Menu for Opus Restaurant

Lunch
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Dinner
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Desserts

Lunch

Sandwiches

12.00 Veggie Panini Asparagus, grilled onions, tomato, goat cheese Options: Handcut fries, Cup of soup, Small greens salad

13.00 Spanish Chorizo Mozzarella Panini House mozzarella, sherry vinaigrette, romesco Options: Handcut fries, Cup of soup, Small greens salad

14.00 Bacon Bison Burger Choice of cheddar or swiss, smoked bacon Options: Cheddar, Swiss, Smoked bacon, Truffle oil and foie gras (+8.00) , Handcut fries, Cup of soup, Small greens salad

17.00 Opus Oscar Burger Bison burger topped with lump crabmeat, asparagus, swiss cheese and herbed hollandaise Options: Handcut fries, Cup of soup, Small greens salad

14.00 Slow Cooked Chicken Confit Sandwich Bacon, warm brie, sliced pears Options: Handcut fries, Cup of soup, Small greens salad

13.00 Croque Madame Shaved parma ham, triple crème béchamel, sunny egg Options: Handcut fries, Cup of soup, Small greens salad

Entrees

22.00 Steak frites Pan seared filet, sauce béarnaise, hand cut fries

17.00 Roasted Chicken Breast Sautéed mushrooms, truffled red wine sauce

19.00 Seared atlantic salmon Hollandaise, fresh sautéed vegetables

22.00 Pan roasted sea scallops Olive vinaigrette, bitter greens, grape tomato stuffnaise, stuffrooms, green stuff

Desserts

9.00 Chocolate &Toffee Duet Flourless hazelnut chocolate cake, toffee mousse, sherry syrup

8.00 Peach Sable Warm peach preserve, horchata broth, sugar cookie

9.00 Lemon Crème Brulèe Vanilla crème brulee over lemon curd, lemon gelee, toasted meringue

8.00 Oreo Panna Cotta Fudge cookies, vanilla milk froth

Opus Cheese Selection

21.00 Four Artisanal Cheeses

Small Plates

9.00 Crispy Seared Pork Belly Toasted brioche, aged balsamic

5.00 Appetizer Mixed Greens Salad Overnight tomato, cucumber, carrots and white balsamic dressing

9.00 Jumbo Lump Crabcakes Spiced pecans, fennel vinaigrette

12.00 Walnut and Honey Roasted Brie Berries, toasts, and mint syrup

Chef's Daily Soup Options: Cup (4.00) , Bowl (8.00)

Lunch Salads

14.00 Pecan Crabcake Salad Buttermilk dressing, capers, pecans

19.00 Beef Tenderloin Salad Goat cheese, dried fruits, sliced beef tenderloin, mixed greens

15.00 Cobb Salad Roasted chicken, berries, blue cheese, bacon, balsamic vinaigrette, toasted walnuts

9.00 Caesar Salad Romaine, house dressing, foccacia crouton, soft egg

14.00 Seared Salmon Salad Baby lettuce, bacon vinaigrette, pickled onions

9.00 Mixed Green Salad Risotto croutons, overnight tomato, cucumber pickles

Dinner

Act Two

28.00 Potato Crisped Corvina Red wine reduction, crabmeat, parsnip puree

27.00 Pan Roasted Pork Filet Mignon Pork shoulder torchon, white beans, lemon mustard greens

26.00 Scottish Salmon Beurre fondue, autumn vegetable napoleon, bacon froth

34.00 Angus Beef Tenderloin (Medium rare)fall vegetable melange, butternut squash puree, herb salt

27.00 Maple Leaf Farms Duck Breast Brown butter vinaigrette, sautéed grapes, duck confit potato pave

29.00 Seared Sea Scallops Black olive puree, red beet palette, gold beet coulis

27.00 Marsala Braised Beef Brisket Yukon gold potato broth, mushroom, crispy onion

Act One

11.00 Sweet Potato Agnolotti Brown butter, candied pecans, shaved parma ham

13.00 Roasted Beet Salad Pine nut coulis, butternut squash, colorado goat cheese

10.00 French Onion Terrine Caramelized onions, grilled bread, stewed short rib

9.00 Mixed Lettuce Salad Dried pear, fennel, sage risotto crouton

10.00 Crab and Cauliflower Cappuccino Dungeness crabmeat, shellfish broth, cauliflower foam

12.00 Brussels Sprouts “Cabbage Patch” Coffee soil, neuske’s bacon, baby onions

20.00 Foie Gras Torchon Apple pate de fruits, bourbon caramel, pop tart

21.00 Opus Cheese Board Four artisanal cheeses, toast, chutney, walnuts

Amuse Bouche A small taste from the kitchen Options: Six course menu (75.00) , Include wines (100.00)

Sweet Potato Agnolotti Cauliflower puree, truffle oil Options: Six course menu (75.00) , Include wines (100.00)

Apple Beet Salad Shaved fennel, bacon vinaigrette

Pork Shoulder Torchon Herb salad, red wine reduction

Sous Vide Filet Mignon Potato gratin, mushroom pickle

Crème Brulee Vanilla bean, berries, cookie box

Kitchen Tasting Menu

Amuse Bouche A small taste from the kitchen

Scallop Carpaccio Roasted beets, lemon vinaigrette

Warm Dungeness Crab Salad Parsnip puree, sweet potato chip

Autumn Salmon “Chowder” Bacon froth, fall veg medley, shellfish nage

Crisp Potato Corvina Butternut squash veloute, olive, candied pinenut

Oatmeal Tart Butterscotch, vanilla cream

Seafood Tasting Menu

Amuse Bouche A small taste from the kitchen Options: Six course menu (75.00) , Include wines (100.00)

Sweet Potato Agnolotti Cauliflower puree, truffle oil

Roasted Beet Salad Granny smith apple, shaved fennel

Butter Poached Salmon Autumn ragout, bacon froth

Pork Tenderloin Lemon white beans, mustard seed

Oatmeal Pie Butterscotch, vanilla cream

Desserts

9.00 Chocolate and Toffee Duet Flourless hazelnut chocolate cake, toffee mousse, sherry syrup

8.00 Oatmeal Pie Maple oat filling, butterscotch, vanilla cream

9.00 Lemon Creme Brulee Vanilla creme brulee over lemon curd, lemon gelee, toasted meringue

8.00 Oreo Panna Cotta Fudge cookies, vanilla milk froth

9.00 Apple Almond Tart Frangipane, vanilla ice cream,, white wine syrup

21.00 Opus Dessert Plateau Lemon –vanilla brulee, apple tart, and chocolate toffee cake

21.00 Opus Cheese Board Selection of four artisanal cheeses, brioche, fruit chutney, walnuts

6.00 One individual cheese selection with garnishes

Menu for Opus Restaurant

Lunch

Sandwiches​

Entrees​

Desserts​

Opus Cheese Selection

Small Plates​

Lunch Salads​

Dinner

Act Two​

Act One​

Kitchen Tasting Menu​

Seafood Tasting Menu​

Desserts

Partner Sites:

Sandwiches

Entrees

Desserts

Small Plates

Lunch Salads

Act Two

Act One

Kitchen Tasting Menu

Seafood Tasting Menu