Opus 24

grilled, island spiced chicken breast, pineapple salsa and a tropical cream sauce.

Organic pork tenderloin, wild mushroom risotto with a marsala demi glace.

grilled hand-cut tenderloin, wild mushrooms, maytag bleu cheese and glace de veau

grilled hand-cut fourteen ounce ribeye in a vodka infused green peppercorn sauce.

pounded medallions of veal, crab and mushrooms in a marsala sauce.

grilled rack of lamb with olives, tomato, basil and goat cheese.

julienne chicken, roasted red peppers, sundried tomatoes, sugar snap peas, garlic and chicken stock tossed with penne.

shrimp, pesto, roma tomatoes and seafood stock tossed with linguine.

Shrimp, scallops, sundried tomatoes, kalamata olives, garlic, herbs, white wine, olive oil and feta tossed with linguine.

shrimp, scallops and crab in a creamy parmesan sauce tossed with linguine.

wild greens, red onions, pecans, grape tomatoes and asiago tossed with a citrus-chardonnay vinaigrette.

hand-torn romaine hearts, asiago, housemade caesar dressing, croutons and a parmesan crisp.

wild greens, italian vegetables and croutons tossed with a sweet balsamic vinaigrette.

traditional new england style. served mon, wed, fri - 4/6

rich, velvety favorite, served tue, thur, sat - 5/7

caramelized onions, rich stock, croutons and gruyere - 4/6

made fresh daily - 4/6

white cheddar-chardonnay fondue served with grilled beef and scallops

house spiced tiger shrimp with a maytag bleu cheese slaw.

lightly fried calamari ribbons in a sundried tomato - lemon beurre blanc.

citrus infused sweet lump crab and our house remoulade.

greek sheepsmilk cheese, fresh lemon and brandy fired tableside

jumbo prawns served with our house cocktail sauce.

six fresh shucked oysters and traditional garnishments.

dozen oysteres

opus original, hand shucked oysters finished with our rockefeller casino mix.

sesame crusted and ginger spiced ahi yellowfin tuna with soy, ginger, wasabi and seaweed salad.

crab, salmon, tuna, cream cheese and pineapple rolled and tempura fried with wasabi aioli and unagi sauce.

one and a half pounds sweet king crab

crab, scallops and shrimp baked in a key lime and coriander cream, topped with a puff pastry.

grilled jumbo diver scallops over a sweet potato, corn and crab hash with parmesan.

broiled twelve ounce cold water tail

coconut and almond breaded shrimp served with a duo sauces

pan fried, almond breaded walleye served with a chipotle tartar sauce.

herb crumb crusted grouper, white wine, lemon, shallots and butter.

wood fired king salmon with blackening spices

maine lobster-buttercrumb crusted seabass served with our opus lobster cream.

ginger spiced sashimi style yellowfin tuna served with tempura fried asparagus, sticky rice, soy and wasabi.

marinated and fire grilled with a cilantro lime butter.