Appetizers

• Fresh Lobster Spring Rolls$12.00
  sliced lobster rolled in delicate rice paper with colorful vegetables, served with a soy reduction sauce and sweet and spicy sauce for dipping.

• Chilled Jumbo Shrimp Cocktail$12.00
  four jumbo shrimp served with opus one spicy cocktail sauce.

• Shrimp Helene$11.00
  a duo of jumbo shrimp in crisp filo pastry served with sauce bearnaise.

• Chilled Oysters On The Half Shell$8.00Additional Oysters (each): $2.50
  three fresh oysters with lemon cocktail sauce.

• Cold Smoked Roulades Of Norwegian Salmon$12.00
  served with traditional garnishments of toast points, sour cream, chopped hard cooked egg, chopped red onion and capers.

• Fresh Vegetable Spring Rolls$8.00
  carrot, red pepper, shitake mushroom, celery, lettuce and snow peas wrapped in delicate rice paper with ponzu and sweet and hot dipping sauces.

• Oysters Rockefeller$12.00
  three oysters topped with pernod, bacon, creamed spinach, and parmesan cheese.

• ‘philly’ Beef Tenderloin Ragoon Tenderloin Tips$14.00
  provolone cheese, peppers, and onions wrapped in a wonton then deep fried and served with provolone dipping sauce.

• Opus One Specialty Soup Of The DayCup: $6.00Bowl: $8.00

Salads

• Baby Spinach$10.00
  with mango toasted almonds, smoked bacon, grape tomatoes and shaved parmesan-reggiano with maple mustard vinaigrette.

• Opus Romaine$8.00
  prepared with fresh parmigiano-reggiano cheese, tomato, house-seasoned croutons, and gus kokas’ creamy garlic dressing.

• Opus Caesar$8.00
  traditionally prepared with hearts of romaine, opus caesar dressing, house toasted croutons and parmigiano-reggiano.

• Baby Greens Salad$9.00
  tossed with raspberry vinaigrette dressing, dried cranberries, toasted pecans, granny smith apples and chevre cheese.

• Grilled Asparagus Salad$10.00
  with roasted peppers, artichokes and mushrooms then finished with crumbled blue cheese and balsamic reduction.

• Chilled Quinoa And Avocado Salad$10.00
  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.

Entrees - Fish And Seafood

• Shrimp Helene$24.00
  a quartet of jumbo shrimp in crisp filo pastry, garnished with a potato gratin and served with sauce bearnaise.

• Seafood Trio$42.00
  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.

• Baked Pinwheel Of Norwegian Salmon$28.00
  ith spinach and brie cheese then presented with saffron basmati rice and haricot verts, served with sauce beurre blanc.

• Sauteed Fillets Of Michigan$28.00
  lake perch lightly floured and sauteed till golden served with sauce remoulade, baby green beans and chive whipped potatoes.

• Pan Seared Chilean Sea Bass$42.00
  with cashew golden raisin pesto crust presented on a beet risotto with wilted spinach and calamata olive beurre blanc.

• Sauteed Whole Dover Sole A La Meuniere
  classically prepared, de-boned by your server, finished with lemon parsley butter and garnished with petite vegetables.

Entrees - Beef, Lamb And Pork

• Broiled Medallions Of Beef Tenderloin Au Poivre$38.00
  with blue crab cake served with sauce bearnaise, grilled asparagus, and chive whipped potato.

• Char-grilled Certified Angus Beef RibeyeTwelve Ounce: $35.00Sixteen Ounce: $38.00
  served with fried baked potato, accompanied with steamed asparagus and finished with duo of sauces; bordelaise and creamy horseradish.

• Rack Of New Zealand Lamb À La Greque Broiled Rack Of LambEight Ribs: $38.00Twelve Ribs: $45.00
  rubbed with herbs and garlic, with a potato-fennel gratin, garlic wilted spinach, and finished with a natural sauce.

• Char-grilled Filet Mignon$40.00
  topped with a three cheese and garlic stuffed portabella mushroom, served with chive whipped potatoes, a grilled vegetable garnish and madeira demi glace.

• Brown Sugar Glazed Pork Tenderloin$28.00
  with mustard crusted sea scallops served with horseradish whipped potatoes and sauteed brussel sprouts then finished with mustard cream sauce.

• Pork Osso Buco Slow Roasted Pork Shank$26.00
  served with firecracker apple sauce, garnished with chili oil and finished with sweet pommes frites.

• Cola Braised Short Ribs Of Beef$27.00
  presented with parmesan risotto in a roasted onion cup and vanilla glazed baby carrots.

• Opus One All Day Blueberry Braised Beef$26.00
  served with cheddar mashed and roasted corn and haricot verts.

• Opus One All Day Jack Daniels Braised Beef$26.00
  served with cheddar mashed and roasted corn and haricot verts.

• Benny Napoleons All Day Savory Braised Beef$26.00
  served with cheddar mashed and roasted corn and haricot verts.

• All Day Braised Beef Sampler Blueberry, Jack Daniels And Savory$29.00
  served with cheddar mashed and roasted corn and haricot verts.

Entrees - Vegetarian & Poultry

• Toasted Whole Grain Vegetable Cake$23.00
  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.

• Sautéed Julienne Breast Of Chicken$28.00
  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.

Finale

• Selections From The Pastry Carte$9.00

• Fresh Berries$10.00
  with appropriate garnishments.

• Opus One’s Own Freshly Prepared Ice Cream$6.00

• Opus One’s Own Freshly Prepared Sorbet