Ocean Prime menu — United States

Fresh, chilled crab meat served in a classic cocktail style.

A chilled, pre-shelled cold water lobster tail served on a bed of ice.

Large chilled shrimp served with a classic cocktail sauce.

Chilled, premium King Crab legs harvested from Dutch Harbor, served on a bed of ice.

These fresh, private-label oysters are harvested from Cape Cod, Massachusetts, and served chilled on the half shell.

Fresh oysters served raw on the half shell, sourced from the West Coast.

A curated selection of fresh shellfish served over ice and presented with a dramatic tableside smoking effect.

A selection of warm Parker House rolls, pretzel bread, and crackers served with whipped butter.

Crispy fried squid served with a side of sweet chili sauce.

These scallops are baked in a creamy cheese sauce with buttered leeks and topped with garlic breadcrumbs and a hint of lemon.

A large, premium crab cake served with a tangy slaw and a creamy horseradish mustard sauce.

Handmade ravioli filled with Sonoma goat cheese and served with sautéed Golden Oak mushrooms.

Tender shrimp served in a creamy, mildly spicy Tabasco-infused sauce.

Thinly sliced raw beef topped with king crab, served with horseradish aioli, a cured egg yolk, and a seasoned cracker.

Fresh raw tuna served with avocado, a ginger-infused soy sauce, and sesame seeds.

This sushi roll features tempura shrimp, cream cheese, and scallions, topped with thinly sliced raw beef.

This sushi roll features tuna, salmon, yellowtail, and avocado, finished with a drizzle of chili garlic oil.

A sushi roll featuring crispy tempura-battered broccolini and beech mushrooms, served with a citrus soy vinaigrette.

A fresh tuna roll featuring avocado, scallion, jalapeño, and shiso leaf.

A sushi roll featuring crispy tempura shrimp, topped with spicy mayonnaise and sesame seeds.

Thinly sliced raw yellowtail served with daikon, snap peas, and radish in a light white soy and citrus dressing.

This selection features three pieces of nigiri—salmon belly, premium ahi tuna, and yellowtail—topped with caviar, gold leaf, and chives.

A creamy, rich soup featuring tender pieces of lobster poached in butter.

A rich beef broth soup topped with melted aged Swiss cheese and a splash of brandy.

A crisp wedge of iceberg lettuce topped with candied bacon, marinated tomatoes, pickled onions, blue cheese, and a Cabernet buttermilk dressing.

A fresh mix of romaine and field greens topped with crisp Granny Smith apples, creamy goat cheese, and walnuts, served with a sherry mustard vinaigrette.

A fresh salad of crisp romaine lettuce tossed in a creamy parmesan garlic dressing and topped with buttery brioche croutons.

A hearty salad featuring hard-boiled eggs, salami, fresh mozzarella, and smoked bacon, served with a creamy club dressing.

A fresh salad featuring shellfish, bacon, hard-boiled egg, and blue cheese, served with a gourmet dressing.

Pan-seared striped bass served with corn spoon bread, green beans, red peppers, and a creamy corn sauce.

Grilled salmon served with shiitake mushroom sticky rice and a savory soy butter sauce.

Pan-seared sea scallops served over creamy lobster risotto with tomato and a rich shellfish butter sauce.

Pan-seared branzino served with artichokes, cauliflower purée, celery, and a lemon caper sauce.

This dish features Chilean sea bass served with broccolini, pearl onions, and whipped potatoes, finished with a truffle vinaigrette.

Linguine pasta tossed with lobster, roasted tomato butter, arugula, chili flakes, and Parmesan cheese.

This dish features black cod served with shrimp dumplings, mushrooms, and spinach in a savory sesame broth.

Fresh ahi tuna served with avocado, cashews, and orange segments in a spicy citrus soy vinaigrette.

A tender cold-water lobster tail served with fresh asparagus and a side of melted butter.

A toasted bun filled with butter-poached Maine lobster, served with a side of French fries.

A roasted chicken served with a salad of spinach and bread, roasted tomatoes, olives, and a savory chicken reduction.

A roasted pork chop served with braised fennel, leeks, and roasted tomatoes in a sherry reduction sauce.

Two tender double-bone lamb chops served with a savory roasted garlic and thyme pan sauce.

Steamed Dutch Harbor king crab legs served with asparagus, parsley-tossed potatoes, and a side of melted butter.

A tender, eight-ounce cut of premium beef tenderloin served as a steak.

A tender, 10-ounce center-cut beef tenderloin steak.

This is an 8-ounce, tender cut of premium Piedmontese beef, known for its lean and flavorful quality.

A 7-ounce tenderloin steak sourced from Australian Wagyu beef.

A 14-ounce premium cut of New York strip steak, grilled to your preference.

A 12-ounce premium New York strip steak that has been dry-aged to enhance its flavor and tenderness.

A 16-ounce cut of ribeye steak, known for its rich marbling and tenderness.

A large, 22-ounce ribeye steak served on the bone, known for its rich marbling and tenderness.

A rich, creamy French sauce made with butter, egg yolks, white wine vinegar, and fresh tarragon.

A rich, savory butter infused with the earthy aroma and flavor of black truffles, served as a finishing touch to enhance your dish.

A savory topping of crumbled Maytag blue cheese baked onto the surface of the dish.

A rich, savory compound butter infused with the deep, umami-rich flavor of fermented black garlic.

A classic preparation featuring a tender steak topped with fresh crab meat, asparagus, and a rich hollandaise sauce.

Succulent shrimp sautéed in a savory garlic, butter, and white wine sauce.

A classic French-style sauce made with cracked black peppercorns and a rich, savory reduction.

A tender, succulent lobster tail served as a premium addition to your meal.

A creamy, baked dish featuring jalapeño peppers topped with melted cheese.

Creamy, smooth mashed potatoes served as a side dish.

A baked potato that has been scooped out, mixed with savory ingredients, and baked a second time until golden.

Creamy mashed potatoes blended with savory roasted garlic.

Crispy potato bites filled with melted smoked Gouda cheese.

Tender asparagus spears served with a rich, creamy, and buttery hollandaise sauce.

Roasted carrots served with crunchy Marcona almonds.

Tender broccolini stalks lightly sautéed and topped with shaved parmesan cheese.

Crispy golden fries tossed with savory parmesan cheese and aromatic truffle oil.

A large baked potato topped with a variety of classic ingredients such as cheese, bacon, sour cream, and chives.

A rich, creamy side dish made with fresh spinach and savory pieces of bacon.

Oven-roasted Brussels sprouts served as a shareable appetizer.

Sweet corn kernels sautéed with butter, herbs, and savory seasonings.

Fresh mushrooms pan-seared until tender and lightly browned.

Creamy macaroni pasta prepared with rich Tillamook cheddar cheese and earthy black truffles.