Opus One

Shrimp Helene A duo of jumbo shrimp enrobed in crisp filo pastry with sauce Béarnaise $11**

French Escargot presented on fresh linguini seasoned with sage and garnished with walnuts, Porcini mushroom, and rustic grilled Ciabatta finished with sauce Beurre Blanc $12

Camp Fire Brie graham cracker crusted wedge of Brie cheese over a Spanish chocolate mole topped with torched marshmellow fluff, served with grilled french baguette $10

Smoked Barbequed Duck breast on grilled Foccacia garnished with grilled baby corn, topped with coleslaw finished with Pablano mango barbeque paint $12

Oysters Rockefeller A trio of fresh oysters baked with Pernod, wilted spinach, bacon and Parmesan, nestled in beet confetti $12

Balsamic Glazed Petite Lamb Chops Three petite chops basted with sweet Balsamic glaze and garnished with Dijon paint $14**

Blackened Jumbo Shrimp buttermilk marinade served with cheddar Jalapeno grits and garnished with rustic Pico de Gallo $13

Bracelet of Rare Ahi Tuna Slices dusted with Wasabi and garnished with Wakame, fermented black bean pure, served with Japanese Saki reduction $14**

Rose of Cold-Smoked Norwegian Salmon cured and smoked in-house, with traditional garnishments and herbed toast $12**

Hummus and Tabbouleh Martini roasted garlic and honey infused hummus, and Israeli cous cous tabbouleh, garnished with crumbled Chevre and fried pita chips $11

Chilled Jumbo Shrimp Cocktail served with Cajun mayonnaise and a spicy cocktail sauce $12**

Chilled Alaskan King Crab Legs served out of the shell with honey Dijon sauce $16**

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 $16**

Oysters on the Half Shell served with traditional garnishes of chilled horseradish, cocktail sauce and fresh lemon, $2.50 each**

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 $60**

Created by our Conductor, Executive Chef Tim Giznsky

Grilled Swordfish served over Wasabi mashed potatoes, topped with grilled red onions and ginger-mint compound butter, painted with sweet and sour sauce $29

Sauteed Arctic Char topped with sweet potato hay, on a bed of vegetable confetti Israeli cous cous, served with sweet pea cream sauce and garnished with streaks of port wine syrup $29

Pan Seared Ahi Tuna dusted with orange zest and corriander pesented on coconut Basamati rice, garnished with sauteed baby bok choy and finished with Yuzu vinaigrette $29

Pan Seared Chilean Sea Bass Basmati rice with balsamic paint and gaufrette potato crisps, and sauce beurre blanc $32**

Sautéed Whole Dover Sole à la Meuniére classically prepared, de-boned by your server, finished with lemon parsley butter and garnished with petite vegetables Market Price

Seared Sea Scallops wrapped in bacon topped with rustic Pico de Gallo, served with grilled potato salad, sweet corn puree and garnished with roasted red pepper coulis $30

Shrimp Helene A quintet of jumbo shrimp in crisp filo pastry, garnished with a potato gratin and served with sauce Béarnaise $30

Opus One 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 by spinach and Parmesan risotto and baby carrots $45**

Stuffed Chicken Breast stuffed with Prosciutto and Chevre, then pan seared and placed over Porcini and Chive risotto served with Sauce Dianne and finished with asparagus $25

Grilled Pork Chop Au Poirve rubbed with crushed black pepper corns, served with fennel au gratin potato, Dijon Cognac glaze and topped with caramalized shallots $27

Rack of New Zealand Lamb à la Greque Broiled with herbs and garlic, with a potato-fennel gratin, garlic wilted spinach, and finished with a natural sauce Eight rib chops $37** Twelve rib chops $45**

Char-grilled Certified Angus Beef “Cowboy Steak” A 20 oz. bone-in rib eye with a coffee accented spice rub, presented with Portobello steak fries and a potato gratin, finished with Madeira Demi-glace $45**

Char-grilled Certified Angus Beef Top Sirloin placed over Chorizo soft polenta, topped with crumbled Queso Fresco, surrounded by a Chipotle demi-glace, corn cobb baton and garnished with a whole crawfish $32

Blueberry Barbequed Maple Leaf Farms Duck Breast served with Marscarpone and Cayenne Sweet Potatoes, Baby Carrot, accompanied with Corn Bread and garnished with Spicy Candied Pecans $32

Grilled Filet of Beef Tenderloin over Chive whipped potatoes surrounded by Maderia Demi-glace and grilled vegetables, topped with a Mediterranean stuffed Portobella mushroom $45

Entrecote of Beef A 10-ounce cut of Certified Angus Beef New York strip loin, aged in-house, served with Twiced Baked Potato, crispy onions and Roquefort Cream sauce $37