Chef/Co-Owner, Kate Chadwick
Sous Chef, Michael Vitiello
Co-Owner, Barbara Zoellner
Dining Room Manager, Angela Pabalate

At Hurricane Kate’s dining with a twist means that we offer a unique dining experience. Most of our dishes are served “tapas” style. Each item will be brought to your table as it is ready, over the course of several minutes.
(if you prefer to have your food served together, let your server know and allow extra time for your food to arrive.)

Go to:  Soups and Salads, Appetizers and Small Plates, or Kate's Plates

Soups, Salads & Sides
Soup of the Moment, ask your server about the current creationprice as quoted
Caesar Salad with romaine hearts, croutons, red onions, Parmesan (anchovy on request)
Mixed Baby Greens, seasonal toppings, croutons, choice of dressing
The Simple Salad – whole leaves of Butter lettuce with our choice of dressing
Seared Ahi Tuna (raw!), mixed baby greens & tahini-ginger vinaigrette
Texas Grapefruit & Avocado Salad, baby greens & cranberry-tamarind vinaigrette
Shaft’s Blue Cheese, shaved apple, candied pecans and shaved fennel with baby greens & apple cider vinaigrette

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Appetizers and Small Plates
Fresh local Japanese Pacific Oysters - raw on the half shell, with fresh horseradish & chives
Half Dozen - $8.95 FullDozen - $16.95
(subject to availability)
Belgian Endive Spears, grilled eggplant-kalamata olive tapenade, croutons & chevre
Lumpia (3), Filipino style “eggroll” filled with pork, shrimp and vegetables, with lettuce leave & fresh cilantro for wrapping and sweet chili-mint sauce for dipping
Baked Chevre with apricots, pistachio nuts and cinnamon in a crispy Phyllo Crust (2)
Mexican White Prawns (6) served in a spicy Cajun Cream sauce, sour dough bread
Archangels (6), bacon wrapped sea scallops with ginger-scallion dipping sauce
Sedona Chicken Pizza – cilantro pesto, grilled chicken, red onion, tomato, red bell pepper, green onion, fresh jalapeno, cheddar, jack & cotija cheeses, fresh cilantro
Enchanted Forest Pizza – Spinach & portabello mushrooms with artichoke pesto. French brie, roasted bell peppers & walnuts, Parmesan and fresh basil
Hurricane Pizza – basil pesto, sundried tomatoes, chevre, Parmesan, Romano and mozzarella cheeses, caramelized leeks and pine nuts, chiffonade of fresh basil

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Kate's Plates
served with the chef’s fresh vegetable selection
USDA Choice Angus Chicken Fried Steak with mashed potatoes and cream gravy
Grilled Jumbo Shrimp, mango-chili salsa, chipotle-sweet corn smashed potatoes$21.95
Pecan Crusted Pork Tenderloin with three cherry compote and wild rice pilaf$19.95
Crisp Fried Tofu with jasmine rice and Indonesian peanut sauce$14.95
Spice Rubbed Duckling Breast with pomegranate and maple glazed delicata squash$18.95
Choice Angus Ribeye Steak, Korean BBQ Glaze, sautéed shitake mushrooms and wasabi-scallion smashed potatoes.$23.95

A 15% gratuity may be added for parties of 6 or more and for split checks
We accept Visa, Master Card, local checks with proper I.D. …and cash!
Corkage Fee $10.00 per bottleCakeage Fee $2.50 per person

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