New Dishes Elevate Fort Lauderdale Waterfront Venue Ocean Prime Fort Lauderdale has expanded its menu with refined additions across seafood, sushi, appetizers, and cocktails. The waterfront steakhouse, operated by Cameron Mitchell Restaurants, is building on its existing modern seafood-forward concept with the new offerings.
Featured Additions New dishes include King Crab Beef Carpaccio with horseradish aioli, egg yolk, and seasoned cracker; Parmesan Baked Scallops with Mornay, buttered leeks, garlic breadcrumbs, and lemon; and a Nigiri Flight featuring caviar, gold leaf, chives, salmon belly, No. 1 Ahi Tuna, and Hamachi. The menu also features a Lobster Roll with butter poached Maine lobster, toasted bun, and French fries.
Cocktail Lineup On the beverage side, new cocktails include a Tequila Old Fashioned made with "Don Fulano Reposado Tequila, Dos Hombres Mezcal, Fresh Agave, Angostura & Orange Bitters," and the Bee's Squeeze, featuring "Ritual Gin Alternative, Clover Honey, Fresh Lemon Juice." Executive Chef Charlie Tkacik oversaw the menu development.
Why It Matters
Upscale coastal dining venues like Ocean Prime compete on menu innovation and seasonal refinement.
Menu expansions targeting high-value seafood items and craft cocktails are standard strategies for waterfront steakhouses seeking to differentiate amid increased fine-dining competition in South Florida.
For more insights and trends in the food and beverage sector, check out more articles in The Food & Beverage Magazine family of publications.
Written by FBM Publications Editors
