COCKTAILS
BERRIES & BUBBLES P R I M E M A N H AT TA N
Belvedere Organic Lemon & Basil Vodka, Woodford Reserve, Carpano Antica
Marinated Blackberries, Fresh Lemon Juice,
Vermouth, Amaro Nonino, Rosemary
Piper Sonoma Brut, Dry Ice Smoke 22
Grapefruit Peppercorn Bitters 21
CUCUMBER GIMLET
Bombay Sapphire Gin, OLD FASHIONED
Muddled Fresh Cucumber, Russell’s Reserve 10 Year Bourbon,
Fresh Lime Juice 18 Aperol, Angostura Bitters 21
HOT & DIRT Y MARTINI
PINEAPPLE PICANTE
Olive Oil Infused Belvedere Vodka,
Calabrian Chili Blue Cheese Stuffed Pineapple Infused Don Julio Blanco,
Castelvetrano Olives 21 Picante, Fresh Lemon Juice, Orange Bitters 17
ON ICE
OY ST E R S O N T H E H A L F S H E L L * J U M B O S H R I M P C O C K TA I L 29
E A ST C O A ST 29 | W E ST C O A ST 34 CHILLED WHOLE
M A I N E LO B ST E R 56
C H I L L E D C R A B M E AT C O C K TA I L 26 D U T C H H A R B O R K I N G C R A B L E G S Mkt
“ S M O K I N G ” S H E L L F I S H T O W E R * Custom Built Mkt
APPETIZERS SUSHI
S O N O M A G OAT PRIME ROLL*
C H E E S E R AV I O L I Tempura Shrimp, Cream Cheese,
Scallion, Beef Carpaccio 25
Golden Oak Mushrooms 22
OCEAN ROLL*
POINT JUDITH CALAMARI # 1 Tuna, Salmon, Hamachi,
Sweet Chili Sauce 27 Avocado, Chili Garlic Oil 29
W H I T E T R U F F L E C AV I A R DYNAMITE ROLL
DEVILED EGGS 21 Tempura Shrimp, Spicy Mayo,
Sesame Seeds 26
“SURF N TURF”
SPICY TUNA*
Scallops, Braised Short Rib, Gremolata 29 Avocado, Scallion, Jalapeño, Shiso 29
SHRIMP SAUTÉ V E G E TA B L E R O L L
Tabasco Cream Sauce 28 Soy Paper, Crispy Asparagus, Avocado,
Daikon, Mango, Sesame Lime Vinaigrette 19
JUMBO LUMP CRAB CAKE
Sweet and Sour Slaw, HAMACHI CRUDO*
Pickled Mango, Sweet Peppers,
Horseradish Mustard Aioli 29 Cilantro, Sesame Ginger Vinaigrette 26
P R I M E ST E A K TA R TA R E * A H I T U N A TA R TA R E *
Capers, Shallots, Crostini 26 Avocado, Ginger Ponzu, Sesame Seeds 28
SOUPS & SALADS
L O B S T E R B I S Q U E Butter Poached Lobster 19
F R E N C H O N I O N Brandy & Aged Swiss 17
CRISP ICEBERG “WEDGE”
Candied Bacon, Marinated Tomatoes, Pickled Onions, Blue Cheese, Cabernet Buttermilk Dressing 19
OCEAN PRIME HOUSE SALAD
Romaine, Field Greens, Granny Smith Apples, Goat Cheese, Walnuts, Sherry Mustard Vinaigrette 16
CAESAR SALAD Crisp Romaine, Parmesan Garlic Dressing, Brioche Croutons 17
CHOP CHOP SALAD
Hard Cooked Egg, Salami, Fresh Mozzarella, Smoked Bacon, Club Dressing 17
SHELLFISH “COBB” SALAD Bacon, Egg, Blue Cheese, Gourmet Dressing 29
C A N B E M A D E G L U T E N - F R E E F R I E N D LY W I T H M O D I F I C AT I O N S O N R E Q U E S T
* Consuming raw or undercooked meats, seafood or eggs may increase your risk of foodborne illness. Please inform your server if a person in your party has a food allergy
or special dietary need (e.g. gluten intolerance). While we will do our best to accommodate your needs, please be aware our restaurant uses ingredients that contain all the
major FDA allergens (peanuts, tree nuts, eggs, fish, shellfish, milk, soy & wheat). We offer gluten-free friendly options, however our kitchen is not completely gluten free.
SEAFOOD
BLACKENED SNAPPER Corn Spoon Bread, Swiss Chard, Corn Emulsion 56
T E R I YA K I S A L M O N Shiitake Sticky Rice, Soy Butter Sauce 52
A H I T U N A * Mango, Avocado, Cashews, Spicy Sesame Soy Glaze 57
T W I N LO B ST E R TA I L S Asparagus, Drawn Butter 62
ORA KING SALMON Lobster, Gnocchi, Spring Peas, Lemon Jus 54
SEA SCALLOPS Parmesan Risotto, English Peas, Citrus Vinaigrette 54
L O B S T E R L I N G U I N E Roasted Tomato Butter, Arugula, Chili Flake, Parmesan 58
CHILEAN SEA BASS Broccolini, Pearl Onion, Potato Puree, Truffle Vinaigrette 59
DUTCH HARBOR KING CRAB LEGS Asparagus, Drawn Butter Mkt
CHICKEN & CHOPS
F R E E B I R D F A R M S C H I C K E N Spinach Bread Salad, Roasted Tomatoes, Olives, Balsamic Jus 39
S A D D L E B E R K F A R M S P O R K * Berkshire Chop, Cider Cabbage, Bacon, Sherry Reduction 49
W I L L O W B E N D L A M B * Two Double Bone Chops, Roasted Garlic Thyme Jus 63
P R I M E S T E A K S* AND ACCESSORIES
All steaks are seasoned and broiled at 1200 degrees BÉARNAISE SAUCE 9
8 O Z F I L E T M I G N O N 61 BLACK TRUFFLE BUT TER 12
AU POIVRE 12
10 O Z F I L E T M I G N O N 64
M AY T A G B L U E C H E E S E C R U S T 10
12 O Z B O N E - I N F I L E T 67
O S C A R ST Y L E 19
14 O Z N E W Y O R K S T R I P 63 GARLIC SHRIMP SCAMPI 17
16 O Z R I B E Y E 69 LO B ST E R TA I L 34
SIDES
J A L A P E Ñ O A U G R AT I N 17 A S PA R A G U S & H O L L A N D A I S E 16
R OAST E D G A R L I C M AS H E D 17 BACON CREAMED SPINACH 16
PA R M E S A N T R U F F L E F R I E S 16 M I S O - C H I L I R OAST E D B R O C C O L I 15
LO A D E D B A K E D P OTATO 16 R OAST E D B R U SS E L S S P R O U TS 17
TWICE BAKED 15 CHOPHOUSE CORN 16
S M O K E D G O U D A TAT E R TOTS 15 SAUTÉED MUSHROOMS 16
W H I P P E D P OTATO E S 16 BLACK TRUFFLE MAC & CHEESE 19
B A K E D L O B S T E R M A C & C H E E S E Whole Maine Lobster, Tillamook Cheddar 45
GENERAL MANAGER TIM MANLEY | EXECUTIVE CHEF JAMES NEWELL
P R I VAT E D I N I N G R O O M S AVA I L A B L E
Call 202.393.0313 and let our culinary team prepare the perfect menu for your special occasion.
As a way to offset rising costs associated with the restaurant (food, beverage, labor, benefits supplies),
we have added a 3% surcharge to all checks. You may request to have this taken off of your check, should you choose.
