calamari and crab meat in a light lemon butter sauce.
Large mushrooms stuffed with a mixture of jumbo lump blue crab meat, cilantro, red peppers, onions, garlic and whole grain mustard.
French snails sauteed in garlic butter sauce, served with garlic bread. Add jumbo lump blue crab meat $5.00.
Lightly breaded and accompanied with marinara.
Garlic rubbed crostini topped with diced tomato, red onions, basil and extra virgin olive oil.
Oysters served on the half shell topped with sauteed spinach, scallions, cream cheese, asiago, bacon and herbs.
Sashimi grade tuna complimented with a spirited wasabi mustard sauce.
Mixed field greens, sweet red onions, tomatoes, carrots and cucumbers with a balsamic vinaigrette.
Organic spinach, hard boiled egg and sliced red onion topped with a warm bacon vinaigrette.
Single crown beefsteak tomato topped with gorgonzola over a bed of mixed field greens and drizzled with balsamic vinaigrette.
Mixed field greens tossed with honey roasted caramalized walnuts drizzled with honey vinaigrette topped with gorgonzola crumbles.
Greek-american salad with marinated artichokes, kalamata olives, tomatoes, cucumbers and feta cheese tossed in katzs own greek dressing.
An array of romaine hearts in a traditional base with freshly grated parmesan cheese.
Bacon, iceburg lettuce and tomatoes with a home-made creamy gorgonzola dressing.
Original fare seasoned with a chesapeake bay seasoning garnished with a jumbo shrimp.
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Romaine lettuce and our own caesar dressing topped with grilled sliced chicken.
Mixed field greens topped with jumbo lump blue crab meat, avocado and tomatoes, drizzled with a cilantro lime vinaigrette.
Sashimi grade tuna thinly sliced over a bed of mixed field greens dressed with a wasabi vinaigrette.
Our original greek american salad with marinated artichokes, kalamata olives, tomatoes, cucumbers, red onion, feta cheese in a herb vinaigrette.
Thin slices of filet mignon on a bed of mixed field greens with tomatoes, cucumbers, red onion with a herb vinaigrette.
Four jumbo shrimp.
Crab meat sauteed with asparagus.
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Shrimp and linguini in a spicy cream sauce.
Sauteed shrimp, scallops, mussels, clams and calamari with lemon butter white wine sauce, served with linguini.
Tenderloin medallions and jumbo gulf shrimp over garlic linguini.
Perfectly seasoned chicken breast and fettuccine in chefs signature garlic alfredo. Add substitution four jumbo shrimp.
The most tender of all the cuts.
Extensive marbling enhances the flavor of this classic cut.
Greek style marinated in olive oil, lemon and fresh herbs then oven roasted to order.
A steakhouse favorite for its dependable texture and flavor.
Two white marble farms rib chops, broiled and finished with an apricot glaze.
Katz 21s famous prime rib.
A larger portion of our tender cut.
Our cowboy ribeye with enhanced flavors from the bone marrow.
The most tender of all the cuts.
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Medallions of filet mignon layered with gorgonzola cheese.
Tenderloin cubes marinated in olive oil, oregano, wine and garlic. Skewers are layered with onions, peppers and tomatoes, served over rice pilaf.
8oz petir filet mignon and 8oz lobster tail.
Stuffed with parmesan, asiago and asparagus topped with a mushroom demi-glaze.
Chicken breast stuffed with sauteed spinach, feta cheese and fresh herbs baked to perfection, served over rice pilaf.
Sauteed duck in a honey port reduction.
Semi-boneless half - chicken served old world style.
Sauteed in butter, wine, lemon and capers, served with linguini.
Whole flounder filet stuffed with blue crab meat and seasoned herbs baked to perfection and finished with a lemon butter sauce.
Three jumbo gulf shrimp stuffed with katz 21s jumbo lump blue crab meat stuffing, served over a bed of linguini.
Seasoned and topped with a light garlic provencal sauce.
Sauteed with scallops, shrimp, mushrooms, artichokes, onions and roasted peppers in a lemon butter wine sauce, served with linguini.
Prepared with a red burgundy and cognac infusion.
Two 8oz lobster tails broiled with white wine and butter, seasoned to perfection.
Four jumbo shrimp.
Crab meat sauteed with asparagus.
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