Opus Restaurant Menu

Menu

• Sweet pea bisque

  CA$16
  With fennel marmalade and almonds
• Baby lettuces and vegetable chips

  CA$17
  With champagne vinaigrette
• Tartares of tuna and beef

  CA$22
  With radish, truffle, yuzu and garlic
• Sea scallop and duck egg

  CA$23
  With sorrel and sustainable black caviar
• Dungeness crab and sea asparagus

  CA$24
  With rhubarb and buttermilk
• Seared foie gras and maple apples

  CA$25
  With currant purée
• Lobster and pork belly

  CA$25
  With spring vegetable vinaigrette

• Young chicken and mushroom risotto

  CA$42
  With fiddleheads and bourbon cream
• Black cod and brandade

  CA$43
  With cheeks, fava beans and leeks
• Aged new york striploin and black truffle barley

  CA$44
  With red wine and root vetable jus
• Grouper and shrimp on heart of palm and spring onions

  CA$45
  With saffron
• Ontario lamb rack on crushed peas

  CA$44
  With onion soubise, braised potato and star anise
• Black-pepper crusted tuna loin on shredded vegetables

  CA$45
  With green onion beurre blanc
• Roast deer venison on red quinoa grains

  CA$43
  With morels and peppercorns
• Ricotta ravioli

  CA$35
  With baby beets, sunflower and mint

• Vanilla crème brûlée

  CA$10.50
  With langue du chat and fresh berries
• Chocolate truffle torte and caramalized white chocolate icecream

  CA$10.50
  With peanuts
• Apple fritters

  CA$10.50
  With toffee caramel, cinnamon sour cream and pecan streusel
• Chocolate soft cake and black cherry on dolce de leche

  CA$10.50
  With sugar and spice donuts
• Lemon meringue mille feuille

  CA$10.50
  With light ginger and vanilla anglaise
• Selection of cookies and candies

  CA$6.50
• Selection of house made sorbets or ice cream

  CA$10.50
• Selection of cheeses