Mountain Standard Prime.

Set yo ur pal ate to
Mountain Standard Prime.
Opening January 2011 at L arimer Square
D e n v e r | T a m p a | M i a m i | O r l a n do | D e t r o i t | P h o e n i x | C o l u m b u s | D a l l a s | a t l a n t a
A
C a m e r o n
M i t c h e l l
R e s t a u r a n t
Seafood or Steak
at o c e an p r i m e , y o u ca n c hoose the best of both.
Add in world class wines, award-winning,
handcrafted cocktails, timeless elegance
and take-your-breath-away kind of service.
Our passion is to give you an extraordinary
supper club experience.
Ocean Prime is the culmination of a creative exercise we started in 2006 to define the best in
culinary, beverage, service and atmosphere. Our team wanted to pair a great steakhouse with a
great seafood restaurant. We imagined a place where our guests are greeted by name and partner
with us in adventures of great food, wine and libation. In August 2006 we opened Mitchell’s
Ocean Club in our hometown, Columbus, Ohio.
As we expanded our Modern American supper club concept outside Ohio, we renamed it Ocean
Prime, with “Prime” reflecting our commitment to serving the highest quality steak, seafood,
handcrafted cocktails and award-winning wines. We’ve opened seven Ocean Prime locations to
much success, and we look forward to opening our eighth and ninth locations, Denver in early
2011 and Atlanta in spring/summer 2011.
Ocean Prime was not developed overnight. Our executive chef teams traveled, tasted and
compared notes to refine a menu that would ignite curiosity and surpass expectations. Our
operations teams sourced the finest and the freshest ingredients to elevate every plate that leaves
our kitchen. We curated a Wine Spectator-honored wine list for perfect pairings. And we poured
energy with a fresh twist into the creation of our signature cocktails, expertly prepared by our
well-trained bar chefs.
When you enter Ocean Prime, our associates have an hour or two to take you somewhere
wonderful and transform your day with their genuine hospitality. Our passion is to deliver
an extraordinary experience to each and every guest. For us, the answer is ‘yes.’ What is your
question?
“ every thing at Oc ean P rim e l i v e s u p to th e
Prime in Its Name.
”
—Tampa Bay Magazine
Cameron Mitchell
C all i t a d i s h r o o m t o t h e boa rd room story
Cameron Mitchell is president and founder of
Cameron Mitchell Restaurants, headquartered in
Columbus, Ohio. A lifelong entrepreneur, Mitchell
is an accomplished businessman, culinary expert and
nationally recognized restaurateur. His prominence
in the industry increased exponentially in early 2008,
when he guided the sale of two of his most popular
concepts — Mitchell’s/Columbus Fish Market and
Mitchell’s/Cameron’s Steakhouse — to Ruth’s Chris
for $92 million.
It is an extraordinary accomplishment in a career
that has been called “a dish room to the board room
story.” Mitchell began his career in the restaurant
industry nearly three decades ago, when he began as
a dishwasher at a local steakhouse. A few years later,
when he was working as a line cook during a chaotic
shift change, he realized he loved the restaurant
business and set out to make it his lifelong career.
After that shift, he put pen to paper to map out his
career goals, waking his mother in the middle of the
night to share them with her. Those goals — to attend
the prestigious Culinary Institute of America (CIA), to
become an executive chef by age 23, to be a restaurant
general manager by 24, and ultimately to be president
of a company by the age of 35 — eventually were the
benchmarks that would set the course of Cameron
Mitchell’s restaurant industry career.
At the age of 22, Mitchell graduated from the
CIA. He started his professional career with the 55
Restaurant Group and rose through the company’s
ranks until he was directing all restaurant operations.
But eventually, his corporate ladder ran out of rungs,
and Mitchell set forth on his final career aspiration —
to be president of his own restaurant company.
In 1993, Cameron Mitchell Restaurants began with
the launch of Cameron’s, an intimate, contemporary
American bistro in northwest Columbus. Through
the development of new concepts and the expansion
of several of his most popular concepts, Cameron
Mitchell Restaurants grew to become a 33-unit, multiconcept operation with locations in nine states. At the
company’s peak, sales exceeded $120 million annually.
Now that the sale is complete, Cameron Mitchell
is focused on the future. His company remains
independent and privately held, with 17 units and
seven different concepts, as well as a separate and
highly successful catering company.
With an entrepreneur’s energy, vision and passion,
Mitchell’s sights are set on the development of new
restaurant concepts, and the expansion of concepts
currently in his company’s portfolio, particularly
Ocean Prime (known in Columbus as Mitchell’s
Ocean Club). Plans include introduction of these
Other Cameron Mitchell Concepts:
Cameron’s
American Bistro
Cap City
Fine Diner
M
MARCELLA’S
Martini
Modern Italian
Molly Woo’s
Asian Bistro
Ocean PRIme
The concept that started
it all in 1993. Serving
contemporary American
cuisine.
An upscale eclectic
diner serving everything
from meatloaf to
mussels.
Upscale and dramatic.
Cameron Mitchell’s
marquee restaurant.
Casual Italian restaurant
and wine bar.
It’s Modern. It’s Italian.
It’s Dining in Milan.
Award-winning
Pan-Asian cuisine.
The modern American
Supper Club.
A Destination Restaurant
“
t ha t shoul d be taken s e r io u s l y .”
—Orlando Magazine
concepts in Dallas and Houston, Texas; Washington
D.C.; Chicago, Illinois and many more.
Cameron Mitchell’s successes in business and keen
understanding of the restaurant industry have
earned him countless awards and acknowledgements.
He has been honored as Entrepreneur of the Year
by Ernst and Young, as a Small Business Person of
the Year by the U.S. Small Business Administration
and as one of 50 New Taste Makers by Nation’s
Restaurant News. He also received the prestigious
Silver Plate award from the International Foodservice
Manufacturers Association and was honored with
the Council of Hotel and Restaurant Trainers
(CHART) 2007 Commitment to People Award.
In 2008, Cameron was inducted into the Junior
Achievement Central Ohio Business Hall of Fame.
Mitchell is regularly sought after for speaking
engagements and by national business and industry
publications. He has been featured in publications
including Restaurant Business, Nation’s Restaurant
News, Restaurant Hospitality, Chain Leader and
Restaurants and Institutions.
Mitchell is committed both to his profession and
to the community he calls home. He serves as
Chairman Emeritus of the Board of Trustees of the
prestigious Culinary Institute of America, and actively
recruits and mentors current and prospective
students. Today, he is the school’s largest alumni
donor, establishing a $500,000 scholarship fund.
Among his service to numerous local boards and
committees in Columbus, Ohio, where he lives
with his family, is his exceptional dedication to
the Nationwide Children’s Hospital Foundation,
where he serves on the board. Mitchell and his
wife Molly founded Sera Bella, the Foundation’s
premier fundraising event, nearly a decade ago.
To date, proceeds from the event have surpassed
$2.5 million.
awa r d s
philosophy
Commitment to People Award
The Council of Hotel and Restaurant Trainers
(CHART) 2007
“Great people delivering genuine hospitality”
is more than a slogan at Cameron Mitchell
Restaurants. These are words we live and work by,
as we continually strive to be extraordinary.
Putting associates first is core to Cameron Mitchell’s
way of doing business, a strategy that strongly
differentiates us from most every other competitor
in the industry. We know that the true path to
great guest satisfaction lies in having truly happy
associates.
Above all, we have worked to develop a creative
atmosphere that is fun, emphasizes quality and
rewards our associates, guests, purveyors, investors
and community. We believe it is only by putting
associates first that raving fans can be created within
these five groups of people. That’s why Cameron
Mitchell Restaurants’ employees are respected
and referred to as associates. That’s why Cameron
Mitchell Restaurants experiences a turnover much
lower than the industry standard. And that’s why
an associate-centered philosophy remains the
foundation of company operations today.
“Great people delivering genuine hospitality”
Golden Chain Award
Nation’s Restaurant News 2009
Silver Plate Award—
Chain Full Service
International Foodservice Manufacturers
Association 2007
Industry Recognition Award
The Ohio State University Hospitality
Management Program 2006
Richard Melman Concepts
of Tomorrow Award
Restaurant Hospitality Magazine 2005
High Performance Restaurant
Leadership Award,
Multi-Concept Restaurants
Restaurant Business Magazine 2001
Entrepreneur of the Year, Ohio
Ernst & Young 2001
Inducted into the
“Society of Concepts
of Tomorrow Visionaries”
Restaurant Hospitality Magazine 2000
Food Service Operator
of the Year
Central Ohio Restaurant Association 1999
Named one of the
“50 New Taste Makers”
Nation’s Restaurant News 1999
Small Businessperson
of the Year
U.S. Small Business Association
& Greater Columbus Area
Chamber of Commerce, 1999
Forty Under 40 Award
Columbus Business First, 1996
Menu
Our chefs take pride in sourcing the highest quality ingredients available. We use simple, pure, and regional flavors on our made from
scratch menu. Our prime fish is selected daily for freshness and we feature wild and naturally harvested fish recommended by the
Monterey Bay Aquarium’s Seafood Watch. Our steaks include USDA Prime cuts and are aged for maximum tenderness and flavor.
RAW BAR
C HEF’S SPECIALTIES
Colossal Shrimp Cocktail
Colossal Shrimp Sauté, Angel Hair Pasta, Tabasco Cream Sauce
Oysters on the Half Shell
Ginger Salmon, Stir-Fried Snap Peas, Soy Butter Sauce
Sea Scallops, Green Beans, Whole Grain Mustard Cream
Chilled Crab Meat Cocktail
Pork Porterhouse, French Beans, Pommery Mustard Jus
Alaskan King Crab Legs
Gerber Farms Amish Chicken, Asparagus, Lemon Pan Jus
“Smoking” Shell Fish Tower
Jumbo Lump Crab Cakes, Sweet Corn Cream, Succotash
SOUPS
Blackened Snapper, Wilted Spinach & Jalapeño Corn Tartar
French Onion, Brandy & Aged Swiss
Salt n Pepper Tuna, Wild Mushrooms, Green Peppercorn Sauce
Lobster Bisque, Sweet Corn Fritter
Chilean Sea Bass, Glazed Carrots, Champagne Truffle Sauce
PRIME FEATURE
APPETIZERS
Crab Crusted Blue Tilapia, French Beans, Fingerling Potatoes
White Truffle Caviar Deviled Eggs
Sonoma Goat Cheese Ravioli
Point Judith Calamari, Sweet Chili Sauce
Ahi Tuna Tartar
Aged Wisconsin Cheddar Fondue
“Surf n Turf,” Sea Scallops,
Slow Braised Short Ribs
Colossal Shrimp Sauté,
Tabasco Cream Sauce
Signature APPETIZER
Jumbo Lump Crab Cake, Sweet Corn Cream
PRIME FISH
PRIME STEAKS
EXTRAS
10 oz Blue Tilapia
7 oz Petite Filet Mignon
Béarnaise Sauce 10 oz Scottish Salmon
10 oz Filet Mignon
8 oz Sea Scallops
12 oz Bone-In Filet
Green Peppercorn
& Cognac Sauce 10 oz Mahi Mahi
14 oz New York Strip
10 oz Florida Snapper
16 oz Kansas City Strip
9 oz Twin Lobster Tails
18 oz Ribeye
9 oz Chilean Sea Bass
12 oz Rack of Lamb
Black Truffle Butter Maytag Bleu Cheese Crust
Mushroom Bordelaise
“Oscar” Style w/Jumbo Lump
Crabmeat & Béarnaise Sauce
Sal ads
POTATOES
SUPPER CLUB SIDES
Ocean Prime House Salad, Romaine,
Spinach, Granny Smith Apples, Goat Cheese,
Walnuts, Sherry Mustard Vinaigrette
Scallion Twice Baked w/Cheddar
Cheese & Bacon
Roasted Garlic Mashed
Steamed Broccoli
Sautéed Wild Mushrooms
Chophouse Corn
Glazed Carrots, Brown Sugar Butter
Sesame Stir-Fried Snap Peas
Wild Rice Pilaf, Dried Cranberries, Almonds
Creamed Spinach
French Bean Amandine
Jumbo Asparagus with Hollandaise
Candied Yams with Marshmallow Brulee
Black Truffle Macaroni & Cheese
Crisp Wedge of Iceberg, Red Onion,
Smoked Bacon, Grape Tomatoes, Bleu
Cheese, Cabernet Buttermilk Dressing
Caesar Salad, Crisp Romaine, Parmesan
Garlic Dressing, Brioche Croutons
Chop Chop Salad, Hard Cooked Egg,
Salami, Fresh Mozzarella,
Smoked Bacon, Club Dressing
Jalapeno Au Gratin, Aged Swiss Cheese
Parmesan Truffle French Fries
Sea Salt Baked Potato, Butter & Sour Cream
Creamy Whipped Potatoes
Sweet Potato French Fries, Mango Ketchup
Best Spirits Program — Cheers Beverage Excellence Awards, 2011
— The Columbus Dispatch, 2010
Best Dessert (Ten Layer Carrot Cake) — D Magazine, 2010
Top Future 50 List — Restaurant Business, 2010
Best Piano Bar — Tampa Bay Metro Best Awards, 2010
Best Bar — Orlando Sentinel Journal Foodie Awards, 2010
Prime Time Player: Best In Tampa Bay — Dupont Registry, July/August 2009
Best Supper Club — Tampa Bay Magazine 2009 Awards
Readers’ Choice Restaurant Awards — North Valley Magazine, 2009
Wine Spectator Award of Excellence
Sante Restaurant Awards Winner
2008 | 2009 | 2010
2008 | 2009 | 2010
Best of Troy, Michigan — Troy Chamber of Commerce, 2008
Readers’ Choice: Best Dining Service — Columbus Alive, 2008
“ I applau d Ocean P rime’s re s u r r ectio n
of the c lassic A meri c an su p p e r c l u b .
”
Prime Indeed.
—D CEO, October 2010
G r and Opening
J a nuary 2011
Larimer square
303.825.3663
1465 Larimer Street
Denver, Colorado 80202
Lunch:
Monday–Friday: 11:30 a.m–4 p.m.
DINNER:
Monday–Thursday: 4–10 p.m.
Friday and Saturday: 4–11 p.m.
Sunday: 4–9 p.m.
The Modern American
Supper Club Experience.
Second Floor Terrace with Bar
Prime Fish & Prime Steaks.
First Floor Patio with Outdoor Seating
Award-Winning Cocktails & Wines.
Five Private Dining Rooms
accommodating up to 44 guests
Timeless Elegance.
Cocktail Lounge
Genuine, Red Carpet Hospitality.
Piano Bar
Zach Montgomery
General Manager
Ocean-Prime.com
Michael Denton
Executive Chef
A
C a m e r o n
M i t c h e l l
R e s t a u r a n t