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Act One |
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Knife and Fork Caesar |
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a crisp wedge of romaine heart, our
own dressing, mid white anchovy, and herb croutons...9 |
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Mixed Greens Salad |
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toasted walnuts, warm brie "croutons",
overnight tomatoes, white balsamic dressing...8 |
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Beef Tenderloin Tips and Portobello
Mushroom Gratin |
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topped with Sonoma blue cheese and
toasted garlic...9 |
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Pan Roasted Prince Edward Island
Mussels |
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in a saffron garlic broth...11 |
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Opus Tomato Sherry Crab Bisque |
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jumbo lump crab and chive oil...8 |
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Pecan Sautéed Jumbo Lump Crabcakes |
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corn salsa, saffron lemon sauce...9 |
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Smoked Salmon and Shrimp Terrine |
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beet salad, vanilla oil, capers...13 |
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Opus Caprese |
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buffalo mozzarella and slow roasted
roma tomatoes, balsamic syrup and virgin olive oil...11 |
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Act Two |
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Sesame Seared Yellowfin Tuna |
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(medium rare), over baby bok choy,
soy-tamarind glaze and Asian vegetable slaw...15 |
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Skillet Seared Beef Tenderloin |
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sage potato cake, cabernet beef jus,
forest mushroom salad...17 |
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Sautéed Chicken and Handmade
Fettuccini |
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in a rich chicken jus, with sun-dried
tomatoes, wilted spinach, toasted garlic, topped with buffalo
mozzarella...12 |
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Cracked Pepper Roasted Salmon |
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over a sage potato cake, with lemony
hollandaise, and capers...14 |
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Hickory Smoked Pork Tenderloin |
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over sweet potato apple "brulee" and
molasses pork jus...15 |
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Roasted Asparagus Portobello Mushroom
"Melt" |
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with melted brie, asparagus and cool
tomato basil sauce...12 |
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Calamari Carbonara |
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crisp calamari fingers over saffron
fettucini, with pancetta, cream, sweet onion, and a poached egg...16 |
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Crabcake Benedict |
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two jumbo lump crabcakes, topped with
poached eggs, lemon hollandaise, served with sage potato cake...14 |
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Act One |
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Pecan Jumbo Lump Crabcakes |
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saffron lemonade sauce, roasted corn
succotash salad...11 |
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Roasted Sea Scallops |
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with sea urchin butter, wilted spinach
and caviar...14 |
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Creole Grilled Shrimp and a Petite
Crayfish "Po-Boy" |
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gumbo broth...13 |
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Exotic Mushroom Escargot Tart |
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with Sonoma blue cheese, toasted
garlic, and wilted spinach...11 |
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Seared Foie Gras "Newton" |
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with mission fig jam and cinnamon
crisps...16 |
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Autumn Salad of Mixed Greens |
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in a walnut crouton, with warm brie,
overnight tomatoes, hothouse cucumber, and white balsamic
dressing...9 |
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Buffalo Mozzarella and Seared Tuna
Caprese |
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with slow roasted tomatoes, balsamic
glaze, and chive oil...11 |
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Wasabi Dusted Lobster Saute |
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over sweet and sour beets, tamari soy
glaze...13 |
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Caviar Symphony |
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an ounce of imported osetra caviar,
iced, with blini garnishes, and a half bottle of "Laurent Perrier
Champagne"...125 |
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Act Two |
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Iron Skillet Seared Filet of Beef |
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with sage whipped potatoes,
horseradish butter, forest mushroom salad and shallot cabernet
jus...31 |
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Crispy Chicken Breast |
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with ginger crab mushroom stuffing,
over purple sticky rice and miso mushroom broth...26 |
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French Fried Florida Lobster |
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over brown butter potatoes, our own
smoked tomato "catsup" and cool saffron lemon sauce...35 |
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Colorado Lamb and Veal Roast (medium
rare) |
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lamb and veal loins, wrapped in bacon,
with scallion waffle, sage potatoes, mixed berry maple sauce...35 |
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Autumn Squash Carnoroli Risotto |
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with truffled roasted asparagus, and
exotic forest mushrooms...19 |
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Roasted Atlantic Swordfish |
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with chinois black bean glaze, baby
bok choy, ginger persimmon sauce, and purple chow-chow...29 |
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Maple Cider Glazed Crisp Duckling |
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over a sweet potato apple brulee, and
orange cranberry chutney...27 |
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Cracked Fennel Balsamic Grilled Yellow
Fin Tuna (medium rare) |
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with butternut squash risotto, and
pistachio herb brodo...29 |
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Garlic-Thyme Smoked Pork Tenderloin |
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spiced banana-onion bread pudding,
molasses rum pork jus, roasted corn salad...26 |
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Opus Duet |
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Seared Filet of Beef topped with
shaved foie gras, truffle oil |
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Champagne Butter Poached Spiny Lobster
with osetra caviar...45 |
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Act One |
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Baked Pink Grapefruit |
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with oat crust and toasted cashew
honey...5 |
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Tossed Fresh Berries "Margarita" |
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mixed seasonal berries, tossed with
citrus, a hint of lime, and Grand Marnier...11 |
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Baked Brie |
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topped with strawberries, walnuts and
honey...7 |
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Opus Sunday Soup |
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a hearty bowl of our chef's
creation...6 |
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Crab Parfait Hollandaise |
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cool jumbo lump crab, diced tomato,
green onion, chopped bacon, and hollandaise sauce...9 |
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Act Two |
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Asparagus Eggs Benedict |
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Two poached eggs, grilled ham, English
muffin, jumbo asparagus spears, and lemon hollandaise with cheddar
hash browns...13 |
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Eggs "Rossini" |
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Two poached eggs, with seared foie
gras, grilled beef tenderloin, wilted spinach, hollandaise, and
white truffle oil...25 |
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Eggs Blackstone |
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Two poached eggs, over grilled beef
tenderloin steak, English muffin, chive hollandaise, ripe tomato,
and cheddar baked hash browns...15 |
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Eggs Nova |
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Two poached eggs, wrapped in smoked
salmon, over toasted English muffin, topped with caper hollandaise,
served with cheddar hash browns...13 |
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Eggs Carolina |
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Two poached eggs over Zac's pecan
biscuits, grilled ham, and country style gravy...11 |
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Crab Benedict |
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Jumbo Lump Crabmeat and wilted
spinach, over English muffins, cheddar baked hash browns, and topped
with lemon hollandaise...14 |
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Eggs Carbonara |
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Two poached eggs, with smoked bacon,
foccacia toast, polenta home fries, and cracked pepper asiago cheese
sauce...14 |
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Mushroom and Asparagus Omelette |
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cheddar baked hash browns and tomato
slices...8 |
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Crab and Spinach Omelette |
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with jumbo lump crab, garnished with
fresh fruit, and cheddar baked hash browns...11 |
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Western Omelette |
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with smoked ham, mushrooms, scallions,
tomato, sweet peppers, onions, served with cheddar baked hash
browns...8 |
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Country Style French Toast |
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with maple butter, choice of bacon or
sausage...8 |
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Spanish Omelette |
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filled with pico de gallo salsa,
cheddar cheese, served with fresh fruit, cheddar hash browns and
chive sour cream...8 |
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Mixed Greens Salad |
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with cucumber, overnight tomato,
walnuts, and a light vinaigrette...7 |
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"Chicken Fried" Chicken |
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over pecan biscuits, with country ham
gravy, fresh fruit...12 |
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Jumbo Asparagus Frittata |
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baked with provolone cheese, red bell
pepper, fresh herbs, served with polenta home fries...9 |
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Jumbo Lump Crab Fritatta |
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with diced smoked ham, scallions,
cheddar cheese, served with polenta fries...11 |
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Smoked Salmon Frittata |
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with provolone cheese, polenta home
fries, capers...10 |
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Two Eggs Any Style |
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served with cheddar baked hash browns,
bacon or grilled jumbo link sausage, fresh fruit and toast...8 |
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Waffles: |
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(all waffles accompanied by choice of
bacon or link sausage and maple syrup) |
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Macadamia Honey Waffle...9 |
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Pecan Banana Waffle...8 |
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Strawberry Poppy Waffle...8 |
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add two poached eggs to any waffle...3 |
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Side Dishes |
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cheddar hash browns...4 |
apple smoked bacon...3 |
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polenta home fries...4 |
jumbo link sausage...3 |
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fresh fruit...4 |
cornflakes or granola...3 |
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toast, wheat, white or rye...3 |
pecan biscuits and gravy...4 |
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Finale |
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Baked Seasonal Fruit Crisp |
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with vanilla bean ice cream...6 |
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Vanilla Bean Creme Brulee |
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over fresh fruit...6 |
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Chef's Cheesecake |
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ask for our current selection...6 |
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Opus Specialty Brunch Cocktails |
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Opus Bloody Mary |
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our version of the classic, with
spices, and your choice of premium vodka, pickle garnish...7 |
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Sunrise Screwdriver |
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fresh squeezed orange juice, with
Charbay vodka, and orange garnish...7 |
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Sunset Fuzzy Navel |
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peach schnapps and fresh squeezed
orange juice...5 |
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Ruby Red Grapefruit Cocktail |
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Charbay grapefruit vodka and
grapefruit juice...7 |
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Raspberry Pink Lemonade |
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Vox Raspberry vodka and pink
lemonade...7 |
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Items and prices subject to change
without notice. |
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"One bite of the desserts at
OPUS and you'll be glad you're alive. They rock, thanks to the
restaurant's investment in a dedicated pastry chef. You're a
winner if you splurge on the dessert here." |
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5280 Denver's
Mile-High Magazine, Dec2003/Jan2004 |
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2 examples of the Dessert Menu: |
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Vanilla Bean Crème Brulee |
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in an almond cookie box with ripe
berries (pictured left) |
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White Chocolate Pumpkin Cheesecake |
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seasoned with maple nutmeg cranberry
caramel and candied pumpkin (on the right) |
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Chef's Featured Menu -- |
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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. Thank You for dining with us. |
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Amuse: |
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A small taste from our kitchen |
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To Begin: |
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Seared Foie Gras "Newton" |
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cinnamon crisps and mission fig jam |
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O'Reilly's Pinot Noir, Oregon |
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Sea: |
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Sea Urchin Caviar Baked Sea Scallops |
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red and gold beet salads |
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Nigl Gruner Veltliner |
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Garden: |
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Buffalo Mozzarella, Tuna, and Tomato
Salad |
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over balsamic glaze and chive oil |
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Babich Sauvignon Blanc |
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Range: |
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Opus "Slam"...39 |
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Pan seared beef tenderloin medallions
over bacon jus and scallion waffle, sunny side quail egg |
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Joseph Phelps "Pastiche" |
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To Finish: |
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Opus Chocolate Tasting Tower |
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an assortment of chocolate tasted |
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D'Arenberg Vintage Declared Shiraz
Port 2000 |
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Chef's Menu...60
Include Wines...95 |
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Please no changes or substitutions to
the Chef's menu. |
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§
Specific Selections from the Chef's menu may be ordered ala carte. |
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§
Vegetarian Chef's Menu is available at any time. |
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§
Atkins Chef's Menu Available with pre-order. |
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Bin # |
Sommelier Featured Wine Selections: (subject to
availability) |
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752 |
Owen Roe Abbots Table |
glass...13 |
bottle...47 |
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915 |
Marquis Phillips,
Integrity 2002 |
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bottle...185 |
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910 |
Shooting Star Syrah |
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bottle...35 |
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274 |
Lange Winery Pinot Gris |
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bottle...38 |
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Items and prices subject to change without notice. |
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