Casa del Mar Ditches Sushi Station for Small Plates

Chef Reardon's grilled octopus with potatoes and capers
Chef Reardon’s grilled octopus with potatoes and capers Photo: Catch

Casa del Mar’s Catch is scrapping its sushi bar for a new wine-bar concept filled with small plates and family-style meals. Chef Michael Reardon’s new menu launches next Monday with a broader range of dishes that finds the restaurant a little less seafood-centric, though sushi is still available through the kitchen and daily catches and the signature monkfish remain. Reardon explains via press release that he “wanted to create a menu with something for everyone.” So what’s new at Catch?

Hit-it-and-quit-it comfort diners and happy hour attendees should enjoy a grilled cheese slider that comes with soup and will change its recipe every now and again. There are also flatbread options that include prawns with pesto, or wild mushroom with sweet corn. Reardon has also added to his big plates of market veggies and grass-fed meats, with a feta-brined lamb shank, grilled octopus with potatoes and capers, and handmade papardelle with braised veal. There’s also wild striped bass with smoked bacon and cockles to jolt his offerings from the ocean. Charcuterie and huge salads round out this new wine bar approach, as does an expanded selection of vino by the glass or carafe. The setting, in full view of the Santa Monica Pier, fortunately remains the same, though the sushi station will be replaced with a dark wood wine bar sometime tomorrow.

Check out Catch’s full new menu below, available March 8th.

Not so big plates to share

Wild mushroom flatbread, sweet corn and talleggio 11
Gulf prawn flatbread, pesto and oven dried tomatoes 12
Roasted beets, burrata, local walnuts and balsamic 11
Warm goat cheese, preserved tomatoes, grilled bread 12
Grilled lamb sliders, manchego cheese, romesco 10
Wild mushroom and fontina crostini 9
Today’s grilled cheese slider and soup 10
Grilled asparagus, lemon bread crumbs 7
Little neck clams, chorizo, grilled bread 10
Grilled octopus, potatoes and capers 11
Dungeness crab cake, chipotle aioli, spicy greens 11
Beef carpaccio, crispy artichokes, parmesan and arugula 12

Big plates

Three cheese agnolotti, basil pesto and preserved tomato 15
Ravioli filled with bolognese and parmesan 16
Spaghetti with atlantic cod, rappini and chilies 16
Handmade paparadelle, braised veal, wild mushrooms 17
Bucatini with gulf prawns and long cooked broccoli 19
Pan roasted diver scallops, savoy cabbage, porcini and oxtail jus 23
Scottish salmon, baby artichokes, blue lake beans and lemon 24
Grilled maine lobster with asparagus and lemon 29
Roasted monkfish, caramelized brussel sprouts, cider reduction 26
Today’s catch, simply grilled with choice of side 27
Wild striped bass, corn, smoked bacon and cockles 26
Devil’s Gulch ranch pork chop, lentils and tuscan cabbage 26
Roasted jidori chicken, market vegetable and thyme 23
Feta brined lamb shank, garlic toasted pita crumbs 24
Prime beef burger amish cheddar, truffle-reggiano fries 15

Grass fed steaks

Filet mignon, bloomsdale spinach and garlic 28
Skirt steak, salsa verde 19
Bone in ribeye, roasted onions 29
New York strip steak, asparagus gratin 28


each 5 /small platter 14 /large platter 23

La Quercia acorn-fed proscuitto, jamon Serrano, speck, prosciutto di parma, coppa, sopressata, cacciatorini, house made bresola, rillete
all served with olives, house pickles and grissini

Sushi, sashimi and rolls

Sushi plate 4 or 8 pieces (chef’s choice) 9/17
Sashimi plate 4 or 8 pieces (chef’s choice) 12/22
California roll, spicy tuna or eel avocado roll 8
Sushi sampler 4 pieces california roll 3 pieces nigiri 13
Hamachi crudo, compressed watermelon, jalepeno and pineapple 13
Scallop crudo, satsume tangerine, fennel and scicilan oil 13
Ahi tuna tower, wasibi potato chips and avocado 14


Local greens, creamy maytag blue, spiced pistachios 10
Chopped maine lobster cobb salad 16
Arugula with farmer’s market dates, persimmons and Parmesan 11
BLT- Neuske bacon, crisp lettuce, avocado and tomato 11
Classic Caesar 10
add grilled chicken, shrimp, steak or asparagus 4 ea.
Dungeness crab, watercress, snap peas and tangellos 13
Fennel and celery salad, heirloom radish and white anchovies 12


chipotle lime corn 6
bloomsdale spinach 6
mashed potatoes 5
grilled asparagus 7
crispy truffle-cheese fries 6
sauteed seasonal mushrooms 8
lobster macaroni and cheese 11
today’s farmer’s market vegetable 7

Casa del Mar Ditches Sushi Station for Small Plates