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October 13, 2017 – In celebration of Ocean Prime’s upcoming “Ultimate Surf & Turf” dinner at the James Beard House in New York City, Ocean Prime locations will feature a dish from the exclusive menu for a limited time.

Now through November 30th, guests can enjoy Ahi Tuna Rossini topped with seared foie gras, caramelized mushrooms, carrots, and Brussels sprout leaves, finished with a truffle reduction. A Louis Jadot Gevrey-Chambertin wine pairing from the dinner is also available by the glass for a limited time.

The Ahi Tuna Rossini will be showcased at the James Beard House on December 7th as part of Ocean Prime’s decadent dégustation developed exclusively for this prestigious one-night-only event. The dinner will bring Ocean Prime’s signature interplay of meat and seafood classics, guaranteeing a luxe evening of seafood, steak, champagne, cocktails and more. Tickets for the event are available for purchase via the James Beard website for $210.  The full menu, including wine and cocktail pairings, includes:

Hors d’Oeuvres

  • Hamachi Crudo with Pickled Mango, Wakame, Sesame, Peppadew Peppers, Cilantro, Daikon, and Sriracha Vinaigrette | Coriander-Infused Tequila Cocktail with Citrus, Coconut Water, and Sesame Oil Drop Garnish
  • Steak Tartare with Capers, Honey, Truffles, and Mustard on Crostini | Fat-Washed and Ginger-Infused Don Pancho Rum Cocktail with Pineapple and Citrus
  • Caviar with Crème Fraîche, Onions, Milled Egg, and Chives on Blinis | Botanist Gin Cocktail with Lillet Rose and Lemon
  • Shellfish Ice Sculpture Display | Piper Heidsieck champagne toast

Dinner

  • Lobster Bisque | Domaine William Fevre Chablis 2016
  • Goat Cheese Ravioli with Golden Oak Mushrooms, Sun-Dried Tomatoes, Basil, and Garlic Jus |Feudi di San Gregorio Greco di Tufo 2015
  • Ahi Tuna Rossini with Seared Foie Gras, caramelized mushrooms, carrots, Brussels sprout leaves and finished with a truffle reduction | Louis Jadot Gevrey-Chambertin 2014
  • Prime New York Strip Steak au Poivre with Green-and-Black Peppercorns, Nueske’s Smoked Bacon, Creamed Spinach, Roasted Forest Mushrooms, and Cognac Cream | Chimney Rock Elevage 2013

Dessert Duo

  • Carrot Cake with Cream Cheese Frosting & Double Chocolate Torte with Frangelico | Rumhattan: Raisin-Infused Bourbon with Carpano Antica and Sweet Vermouth
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