c o c k t a i ls Cucumber Gimlet Crimson Rye George Dickel Rye, Langley’s Gin, Lillet Rose, Lemon, Molasses Bitters 14 Bombay Sapphire Gin, Muddled Fresh Cucumber, Hand Squeezed Lime M a n h at ta n w h i s k e y Cl o v e r Woodford Reserve, Carpano Antica Vermouth, Nonino Amaro, Rosemary Grapefruit Peppercorn Bitters Gentleman Jack Whiskey, Hennessy VS, Honey Water, Lemon & Orange 15 Rum Punch Berries & Bubbles Don Pancho 8 Year Rum, Ancho Reyes, Apricot Orchard, Fresh Orange, Chocolate Bitters Belvedere Citrus Vodka, Marinated Berries, House Made Sour, Domaine Chandon Brut 14 A P P E TI Z E R S 13 12 15 sus h i S o n o m a G o at C h e e s e R av i o l i PRIME RO L L * Golden Oak Mushrooms 13 Tempura Shrimp, Cream Cheese, Scallion, Beef Carpaccio 18 L OBSTER R o ll Point Judith Calamari Sweet Chili Sauce, Candied Cashews 17 W h i t e T r u ffl e C av i a r Deviled Eggs Poached Lobster Tail, Kiwi, Pickled Serrano, Masago, Spicy Mango Purée 13 D y n a m i t e R o ll “Surf n Turf” Sea Scallops, Slow Braised Short Ribs 17 Shrimp Sauté Tabasco Cream Sauce 18 Jumbo Lump Crab Cake Sweet Corn Cream 19 19 Tempura Shrimp, Spicy Mayo, Sesame Seeds 18 t u n a r o ll * Spicy Tuna, Avocado, Cucumber 17 Hamachi Crudo* Pickled Mango, Sweet Peppers, Cilantro, Sesame Ginger Vinaigrette 22 A h i T u n a Ta r ta r e * P r i m e S t e a k ta r ta r E * Capers, Shallots, Crostini 19 Avocado, Ginger Ponzu, Sesame Seeds 18 O y s t e r s o n t h e H a lf S h e ll * 18 S h r i m p C o c k ta i l 19 C h i ll e d C r a b M e at C o c k ta i l 20 Dutch Harbor King Crab Legs 30 R AW B A R C h i ll e d w h o l e Maine Lobster 32 “ s m o k i n g ” s h e llf i s h T o w e r * Custom Built Mkt SOUPS & SALADS Lobster Bisque Sweet Corn Fritter 14 French Onion Brandy & Aged Swiss 11 Crisp Wedge of Iceberg Red Onion, Smoked Bacon, Grape Tomatoes, Bleu Cheese, Cabernet Buttermilk Dressing 12 Ocean prime House Salad Romaine, Field Greens, Granny Smith Apples, Goat Cheese, Walnuts, Sherry Mustard Vinaigrette 11 Caesar Salad 11 Crisp Romaine, Parmesan Garlic Dressing, Brioche Croutons Chop Chop Salad Hard Cooked Egg, Salami, Fresh Mozzarella, Smoked Bacon, Club Dressing 12 S h e llf i s h “ C o b b ” S a l a d 20 Bacon, Bleu Cheese, Gourmet Dressing * 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 menus, however our kitchen is not completely gluten free. sea f ood Bl a c k e n e d SNAPPER Corn Spoon Bread, Jalapeño Corn Tartar 38 Florida Grouper Brussels Sprouts, Quinoa, Almonds, Red Peppers, Lemon 42 T e r i ya k i S a l m o n Shiitake Sticky Rice, Soy Butter Sauce 37 Y e ll o wf i n T u n a Marble Potatoes, Fava Beans, Truffle Jus 43 Tw i n L o b s t e r Ta i l s S e a S c a ll o p s Asparagus, Drawn Butter 49 Parmesan Risotto, English Peas, Citrus Vinaigrette Sw o r d f i s h & Cl a m s Pancetta, Blistered Tomatoes, Chili Flakes Jumbo Lump Crab Cakes 40 Sweet Corn Cream, Succotash Dutch Harbor king crab legs Chilean Sea Bass 38 38 Asparagus, Drawn Butter 59 Whipped Potatoes, Champagne Truffle Sauce 46 CH i c k e n & c h ops F r e e B i r d Fa r m s C h i c k e n Duroc Pork Chop Lamb Ratatouille, Lemon Pan Jus 29 Long Bone Rib Chop, Marble Potatoes, Kale, Mustard Jus 39 Three Double Cut Chops, English Peas, Mushrooms, Caramelized Onions, Mint Jus P r i m e S t ea k s * 48 A c c essor i es All steaks are seasoned and broiled at 1200 degrees 6 oz I 8 oz F i l e t M i g n o n 37 42 Béarnaise Sauce 4 10 oz Filet Mignon 47 Bl a c k T r u ffl e B u t t e r 12 oz Bone-In Filet 47 Au Poivre 14 oz New York Strip 48 Bl u e C h e e s e C r u s t 16 oz Kansas City Strip 46 Oscar Style 16 oz Ribeye 51 Garlic Shrimp Scampi J a l a p e ñ o A u G r at i n 12 A s pa r a g u s a n d h o ll a n d a i s e 11 Roasted Garlic Mashed 11 Creamed Spinach 12 Pa r m e s a n T r u ffl e F r i e s 11 Steamed Broccoli 11 l o a d e d B a k e d P o tat o 11 roasted Brussels Sprouts Tw i c e B a k e d 11 Chophouse Corn C r e a m y W h i p p e d P o tat o e s 11 S a u t é e d B u t t o n M u s h r o o m s 11 L o b s t e r M a s h e d P o tat o e s 18 Bl a c k T r u ffl e M a c & C h e e s e 5 6 6 9 13 SIDES G e n eral Ma n ager A le x S c h ult z E x e c u t i v e C h e f J aso n S h elle y 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. 12 12 14