Opus One

Hummus and Tabbouleh Martini Roasted garlic honey hummus topped with Israeli cous cous garnished with crumbled chevre and fried pita chips $8

Petite Truffled Baked Potatoes Baked redskin potatoes topped with French black truffle crème fraîche and garnished with chives and parmesan cheese $7

Shrimp Taco Shrimp, Avocado, tomato, jalapeno, fresh lime, cilantro finished with mole verde, crème fraîche and chili oil in a jicama taco shell $10

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 $10

Cold Smoked Salmon Lollipops Balls of chevre cheese wrapped with house smoked salmon and dusted with minced chives $10

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

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**

Fattoush Chiffonade of romaine seasoned with sumac and tossed with toasted pita, cucumber, tomato, radish, onion, mint, parsley and lemon oil Regular $8 - Petite $6

Baby Spinach Tossed with sherry vinaigrette surrounded by fanned Brie and shaved Prosciutto then garnished with pistachios and rum soaked golden raisins Regular $8 - Petite $6

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 toasted croutons and parmesan $8**

Mixed Baby Greens With walnuts, pear, and Roquefort cheese, garnished with chives, with walnut vinaigrette dressing $9

Beligium Endive with figs, cashews, Maytag blue cheese served with white Balsamic vinaigrette $9

Shrimp Helene A trio of jumbo shrimp enrobed then baked in crisp filo pastry served with spinach risotto and sauce béarnaise $16**

Prosciutto Wrapped Chilean Sea Bass Served with cantaloupe caviar, wilted spinach, champagne vinaigrette, and mascarpone powder then garnished with mint $18

Blue Crab Melt Served on brioche round and topped with white cheddar, served with pig tail bacon, and asparagus, and garnished with cilantro and rustic pico de gallo $15

Balsamic Glazed Petite Lamb Chops Four petite chops basted with sweet Balsamic glaze and garnished with crispy fired onions and Dijon paint $16**

Steak and Chevre Risotto Cakes Steak and Chevre folded into creamy risotto, then fried until crisp, finished with blackberry Madeira and served with asparagus $15

Braised Short Ribs of Beef Jardinière Braised in natural sauce and served with chive whipped potatoes and julienne vegetables $19

Fish and Seafood

Pan Seared Norwegian Salmon On a bacon mustard potato cake, topped with apple-fennel salad and finished with apple cider vinaigrette $21**

Pan Seared Arctic Turbot Basmati rice with balsamic paint and gaufrette potato crisps, served with sauce beurre blanc $21**

Grilled Swordfish Served with wasabi mashed potatoes that are topped with red onion marmalade, painted with sweet and sour sauce and garnished with minted mango salsa $26**

Proscuitto Wrapped Chilean Sea Bass Served with cantaloupe caviar, wilted spinach, champagne vinaigrette, and mascarpone powder then garnished with mint $30

Bacon Wrapped Seared Sea Scallops Topped with rustic pico de galo, served with grilled potato salad, finished with duo of sauce, sweet corn cream and roasted red pepper coulis $26

Opus One Seafood and Fish Classics

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 Market Price

Poultry and Beef

Maple Glazed Pan Seared Chicken Breast Served over a sweet potato waffle surrounded by cowboys beans then garnished with whipped chevre cheese $19

Char-grilled Hanger Steak Over wild mushroom ragout, served with O-1 sauce and topped with pommes frites garnished with fresh rosemary $23**

Broiled Medallions of Beef Tenderloin au Poivre with Blue Crab served with sauce béarnaise, grilled asparagus, and chive whipped potato $29**

Spicy Asian Marinated Filet Mignon Grilled and sliced filet mignon, served over soba noodles, garnished with shitakes, snow peas, sliced radishes and topped with scallions and toasted sesame seeds $28**

Char-grilled Certified Angus Beef Ribeye a twelve ounce cut served with fried baked potato, accompanied with steamed asparagus and finished with duo of sauces; bordelaise and creamy horseradish $29**

New York Strip Steak A 10-ounce cut of Certified Angus Beef New York strip loin, aged in-house, served over country fried potatoes, topped with crispy onions and finished with roquefort cream sauce $29**

Vegetarian

Spiced Lentil and Parsnip Strudel With curried saffron aioli and braised baby spinach $18

Country Fried Seitan Steak Pan fried seitan steak smothered in wild mushroom soy gravy and finished with sauteed Haricot Vert $16

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 $22

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 $29**

Dauphinoise Potato $6

Chive Whipped Potatoes $5

French Fried Potatoes $5

Baked Potato with Sour Cream $6

Sweet Pommes Frites $5

Pommes Frites $5

Spinach Risotto $6

Parmasan Risotto $6

Steamed Spinach $7

Steamed Broccoli $6

Steamed Pea Pods $7

Steamed Asparagus $8

Sautéed Wild Mushrooms $8