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COLD APPETIZERS

Bracelet of Rare Ahi Tuna: Dusted with Wasabi and garnished withWakame, fermented black bean, and Japanese Saki reduction.

Fresh Lobster Spring Rolls: Sliced Lobster rolled in delicate rice paper with colorful vegetables and shitake mushrooms, served with a soy reduction sauce and sweet and sour sauce for dipping

Cold Smoked Norwegian Salmon: Cured and smoked in-house, served with traditional garnishments, and dill poppy seed toast points.

 Oysters on the Half Shell: Priced by the piece
Hummus Tabbouleh Martini:  Roasted garlic and honey infused Hummus and Israeli Cous Cous Tabbouleh, garnished with crumbled Chevre and fried pita. Opus One Cocktail Shrimp: Priced by the piece

Opus Romaine Salad

Prepared with fresh grated Parmesan cheese, house-seasoned croutons and our creamy garlic dressing  

Mixed Baby Greens Salad

With walnuts, pear and Roquefort cheese garnished with fresh chives and finished with walnut vinaigrette dressing   

HOT APPETIZERS
Oysters Rockefeller: Three fresh oysters Baked with Pernod, wilted spinach, bacon and Parmesan cheese
Thin Crisp Cracker Crust Pizza
Feta Cheese and spinach with
grilled vegetables
Or
Bacon, lettuce and tomato with
Swiss Cheese
Or
Pepperoni with three cheeses
Warm Mediterranean-style Brushcetta: Traditional garlic bread with extra virgin olive oil, tomatoes, capers and fresh basil
Blackened Jumbo Shrimp Marinated in buttermilk Presentedand served with Cheddar Jalapeno Grits and garnished with bacon salsa Seared Sea Scallops on a bed of Jicama slaw with sweet corn cream sauce.
French Escargot Presented on fresh linguini seasoned with sage garnished with walnuts, Porcini Mushrooms and rustic grilled Ciabatta. Crispy Fried Calamari Lightly dusted in seasoned flour and fried till crisp; served with Red Pepper Coulis and Brown Butter Aioli.

Grilled Medeterranean-Inspiried Gulf Shrimp: Served on dollops of roasted garlic, garnished with tabbouleh

Specialty Soup of the Day

APPETIZER PLATTERS
As an entrée for one or as an appetizer for two or more persons.
Cold Appetizer Platter: Served with two pieces of house smoked salmon on dill poppy seed toast points with the traditional garnishments, four cocktail shrimp, two jumbo oysters on the half shell and roasted garlic hummus
Hot Appetizer Platter: Served with four lamb rib chops, two Shrimp Helene, fried Calamari, a Mediterranean cheese stuffed Portabella Mushroom

ACCOMPANIMENTS
Basket of fresh cut French Fries
Asparagus
             Tomato Basil whipped potatoe
Broccoli
Chive whipped potatoes
Snow Peas
             Baked Potato              Fried Baked Potatoes

SANDWICHES

House Roasted Turkey BLT Wrap: Sliced breast of turkey and crisp bacon, Bibb lettuce, avocado, cherry tomatoes, roasted corn mayonnaise wrapped in spinach Lavash; served with Opus One French Fries

Chicken Pesto Calzone Grilled pesto rubbed chicken breast, fresh baby spinach, Mozzarella cheese and creamy Alfredo Sauce

Philadelphia-Style Stromboli’s: Pepperoni and Provolone or Broccoli and Cheddar; served with Marinara

Certified Angus Top Sirloin Steak Sandwich Served on Ciabatta with Madeira Demi-glace, mushrooms and a side order of Opus One French Fries

Smoked Salmon Quesadilla: Sliced house smoked Salmon, Chevre cheese, red onion, Jalapeno peppers, tomato and scallion served and topped with roasted red peppers, in a grilled flour tortilla

Grilled Portobello Mushroom Sandwich Presented on a soft pretzel rolland topped with roasted red peppers, grilled onions, basil aioli and Smoked Gouda cheese

Char-grilled Ground Round of Certified Angus Beef: served with cheddar cheese on a toasted onion roll with French Fries

Chicken Flat Bread Panini Sliced breast of chicken in grilled flat bread with sun-dried tomato pesto and Provolone cheese      

Opus One Sliders Served with lettuce, pickle, and a side of Opus One French Fries

 

ENTRÉE SALADS
Grilled Chicken Caesar Spice charred boneless breast of chicken tossed with Romaine lettuce freshly grated Parmesan cheese, house-seasoned croutons and anchovy vinaigrette
Grilled Sirloin and Hearts of Romaine Salad 4oz. Sirloin char-grilled medium rare served with Hearts of Romaine tossed with Buttermilk vinaigrette, cold smoked tomato, Ciabatta crouton, and crisp bacon
Mediterranean Salmon Salad Poached sliced salmon on crisp Romaine lettuce, with Calamata olives, Feta cheese, red onion, artichoke hearts, tomato and served with red wine vinaigrette

ENTREES
Entrees include small Opus Romaine Salad and a basket of Opus One Hearth Baked Breads
Sautéed Fillets of Michigan Lake Perch Lightly floured and sautéed until golden, served with whipped potatoes, fresh lemon and Remoulade sauce
Broiled Fillet of Atlantic Salmon Served with steamed Basmati rice and topped with a Jicama slaw and finished with Beurre Blanc
Sautéed Ahi Tuna Prepared rare, served with Agar-Agar, Ponzu and pickled ginger
Baked Shrimp Helene and Alaskan King Crab Cake Two jumbo shrimp marinated in garlic and lemon wrapped in crisp filo pastry and baked until golden, accompanied with a lightly breaded crab cake and served with fresh broccoli and sauce Béarnaise
Sautéed Breast of Chicken On a bed of artichoke risotto served with Bleu Cheese cream 
Short Ribs of Beef Jardinière Braised in natural sauce and served with whipped potatoes and julienne vegetables
Petite Certified Angus Beef Sirloin Steak Served with a Mediterranean stuffed Portabella mushroom, steamed broccoli and sauce Béarnaise
Petite Certified Angus Beef Sirloin Steak: Served with a Mediterranean stuffed Portabella Mushroom, steamed broccoli and sauce Béarnaise
Petite Rack of New Zealand Lamb: Served with Parmesan risotto and Dijon Sauce

DESSERT AND COFFEE SERVICE
Selections from our Pastry Cart
Espresso and Cappuccino
Opus One Ice Cream Royal Kona Decaffeinated Coffee
Coffee or Gourmet Tea