Opus Bistro Menu and Prices

$11.00

jumbo asparagus encrusted with parmesan, garnished with crab meat and tomatoes

$10.00

sea scallops and shrimp baked in mushroom crème surrounded by duchese potatoes

$8.00

whole artichoke served with tomato-hollandaise for leaf dipping

$14.00

broiled and served with cholula remoulade sauce

$6.00

$11.00

$9.00

gulf shrimp sautéed with chardonnay, garlic, onions and three colored pepper, surrounding homemade grits topped with hollandaise sauce

$9.00

slow roasted tenderloin stuffed in portobello mushroom quarters, topped with plum sauce accompanied by asian slaw

$9.00

beefsteak tomatoes, goat cheese, mixed greens, red onion, gorgonzola, striped with peach balsamic glaze

$9.00

baby spinach tossed with fresh strawberries, sugar pecans and strawberry vinaigrette

$16.00

blue crab, avocado, mango, tomato and basil

$7.00

baby romaine lettuce hearts tossed in caesar dressing and served with homemade croutons

$6.00

bib lettuce, cucumber, tomato, black olive and creamy lime dressing

$12.00

$13.00

grilled chicken topped with melted provolone cheese, caramelized onions and serrano peppers

$13.00

sautéed chicken topped with sautéed mushrooms and marsala wine reduction

$26.00

gulf red snapper lightly breaded and topped with sautéed mushrooms, artichokes and crab meat, finished with a brown butter sauce

$16.00

blackened sea scallops served on a bed of fettuccini alfredo

$15.00

shrimp and scallops sautéed with mushrooms and scallions, finished with a paprika crème sauce and served on angel hair pasta

$28.00

pan seared gulf red snapper topped with shrimp, crabmeat and béarnaise sauce

$29.00

two soft shell blue crabs dusted with white corn flour, fried in olive oil and topped with jumbo lump crab meat, hollandaise sauce and asparagus

$28.00

two maryland style jumbo lump crab cakes served with cholula remoulade sauce

$22.00

gulf shrimp, scallops, and lump blue crab sautéed with fresh asparagus, sun-dried tomatoes, mushrooms, basil and garlic, finished in a chardonnay sauce

$29.00

delicate veal sautéed in a light breading, topped with béarnaise sauce and lobster tail meat

$17.00

veal dipped in egg, sautéed and topped with a lemon butter caper sauce

$18.00

delicate veal sautéed in a light breading, topped with sautéed mushrooms and marsala wine reduction

$24.00

marinated in rosemary, thyme and garlic. grilled and served with au poivre sauce

$27.00

center cut tenderloin topped with sautéed black peppercorns in crème

$26.00

generous ribeye marinated in port wine and gratineed with gorgonzola cheese

$29.00

hand cut black angus ribeye topped with gulf shrimp and lump crabmeat finished with béarnaise sauce

$25.00

new york strip topped with garlic chardonnay herb butter

$27.00

tenderloin medallions topped with cognac creme accented with black peppercorns and mushrooms

$29.00

black angus filet topped with a dijon cream sauce and sautéed crawfish tails and green onion

$7.00

fresh whipped cream topped with blended egg yolk, lemon zest and gran marnier with an array of fresh berries

$8.00

egg, cream, whole vanilla bean with caramelized sugar

$6.00

belgian white chocolate "mousse" in a chocolate graham cracker crust

$7.00

a german classic. whole poached apple stuffed with brown sugar, butter and raisins wrapped in puff pastry, baked golden brown and topped with a vanilla custard sauce

$9.00

bananas cooked in brown sugar, butter, fresh juices of orange and lemon and flamed with gran mar-nier. served on top of crepes filled with vanilla ice cream

$9.00