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.

   2024 Cliff Lede, Sauvignon Blanc, Napa Valley, CA

   The scent of this wine welcomes with an aromatic symphony of citrus blossoms, ripe tropical fruits, and a hint of freshly cut grass. On the palate, experience a vibrant burst of flavors, with zesty notes of grapefruit, passion fruit, and a touch of pineapple. Crisp acidity adds a refreshing quality, while a subtle minerality contributes to the complexity.

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.

   2024 Cherry Pie “San Pablo Bay”, Pinot Noir, Carneros, CA

   A 100% Pinot Noir from California’s Carneros region in the North Coast, shows balance with bright fruit and fresh flowers. The aromatic complexities of red cherry, hibiscus, rose petal, a touch of strawberry, caramel apple and confectioner’s chocolate. The palate with raspberry, pomegranate and baking spices, enhanced by the soft texture and ripples of 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.

   2019 Camigliano, Brunello di Montalcino, IT

   Hailing from Siena in Tuscany this Brunello is handpicked with inviting aromas of baked cherries, toasted spices, cedar, dark cocoa, and rosemary. Full-bodied, it retains an even spine of acidity, plush tannins, and a savory and sanguine, mouthwatering finish. Hints of iron-rich earth frame the wine beautifully, and it's a generous wine

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.

   2017 Evolucio, “Late Harvest” Furmint, Tokaji, HU

   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.

   2024 Cliff Lede, Sauvignon Blanc, Napa Valley, CA

   The scent of this wine welcomes with an aromatic symphony of citrus blossoms, ripe tropical fruits, and a hint of freshly cut grass. On the palate, experience a vibrant burst of flavors, with zesty notes of grapefruit, passion fruit, and a touch of pineapple. Crisp acidity adds a refreshing quality, while a subtle minerality contributes to the complexity.

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.

   2024 Cherry Pie “San Pablo Bay”, Pinot Noir, Carneros, CA

   A 100% Pinot Noir from California’s Carneros region in the North Coast, shows balance with bright fruit and fresh flowers. The aromatic complexities of red cherry, hibiscus, rose petal, a touch of strawberry, caramel apple and confectioner’s chocolate. The palate with raspberry, pomegranate and baking spices, enhanced by the soft texture and ripples of 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.

   2017 Evolucio, “Late Harvest” Furmint, Tokaji, HU

   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 team may occasionally makes small adjustments to certain dishes based on ingredient availability. If an ingredient is unavailable or cannot be sourced during a particular week, our Chef may substitute or modify certain components of the dish.