OPUS Restaurant & Lounge

Creative Cuisine & Wine 

Dining Hours: Monday-Wednesday 5 to 10 pm

Thursday - Saturday 5 to 11 pm

Limited menu available until 1 am

In-house catering & private dinging available.

Email:  OpusRestaurant@hotmail.com

SAMPLE MENU

SALADS

Wedge Salad   7

Iceberg wedge topped with stilton cheese, crispy bacon, tomato and red onion

layered with a basil garlic vinaigrette

Spiced Shrimp Salad    9

Pan seared prawns tossed with fried leeks, scallions and cilantro

with an olive oil lemon vinaigrette

Crispy Beef Salad    9

Shaved strip steak tossed with fried basil, red onion and tomato

with a tamarind vinaigrette

House Salad    5

With herbs, tomato and red onion, sprout radish and a choice of 3 dressings:

basil garlic balsamic, olive oil and lemon, mustard and herb vinegar

APPETIZERS

Trio de Gamma    6

Tapenade, Salsa and roasted red pepper Aioli served with sliced toasted bread

Cold Meat and Cheese Plate    17

Assortment of cheeses with dried meats served with fresh fruits and crackers

Seared Carpaccio    11

USDA Prime tenderloin seared and pounded with ginger, sprout radish, chilies and soy

Thai Fried Tortellini    7

Filled with chicken, ginger and lemon grass served with a sesame soy dipping sauce

Bistro Mussels    10

In a white wine herb and coconut milk reduction served with bistro fries

Savory Basil and Tomato Tart    7

Tomatoes and mozzarella layered with basil and balsamic

Curried Chicken Brochette    6

 Marinated Moroccan grilled chicken

 Pizza Flambée    7

Fried bacon, diced tomato, cream cheese ricotta and herbs

ENTREES

Lamb Curry    24

Slow simmered lamb served in a tomato and vegetable curry sauce with basmati saffron rice

Mediterranean Sea Scallops    26    

Pan seared sea scallops served with a lemon, thyme, pancetta and goat cheese risotto

Salmon   23

Served with herby lentils, spinach and a touch of yogurt

Trout and About    26

Grilled, served with a shrimp pea risotto finished with basil and mint meuniere

Chicken Provencal    19

Pan seared with roasted lemon and rosemary sauce

served with potatoes, field mushrooms and garlic sautéed vegetable of the day

Spicy Eggplant and Tomato Farfale    17

Farfale tossed with garlic, eggplant, tomato, basil and parmesan

Sirloin Burger    14

USDA Choice tenderloin chopped to order topped with Gouda cheese, roasted red peppers and caramelized onions served with bistro fries and béarnaise

Traditional NY Strip Steak    28

Peppercorn encrusted served with caramelized onion mash potato and vegetable of the day

Bacon Wrapped Tenderloin    29
USDA Choice tenderloin served with bleu cheese mash potato and vegetable of the day

Half a Duck    26

Grilled with a cranberry reduction served with caramelized onion mash potato and

spinach tossed with nutmeg and butter

Earth and Sea    31

Surf and turf du jour