Opus Dinner Menu
Act One:
Opus Crab Trio:
Asian Noodle Dungeoness Crabcake-tamarind sauce
Carolina Pecan Jumbo Lump Crabcake-lemonade sauce
Crisp Peeky Toe Crabcake-remoulade sauce 14
Cocotte of Escargot
baked in an earthenware dish with exotic mushrooms and topped with
blue d'auvergne cheese 13
Springtime Mushroom Soup
with Cypress Grove cheese crostini and a hint of truffle oil 13
Garden Salad of Mixed Greens
in a walnut crouton, with brie, overnight tomatoes, white balsamic dressing 10
Opus Ceasar
a crisp spear of romaine, sheathed in black pepper thin pastry,
drizzled with our own dressing, with white anchovy and roasted garlic 12
Caviar Symphony-
an ounce of domestic sturgeon caviar with buckwheat blini
add half bottle of: Laurent Perrier Champagne
Colorado Beet and Arugula Salad
Haystack Farms goat cheese and crisp "needles" of bacon
peppercorn pear dressing, toasted pistachio 14
Seared Foie Gras and Bananas
earthy spices, toasted banana bread, pecan whiskey sauce 16
Opus Cheese Sampling
our selection of five artisanal cheeses, brioche,
seasonal fruit chutney, walnuts 19
Act Two:
Opus Beef Duo
skillet seared petite filet, shallot cabernet sauce, gorgonzola butter
over short rib potato ravioli and slow roasted tomato 38
Yellow Fin Tuna "Sketches of Spain"
wrapped in paper thin chorizo, over a saffron Valencia rice
Rioja wine syrup and "gazpacho" salsa 35
Sweet Potato and Onion Wrapped Smoked Pork Tenderlion
crab grits, Makers Mark red-eye gravy, pecan succotash 28
Fennel Scented Wild King Salmon
poached in asparagus juice with Dungeness crab 31
Opus Classic Cuisine:
Rosemary Rubbed Veal Chop
a double thick chop over saffron risotto and marsala mushroom sauce 42
Mustard and Mint Roasted Rack of Colorado Lamb
sage whipped potatoes, mint apple marmalade and balsamic lamb jus
Opus Duet:
Seared Filet of Beef topped with shaved foie gras, truffle oil, &
Potato Wrapped Florida Lobster topped with American Sturgeon caviar 46
Vegetarian Entree available upon request. Thank you for dining at Opus.
Chef's Featured Menu
The Chef’s Menu at Opus reflects the essence of the foods at their best today, and showcases the inspiration that defines our Cuisine. Enjoy the menu as much as we enjoy presenting it to you. Entire table participation is necessary to maintain harmony of service.
Amuse':
A small taste from our kitchen
To Begin:
Sweet Potato and Onion wrapped Pork Loin
succotash and red-eye gravy
Writer's Block Grenache 2005
Sea:
Thai Steamed Taylor Bay Scallops
spicy noodles and curry broth
S.A. Prim Riesling 2004
Garden:
Petite Ceasar Wedge
white anchovy and roasted garlic
Domane wachau Gruner Veltliner 2005
Range:
Colorado Bison Steak and Truffled Egg
grilled lean bison sirloin, sunny side egg, truffle oil, bacon bison jus
Owen Roe "Poetry in Potion" Meritage 2004
To Finish:
Vanilla Bean Crème Brulee
in an almond cookie box
Bonny Doon "Vin de Glaciere” Muscat
Chef's Menu 69 Include Wines 95
Please, no changes or substitutions to the Chef's menu. Specific Selections from the Chef's menu may be ordered ala carte.
Vegetarian Chef's Menu is available at any time.
Chef's Premium Featured Menu
The Premium Chef’s Menu at Opus is designed to showcase the ultimate in luxury available in fine dining. Entire table participation is necessary to maintain harmony of service. Thank You for dining with us.
Amusé:
A small taste from our kitchen
To Begin:
Foie Gras in two ways:
with cracked pepper over cranberry relish and
cinnamon seared with bananas and pecans
Chateau De Cosse Sauternes 2004
Sea:
French Fried Florida Lobster
over micro-greens, cool lemon sauce and topped with caviar
Gloria Ferrer Blanc De Noirs NV
Garden:
Arugula and Colorado Beets
pear dressing and Haystack Dairy goat cheese
Solo Rosa Sangiovese Rose' 2005
Coast:
Truffle Roasted Scallops in the shell
over saffron risotto and asparagus crab butter sauce
Hugel Gewurtztraminer 2005
Range:
Colorado Rack of Lamb
brown butter whipped potatoes and minted apple marmalade
Chateau St. Jean "Cinq Cepages" Cabernet Sauvignon 2002
Cheese:(served family style for the table)
Selection of Artisanal Cheeses with fruit chutney
Intermezzo
"Desert Pear" Ice over fresh berries
To Finish:
Espresso Mocha Creme Brulee
Sanderman L.B.V 1999
Chef's Menu...150 Include Wines...195
Please, no changes or substitutions to the Chef’s menu
Some Items from Premium Chef’s Menu may not be available ala carte
Brunch Menu
Act One:
Honey Baked Brie
with strawberry walnut topping, petite toasts, mint syrup 9
Maple Pepper Foie Gras
with red eye foie gravy and pecan grits cake 16
Grand Marnier Berry Martini
seasonal mixed berries tossed with orange cognac and vanilla 11
Caramelized Onion Bisque
with Bingham Hill soft cheese and brioche crouton 11
Mixed Greens Salad
with herb vinaigrette dressing, overnight tomatoes, and warm brie 9
Act Two:
Asparagus Eggs Benedict: Two poached eggs, grilled ham, English muffin,
asparagus, and lemon hollandaise with cheddar hash browns 13
Eggs "Rossini" (Two poached eggs)
with seared foie gras, grilled beef tenderloin, wilted spinach, hollandaise, and white truffle oil 25
Cordon B1eu Benedict: Warm baked croissant, with
smoked ham, wilted spinach, and Swiss cheese, topped with poached eggs and hollandaise 15
Eggs Blackstone: Two poached eggs, over grilled
beef tenderloin steak, English muffin, chive hollandaise, ripe tomato, and cheddar baked hash browns 15
Colorado Trout Benedict: Two poached eggs, over
warm smoked trout, toasted muffin, topped with caper hollandaise, served with cheddar hash browns 13
Eggs Carolina : Two poached eggs over cheddar
pecan grits cake, grilled ham, and country style gravy 12
Crabcake Benedict: Poached Eggs, Jumbo Lump
Pecan Crabcake, cheddar baked hash browns, topped with lemon hollandaise 14
Mushroom and Asparagus Omelette,
cheddar baked hash browns and tomato slices 9
Crab and Spinach Omelette
with jumbo lump crab, garnished with fresh fruit, and cheddar baked hash browns 11
Western Omelette with smoked ham mushrooms,
scallions, tomato sweet peppers, onions, served with cheddar baked hash browns 9
Banana Bread French Toast, with maple butter,
choice of bacon or sausage 11
add two poached eggs on the side 3
Spanish Omelette filled with pico de gallo
salsa, cheddar cheese, served with fresh fruit cheddar hash browns and chive sour cream 9
"Chicken Fried" Chicken
over pecan grits cake, with country ham gravy fresh fruit 12
Jumbo Asparagus Frittata, baked with imported
Swiss cheese, red bell pepper, fresh herbs, served with polenta home fries 9
Jumbo Lump Crab Frittata, with diced smoked ham,
scallions, cheddar cheese, served with polenta fries 11
Smoked Trout Frittata with gruyere cheese,
polenta home fries, capers 12
Two Eggs Any Style:
served with cheddar baked hash browns, bacon or
grilled jumbo link sausage, fresh fruit and toast 9
Opus Waffle Station
Chocolate Chip Waffle, topped with whipped cream 9
Pecan Banana Waffle, a southern favorite 9
Peanut Butter and Banana Waffle, a favorite of Elvis 9
Strawberry Hill Waffle, topped with fresh berries 9
Macadamia Honey Waffle, topped with whipped cream 10
Walnut and Warm Brie Waffle drizzled with mint syrup 11
Pecan Waffle with "Chicken Fried" Chicken
and smothered in country ham gravy 15
All waffles accompanied by choice of bacon or link sausage, and maple syrup
Brunch Side Dishes: 3
Cheddar Hash Browns
Polenta home fries
Fresh Fruit
Toast, white or wheat
Apple smoked bacon
Jumbo link sausage
Granola
Add eggs to any dish
Ketel One Opus Bloody Mary:
with Ketel One vodka, olives, lime and our own spicy bloody Mary recipe 7
Cointreau Mimosa Cocktail with Scharffenberger
sparkling wine, fresh squeezed orange juice and a splash of Cointreau 7
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