Opus One
Two jumbo shrimp in crisp filo pastry with sauce Béarnaise.
A trio of simmered snails wrapped in crisp filo with spinach and Parmesan cheese, served with sauce beurre blanc.
Julienne strips of grilled portabella mushroom, deep-fried until golden brown, served with spicy cocktail sauce and creamy horseradish dip.
Traditional garlic bread with extra virgin olive oil, fresh tomatoes, capers and basil.
An Opus staple, served with sauce Béarnaise.
Lightly dusted in seasoned flour and fried till crispy and served with a garlic tomato dipping sauce
Five jumbo shrimp served with fresh lemon, traditional cocktail sauce and Cajun-spiced mayonnaise
A blend of baby greens tossed with our raspberry vinaigrette, toasted pecans and orange segments.
Prepared with fresh grated Parmesan cheese, house-seasoned croutons and house creamy garlic dressing.
Cured and smoked in-house, Served with traditional garnishments and dill poppy seed toast.
| A Cup of Our Specialty Soup of the Day or Half a Sandwich of the Day or Opus Romaine with choice of dressing
Basmati rice and a Mediterranean cucumber and tomato salad.
with spring vegetables, Dijon vinaigrette and crispy potato garnish.
Served Medium-Rare with snow peas and basmati rice, garnished with an orange mango sauce.
Lightly floured and sautéed until golden served with garlic mashed potatoes, Remoulade sauce and lemon.
a broiled ten-ounce steak rubbed with garlic and rosemary, served with a twice-baked au gratin potato, sauce Madeira.
Roasted chicken and sautéed wild mushrooms wrapped in two tender crepes, served on a bed of sautéed julienne vegetables, Tarragon Poulette sauce.
Served with garlic mashed potatoes and sauce Beurre Blanc.
With broccoli spears and chive whipped potatoes, finished with sauce Béarnaise.
Char-grilled and brushed with Jack Daniels barbeque sauce, served with garlic mashed potatoes and tiny buttermilk biscuits.
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.
Traditionally prepared with celery and mayonnaise on house baked dill poppy seed bread with lettuce and tomato.
on Toasted Ciabatta Bread with Munster cheese, caramelized onion, Bibb lettuce, vine-ripened tomato and mustard horseradish sauce.
Served with sliced avocado, sprouts, tomato and bacon on a grilled sour dough roll with Basil Aioli.
Thinly sliced roast pork and ham on grilled Ciabatta bread with Swiss cheese, Dijon mustard, and pickles.
A half-pound burger topped with cheddar cheese on a toasted onion roll. Served with French Fries.
Cheddar and Gruyere cheeses on grilled sour dough bread with smoked bacon and vine-ripe tomato.
Traditionally prepared tuna salad with seasonal melons, seedless grapes, golden pineapple and strawberries.
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:
with hoisin glaze, Jasmine rice, and Sesame stir-fried vegetables with ginger soy sauce
Creole spiced, red beans and rice, wilted spinach and Etouffee sauce
Broiled served with Parmesan Risotto Steamed Asparagus and Beurre Blanc Sauce
(All our Beef is Certified Angus Beef)
Char-grilled with garlic-mashed potatoes, Sauteed Wild Mushrooms and Red Wine Demi-glace
Barbeque Spice Rub, with Jack Daniels Barbeque Sauce, Fried Baked Potatoes, and Steamed Green Beans
Broiled served with Fennel Au Gratin Potatoes, Asparagus, and Sauce Bearnaise
Daily choices of freshly prepared Opus creations
with appropriate garnishments
A duo of jumbo shrimp enrobed in crisp filo pastry with sauce Béarnaise.
With spinach and Parmesan cheese, baked in crispy filo pastry with sauce Beurre Blanc.
An Opus staple, with sauce Béarnaise.
Pan-fried, topped with Alaskan King Crab Salad and garnished with wasabi aioli.
A trio of fresh oysters baked with Pernod, wilted spinach, bacon and Parmesan, nestled in beet confetti.
Three petite chops basted with sweet Balsamic glaze and garnished with Dijon paint.
Delicate fritters of slow roasted duck served with a Tamarind orange sauce.
Two Tabbouleh garnished jumbo shrimp served on roasted garlic hummus.
Rare ahi tuna, pickled ginger, Wasabi-infused caviar and a drizzle of soy reduction.
Cured and smoked in-house, with traditional garnishments and herbed toast.
Chilled and filled with Roquefort mousse, with candied walnuts and Port wine reduction.
Served with Cajun Mayonnaise and a spicy cocktail sauce.
Served out of the shell with honey Dijon sauce.
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.
Served with traditional garnishes of chilled horseradish, cocktail sauce and fresh lemon.
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.
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.
Delicate leaves dressed with Pickled Shallot Vinaigrette, shallot crisps, and Roquefort mousse.
Traditionally prepared with hearts of romaine, Opus Caesar dressing, house toasted croutons and Parmesan.
With walnuts, pear, and Roquefort cheese, garnished with chives, with walnut vinaigrette dressing.
Tossed with honey-Dijon vinaigrette, crisp bacon, roasted wild mushrooms and fried vegetable chips.
Prepared with fresh Parmesan, tomato, house-seasoned croutons, and Gus Kokas’ creamy garlic dressing.
| Baked | Blackened | Char-Broiled | Broiled (1600°) | Oven Poached | Sautéed
| Beurre Blanc | Champagne Sauce | Béarnaise | Sauce Vermouth
| Remoulade | Mango Salsa | Pesto | Cajun Mayonnaise | Tomato Caper Salsa | Wasabi Aioli
| Blackened | Char-Broiled | Broiled (1600°) | Pepper Crusted | Sautéed
| Béarnaise | Bordelaise | Dijon Demi-glace | Madeira Demi-Glace | Vermouth Sauce
| Mango Salsa | Tomato Caper Salsa | Mustard Horseradish | Horseradish Cream
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 molten chocolate cake topped with Ruby Raspberry sorbet on a honey nougat disk, garnished with caramelized raspberries.
Brown sugar based butterscotch crème brûlée with a caramelized top, crowned with fresh berries.
Cinnamon and sugar tossed Granny Smith apples baked on top of crisp sugar puff dough, with caramel sauce, cinnamon ice cream, and whipped cream.
Topped with Opus One spiced vanilla cake topping, ice cream, and a lace cookie.
Chambord, Grand Marnier, Crème de Cocoa and French vanilla ice cream then served in a milk chocolate cup.
Ask your server for details.
with appropriate garnishments.
Rare Ahi Tuna, pickled ginger, Wasabi-infused caviar and a drizzle of soy reduction
Cured and smoked in-house, served with traditional garnishments and dill poppy seed toast points
Middle Eastern Chickpea dip with Pita bread and crisp vegetables
Priced by the piece
Priced by the piece
Prepared with fresh grated Parmesan cheese, house-seasoned croutons and our creamy garlic dressing
With walnuts, pear and Roquefort cheese garnished with fresh chives and finished with walnut vinaigrette dressing
Three fresh oysters Baked with Pernod, wilted spinach, bacon and Parmesan cheese
Traditional garlic bread with extra virgin olive oil, tomatoes, capers and fresh basil
Served on dollops of roasted garlic, garnished with tabbouleh
A Trio of garlic-simmered snails in sautéed mushroom caps dusted with Parmesan cheese and presented on sliced French baguettes with Beurre Blanc sau
Feta Cheese and spinach with grilled vegetables | Or | Bacon, lettuce and tomato with Swiss Cheese | Or | Pepperoni with three cheeses
Presented on a bed of Asian vegetable slaw with Wasabi sauce
Lightly dusted in seasoned flour and fried till crispy. Served with tomato dipping sauce
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
Served with four lamb rib chops, two Shrimp Helene, fried Calamari, and a Mediterranean cheese stuffed Portabella mushroom
Sliced breast of turkey and crisp bacon on whole Wheat bread with Swiss cheese, lettuce, tomato and mayonnaise. Served with French Fries
Traditionally prepared with celery and mayonnaise On house-baked dill poppy seed bread, Accompanied by French Fries
Tossed with celery, scallion and mayonnaise. Wrapped in crisp Iceberg lettuce with tomato and red onion. Served with fresh fruit garnish
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
Served with Cheddar cheese on a toasted onion roll with French Fries
Boneless breast of chicken, spice charred and tossed with romaine lettuce freshly grated Parmesan cheese, house-made croutons and anchovy vinaigrette
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
Poached sliced salmon on crisp romaine lettuce, with calamata olives, Feta cheese, red onion, artichoke hearts, tomato, and served with a red wine vinaigrette
Lightly floured and sautéed until golden, served with chive whipped potatoes, fresh lemon and remoulade sauce
Served with lemon parsley butter and broccoli
Served with steamed Basmati rice and topped with a salsa of diced cucumber, tomato, onion, parsley, olive oil, and lemon
Prepared medium rare and served with Basmati rice and mango salsa
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
Presented on a bed of Asparagus risotto and sauce Poulet
Braised in natural sauce and served with chive whipped potatoes and julienne vegetable
Served with a Mediterranean stuffed Portabella Mushroom, steamed broccoli and sauce Béarnaise
Served with Parmesan risotto and Dijon Sauce