sliced lobster rolled in delicate rice paper with colorful vegetables, served with a soy reduction sauce and sweet and spicy sauce for dipping.
Chilled Jumbo Shrimp Cocktail
$12.00
four jumbo shrimp served with opus one spicy cocktail sauce.
Shrimp Helene
$11.00
a duo of jumbo shrimp in crisp filo pastry served with sauce bearnaise.
Chilled Oysters On The Half Shell
three fresh oysters with lemon cocktail sauce.
$8.00
Additional Oysters (each)$2.50
Cold Smoked Roulades Of Norwegian Salmon
$12.00
served with traditional garnishments of toast points, sour cream, chopped hard cooked egg, chopped red onion and capers.
Fresh Vegetable Spring Rolls
$8.00
carrot, red pepper, shitake mushroom, celery, lettuce and snow peas wrapped in delicate rice paper with ponzu and sweet and hot dipping sauces.
Oysters Rockefeller
$12.00
three oysters topped with pernod, bacon, creamed spinach, and parmesan cheese.
‘philly’ Beef Tenderloin Ragoon Tenderloin Tips
$14.00
provolone cheese, peppers, and onions wrapped in a wonton then deep fried and served with provolone dipping sauce.
Opus One Specialty Soup Of The Day
Cup$6.00
Bowl$8.00
Salads
Baby Spinach
$10.00
with mango toasted almonds, smoked bacon, grape tomatoes and shaved parmesan-reggiano with maple mustard vinaigrette.
Opus Romaine
$8.00
prepared with fresh parmigiano-reggiano cheese, tomato, house-seasoned croutons, and gus kokas’ creamy garlic dressing.
Opus Caesar
$8.00
traditionally prepared with hearts of romaine, opus caesar dressing, house toasted croutons and parmigiano-reggiano.
Baby Greens Salad
$9.00
tossed with raspberry vinaigrette dressing, dried cranberries, toasted pecans, granny smith apples and chevre cheese.
Grilled Asparagus Salad
$10.00
with roasted peppers, artichokes and mushrooms then finished with crumbled blue cheese and balsamic reduction.
Chilled Quinoa And Avocado Salad
$10.00
red and white quinoa tossed in olive oil with lemon juice, diced tomato, avocado, and fresh herbs then topped with chopped cucumber, ripe olives, red onion, parmigiano-reggiano cheese and sliced avocado.
Entrees - Fish And Seafood
Shrimp Helene
$24.00
a quartet of jumbo shrimp in crisp filo pastry, garnished with a potato gratin and served with sauce bearnaise.
Seafood Trio
$42.00
a broiled maine lobster tail served with lobster champagne sauce, a jumbo sea scallop with mango salsa, and two shrimp helene with sauce bearnaise all accompanied with spinach risotto.
Baked Pinwheel Of Norwegian Salmon
$28.00
ith spinach and brie cheese then presented with saffron basmati rice and haricot verts, served with sauce beurre blanc.
Sauteed Fillets Of Michigan
$28.00
lake perch lightly floured and sauteed till golden served with sauce remoulade, baby green beans and chive whipped potatoes.
Pan Seared Chilean Sea Bass
$42.00
with cashew golden raisin pesto crust presented on a beet risotto with wilted spinach and calamata olive beurre blanc.
Sauteed Whole Dover Sole A La Meuniere
classically prepared, de-boned by your server, finished with lemon parsley butter and garnished with petite vegetables.
Market Price
Entrees - Beef, Lamb And Pork
Broiled Medallions Of Beef Tenderloin Au Poivre
$38.00
with blue crab cake served with sauce bearnaise, grilled asparagus, and chive whipped potato.
Char-grilled Certified Angus Beef Ribeye
served with fried baked potato, accompanied with steamed asparagus and finished with duo of sauces; bordelaise and creamy horseradish.
Twelve Ounce$35.00
Sixteen Ounce$38.00
Rack Of New Zealand Lamb À La Greque Broiled Rack Of Lamb
rubbed with herbs and garlic, with a potato-fennel gratin, garlic wilted spinach, and finished with a natural sauce.
Eight Ribs$38.00
Twelve Ribs$45.00
Char-grilled Filet Mignon
$40.00
topped with a three cheese and garlic stuffed portabella mushroom, served with chive whipped potatoes, a grilled vegetable garnish and madeira demi glace.
Brown Sugar Glazed Pork Tenderloin
$28.00
with mustard crusted sea scallops served with horseradish whipped potatoes and sauteed brussel sprouts then finished with mustard cream sauce.
Pork Osso Buco Slow Roasted Pork Shank
$26.00
served with firecracker apple sauce, garnished with chili oil and finished with sweet pommes frites.
Cola Braised Short Ribs Of Beef
$27.00
presented with parmesan risotto in a roasted onion cup and vanilla glazed baby carrots.
Opus One All Day Blueberry Braised Beef
$26.00
served with cheddar mashed and roasted corn and haricot verts.
Opus One All Day Jack Daniels Braised Beef
$26.00
served with cheddar mashed and roasted corn and haricot verts.
Benny Napoleons All Day Savory Braised Beef
$26.00
served with cheddar mashed and roasted corn and haricot verts.
All Day Braised Beef Sampler Blueberry, Jack Daniels And Savory
$29.00
served with cheddar mashed and roasted corn and haricot verts.
Entrees - Vegetarian & Poultry
Toasted Whole Grain Vegetable Cake
$23.00
farro, brown rice and quinoa with caramelized mushrooms and onions crusted with golden panko crumbs, wilted swiss chard and roasted baby vegetables then finished with a curried roasted butternut squash sauce.
Sautéed Julienne Breast Of Chicken
$28.00
a culinary stack; yukon gold potato cake, wilted spinach, sautéed breast of chicken, melted fresh mozzarella, garnished with crisp bacon then finished with a tomato basil sauce.
In the 1970s, third-generation restaurateur James C. Kokas dreamed of opening an upscale restaurant in downtown Detroit. By the mid-1980s all the pieces were in place to transform an old taxi garage on East Larned Street into one of the most elegant restaurants in the Midwest, Opus One. Today the building’s smart façade and comfortable dining room and bar, is only matched by its exquisite cuisine.