Opus One

Chilled Oysters on the Half Shell Three Fresh oysters with lemon and cocktail Sauce $9 (additional oysters $2.50 each)

Chilled Jumbo Shrimp Cocktail Four jumbo shrimp served with Opus One spicy cocktail sauce $10

Fresh Lobster Spring Rolls Sliced lobster rolled in delicate rice paper with colorful vegetables, served with a soy reduction sauce and sweet and spicy sauce for dipping $10

Cold Smoked Roulades of Norwegian Salmon Served with traditional garnishements of toast points, sour cream, chopped hard cooked egg, chopped red onion and capers $10

Opus One Caviar Service One ounce of American freshwater sturgeon caviar, served with chopped hard cooked egg, capers, red onion, scallion, sour cream and dill poppy seed toast points $50**

Shrimp Helene Two jumbo shrimp in crisp filo pastry with sauce béarnaise $11

Oysters Rockefeller Three oysters topped with Pernod accented, bacon creamed spinach and Parmesan cheese $10

‘Philly’ Beef Tenderloin Ragoon Tenderloin tips, provolone cheese, peppers, and onions wrapped in a wonton then deep fried and served with a provolone dipping sauce $12

Vine Ripened Tomato Salad Red and yellow tomatoes stacked with fresh mozzarella cheese and basil. Finished with extra virgin olive oil and balsamic reduction $8

Baby Spinach and Mango Salad With toasted almonds, smoked bacon, grape tomatoes and shaved Parmesan Reggiano, in a maple mustard vinaigrette $8

Opus Romaine Prepared with fresh parmesan, tomato, house-seasoned croutons, and Gus Kokas’ creamy garlic dressing Regular $8 - Petite $6 **

Opus Caesar Traditionally prepared with hearts of romaine, Opus Caesar dressing, house seasoned croutons and parmesan $8**

Mixed Baby Greens With walnuts, pear, Roquefort cheese, served with a walnut vinaigrette dressing $9

Grapefruit, Orange and Fennel Salad Shaved fennel, parsley, red onion with orange and grapefruit segments, tossed with a white balsamic vinaigrette $9

Chilled Quinoa and Avocado Salad Red and white quinoa tossed in olive oil with lemon juice, diced tomato, avocado, and fresh herbs then topped with chopped cucumber, ripe olives, red onion, Parmesan cheese and sliced Avacado $9

**Cooked to order. Consuming raw and undercooked meats, poultry, Seafood, shellfish or eggs may increase your risk of a food borne illness.

Fish and Seafood

Pan Seared Norwegian Salmon Presented on a warm new potato salad with french beans, baby carrots, tomato, olives and capers; finished with parsley pesto $23**

Alaskan King Crab Legs One pound of steamed jumbo Alaskan King Crab legs with lemon parsley butter served with a dauphinoise potato and baby vegetables $ 36**

Pan Seared Chilean Sea Bass Basmati rice with balsamic paint and gaufrette potato crisps, served with sauce beurre blanc $30**

Sauteed Fillets of Michigan Lake Perch Lightly Floured and sauteed till golden. served with sauce remoulade and chive whipped potatoes $23**

Opus One Specialties

Shrimp Helene A quintet of jumbo shrimp in a crisp filo pastry served with potato gratin and served with sauce béarnaise $26**

Seafood Trio A broiled Maine lobster tail served with lobster champagne sauce, a jumbo sea scallop with mango salsa, and two Shrimp Helene with sauce béarnaise all accompanied with spinach risotto $35**

Sautéed Whole Dover Sole ala Meuniere Classically prepared, de-boned by your server, finished with lemon parsley butter and garnished with petite vegetables $39

Vegetarian

Napolean of Smoked Portabella Mushroom and Chèvre Cheese Layered with wilted spinach, eggplant, asparagus, and a Mediterranean vegetable ragout, then finished with a tomato basil sauce and garnished with lemon ricotta gnocci $18

Poultry

Sauteed Breast of Chicken A culinary stack; Yukon Gold potato cake, wilted spinach, sauteed breast of chicken, melted fresh mozzarella, garnished with crisp Pancetta then finished with a tomato basil sauce $19**

Beef, Lamb & Pork

Char-Grilled Filet Mignon Topped with a three cheese and garlic stuffed portabella mushroom, served with chive whipped potatoes, a grilled vegetable garnish and Madeira demi glace $35**

Broiled Medallions of Beef Tenderloin au Poivre with an Alaskan King Crab Cake served with sauce béarnaise, grilled asparagus, and chive whipped potatoes $29**

Char-grilled Certified Angus Beef Ribeye Served with a fried baked potato, accompanied by steamed asparagus and finished with a duo of sauces; bordelaise and creamy horseradish

Twelve Ounce $29**

Sixteen Ounce $36**

Opus One Specialties

Pork Osso Buco Slow Roasted Pork Shank Served with firecracker apple sauce, garnished with chili oil and finished with sweet pommes frites $25

Rack of New Zealand Lamb à la Greque Broiled eight piece rack rubbed with herbs and garlic, with a potato-fennel gratin, garlic wilted spinach, and finished with a natural sauce Eight Ribs $29 Twelve Ribs $36

Dauphinoise Potato $6

Chive Whipped Potatoes $5

French Fried Potatoes $5

Baked Potato with Sour Cream $6

Sweet Pommes Frites $5

Fried Baked Potato $5

Spinach Risotto $6

Parmasan Risotto $6

Steamed Spinach $7

Steamed Broccoli $6

Steamed Pea Pods $7

Steamed Asparagus $8

Sautéed Wild Mushrooms $8

Split Dinner Plate Charge $10

Opus One Finale

Created by our conductor Pastry Chef Paul Collis

Baked New York Style Cheesecake Vanilla cheesecake served with fresh seasonal berries whipped cream and strawberry sauce $8

Warm Molten Chocolate Cake A flourless chocolate cake served on a bed of raspberry sauce, topped with fresh whipped cream and an almond brittle $8

Chambord Crème Brûlée Vanilla crème brûlée with a hint of Chambord and a carmalized top, garnished with fresh berries $8

Apple Flan Granny Smith apples thinly sliced, lightly dusted with cinnamon and sugar baked on top of a crisp sugar puff pastry, served on a bed of caramel sauce, accompanied with cinnamon ice cream, and whipped cream $8

White Chocolate and Banana Bread Pudding topped with carmel Sauce, whipped cream and toasted pecans $8

Hot Fudge Cookie Sundae Our famous Opus One cookie topped with vanilla ice cream, Sanders hot fudge, whipped cream, chopped nuts and a cherry $8

Opus One Hummer Chambord, Grand Marnier, Crème de Cocoa and French vanilla ice cream blended, then served in a milk chocolate cup over a bed of raspberry coulis and fresh berries $9

Chef Paul’s Specialty Plated Dessert Ask your server for details

Fresh Berries with appropriate garnishments Market Price

Opus One’s own freshly prepared ice cream $6

AFTER DINNER BEVERAGE SERVICE

Coffee Service $3.50

Gourmet Tea Selection $4.50

Royal Kona Regular or Decaffeinated Coffee Service $12

Espresso $4

Cappuccino $6

Ask your server for our cordial and cognac menu.