Celebrating 50 Years of Caymus Vineyards
We are thrilled to partner with Caymus Vineyards to celebrate their remarkable 50-year anniversary. In honor of this milestone, we are featuring exclusive glass pours of Caymus 50th Anniversary Napa Cabernet Sauvignon and Caymus California Cabernet Sauvignon, available at locations coast-to-coast during September.
Guests can also join us for an unforgettable evening at select Ocean Prime locations, where we’ll host a five-course pairing menu crafted by our executive chef team. Experience exclusive pours of Caymus Vineyards’ 40th and 50th Anniversary Cabernet Sauvignon and more at our Boston, Las Vegas, and Beverly Hills locations.
Each of our Executive Chefs has drawn inspiration to curate this exceptional menu that takes our guests on a culinary journey through the flavors of Napa Valley. Our menu is not just a collection of dishes but a testament to the synergy of our executive chef team. At Ocean Prime, we believe in the power of collaboration, where each chef brings their unique vision to the table, contributing to something greater than the sum of its parts.
Our first course, crafted by Executive Chef Jonathan Milan from Ocean Prime Beverly Hills, is a King Salmon Crudo dish inspired by the vibrant flavors of the West Coast and Napa Valley which pairs well with Emmolo Sauvignon Blanc. Ocean Prime Las Vegas’ Executive Chef Eugenio Reyes’ second course pairs succulent Lamb Chops with Cabernet Sauvignon, enhanced by a flavorful medley of herbs. Executive Chef Steve Ackner from Ocean Prime Boston created a pan-seared Chilean Sea Bass dish, rich enough to cut through the acidity of the Mer Soleil Chardonnay. Every course tells a story of passion, teamwork, and a shared commitment to excellence, ensuring each guest experiences the love and dedication in every bite.
To enjoy our Executive Chef’s culinary creations, join us for an exclusive evening hosted by Ocean Prime and Caymus Vineyards.
Thursday, September 19th at 7 PM in Boston, MA
In Boston, your evening will be guided by Executive Chef Steve Ackner and Peter Curry.
In 2013, Executive Chef Steve Ackner joined the Ocean Prime team on the line in Troy and has since risen rapidly through the ranks. His career with Ocean Prime has taken him to Manhattan, back to Michigan, up to Boston, down to Florida, back north to Philadelphia, and now he returns to Boston. Ackner prides himself on holding his team to high standards, while also exhibiting relentless positivity.
Peter Curry, the New England Regional Manager for Caymus Vineyards. Brings over 40 years of experience in the wine industry. Peter welcomes conversations about people’s first introduction to Caymus and why it is important to them.
Thursday, September 19th at 6:30 PM in Las Vegas, NV.
At our Las Vegas location, you’ll be hosted by Executive Chef Eugenio Reyes and Nicholas Ashmore.
Executive Chef Eugenio Reyes began his career with Cameron Mitchell over 25 years ago as a dishwasher and quickly advanced to kitchen supervisor after just eight months. He became sous chef at Mitchell’s Ocean Club in Columbus, Ohio, where he earned the 2010 Sous Chef of the Year award. He later served as executive sous chef at Ocean Prime Dallas, eventually becoming executive chef. After opening Ocean Prime Beverly Hills in 2014, he was honored as Executive Chef of the Year, and received the award again in 2023 with the opening of Ocean Prime Las Vegas.
Nicolas Ashmore is the Market Manager for Caymus Vineyards covering Arizona & Nevada. With 10 years in the industry and a passion for family and wine, Nicholas loves engaging with guests and hearing their stories—especially their first introduction to Caymus.
Saturday, September 28th at 6:30 PM in Beverly Hills, CA
In Beverly Hills, your evening will be hosted by Executive Chef Jonathon Milan and Matt McCarthy.
After graduating from The Culinary Institute of America in 2013, Executive Chef Jonathan Milan worked at Shuka in New York City for 3 years as sous chef. Despite his success, his love for Los Angeles brought him back, leading him to join the Ocean Prime Beverly Hills team in 2017. Starting as a sous chef, Milan quickly rose to executive chef, where he now showcases his passion for sushi and fresh, farm-to-table ingredients.
Matt McCarthy is the Southern California Market Manager for Caymus Vineyards. As a native of SoCal with a deep love for California winemaking, Matt holds an American Wine Specialist certificate. When he’s not sharing his knowledge and enthusiasm for wine, he enjoys catching Los Angeles Angels game
CAYMUS WINE DINNER MENU
AN OFFERING FROM THE CHEF
ROSE & GARNET OYSTERS
Rosé and Lemon Granita
Wine Pairing: Conundrum White Blend
FIRST COURSE
KING SALMON CRUDO
Whipped Goat Cheese and Beet Mousse, Walnuts, Peach, Endive, Nori, Citrus Honey Vinaigrette
Wine Pairing: Emmolo Sauvignon Blanc
SECOND COURSE
PAN SEARED CHILEAN SEA BASS
Apple Honey Glaze, Cauliflower Puree, Charred Brussels Sprouts & Asparagus, Scallion, Caviar
Wine Pairing: Mer Soleil Reserve Chardonnay
THIRD COURSE
FILET MIGNON
Crispy Potato Al Forno, Broccolini, Chanterelle Mushrooms, Calabrian Chilis, Gremolata
Wine Pairing: Caymus California Cabernet Sauvignon
FOURTH COURSE
WILLOW BEND LAMB CHOP
Herb Crusted, Crispy Polenta, Roasted Root Vegetables, Cabernet Demi-Glace
Wine Pairings: Caymus Napa Cabernet Sauvignon 40th Anniversary & 50th Anniversary
FIFTH COURSE
CHOCOLATE TORTE
Valrhona Chocolate, Flourless Cake, Spiced Almonds
Wine Pairing: Caymus Special Select