Ocean Prime Restaurant in Dallas Intro’s New Menu

A spokesman for Ocean Prime writes that the restaurant has a new menu:

Ocean Prime, a Cameron Mitchell Restaurant (CMR) located in the heart of Uptown Dallas, introduced new menu items today, showcasing a number of fresh, seasonal ingredients and a diverse array of appetizer, salad and entrée selections.

“At Ocean Prime, we are always looking for opportunities to enhance and refine the concept of our restaurant,” said Brian Hinshaw, vice president, executive corporate chef and operating partner for CMR. “The menu change reflects months of work collecting and analyzing feedback from our associates, managers and guests to create flavorful dishes that tantalize all senses.”

Among the new items featured on the menu are:

• Lobster Bisque, Sweet Corn Fritter – house-made bisque composed of lobster, celery, onion garlic, clam stock, cream and thickened with a roux

• Dutch Harbor King Crab Legs – served steamed or split over a bed of crushed ice

• Heirloom Tomato Salad – seasoned with salt, red wine vinaigrette dressing, topped with sliced Humboldt Fog goat cheese, arugula and julienne red onion tossed in lemonette

• Crab Crusted Blue Tilapia – broiled and crusted from edge to edge with freshly sautéed Haricot Verts

• 10 oz Kobe Cheeseburger – seasoned with Ocean Prime’s steak dust and topped with Vermont Cheddar, shredded lettuce, diced white onions, mayo and BBQ sauce and a mound of French fries

• Parmesan Truffle French Fries – fried to a golden brown and seasoned with salt, herbs, parmesan cheese and truffle oil

• Sweet Potato French Fries – served with house-made Mango Ketchup

• Chocolate Layer Cake and Vanilla Bean Ice Cream – eight layers of chocolate cake soaked with a coffee reduction, layered with chocolate mousse and topped with chocolate ganache, served with a chocolate sauce and handspun vanilla ice cream

“For a chef, there is nothing better than letting the true flavor of great ingredients shine through,” said Hinshaw. “While all additions are sure to please any palate, the Crab Crusted Blue Tilapia and the Heirloom Tomato Salad are among my favorite dishes. The Heirloom tomatoes are picked at the peak of ripeness from a local source and combined with a red wine vinaigrette and Humboldt Fog Cheese. Guests should not overlook the simplicity to this dish as the salad is rich with flavor.”