Set your 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 ocean prime, you can choose 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?

“everything at Ocean Prime lives up to the Prime in Its Name.” —Tampa Bay Magazine Cameron Mitchell Call it a dish room to the board room story

Cameron Mitchell is president and founder of At the age of 22, Mitchell graduated from the Cameron Mitchell Restaurants, headquartered in CIA. He started his professional career with the 55 Columbus, Ohio. A lifelong entrepreneur, Mitchell Restaurant Group and rose through the company’s is an accomplished businessman, culinary expert and ranks until he was directing all restaurant operations. nationally recognized restaurateur. His prominence But eventually, his corporate ladder ran out of rungs, in the industry increased exponentially in early 2008, and Mitchell set forth on his final career aspiration — when he guided the sale of two of his most popular to be president of his own restaurant company. concepts — Mitchell’s/Columbus Fish Market and In 1993, Cameron Mitchell Restaurants began with Mitchell’s/Cameron’s Steakhouse — to Ruth’s Chris for $92 million. the launch of Cameron’s, an intimate, contemporary American bistro in northwest Columbus. Through It is an extraordinary accomplishment in a career the development of new concepts and the expansion that has been called “a dish room to the board room of several of his most popular concepts, Cameron story.” Mitchell began his career in the restaurant Mitchell Restaurants grew to become a 33-unit, multi- industry nearly three decades ago, when he began as concept operation with locations in nine states. At the a dishwasher at a local steakhouse. A few years later, company’s peak, sales exceeded $120 million annually. when he was working as a line cook during a chaotic shift change, he realized he loved the restaurant Now that the sale is complete, Cameron Mitchell business and set out to make it his lifelong career. is focused on the future. His company remains independent and privately held, with 17 units and After that shift, he put pen to paper to map out his seven different concepts, as well as a separate and career goals, waking his mother in the middle of the highly successful catering company. night to share them with her. Those goals — to attend the prestigious Culinary Institute of America (CIA), to With an entrepreneur’s energy, vision and passion, become an executive chef by age 23, to be a restaurant Mitchell’s sights are set on the development of new general manager by 24, and ultimately to be president restaurant concepts, and the expansion of concepts of a company by the age of 35 — eventually were the currently in his company’s portfolio, particularly benchmarks that would set the course of Cameron Ocean Prime (known in Columbus as Mitchell’s Mitchell’s restaurant industry career. Ocean Club). Plans include introduction of these Other Cameron Mitchell Concepts:

Cameron’s Cap City M MARCELLA’S Martini Molly Woo’s Ocean PRIme American Bistro Fine Diner Modern Italian Asian Bistro The concept that started An upscale eclectic Upscale and dramatic. Casual Italian restaurant It’s Modern. It’s Italian. Award-winning The modern American it all in 1993. Serving diner serving everything Cameron Mitchell’s and wine bar. It’s Dining in Milan. Pan-Asian cuisine. Supper Club. contemporary American from meatloaf to marquee restaurant. cuisine. mussels. “A Destination Restaurant that should be taken seriously.” —Orlando Magazine

concepts in Dallas and Houston, Texas; Washington with his family, is his exceptional dedication to awa r d s D.C.; Chicago, Illinois and many more. the Nationwide Children’s Hospital Foundation, where he serves on the board. Mitchell and his Golden Chain Award Cameron Mitchell’s successes in business and keen Nation’s Restaurant News 2009 understanding of the restaurant industry have wife Molly founded Sera Bella, the Foundation’s premier fundraising event, nearly a decade ago. Silver Plate Award— earned him countless awards and acknowledgements. Chain Full Service He has been honored as Entrepreneur of the Year To date, proceeds from the event have surpassed International Foodservice Manufacturers by Ernst and Young, as a Small Business Person of $2.5 million. Association 2007 the Year by the U.S. Small Business Administration philosophy Commitment to People Award and as one of 50 New Taste Makers by Nation’s The Council of Hotel and Restaurant Trainers Restaurant News. He also received the prestigious “Great people delivering genuine hospitality” (CHART) 2007 Silver Plate award from the International Foodservice is more than a slogan at Cameron Mitchell Industry Recognition Award Manufacturers Association and was honored with Restaurants. These are words we live and work by, The Ohio State University Hospitality the Council of Hotel and Restaurant Trainers as we continually strive to be extraordinary. Management Program 2006 (CHART) 2007 Commitment to People Award. Richard Melman Concepts Putting associates first is core to Cameron Mitchell’s In 2008, Cameron was inducted into the Junior of Tomorrow Award way of doing business, a strategy that strongly Restaurant Hospitality Magazine 2005 Achievement Central Ohio Business Hall of Fame. differentiates us from most every other competitor High Performance Restaurant Mitchell is regularly sought after for speaking in the industry. We know that the true path to Leadership Award, engagements and by national business and industry great guest satisfaction lies in having truly happy Multi-Concept Restaurants publications. He has been featured in publications associates. Restaurant Business Magazine 2001 including Restaurant Business, Nation’s Restaurant Entrepreneur of the Year, Ohio Above all, we have worked to develop a creative News, Restaurant Hospitality, Chain Leader and Ernst & Young 2001 atmosphere that is fun, emphasizes quality and Restaurants and Institutions. Inducted into the rewards our associates, guests, purveyors, investors “Society of Concepts Mitchell is committed both to his profession and and community. We believe it is only by putting of Tomorrow Visionaries” to the community he calls home. He serves as associates first that raving fans can be created within Restaurant Hospitality Magazine 2000 Chairman Emeritus of the Board of Trustees of the these five groups of people. That’s why Cameron Food Service Operator prestigious Culinary Institute of America, and actively Mitchell Restaurants’ employees are respected of the Year recruits and mentors current and prospective and referred to as associates. That’s why Cameron Central Ohio Restaurant Association 1999 students. Today, he is the school’s largest alumni Mitchell Restaurants experiences a turnover much Named one of the donor, establishing a $500,000 scholarship fund. lower than the industry standard. And that’s why “50 New Taste Makers” Nation’s Restaurant News 1999 Among his service to numerous local boards and an associate-centered philosophy remains the committees in Columbus, Ohio, where he lives foundation of company operations today. Small Businessperson of the Year U.S. Small Business Association & Greater Columbus Area Chamber of Commerce, 1999 Forty Under 40 Award “Great people delivering genuine hospitality” Columbus Business First, 1996 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 Menu Monterey Bay Aquarium’s Seafood Watch. Our steaks include USDA Prime cuts and are aged for maximum tenderness and flavor.

RAW BAR CHEF’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 Chilled Crab Meat Cocktail Sea Scallops, Green Beans, Whole Grain Mustard Cream Alaskan King Crab Legs Pork Porterhouse, French Beans, Pommery Mustard Jus “Smoking” Shell Fish Tower Gerber Farms Amish Chicken, Asparagus, Lemon Pan Jus 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

APPETIZERS PRIME FEATURE White Truffle Caviar Deviled Eggs Crab Crusted Blue Tilapia, French Beans, Fingerling Potatoes Sonoma Goat Cheese Ravioli Point Judith Calamari, Sweet Chili Sauce PRIME FISH PRIME STEAKS EXTRAS Ahi Tuna Tartar 10 oz Blue Tilapia 7 oz Petite Filet Mignon Béarnaise Sauce Aged Wisconsin Cheddar Fondue 10 oz Scottish Salmon 10 oz Filet Mignon Green Peppercorn “Surf n Turf,” Sea Scallops, & Cognac Sauce Slow Braised Short Ribs 8 oz Sea Scallops 12 oz Bone-In Filet Black Truffle Butter Colossal Shrimp Sauté, 10 oz Mahi Mahi 14 oz New York Strip Maytag Bleu Cheese Crust Tabasco Cream Sauce 10 oz Florida Snapper 16 oz Kansas City Strip Mushroom Bordelaise 9 oz Twin Lobster Tails 18 oz Ribeye “Oscar” Style w/Jumbo Lump Signature APPETIZER 9 oz Chilean Sea Bass 12 oz Rack of Lamb Crabmeat & Béarnaise Sauce Jumbo Lump Crab Cake, Sweet Corn Cream

Sal ads POTATOES SUPPER CLUB SIDES Ocean Prime House Salad, Romaine, Scallion Twice Baked w/Cheddar Steamed Broccoli Spinach, Granny Smith Apples, Goat Cheese, Cheese & Bacon Sautéed Wild Mushrooms Walnuts, Sherry Mustard Vinaigrette Jalapeno Au Gratin, Aged Swiss Cheese Chophouse Corn Crisp Wedge of Iceberg, Red Onion, Glazed Carrots, Brown Sugar Butter Smoked Bacon, Grape Tomatoes, Bleu Parmesan Truffle French Fries Sesame Stir-Fried Snap Peas Cheese, Cabernet Buttermilk Dressing Sea Salt Baked Potato, Butter & Sour Cream Wild Rice Pilaf, Dried Cranberries, Almonds Caesar Salad, Crisp Romaine, Parmesan Creamy Whipped Potatoes Creamed Spinach Garlic Dressing, Brioche Croutons Sweet Potato French Fries, Mango Ketchup French Bean Amandine Chop Chop Salad, Hard Cooked Egg, Roasted Garlic Mashed Salami, Fresh Mozzarella, Jumbo Asparagus with Hollandaise Smoked Bacon, Club Dressing Candied Yams with Marshmallow Brulee Black Truffle Macaroni & Cheese 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 square 303.825.3663 1465 Larimer Street Denver, Colorado 80202 Lunch: Monday–Friday: 11:30 a.m–4 p.m. The Modern American DINNER: Monday–Thursday: 4–10 p.m. Friday and Saturday: 4–11 p.m. Supper Club Experience. Sunday: 4–9 p.m.

Second Floor Terrace with Bar First Floor Patio with Outdoor Seating Prime Fish & Prime Steaks. Five Private Dining Rooms Award-Winning Cocktails & Wines. 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