Call: 310.859.

4818
9595 Wilshire Blvd., Beverly Hills, CA 90212

www.ocean-prime.com

BRUNCH Make a Reservation Now

cocktailS
Bloody Mary P r i M e M a r g a r i ta
Tito’s Vodka, House Made Mix, Don Julio Blanco Tequila, Elderflower,
Jumbo Shrimp and Black Peppered Bacon 16 Ruby Red Grapefruit, Agave Nectar 16
BottoMless cucuMBer giMlet
Blood orange MiMosa Bombay Sapphire Gin, Muddled Fresh
Blood Orange Juice, Simple Syrup, Cucumber, Hand Squeezed Lime 16
Cointreau, Champagne 25 Berries & BuBBles
ruM Punch Belvedere Citrus Vodka, Marinated
Don Pancho 8 Yr Rum, Ancho Reyes, Apricot Blackberries, House Made Sour,
Orchard, Fresh Orange, Chocolate Bitters 16 Domaine Chandon Brut, Dry Ice Smoke 18

c h a M pa G n e f e at u r e
v e u v e c l i c q u o t y e l l o w l a B e l Glass 20 | Bottle 89

S u S h i & r aW B a r
caMden roll* haMachi crudo*
Tempura Shrimp, Cream Cheese, Pickled Mango, Sweet Peppers,
Scallion, Beef Carpaccio 19 Cilantro, Sesame Ginger Vinaigrette 20
loBster roll dutch harBor
Poached Lobster Tail, Kiwi, Pickled King craB legs 38
Serrano, Masago, Spicy Mango Purée 21
oysters on the half shell* 22
tuna roll*
Spicy Tuna, Avocado, Cucumber 20 c h i l l e d c r a B M e at
c o c K ta i l 22
dynaMite roll Tempura
Shrimp, Spicy Mayo, Sesame Seeds 20 s h r i M P c o c K ta i l 23
sashiMi* “sMoKing” shellfish
#1 Ahi Tuna, Yellowtail, King Salmon 24 t o w e r * Custom Built Mkt

priMe Brunch
sMoKed salMon*
Sliced Tomato, Red Onion, Arugula, Whipped Cream Cheese, Everything Bagel 18
craB & eggs English Muffin, Crab Cakes, Poached Eggs*, Hollandaise,
Fresh Fruit, Mixed Greens, Balsamic Vinaigrette 19
french toast
Mixed Fresh Berries, Lemon Curd, Candied Bacon, Warm Maple Syrup 15
t o d ay ’ s o M e l e t
Chef Selection, Arugula Salad, Fresh Fruit 17
Braised short riB surf & turf
Crispy Gouda Potato Cake, Lobster Claw, Poached Egg, Hollandaise 22
l o B s t e r & av o c a d o t o a s t
Butter Poached, Sweat Pea Avocado Spread, Preserved Lemon & Arugula Salad 24

Pa r M e s a n c r u s t e d c h i c K e n c a e s a r
Chopped Romaine, Parmesan Garlic Dressing, Extra Virgin Olive Oil 17
shellfish coBB salad Shrimp, Lobster, Bacon, Bleu Cheese, Gourmet Dressing 25
P o K e B o w l * Ahi Tuna, Salmon, Avocado, Sriracha Vinaigrette 22
Maryland craB Melt Tillamook Cheddar Cheese, Jalapeño Corn Tartar, French Fries 18
B l a c K e n e d s a l M o n * s a l a d Strawberries, Grapes, Cantaloupe,
Goat Cheese, Field Greens, Basil Poppyseed Dressing, Candied Walnuts 22
P r i M e B r u n c h c h e e s e B u r g e r * Sunny Side Egg, Tillamook Cheddar Cheese,
Caramelized Onions, Lettuce, Tomato, Mayo, Pickle Relish, Fries 22

General ManaGer GreG SaGe | executive chef Geoffrey BauMBerGer

* 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.