Opus Bistro

Jumbo asparagus encrusted with parmesan, garnished with crab meat and tomatoes

Sea scallops and shrimp baked in mushroom creme surrounded by duchese potatoes

Whole artichoke served with tomato-hollandaise for leaf dipping

Broiled and served with with Cholula Remoulade sauce

BGulf shrimp sautred with chardonnay, garlic, onlins and three-colored pepper, surrounding homemade grits topped with hollandaise sauce

Broiled and served with with Cholula Remoulade sauce

Beefsteak tomatoes, goat cheese, mixed greens, red onion, gorgonzola, striped with peach balsamic glaze

Baby spinach tossed with fresh strawberries, sugar pecans and strawberry vinaigrette

Blue crab, avocado, mango, tomato and basil

Baby Romaine Lettuce Hearts tossed in Caesar Dressing and served with Homemade Croutons

Bib lettuce, cucumber, tomato, black olive and creamy lime dressing

Grilled chicken topped with melted provolone cheese, caramelized onions and Serrano peppers

Grilled chicken topped with sauteed mushrooms and Marsala wine reduction

Gulf red snapper lightly breaded and topped with sauteed mushrooms, artichokes and crab meat, finished with a brown butter sauce

Blackened sea scallops served on a bed of fettuccini Alfredo

Shrimp and scallops sauteed with mushrooms and scallions, finished with a paprika creme sauce and served on angel hair pasta

Pan seared Gulf red snapper topped with Shrimp, Crabmeat and Bearnaise

Two soft shell blue crabs dusted with white corn flour, fried in olive oil and topped with jumbo lump crab meat, hollandaise sauce and asparagus

Two Maryland style jumbo lump crab cakes served with Cholula Remoulade sauce

Gulf shrimp, scallops, and lump blue crab sauteed with fresh asparagus, sun-dried tomatoes, mushrooms, basil and garlic, finished in a Chardonnay sauce

Delicate veal sauteed in a light breading, topped with bearnaise sauce and lobster tail meat

Veal dipped in egg, sauteed and topped with a lemon butter caper sauce

Delicate veal sauteed in a light breading, topped with sauteed mushrooms and Marsala wine reduction

CMarinated in rosemary, thyme and garlic. Grilled and served with Au Poivre Sauce

Center cut tenderloin topped with sauteed black peppercorns in creme

Generous Ribeye marinated in port wine and gratineed with gorgonzola cheese

Twin tenderloin medallions topped with beef cabernet mushroom sauce, garnished with grilled shrimp

New York strip topped with garlic chardonnay herb butter

NTenderloin medallions topped with cognac creme accented with black peppercorns and mushrooms

Grilled to perfection with pecan rub. Served with raspberry port sauce

Fresh whipped cream topped with blended egg yolk, lemon zest and Gran Marnier with an array of fresh berries

Egg, cream, whole vanilla bean with carmelize sugar

Belgian white chocolate "mousse" in chocolate graham cracker crust

A German classic. Whole poached apple stuffed with brown sugar, butter and raisins wrapped in puff pastry, baked golden brown and topped with a vanilla custard sauce

Bananas cooked in brown sugar, butter, fresh juices of orange and lemon and flamed with Gran Marnier. Served on top of crepes filled with vanilla ice cream