| OPUS Dinner 5:00P - Close |
Lunch Menu 11:30A - 2:30P, M - F |
Bar Menu 4PM until close |
| Prix Fixe Dinner Menu 4:30P - 8P, Sun-Thur |
Dessert Menu |
Dinner
Monday – Saturday
5:00 PM - Close
There will be an 20% gratuity added to parties of 6 or more.
Salads
House Salad 6 gf
Field greens topped with toasted goat cheese, English cucumber,
Bermuda onion, Tomatoes and candied pine nuts drizzled with our
savory tomato herb vinaigrette
OPUS Caesar 7 gf
Ciabatta bread croutons, white anchovy and parmesan cheese
Heirloom Tomato Caprese Salad 11 gf
Heirloom tomatoes, balsamic reduction, olive oil, sea salt, fresh mozzarella cheese and fresh basil
Starters
Crab Bisque 8
Aged sherry and blue crab
Charred Brussel Sprouts 6 gf
Served with crispy fried pancetta
OPUS Pate 10 gf
Creamy chicken liver pate served with olive tapenade, pear conserve then drizzled with a
port wine reduction and served with ciabatta toast
Carpaccio Duo 12 gf
Thinly sliced Filet Mignon and yellow fin tuna, fresh horseradish and truffle aioli
Ceviche del Peru 10 gf
Shrimp, Octopus and Red Snapper marinated in a jalapeno lime citronette,
with peppers, onions, salt and cilantro
Fried Goat Cheese 10
Goat cheese wild mushroom cake, deep fried with prosciutto and served with
candied pine nuts and dressed with a jalapeno berry reduction
Artisan Meat & Cheese Plate Half Plate 11 FULL 16 gf
French brie, aged Manchego and Cambozola blu-vein served with Tuscan salami,
caramelized pears, candied pine nuts and an herbed onion marmalade
(we apologize but cheese assortment may not be substituted or modified)
Shrimp Tempura 10
Plump juicy battered shrimp served with a house sweet and sour sauce
OPUS Oysters Rockefeller 12
Blue crab and shrimp atop plump oysters drizzled with beurre blanc
and topped with an herbed parmesan cheese crumble
Spicy Calamari 9
Lightly breaded calamari with peppers, lemon and a spicy tomato sauce
Mussels 12 gf
Chorizo, sliced garlic, saffron tomato broth, aioli and ciabatta
VEGAN Soba Noodles 14
Asian Soba noodles, seasonal stir fried veggies, edamame, roasted sesame seeds and Sriracha sauce
Large Plate Entrees
There will be a $5.00 plate sharing charge on all shared entrees.
Grilled Atlantic Salmon 24 gf
Haricots vert, roasted tomato and shallots with an herbed potato crisp
with a strawberry cilantro vinaigrette
Pan Seared Wild Chilean Sea Bass 30
English cucumber and papaya salad, creamy rainbow couscous with a
naval orange jalapeno citronette
Bronzed Sea Scallops 29 gf
Herbed risotto, asparagus and shaved fennel salad with a
black truffle beurre blanc
Grilled Yellowfin Tuna 28
Roasted shallot mango rice cake, shiitake mushroom and Bok choy tempura with a
sweet soy pineapple reduction
Pan Seared Black Grouper 28 gf
Roasted fingerling potato hash, wilted spinach with pancetta with a
red pepper coconut sauce
Bouillabaisse 28 gf
Fin fish, shrimp, scallops and mussels, baby potatoes, saffron tomato lobster broth,
served with an Creole mustard aioli and grilled ciabatta bread
8 oz. Prime Grilled Filet Mignon 32 gf
Roasted garlic and Boursin cheese mashed potatoes, Shiitake mushrooms,
baby spinach with a braised shallot demi glace
Bone-in Veal Chop 30
Porterhouse cut veal, served with smoked bacon and cheddar potato beignet, oyster mushrooms,
caramelized shallots with a thyme demi glace
14 oz. Prime Grilled Rib Eye 30 gf
Roasted potatoes, French beans with pancetta, fingerling potato hash
with a port wine demi glace
Grilled Hanger Steak 26
Served with a roasted tomato grilled cauliflower and parmesan risotto and seasonal veggies.
Braised Short Ribs 22 gf
Braised short ribs, house mashed potatoes and vegetable du jour
Pan Roasted Duck Breast 24 gf
Roasted butternut squash, caramelized Bing cherry and arugula salad
drizzled with Bartlett pear demi glace
Herb Crusted Half Rack of Lamb 30
Forest mushroom risotto, roasted tomatoes, spinach with a port wine demi glace
Chicken Pasta 18
Orecchiette pasta, roasted tomatoes, forest mushrooms, spinach with a
white wine butter sauce
Linguini with Shrimp & Pancetta 24
Linguini pasta with shrimp, pancetta, shallots, capers and garlic in a
white wine butter sauce
See Our Dessert Menu!
Consuming raw or undercooked meat, eggs, poultry or seafood increases your risk of contracting a food borne illness – especially if you have certain medical conditions.
(gf) designates a menu item that is, OR can be MODIFIED, to be gluten free…
check with your Server !