HOT PRELUDES

Shrimp Helene A duo of jumbo shrimp enrobed in crisp filo pastry with sauce Béarnaise $11**

French Escargot presented on fresh linguini seasoned with sage and garnished with walnuts, Porcini mushroom, and
rustic grilled Ciabatta finished with sauce Beurre Blanc $12

Alaskan King Crab Cake An Opus One staple, with sauce Béarnaise $12**

Camp Fire Brie graham cracker crusted wedge of Brie cheese over a Spanish chocolate mole topped with torched
marshmellow fluff, served with grilled french baguette $10

Smoked Barbequed Duck breast on grilled Foccacia garnished with grilled baby corn, topped with coleslaw finished
with Pablano mango barbeque paint $12

Oysters Rockefeller A trio of fresh oysters baked with Pernod, wilted spinach, bacon and Parmesan, nestled in beet
confetti $12

Balsamic Glazed Petite Lamb Chops Three petite chops basted with sweet Balsamic glaze and garnished with Dijon
paint $14**

Blackened Jumbo Shrimp buttermilk marinade served with cheddar Jalapeno grits and garnished with rustic Pico de
Gallo $13

COLD PRELUDES

Bracelet of Rare Ahi Tuna Slices dusted with Wasabi and garnished with Wakame, fermented black bean pure,
served with Japanese Saki reduction $14**

Rose of Cold-Smoked Norwegian Salmon cured and smoked in-house, with traditional garnishments and herbed
toast $12**

Hummus and Tabbouleh Martini roasted garlic and honey infused hummus, and Israeli cous cous tabbouleh,
garnished with crumbled Chevre and fried pita chips $11

Chilled Jumbo Shrimp Cocktail served with Cajun mayonnaise and a spicy cocktail sauce $12**

Chilled Alaskan King Crab Legs served out of the shell with honey Dijon sauce $16**

Fresh Lobster Spring Rolls sliced lobster rolled in delicate rice paper with colorful vegetables and shitake
mushrooms, served with a soy reduction sauce and sweet and sour sauce for dipping $16**

Oysters on the Half Shell served with traditional garnishes of chilled horseradish, cocktail sauce and fresh lemon,
$2.50 each**
Opus One Caviar Service one ounce of American freshwater sturgeon caviar, served with chopped hard cooked egg,
capers, red onion, scallion, sour cream and dill poppy seed toast points $60**

OVERTURES

Baby Spinach Salad tossed in a warm bacon-anise vinaigrette, topped with a grilled fanned Bosc Pear,
carmalized red onion and finished with toasted walnuts $9

Peppered Arugula and Shaved Fennel served with a beet tartar, garnished with chevre quenelle and toped
with aged Balsamic glaze $9

Opus Caesar Salad traditionally prepared with hearts of romaine, Opus Caesar dressing, house toasted croutons
and Parmesan cheese $8**

Mixed Baby Greens Salad with walnuts, pear, and Roquefort cheese, garnished with chives and served with
walnut vinaigrette dressing $9

Opus Romaine Salad prepared with fresh Parmesan, tomato, house-seasoned croutons, and Gus Kokas’ creamy
garlic dressing $6**

Split Prelude/Overture Charge $5, Split Orchestration Charge $10

OPUS ONE ORCHESTRATIONS

Created by our Conductor, Executive Chef Tim Giznsky

Grilled Swordfish served over Wasabi mashed potatoes, topped with grilled red onions and ginger-mint compound
butter, painted with sweet and sour sauce $29

Sauteed Arctic Char topped with sweet potato hay, on a bed of vegetable confetti Israeli cous cous, served with sweet
pea cream sauce and garnished with streaks of port wine syrup $29

Pan Seared Ahi Tuna dusted with orange zest and corriander pesented on coconut Basamati rice, garnished with
sauteed baby bok choy and finished with Yuzu vinaigrette $29

Pan Seared Chilean Sea Bass Basmati rice with balsamic paint and gaufrette potato crisps, and sauce beurre blanc
$32**

Sautéed Whole Dover Sole à la Meuniére classically prepared, de-boned by your server, finished with lemon parsley
butter and garnished with petite vegetables Market Price

Seared Sea Scallops wrapped in bacon topped with rustic Pico de Gallo, served with grilled potato salad, sweet corn
puree and garnished with roasted red pepper coulis $30
Shrimp Helene A quintet of jumbo shrimp in crisp filo pastry, garnished with a potato gratin and served with sauce
Béarnaise $30

Opus One Seafood Trio a broiled Maine lobster tail served with lobster Champagne sauce, a jumbo sea scallop with
mango salsa and two Shrimp Helene with sauce Béarnaise, all accompanied by spinach and Parmesan risotto and baby
carrots $45**

Stuffed Chicken Breast stuffed with Prosciutto and Chevre, then pan seared and placed over Porcini and Chive
risotto served with Sauce Dianne and finished with asparagus $25

Grilled Pork Chop Au Poirve rubbed with crushed black pepper corns, served with fennel au gratin potato, Dijon
Cognac glaze and topped with caramalized shallots $27

Rack of New Zealand Lamb à la Greque Broiled with herbs and garlic, with a potato-fennel gratin, garlic wilted
spinach, and finished with a natural sauce Eight rib chops $37** Twelve rib chops $45**

Char-grilled Certified Angus Beef “Cowboy Steak” A 20 oz. bone-in rib eye with a coffee accented spice rub,
presented with Portobello steak fries and a potato gratin, finished with Madeira Demi-glace $45**

Char-grilled Certified Angus Beef Top Sirloin placed over Chorizo soft polenta, topped with crumbled Queso
Fresco, surrounded by a Chipotle demi-glace, corn cobb baton and garnished with a whole crawfish $32

Blueberry Barbequed Maple Leaf Farms Duck Breast served with Marscarpone and Cayenne Sweet Potatoes,
Baby Carrot, accompanied with Corn Bread and garnished with Spicy Candied Pecans $32

Grilled Filet of Beef Tenderloin over Chive whipped potatoes surrounded by Maderia Demi-glace and grilled
vegetables, topped with a Mediterranean stuffed Portobella mushroom $45

Entrecote of Beef A 10-ounce cut of Certified Angus Beef New York strip loin, aged in-house, served with Twiced
Baked Potato, crispy onions and Roquefort Cream sauce $37

VEGAN ORCHESTRATIONS

Barbequed Seitan Ribs baked barbeque spiced Wheat Gluten, grilled and glazed with Opus One Barbeque sauce,
served with Red skin potatoes roasted with garlic and green bell pepper, finished with Corn Cobb Batons $20

Sesame Dusted Tofu pan seared and glazed with a Lime-soy reduction, served with English cucumber ribbons,
leek and carrot frills, finished with fresh picked cilantro $20

OPUS ONE FINALE

Created by our conductor Pastry Chef Paul Collis

Chocolate Mousse Cakes Chocolate buttermilk cake layered with chocolate mousse, coated in dark chocolate
ganache, sitting in a pool of chocolate sauce and raspberry couli and served with a side of raspberry sorbet $8

Amaretto Crème Brûlée Vanilla cream crème brûlée with a hint of Amaretto and a caramelized top garnished with
fresh berries $8

Apple Flan Cinnamon and sugar tossed Granny Smith apples baked on top of crisp sugar puff dough with caramel
sauce, cinnamon ice cream and whipped cream $8

Key Lime Mousse A light Key Lime mousse layered with a white chocolate cream mousse garnished with Graham
Cracker strusel and a white chocolate cigarette $8

Peach Raspberry Cobbler Topped with Opus One spiced vanilla cake topping and French
Vanilla ice cream $8

Chocolate Peanut Butter Fudge Tart Chocolate sugar dough crust lined with milk chocolate fudge topped with
caramel, chopped peanuts and vanilla pastry cream all sitting on chocolate and caramel sauces, garnished on top with
whipped cream $8

Opus One Hummer Chambord, Grand Marnier, Crème de Cocoa and French vanilla ice cream
blended together and served in an edible milk chocolate cup $9

Chef Paul’s Specialty Plated Dessert Ask your server for details

Fresh Berries with appropriate garnishments MARKET PRICE

Opus One’s own freshly prepared ice cream $6

AFTER DINNER BEVERAGE SERVICES

Coffee Service $3.50

Gourmet Tea Selection $4.50

Royal Kona Regular or Decaffeinated Coffee Service $12

Espresso $4

Cappuccino $6

Carmalatte Caramel sauce, heavy cream, and our own house blend of coffee topped with whipping cream $6.50
Mochalatte Dark chocolate sauce, heavy cream, and our own house blend of coffee topped with whipping cream
$6.50