HOT PRELUDES
Shrimp Helene. Two jumbo shrimp
in crisp filo pastry with sauce Béarnaise.$11
Escargot En Filo
A trio of simmered snails wrapped in crisp filo with spinach and
Parmesan cheese, served with sauce beurre blanc.$11
Portabella Steak Fries
Julienne strips of grilled portabella mushroom, deep-fried until
golden brown, served with spicy cocktail sauce and creamy horseradish
dip.$6
Warm Mediterranean-Style
Bruschetta. Traditional garlic bread with extra virgin
olive oil, fresh tomatoes, capers and basil.$7
Alaskan King Crab Cake.
An Opus staple, served with sauce Béarnaise.$12
Crispy Fried Calamari.
Lightly dusted in seasoned flour and fried till crispy and served
with a garlic tomato dipping sauce.$8
Specialty Soup of the
Day.$5
COLD PRELUDE
Opus One Shrimp Cocktail.
Five jumbo shrimp served with fresh lemon, traditional cocktail
sauce and Cajun-spiced mayonnaise.$10
Mixed Greens Salad. A
blend of baby greens tossed with our raspberry vinaigrette, toasted
pecans and orange segments.$6
Opus Romaine Salad.
Prepared with fresh grated Parmesan cheese, house-seasoned croutons
and house creamy garlic dressing.$4
Cold Smoked Norwegian
Salmon Cured and smoked in-house, Served with traditional
garnishments and dill poppy seed toast.$10
| OPUS ONE SPECIAL
COMBO |
Choose
two of the following three choices $9
A Cup of Our Specialty Soup of the Day or
Half a Sandwich of the Day
or Opus Romaine with choice of dressing
|
OPUS ONE ORCHESTRATIONS
Sauteed Fillet of Alaskan
Halibut Basmati rice and a Mediterranean cucumber and
tomato salad.$14
Broiled Fillet of Salmon
with spring vegetables, Dijon vinaigrette and crispy potato garnish.$13
Grilled Fillet of Ahi
Tuna with a Char-grilled Golden Pineapple Salsa Served
Medium-Rare with snow peas and basmati rice, garnished with an
orange mango sauce.$14
Sauteed Fillets of Michigan
Lake Perch Lightly floured and sautéed until golden
served with garlic mashed potatoes, Remoulade sauce and lemon.$14
Broiled Certified Angus
Beef New York Strip Steak a broiled ten-ounce steak rubbed
with garlic and rosemary, served with a twice-baked au gratin
potato, sauce Madeira.$22
Chicken and Wild Mushroom
Crepes Roasted chicken and sautéed wild mushrooms
wrapped in two tender crepes, served on a bed of sautéed
julienne vegetables, Tarragon Poulette sauce.$13
Baked Shrimp Helene and
Alaskan King Crab Cake Served with garlic mashed potatoes
and sauce Beurre Blanc.$17
Petite Certified Angus
Sirloin Steak. With broccoli spears and chive whipped
potatoes, finished with sauce Béarnaise.$16
Barbeque Glazed Gulf
Shrimp Char-grilled and brushed with Jack Daniels barbeque
sauce, served with garlic mashed potatoes and tiny buttermilk
biscuits.$16
Spinach and Three Cheese
Crepes Wilted spinach with Mozzarella, Parmesan and Asiago
cheeses in delicate crepes, served on a bed of roasted spaghetti
squash, garnished with toasted cashews and sweet potato hay, and
finished with sauce Beurre Blanc.$12
SANDWICHES
White Albacore Tuna Salad
Sandwich. Traditionally prepared with celery and mayonnaise
on house baked dill poppy seed bread with lettuce and tomato.$8
Roast Sliced Sirloin
on Toasted Ciabatta Bread with Munster cheese, caramelized onion,
Bibb lettuce, vine-ripened tomato and mustard horseradish sauce.$9
Grilled Turkey Breast Club Sandwich
Served with sliced avocado, sprouts, tomato and bacon on a grilled
sour dough roll with Basil Aioli.$9
Grilled Cuban Thinly sliced
roast pork and ham on grilled Ciabatta bread with Swiss cheese,
Dijon mustard, and pickles.$9
Char-Grilled Ground Round
of Certified Angus Beef A half-pound burger topped with
cheddar cheese on a toasted onion roll. Served with French Fries.$9
Grilled Cheese Sandwich
with Smoked Bacon and Vine-ripened Tomato Cheddar and
Gruyere cheeses on grilled sour dough bread with smoked bacon
and vine-ripe tomato.$8
JAZZ IMPROVISATION SALADS
Sliced Fresh Fruit Plate
with White Albacore Tuna Salad
Traditionally prepared tuna salad with seasonal melons, seedless
grapes, golden pineapple and strawberries.$10
Opus One Warm Entree Salad Romaine lettuce tossed
with your choice of dressing then garnished with tomato, cucumber,
red onion and Parmesan cheese and topped of one of the freshly
prepared warm meat, seafood, or fish selections below:
| Broiled Fillet of Salmon
(6oz)$13 |
Filet of Beef Tenderloin
(4oz)$16 |
| Grilled Breast of Chicken
(6oz)$12 |
Certified Angus Beef Sirloin
Steak (4oz)$12 |
| Grilled Ahi Tuna (6oz)$14 |
Crispy Fried Calamari (6oz)$11 |
| Cajun Breast of Chicken
(6oz)$12 |
Sauteed Fillets of Lake
Perch (4oz)$14 |
| Grilled Jumbo Shrimp (3pieces)$14 |
Sauteed Fillet of Halibut
(4oz)$14 |
JAZZ IMPROVISATIONS
Select an entrée. Choose
your preferred plate presentation. You create your perfect lunch
according to your own taste and preference.
Fish and Seafood
| Ahi Tuna 6oz.
$14 |
Jumbo Gulf Shrimp
4 pieces $18 |
| Alaskan Halibut 6oz.$18 |
Maine Lobster Tail 5oz.
$16 |
| Norwegian Salmon 6oz
$13 |
Jumbo Sea Scallops 3 pieces
$14 |
| Alaskan King Crab Cake $12 |
|
‘Fusion’
with hoisin glaze, Jasmine rice, and Sesame stir-fried vegetables
with ginger soy sauce
‘New Orleans’ Creole spiced, red
beans and rice, wilted spinach and Etouffee sauce
‘Swing’ Broiled served with Parmesan
Risotto Steamed Asparagus and Beurre Blanc Sauce
Meat and Poultry (All
our Beef is Certified Angus Beef)
| Top Sirloin 8oz. $16 |
Cowboy Steak (bone-in) 20
oz. $35 |
| Filet Mignon 4oz. $16/
8oz. $29 |
Boneless Breast of Chicken
8oz. $13 |
| New York Strip 10 oz. $22/
16oz. $30 |
Rack of New Zealand Lamb
8oz $26 |
‘Bebop’
Char-grilled with garlic-mashed potatoes, Sauteed Wild Mushrooms
and Red Wine Demi-glace
‘St. Louis’ Barbeque Spice Rub, with
Jack Daniels Barbeque Sauce, Fried Baked Potatoes, and Steamed
Green Beans
‘Chicago’ Broiled served with Fennel
Au Gratin Potatoes, Asparagus, and Sauce Bearnaise
FINALE
Selections from our Pastry
Cart Daily choices
of freshly prepared Opus creations
Fresh Berries
with appropriate garnishments
Opus One’s own
freshly prepared ice cream $5
| Coffee Service $3 |
Gourmet Tea Selection $3 |
Soft Drinks $3 |
Assorted Juices $4 |
All prices are subject to
change.
