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OPUS RESTAURANT

Lunch
Small Plates:

Petite Appetizer Mixed Greens Salad

overnight tomato, cucumber, walnuts, carrots
and white balsamic dressing 5

Sautéed Lump Pecan Crabcakes

avocado lime sauce, corn salsa 9

Walnut and Honey Roasted Brie

with berries, toasts, and mint syrup 12

Crab Cocktail
with spicy sweet dressing, lime and purple slaw 12

Chef’s Daily Soup:

Cup 4 Bowl 8

Escargot in a Copper Pot

with mushrooms, spinach, asiago cheese, truffle oil 12

Opus Antipasto
prosciutto, artisanal cheese, olives, tomato, egg, capers 13

Opus Cheese Sampler

a selection of four Artisanal cheeses
with walnuts, berries, and brioche 19
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OPUS RESTAURANT

Lunch Entrée’s
Iron Skillet Seared Filet of Beef (6 oz)
with sage potato cake, gorgonzola cheese,
cabernet mushroom sauce 20

Mustard Roasted Alaskan Salmon

asparagus, capers, tarragon hollandaise, winter vegetables 17

Goat Cheese and Walnut Chicken

wilted spinach, sage potato cake, red wine chicken jus 14

Penne Pasta Carbonara “ala minute” (12 minutes)

with poached egg, Wisconsin bacon, wilted spinach, toasted garlic
and fresh herbs 13

Pecan Crabcake Eggs Benedict

sage potato cake, old bay hollandaise 16

Whole Wheat Pasta Winter Primavera

tossed in extra virgin olive oil, overnight tomatoes, winter vegetables 11
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OPUS RESTAURANT

Sandwiches:
Chicken Salad Croissant
topped with Danish brie, walnuts, and served with berries 9

Bacon Bison Iron Skillet Burger

bacon, Swiss or cheddar, our own catsup 13

Opus Oscar Burger

bison burger topped with lump crabmeat, asparagus, Swiss cheese
and tarragon hollandaise 17

Grilled Chicken Bacon Sandwich

with flavors of Caesar: romaine and Asiago 9

Grilled Vegetable and Goat Cheese Sandwich 9

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OPUS RESTAURANT

Lunch Salad Selections:

The Opus Chopped Salad
romaine lettuce, apple, bacon, tomato, carrot,
& vegetables in buttermilk dressing 9
topped with sliced Redbird chicken breast 14

Mixed Greens Salad

toasted walnuts, warm brie croutons,
overnight tomatoes, white balsamic dressing 9

Knife and Fork Caesar

crisp wedge of romaine heart with our own dressing, mild white anchovy 9
add roasted chicken: 14

Slow Roasted Beet Salad

spinach, buttermilk dressing, bacon, and gorgonzola cheese 11

Pecan Crabcake Salad

remoulade dressing, corn relish, pecans 14

Seared Salmon and Spinach Salad

spinach, buttermilk dressing, tomato, cucumber,
capers, and pickled onions 15

Opus Cobb Salad

roasted Redbird chicken, Greek olives, blue cheese, berries,
chopped bacon, sliced egg and white balsamic 15
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OPUS RESTAURANT

Prix Fixe Lunch Menu

(please limit selection to items offered below)

To Begin: (select one)

Sautéed Pecan Crabcakes (2)

corn relish, avocado lime sauce

Cup of Today’s Soup

Salad of Mixed Greens

white balsamic dressing and brie croutons

Knife and Fork Caesar Wedge

toasted garlic and white anchovy

Entree : (select one)

Mustard Roasted Salmon

hollandaise and asparagus

Goat Cheese and Walnut Crusted Redbird Chicken

potato cake and red wine jus

Skillet Seared Filet of Beef

exotic mushroom beef jus, sage potato cake, and gorgonzola cheese

To Finish: (select one)

Chocolate Pomegranate Cake

chocolate sauce and pistachio mousse

Berry Crème Brulee

with berry sauce

Prix Fixe Menu...35