Opus One Service List

Dinner Menu

• Appetizers

  • Fresh Lobster Spring Rolls

    sliced lobster rolled in delicate rice paper with colorful vegetables, served with a soy reduction sauce and sweet and spicy sauce for dipping.

    $12.00

  • Chilled Jumbo Shrimp Cocktail

    four jumbo shrimp served with opus one spicy cocktail sauce.

    $12.00

  • Shrimp Helene

    a duo of jumbo shrimp in crisp filo pastry served with sauce bearnaise.

    $11.00

  • Chilled Oysters On The Half Shell

    three fresh oysters with lemon cocktail sauce.

    	$8.00
    Additional Oysters (each)	$2.50

  • Cold Smoked Roulades Of Norwegian Salmon

    served with traditional garnishments of toast points, sour cream, chopped hard cooked egg, chopped red onion and capers.

    $12.00

  • Fresh Vegetable Spring Rolls

    carrot, red pepper, shitake mushroom, celery, lettuce and snow peas wrapped in delicate rice paper with ponzu and sweet and hot dipping sauces.

    $8.00

  • Oysters Rockefeller

    three oysters topped with pernod, bacon, creamed spinach, and parmesan cheese.

    $12.00

  • ‘philly’ Beef Tenderloin Ragoon Tenderloin Tips

    provolone cheese, peppers, and onions wrapped in a wonton then deep fried and served with provolone dipping sauce.

    $14.00

  • Opus One Specialty Soup Of The Day

    Cup	$6.00
    Bowl	$8.00

• Salads

  • Baby Spinach

    with mango toasted almonds, smoked bacon, grape tomatoes and shaved parmesan-reggiano with maple mustard vinaigrette.

    $10.00

  • Opus Romaine

    prepared with fresh parmigiano-reggiano cheese, tomato, house-seasoned croutons, and gus kokas’ creamy garlic dressing.

    $8.00

  • Opus Caesar

    traditionally prepared with hearts of romaine, opus caesar dressing, house toasted croutons and parmigiano-reggiano.

    $8.00

  • Baby Greens Salad

    tossed with raspberry vinaigrette dressing, dried cranberries, toasted pecans, granny smith apples and chevre cheese.

    $9.00

  • Grilled Asparagus Salad

    with roasted peppers, artichokes and mushrooms then finished with crumbled blue cheese and balsamic reduction.

    $10.00

  • Chilled Quinoa And Avocado Salad

    red and white quinoa tossed in olive oil with lemon juice, diced tomato, avocado, and fresh herbs then topped with chopped cucumber, ripe olives, red onion, parmigiano-reggiano cheese and sliced avocado.

    $10.00

• Entrees - Fish And Seafood

  • Shrimp Helene

    a quartet of jumbo shrimp in crisp filo pastry, garnished with a potato gratin and served with sauce bearnaise.

    $24.00

  • 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 bearnaise all accompanied with spinach risotto.

    $42.00

  • Baked Pinwheel Of Norwegian Salmon

    ith spinach and brie cheese then presented with saffron basmati rice and haricot verts, served with sauce beurre blanc.

    $28.00

  • Sauteed Fillets Of Michigan

    lake perch lightly floured and sauteed till golden served with sauce remoulade, baby green beans and chive whipped potatoes.

    $28.00

  • Pan Seared Chilean Sea Bass

    with cashew golden raisin pesto crust presented on a beet risotto with wilted spinach and calamata olive beurre blanc.

    $42.00

  • Sauteed Whole Dover Sole A La Meuniere

    classically prepared, de-boned by your server, finished with lemon parsley butter and garnished with petite vegetables.

    Market Price

• Entrees - Beef, Lamb And Pork

  • Broiled Medallions Of Beef Tenderloin Au Poivre

    with blue crab cake served with sauce bearnaise, grilled asparagus, and chive whipped potato.

    $38.00

  • Char-grilled Certified Angus Beef Ribeye

    served with fried baked potato, accompanied with steamed asparagus and finished with duo of sauces; bordelaise and creamy horseradish.

    Twelve Ounce	$35.00
    Sixteen Ounce	$38.00

  • Rack Of New Zealand Lamb À La Greque Broiled Rack Of Lamb

    rubbed with herbs and garlic, with a potato-fennel gratin, garlic wilted spinach, and finished with a natural sauce.

    Eight Ribs	$38.00
    Twelve Ribs	$45.00

  • Char-grilled Filet Mignon

    topped with a three cheese and garlic stuffed portabella mushroom, served with chive whipped potatoes, a grilled vegetable garnish and madeira demi glace.

    $40.00

  • Brown Sugar Glazed Pork Tenderloin

    with mustard crusted sea scallops served with horseradish whipped potatoes and sauteed brussel sprouts then finished with mustard cream sauce.

    $28.00

  • Pork Osso Buco Slow Roasted Pork Shank

    served with firecracker apple sauce, garnished with chili oil and finished with sweet pommes frites.

    $26.00

  • Cola Braised Short Ribs Of Beef

    presented with parmesan risotto in a roasted onion cup and vanilla glazed baby carrots.

    $27.00

  • Opus One All Day Blueberry Braised Beef

    served with cheddar mashed and roasted corn and haricot verts.

    $26.00

  • Opus One All Day Jack Daniels Braised Beef

    served with cheddar mashed and roasted corn and haricot verts.

    $26.00

  • Benny Napoleons All Day Savory Braised Beef

    served with cheddar mashed and roasted corn and haricot verts.

    $26.00

  • All Day Braised Beef Sampler Blueberry, Jack Daniels And Savory

    served with cheddar mashed and roasted corn and haricot verts.

    $29.00

• Entrees - Vegetarian & Poultry

  • Toasted Whole Grain Vegetable Cake

    farro, brown rice and quinoa with caramelized mushrooms and onions crusted with golden panko crumbs, wilted swiss chard and roasted baby vegetables then finished with a curried roasted butternut squash sauce.

    $23.00

  • Sautéed Julienne Breast Of Chicken

    a culinary stack; yukon gold potato cake, wilted spinach, sautéed breast of chicken, melted fresh mozzarella, garnished with crisp bacon then finished with a tomato basil sauce.

    $28.00

• Finale

  • Selections From The Pastry Carte

    $9.00

  • Fresh Berries

    with appropriate garnishments.

    $10.00

  • Opus One’s Own Freshly Prepared Ice Cream

    $6.00

  • Opus One’s Own Freshly Prepared Sorbet