Shrimp Helene

Two jumbo shrimp in crisp filo pastry with sauce Béarnaise.

Escargot En Filo

A trio of simmered snails wrapped in crisp filo with spinach and Parmesan cheese, served with sauce beurre blanc.

Portabella Steak Fries

Julienne strips of grilled portabella mushroom, deep-fried until golden brown, served with spicy cocktail sauce and creamy horseradish dip.

Warm Mediterranean-Style Bruschetta.

Traditional garlic bread with extra virgin olive oil, fresh tomatoes, capers and basil.

Alaskan King Crab Cake.

An Opus staple, served with sauce Béarnaise.

Crispy Fried Calamari.

Lightly dusted in seasoned flour and fried till crispy and served with a garlic tomato dipping sauce

Specialty Soup of the Day.

Opus One Shrimp Cocktail.

Five jumbo shrimp served with fresh lemon, traditional cocktail sauce and Cajun-spiced mayonnaise

Mixed Greens Salad.

A blend of baby greens tossed with our raspberry vinaigrette, toasted pecans and orange segments.

Opus Romaine Salad.

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

Cold Smoked Norwegian Salmon

Cured and smoked in-house, Served with traditional garnishments and dill poppy seed toast.

OPUS ONE SPECIAL COMBO

| A Cup of Our Specialty Soup of the Day or Half a Sandwich of the Day or Opus Romaine with choice of dressing

Sauteed Fillet of Alaskan Halibut

Basmati rice and a Mediterranean cucumber and tomato salad.

Broiled Fillet of Salmon

with spring vegetables, Dijon vinaigrette and crispy potato garnish.

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.

Sauteed Fillets of Michigan Lake Perch

Lightly floured and sautéed until golden served with garlic mashed potatoes, Remoulade sauce and lemon.

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.

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.

Baked Shrimp Helene and Alaskan King Crab Cake

Served with garlic mashed potatoes and sauce Beurre Blanc.

Petite Certified Angus Sirloin Steak.

With broccoli spears and chive whipped potatoes, finished with sauce Béarnaise.

Barbeque Glazed Gulf Shrimp

Char-grilled and brushed with Jack Daniels barbeque sauce, served with garlic mashed potatoes and tiny buttermilk biscuits.

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.

White Albacore Tuna Salad Sandwich.

Traditionally prepared with celery and mayonnaise on house baked dill poppy seed bread with lettuce and tomato.

Roast Sliced Sirloin

on Toasted Ciabatta Bread with Munster cheese, caramelized onion, Bibb lettuce, vine-ripened tomato and mustard horseradish sauce.

Grilled Turkey Breast Club Sandwich

Served with sliced avocado, sprouts, tomato and bacon on a grilled sour dough roll with Basil Aioli.

Grilled Cuban

Thinly sliced roast pork and ham on grilled Ciabatta bread with Swiss cheese, Dijon mustard, and pickles.

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.

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.

Sliced Fresh Fruit Plate with White Albacore Tuna Salad

Traditionally prepared tuna salad with seasonal melons, seedless grapes, golden pineapple and strawberries.

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:

Fish and Seafood

‘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)

‘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

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

Coffee Service

Gourmet Tea Selection

Soft Drinks

Assorted Juices

Shrimp Helene

A duo of jumbo shrimp enrobed in crisp filo pastry with sauce Béarnaise.

Escargot en Filo

With spinach and Parmesan cheese, baked in crispy filo pastry with sauce Beurre Blanc.

Alaskan King Crab Cake

An Opus staple, with sauce Béarnaise.

Fried Green Tomatoes and Alaskan King Crab Salad

Pan-fried, topped with Alaskan King Crab Salad and garnished with wasabi aioli.

Oysters Rockefeller

A trio of fresh oysters baked with Pernod, wilted spinach, bacon and Parmesan, nestled in beet confetti.

Balsamic Glazed Petite Lamb Chops

Three petite chops basted with sweet Balsamic glaze and garnished with Dijon paint.

Beignets of Duck Confit

Delicate fritters of slow roasted duck served with a Tamarind orange sauce.

Grilled Mediterranean-Inspired Gulf Shrimp

Two Tabbouleh garnished jumbo shrimp served on roasted garlic hummus.

Bracelet of Seared Tuna Slices

Rare ahi tuna, pickled ginger, Wasabi-infused caviar and a drizzle of soy reduction.

Rose of Cold-Smoked Norwegian Salmon

Cured and smoked in-house, with traditional garnishments and herbed toast.

Roasted Roquefort Stuffed Pear

Chilled and filled with Roquefort mousse, with candied walnuts and Port wine reduction.

Chilled Jumbo Shrimp Cocktail

Served with Cajun Mayonnaise and a spicy cocktail sauce.

Chilled Alaskan King Crab Legs

Served out of the shell with honey Dijon sauce.

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.

Oysters on the Half Shell

Served with traditional garnishes of chilled horseradish, cocktail sauce and fresh lemon.

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.

Grilled and Chilled Chilean Sea Bass Salad

Mixed greens with thyme-roasted tomatoes, calamata olives and feta cheese, and chilled Chilean Sea bass finished with extra virgin olive oil and balsamic drizzle.

Butterhead Bibb Lettuce Salad

Delicate leaves dressed with Pickled Shallot Vinaigrette, shallot crisps, and Roquefort mousse.

Opus Caesar Salad

Traditionally prepared with hearts of romaine, Opus Caesar dressing, house toasted croutons and Parmesan.

Mixed Baby Greens Salad

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

Warm Spinach Salad

Tossed with honey-Dijon vinaigrette, crisp bacon, roasted wild mushrooms and fried vegetable chips.

Opus Romaine Salad

Prepared with fresh Parmesan, tomato, house-seasoned croutons, and Gus Kokas’ creamy garlic dressing.

Fish Seafood and Vegetarian

Chicken Pork Lamb and Beef

Fish and Seafood:

Fish

Seafood

Cooking Methods

| Baked | Blackened | Char-Broiled | Broiled (1600°) | Oven Poached | Sautéed

Classic Sauces

| Beurre Blanc | Champagne Sauce | Béarnaise | Sauce Vermouth

Chilled Sauces

| Remoulade | Mango Salsa | Pesto | Cajun Mayonnaise | Tomato Caper Salsa | Wasabi Aioli

Beef Chicken and Pork:

Cooking Methods

| Blackened | Char-Broiled | Broiled (1600°) | Pepper Crusted | Sautéed

Classic Sauces

| Béarnaise | Bordelaise | Dijon Demi-glace | Madeira Demi-Glace | Vermouth Sauce

Chilled Sauces

| Mango Salsa | Tomato Caper Salsa | Mustard Horseradish | Horseradish Cream

Embellishments:

Potatoes

Vegetables

Risotto

Mushrooms and Onions

Apple Tart

Flaky piecrust stuffed with granny smith apples tossed in plain yogurt with a hint of cinnamon then topped with walnut streusel, butter milk sorbet, and Calvados caramel sauce.

Warm Chocolate Cake

Warm molten chocolate cake topped with Ruby Raspberry sorbet on a honey nougat disk, garnished with caramelized raspberries.

Butter Scotch Crème Brûlée

Brown sugar based butterscotch crème brûlée with a caramelized top, crowned with fresh berries.

Apple Flan

Cinnamon and sugar tossed Granny Smith apples baked on top of crisp sugar puff dough, with caramel sauce, cinnamon ice cream, and whipped cream.

Michigan Cherry Cobbler

Topped with Opus One spiced vanilla cake topping, ice cream, and a lace cookie.

Opus One Hummer

Chambord, Grand Marnier, Crème de Cocoa and French vanilla ice cream then served in a milk chocolate cup.

Chef Paul’s Specialty Plated Dessert

Ask your server for details.

Fresh Berries

with appropriate garnishments.

Opus One’s own freshly prepared ice cream.

Bracelet of Seared Tuna Slices

Rare Ahi Tuna, pickled ginger, Wasabi-infused caviar and a drizzle of soy reduction

Cold Smoked Norwegian Salmon

Cured and smoked in-house, served with traditional garnishments and dill poppy seed toast points

Roasted Garlic Hummus

Middle Eastern Chickpea dip with Pita bread and crisp vegetables

Oysters on the Half Shell

Priced by the piece

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

Oysters Rockefeller

Three fresh oysters Baked with Pernod, wilted spinach, bacon and Parmesan cheese

Warm Mediterranean-style Brushcetta

Traditional garlic bread with extra virgin olive oil, tomatoes, capers and fresh basil

Grilled Medeterranean-Inspiried Gulf Shrimp

Served on dollops of roasted garlic, garnished with tabbouleh

Escargots and Mushrooms au Gratin

A Trio of garlic-simmered snails in sautéed mushroom caps dusted with Parmesan cheese and presented on sliced French baguettes with Beurre Blanc sau

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

Sesame Crusted Sea Scallops

Presented on a bed of Asian vegetable slaw with Wasabi sauce

Crispy Fried Calamari

Lightly dusted in seasoned flour and fried till crispy. Served with tomato dipping sauce

Specialty Soup of the Day

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 ousters on the half shell and roasted garlic hummus

Hot Appetizer Platter

Served with four lamb rib chops, two Shrimp Helene, fried Calamari, and a Mediterranean cheese stuffed Portabella mushroom

Basket of fresh cut French Fries

Chive whipped potatoes

Asparagus

Broccoli

Snow Peas

House Roasted Turkey and Swiss BLT

Sliced breast of turkey and crisp bacon on whole Wheat bread with Swiss cheese, lettuce, tomato and mayonnaise. Served with French Fries

White Albacore Tuna Salad Sandwich

Traditionally prepared with celery and mayonnaise On house-baked dill poppy seed bread, Accompanied by French Fries

Chicken Salad Lettuce Wrap

Tossed with celery, scallion and mayonnaise. Wrapped in crisp Iceberg lettuce with tomato and red onion. Served with fresh fruit garnish

Breast of Chicken Lavash Sandwich

Spice charred breast of chicken wrapped in a spinach lavash with crisp lettuce, cheddar cheese julienne peppers, onions, tomato, sour cream and ripe olives. Served with pasta salad

Char-grilled Ground Round of Certified Angus Beef

Served with Cheddar cheese on a toasted onion roll with French Fries

Grilled Chicken Caesar

Boneless breast of chicken, spice charred and tossed with romaine lettuce freshly grated Parmesan cheese, house-made croutons and anchovy vinaigrette

Grilled Steak and Potato Salad

Medium rare chilled sirloin on a bed of romaine lettuce, with steamed redskin potatoes, red onion, vine-ripened tomatoes, hard cooked egg, and crispy fried onion garnish served with blue cheese dressing

Mediterranean Salmon Salad

Poached sliced salmon on crisp romaine lettuce, with calamata olives, Feta cheese, red onion, artichoke hearts, tomato, and served with a red wine vinaigrette

Sautéed fillets of Michigan Lake Perch

Lightly floured and sautéed until golden, served with chive whipped potatoes, fresh lemon and remoulade sauce

Broiled fillet of Lake Superior Whitefish

Served with lemon parsley butter and broccoli

Broiled fillet of Atlantic Salmon

Served with steamed Basmati rice and topped with a salsa of diced cucumber, tomato, onion, parsley, olive oil, and lemon

Sautéed Ahi Tuna

Prepared medium rare and served with Basmati rice and mango salsa

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

Presented on a bed of Asparagus risotto and sauce Poulet

Short Ribs of Beef Jardinière

Braised in natural sauce and served with chive whipped potatoes and julienne vegetable

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

Selections from our Pastry Cart

Opus One Ice Cream

Coffee or Gourmet Tea

Jamaican Blue Mountain Coffee

Royal Kona Decaffeinated Coffee

Espresso and Cappuccino