Opus Prime Steakhouse

Opus Tasting Platter

Generous portions of calamari, crab cakes, fried shrimp and beef tournedos.

Bacon-wrapped Sea Scallops

Lobster Cargot

Chunks of lobster with Havarti cheese and garlic butter.

Beef Tournedos

Beef medallions with boursin cheese and balsamic reduction.

Cheese Platter

Fried Calamari Crispers

Calamari sauce, sweet chili pepper.

Crab-stuffed Mushrooms

Cream cheese, rosmary, house seasoning

Dynamite Shrimp

Sweet chili and sriracha sauce.

Steakhouse Meatballs W/marinara

Ahi Tuna

Seasoned seasame seeds topped with ginger and wasabi balsamic glaze

Classic Shrimp Cocktail

Jumbo shrimp cocktail with classic red sauce.

Maryland Blue Crab Cake

Pan seared with lobster creme sauce.

Chocolate Decadence Cake

Three layer chocolate decadence cake.

New York Cheesecake (carnegie Deli)

Bread Pudding

Key Lime Pie

Classic key lime pie with fresh whipped cream.

Chocolate Lava Cake (gluten-free)

Flourless chocolate cake with white and dark chocolate (gluten free).

Filet Mignon

Chicago Stockyards Filet Mignon

New York Strip

16 oz.

Grilled Prime Pork Chops

Apple Glaze

Tenderloin Medallions

Two 2-oz medallions, mashed potatoes, green beans

Comanche Ranch Buffalo Filet Mignon

8 ounce Comanche Ranch (Oklahoma sourced).

Bone-in Filet Mignon

16 oz.

Ribeye

14 oz.

Bone-in Cowboy Ribeye

22 oz.

Grand Surf N' Turf

7 oz. filet and 12 oz lobster.

Petite Surf N' Turf

7 oz. filet and 3 grilled shrimp

Rack Of Lamb

Thick, juicy Colorado lamb chops prepared to temperature, finished with peppercorn demi-glaze.

Porterhouse

26 oz.

Porterhouse

24 oz

Wagyu Filet Mignon

8 ounce Australian Rancher’s Reserve (7-9 BMS).

Beef Bolognese Campanella

Beef, bolognese sauce, campanella pasta, basil

Veggie Plate

Grilled portobello mushroom paired with quinoa and grilled zucchini and squash

Filet Opus

7 oz Filet Mignon with Au Poivre and Mushrooms

The Carnivore

4oz filet mignon, 4oz wagyu filet mignon, 4oz bison filet mignon

Lobster Macaroni & Cheese

Parmesan Risotto

Potatoes Au Gratin

Maple Glazed Carrots

Roasted Red Garlic Mashed Potatoes

Loaded Baked Potato

Sautéed Garlic Mushrooms

Fried Okra

Steak Fries

Macaroni & Cheese

Broccoli Gratin

Asparagus With Hollandaise

Creamed Corn

Steakhouse Baked Beans

Green Beans

onions and peppers

Onion Rings

Lobster Bisque

Rich and creamy with chunks of lobster.

Traditional French Onion

Traditional Caesar

Romaine hearts, garlic croutons, Parmesan cheese, Caesar dressing.

The Opus Wedge

Iceberg lettuce, bleu cheese crumbles, bacon and carrots.

Chef's Chopped Salad

Chopped greens, black beans, corn, roasted red peppers, cucumber, tomato, feta cheese, poblano ranch dressing.

Opus Prime Signature Salad

Blended greens, red pepper, bacon, olives, bleu cheese crumbles & balsamic vinaigrette.

Caprese Salad

Caprese salad with fresh mozzarella, tomatoes, and basil. Choice of five dressings, including balsamic and champagne vinaigrette.

Spinach, Strawberry & Blueberry Salad

Walnuts, poppy and seasame seed dressing

Blackened Red Snapper

Cajun creme, saffron rice, mango salsa

Chicken Picatta

Lightly breaded with a creamy lemon caper sauce served over linguini pasta.

Chilean Seabass

Pan seared and served over pesto risotto.

Alaskan King Crab Legs

Served open-face and ready to eat, with drawn butter and fresh lemon.

Cold Water Lobster Tail

10 to 12 ounces.

Ora King Salmon

“The Wagyu of the Sea” finished with orange citrus.

Panko Crusted Sole

Brown rice, white wine lemon sauce, green onion, pistachio, butter