D e n v e r | T a m p a | m i a m i | O r l a n D O | 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

seT yOur pal aTe TO

Mountain Standard Prime.Opening January 2011 aT l arimer square

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

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.

Seafood or SteakAt oCeAn prime, you CAn Choose the best of both.

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?

“everyThing aT OCean prime l ives up TO The

Prime in Its Name.”—Tampa Bay Magazine

CAmeron’s AmeriCAn bistro

The concept that started it all in 1993. serving contemporary american cuisine.

Cap City Fine Diner

an upscale eclectic diner serving everything from meatloaf to mussels.

M

upscale and dramatic. Cameron mitchell’s marquee restaurant.

MarCeLLa’S

Casual italian restaurant and wine bar.

Martini MoDern itaLian

it’s modern. it’s italian. it’s Dining in milan.

MoLLy Woo’S aSian BiStro

award-winning pan-asian cuisine.

oCean priMe

The modern american supper Club.

Other Cameron mitchell Concepts:

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, multi-concept 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

Cameron MitchellCAll it A dish room to the boArd room story

awa r D s

Golden ChAin AwArdNation’s Restaurant News 2009

silver plAte AwArd— ChAin full serviCe International Foodservice Manufacturers Association 2007

Commitment to people AwArdThe Council of Hotel and Restaurant Trainers (CHART) 2007

industry reCoGnition AwArdThe Ohio State University Hospitality Management Program 2006

riChArd melmAn ConCepts of tomorrow AwArd Restaurant Hospitality Magazine 2005

hiGh performAnCe restAurAnt leAdership AwArd, multi-ConCept restAurAntsRestaurant 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 yeArCentral 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 AwArdColumbus Business First, 1996“Great people delivering genuine hospitality”

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.

philOsOphy“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.

“A Destination RestaurantThaT shOulD be Taken seriOusly.”

—Orlando Magazine

raw barColossal shrimp Cocktail

Oysters on the half shell

Chilled Crab meat Cocktail

alaskan king Crab legs

“smoking” shell Fish Tower

sOupsFrench Onion, brandy & aged swiss

lobster bisque, sweet Corn Fritter

appeTiZers 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 appeTiZerJumbo lump Crab Cake, sweet Corn Cream

sal aDsOcean prime house salad, romaine, spinach, granny smith apples, goat Cheese, walnuts, sherry mustard vinaigrette

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

CheF’s speCialTiesColossal shrimp sauté, angel hair pasta, Tabasco Cream sauce

ginger salmon, stir-Fried snap peas, soy butter sauce

sea scallops, green beans, whole grain mustard Cream

pork porterhouse, French beans, pommery mustard Jus

gerber Farms amish Chicken, asparagus, lemon pan Jus

Jumbo lump Crab Cakes, sweet Corn Cream, succotash

blackened snapper, wilted spinach & Jalapeño Corn Tartar

salt n pepper Tuna, wild mushrooms, green peppercorn sauce

Chilean sea bass, glazed Carrots, Champagne Truffle sauce

prime FeaTureCrab Crusted blue Tilapia, French beans, Fingerling potatoes

prime Fish10 oz blue Tilapia

10 oz scottish salmon

8 oz sea scallops

10 oz mahi mahi

10 oz Florida snapper

9 oz Twin lobster Tails

9 oz Chilean sea bass

prime sTeaks7 oz petite Filet mignon

10 oz Filet mignon

12 oz bone-in Filet

14 oz new york strip

16 oz kansas City strip

18 oz ribeye

12 oz rack of lamb

exTras béarnaise sauce

green peppercorn & Cognac sauce

black Truffle butter

maytag bleu Cheese Crust

mushroom bordelaise

“Oscar” style w/Jumbo lump Crabmeat & béarnaise sauce

pOTaTOes scallion Twice baked w/Cheddar Cheese & bacon

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

roasted garlic mashed

Candied yams with marshmallow brulee

supper Club siDessteamed 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

black Truffle macaroni & Cheese

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.

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 2008 | 2009 | 2010

Sante Restaurant Awards Winner 2008 | 2009 | 2010

Best of Troy, Michigan — Troy Chamber of Commerce, 2008

Readers’ Choice: Best Dining Service — Columbus Alive, 2008

“ i applauD OCean prime’s resurreCTiOn

OF The ClassiC ameriCan supper Club.

Prime Indeed.” —D CEO, October 2010

gr anD Opening January 2011

larimer square303.825.3663

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.

Second Floor Terrace with Bar

First Floor Patio with Outdoor Seating

Five Private Dining Rooms accommodating up to 44 guests

Cocktail Lounge

Piano Bar

ZaCh mOnTgOmeryGeneral Manager

miChael DenTOnExecutive Chef

Prime Fish & Prime Steaks.

Award-Winning Cocktails & Wines.

Timeless Elegance.

Genuine, Red Carpet Hospitality.

Ocean-Prime.comA 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

The Modern American Supper Club Experience.