Opus One

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

four jumbo shrimp served with opus one spicy cocktail sauce.

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

three fresh oysters with lemon cocktail sauce. (additional oysters $2.50 each).

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

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

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

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

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

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

with walnuts, pear, and roquefort cheese, garnished with chives, with walnut vinaigrette dressing.

red and yellow tomatos stacked with fresh mozzarella cheese and basil then finished with extra virgin olive oil and balsamic reduction.

red aand 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.

served with an udon noodle salad and red curry sauce, then garnished with sesame brittle.

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

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.

presented with new potatoes, haricot verts, baby carrots, tomato, olives and capers then finished with parsley pesto.

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

served with tomato basil sauce, roasted corn and haricot verts with cheddar mashed potatoes.

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

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

served with fried baked potato, accompanied with steamed asparagus and finished with duo of sauces; bordelaise and creamy horseradish. (twelve ounce, sixteen ounce).

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, twelve ribe).

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

slow roasted pork shank served with firecracker apple sauce, garnished with chili oil and finished with sweet pommes frites.

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

with your choice of jack daniels or blueberry barbeque sauce served with cheddar mashed and roasted corn and haricot verts.

crisp pasta sheets layered with a mediterranean vegetable ragout wilted spinach and herbed ricotta cake, finished with a roasted red pepper coulis.

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

with appropriate garnishments.

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

red and yellow tomatoes stacked with fresh mozzarella cheese and basil. finished with extra virgin olive oil and balsamic reduction.

traditionally prepared with hearts of romaine, opus caesar dressing, house seasoned croutons and parmesean cheese.

prepared with fresh grated parmesan cheese, house-seasoned croutons and our creamy garlic dressing.

(cup, bowl, large bowl).

served with lemon and cocktail sauce. (each).

jumbo shrimp served with opus one spicy cocktail sauce. (each).

served with cocktail sauce and lemon. (each).

served with traditional garnishments of capers, sour cream, chopped hard cooked egg, red onion. (each).

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

served with two pieces of house smoked salmon with garnishments, three cocktail shrimp, two pieces of lobster spring roll. (additional shrimp, priced at $1.50 each; 2 lobster spring rolls $10.00; smoked salmon at $2.50 each with this appetizer).

served with beurre blanc sauce. (each).

jumbo shrimp enrobed then baked in crisp filo pastry with sauce bearnaise. additional shrimp helene $5 each.

two cakes served with bearnaise. additional cakes $5.00.

topped with mango salsa.

steak and chevre cheese folded into risotto, deep fried, finished with blackberry madeira demi-glace. (each).

with sauteed mushrooms and madeira demi glace on warm croustade.

broiled four piece rack of lamb rubbed with herbs and garlic served with natural sauce. (four piece, eight ribs, twelve ribs).

oysters topped with pernod accented, bacon creamed spinach and parmesan cheese. (each).

tenderloin tips, provolone cheese, peppers, and onions wrapped in a wonton then deep fried and served with provolone dipping sauce. (each).

traditional garlic bread with extra virgin olive oil, tomatoes, basil pesto and parmesan.

lightly dusted in seasoned flour and fried till crisp; served with red pepper coulis and curried saffron aioli.

rubbed with olive oil slow roasted till sweet and tender served with three pieces of bruschetta.

with three-cheese gratin. (each).

served with four lamb rib chops, two shrimp helene, fried calamari, a philly beef tenderloin ragoon.

poached sliced salmon on crisp romaine lettuce, with calamata olives, feta cheese, red onion, artichoke hearts, tomato and served with red wine vinaigrette.

served on romaine lettuce with redskin potatoes, grilled onion, aged white cheddar cheese and red grape tomatoes. blue cheese dressing.

baby spinach topped with three strips of warm bacon, two soft poached eggs, grape tomatoes, croutons.

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 parmesan cheese and topped with sliced avacado with sliced grilled chicken breast.

on texas toast topped with cheese sauce, crisp bacon and grilled tomato.

prepared with celery, scallion and cajun mayonnaise on house baked asiago bun with lettuce and tomato with garnishment of the day.

grilled on house baked white bread with cheddar, swiss, and muenster cheeses with garnishment of the day.

served with cheddar cheese on a toasted onion roll with opus one french fries.

served with pickle, and a side of opus one french fries 4 for (choose a maximum of three toppings per order).

(6 inch or 12 inch).

(pepperoni with three cheeses).

(feta cheese and spinach with grilled vegetables).

(three cheeses pepperoni, bacon, sliced roma tomato).

(bacon, lettuce and tomato with swiss cheese).

(three cheeses, roma tomato, and peppers).

including white cheddar, asiago, and provolone cheeses with gemelli pasta.

gemelli pasta tossed with a three cheese sauce and sauteed beef tenderloin.

tossed with fresh broccoli and a three cheese sauce.

bacon, and macaroni in a three-cheese sauce.

in a three cheese sauce.

all the fixings.

with horseradish cream sauce.