Our Menu

Opus at The Belfry House

Seven Course Tasting Menu

$158 Per Guest

Optional Wine Pairing Available | +$90

(2022–2026)

1. Course 1

   Roasted Squash, Curry, Apple, Brown Butter

   A round of butternut squash serves as the base, garnished with chive oil, toasted pepitas, diced Granny Smith apple, and sage for an aromatic touch. Finished with caramelized milk powder. The warm squash curry soup is poured tableside.

   NV Lucien Albrecht Brut Rose, Cremant de Alsace, FR

   Coming from northeastern France this sparkling wine uses equal proportions Pinot Noir, Pinot Blanc, and Chardonnay that is aged both in used oak and stainless steel before release giving a rich, yet delicate texture. This balance of power and elegance is backed by minerality and fruit

2. Course 2

   Beet, Chèvre, Orange, Walnut

   A colorful composition of pickled beets, golden beet rounds, golden beet purée, and creamy chèvre. Complemented by fresh citrus segments of pomelo and orange, toasted walnuts, and a delicate flower made from thinly shaved beets.

   2019 Pepiere, Melon de Bourgogne, Muscadet Sevre-et-Maine, Loire Valley, FR

   This unoaked wine from Central France has aromas of crushed stones and lemon peel rise with delicate precision from the glass. The energetic palate snaps with tart citrus and stony mineral notes, while zippy acidity propels everything forward to a refreshingly saline finish.

3. Course 3

   Lobster, Roasted Corn, Sauce Américaine, Tarragon

   Tender poached lobster accompanied by a rich sauce Américaine, smooth corn purée, and charred corn. Finished with fresh tarragon and a delicate dusting of corn powder.

   2023 Hartford Court, Chardonnay, Sonoma Coast, CA

   Fascinating aromas of Asian pear, lime and white rocks create a cohesive combination on the nose of this Chardonnay hailing from the Sonoma Valley. The palate is tremendously tense and lively, using crushed seashell and yuzu flavors to offset the tropical hints of guava peel and spicy pepper touches.

4. Course 4

   Dry Aged Duck Breast, Daikon Radish, Five Spice Jus, Rice Crisp

   Dry-aged duck breast served with an aromatic five-spice jus. Accompanied by a refreshing cucumber and jalapeño salad, topped with pickled daikon radish for a bright, crisp contrast.

   2018 Markus Altenburger, Blaufrankish, Burgenland, AT

   This wine hailing from Austria showing similarities to Pinot Noir shows a fresh, medium-bodied red with aromas and flavors of red plums and raspberries, as well as chalky, mineral undertones. Stony, bright finish. From organically grown grapes. The palate with raspberry, pomegranate and game, enhanced by the soft texture and balanced acidity.

5. Course 5

   King Trumpet Mushroom Toast, Umami Mushroom Broth, Quail Egg

   Presented in two preparations: First Plate: Sautéed king trumpet mushrooms and shallots served over toasted brioche. Second Plate: King trumpet mushroom paired with a delicate poached quail egg, savory umami mushroom broth, and fresh greens.

   2022 Chateau Lassegue “Les Cadrans”, St. Emilion Grand Cru, FR

   Chateau Lassègue blends Merlot and Cabernet Franc from a mixture of clay and gravel soils on the right bank in Bordeaux. The wine shows an intense and deep color. Black and red fruits abound on the nose, dominated by cherry, blackberry, and red currant, punctuated by nutmeg and rose petal. The palate is rich and fruit-forward, carried by silky tannins.

6. Course 6

   Tournedos Rossini, Foie Gras, Madeira, Truffle

   A classic French preparation featuring a tender filet served atop a crisp crostini, crowned with foie gras and microgreens. Complemented by a rich Madeira sauce and finished with freshly shaved Burgundy black truffle.

   2023 Post & Beam, Cabernet Sauvignon, Napa Valley, CA

   Post & Beam by Nickel and Cabernet Sauvignon is grown and made in Oakville, right in the heart of the famous Napa Valley. This wine has a lovely, elegant texture, weighty middle and resolves into a mocha filled finish. The nose shows aromatics of dark fruit, vanilla, cocoa, leather, and tobacco. Upon tasting, the wine has rich notes of blueberry, plum, blackberry, and cocoa, ending with a rich, lasting finish.

7. Course 7

   Caramel Apple, Granny Smith, Chocolate, Hazelnut, Bourbon

   A chocolate mousse filled with caramel apple and layered with a delicate hazelnut crunch. Accompanied by fresh Granny Smith apple slices and a bourbon salted caramel sauce, finished with hazelnuts.

   2021 Carmes de Reiussec, Sauternes, Bordeaux, FR

   This Late Harvest opens with aromas of apricot, peach, and honey layered with notes of orange marmalade and floral nuances. On the palate, it is medium-bodied with luscious stone fruit flavors balanced by bright acidity. Hints of citrus and tropical fruit add complexity. A gentle sweetness is offset by a refreshing lift.

Opus at The Belfry House

Five Course Tasting Menu

$98 Per Guest

Optional Wine Pairing Available | +$65

(2022–2026)

1. Course 1

   Roasted Squash, Curry, Apple, Brown Butter

   A round of butternut squash serves as the base, garnished with chive oil, toasted pepitas, diced Granny Smith apple, and sage for an aromatic touch. Finished with caramelized milk powder. The warm squash curry soup is poured tableside.

   NV Lucien Albrecht Brut Rose, Cremant de Alsace, FR

   Coming from northeastern France this sparkling wine uses equal proportions Pinot Noir, Pinot Blanc, and Chardonnay that is aged both in used oak and stainless steel before release giving a rich, yet delicate texture. This balance of power and elegance is backed by minerality and fruit.

2. Course 2

   Beet, Chèvre, Orange, Walnut

   A colorful composition of pickled beets, golden beet rounds, golden beet purée, and creamy chèvre. Complemented by fresh citrus segments of pomelo and orange, toasted walnuts, and a delicate flower made from thinly shaved beets.

   2019 Pepiere, Melon de Bourgogne, Muscadet Sevre-et-Maine, Loire Valley, FR

   This unoaked wine from Central France has aromas of crushed stones and lemon peel rise with delicate precision from the glass. The energetic palate snaps with tart citrus and stony mineral notes, while zippy acidity propels everything forward to a refreshingly saline finish.

3. Course 3

   King Trumpet Mushroom Toast, Umami Mushroom Broth, Quail Egg

   Presented in two preparations: First Plate: Sautéed king trumpet mushrooms and shallots served over toasted brioche. Second Plate: King trumpet mushroom paired with a delicate poached quail egg, savory umami mushroom broth, and fresh greens.

   2018 Markus Altenburger, Blaufrankish, Burgenland, AT

   This wine hailing from Austria showing similarities to Pinot Noir shows a fresh, medium-bodied red with aromas and flavors of red plums and raspberries, as well as chalky, mineral undertones. Stony, bright finish. From organically grown grapes. The palate with raspberry, pomegranate and game, enhanced by the soft texture and balanced acidity.

4. Course 4

   Tournedos, Foie Gras, Madeira, Truffle

   A classic French preparation featuring a tender filet served atop a crisp crostini, crowned with foie gras and microgreens. Complemented by a rich Madeira sauce and finished with freshly shaved Burgundy black truffle.

   2023 Post & Beam, Cabernet Sauvignon, Napa Valley, CA

   Post & Beam by Nickel and Cabernet Sauvignon is grown and made in Oakville, right in the heart of the famous Napa Valley. This wine has a lovely, elegant texture, weighty middle and resolves into a mocha filled finish. The nose shows aromatics of dark fruit, vanilla, cocoa, leather, and tobacco. Upon tasting, the wine has rich notes of blueberry, plum, blackberry, and cocoa, ending with a rich, lasting finish.

5. Course 5

   Caramel Apple, Granny Smith, Chocolate, Hazelnut, Bourbon

   A chocolate mousse filled with caramel apple and layered with a delicate hazelnut crunch. Accompanied by fresh Granny Smith apple slices and a bourbon salted caramel sauce, finished with hazelnuts.

   2021 Carmes de Reiussec, Sauternes, Bordeaux, FR

   This Late Harvest opens with aromas of apricot, peach, and honey layered with notes of orange marmalade and floral nuances. On the palate, it is medium-bodied with luscious stone fruit flavors balanced by bright acidity. Hints of citrus and tropical fruit add complexity. A gentle sweetness is offset by a refreshing lift.

Our menus are thoughtfully crafted around the finest seasonal ingredients. On occasion, ingredient availability may inspire our Chef to make subtle adjustments or substitutions to individual dishes, always preserving the integrity of the culinary experience. Wine pairings are subject to availability and are expertly curated by our award-winning Sommelier to complement each course. Your menu, presented upon arrival, will reflect the most current wine pairing selections.