Six Course Spring Menu
One Hundred Sixty Eight Dollars per Person
Chef Philippe welcomes the flavors and freshness of Spring to Opus with
a new 6 course menu featuring contemporary presentations of French
cuisine classics using a locally-sourced bounty of Spring vegetables.
Elevate each course with a progression of world-class wine
pairings–Optional, though strongly encouraged. This Six Course Menu
is currently available for 6:30PM seatings only.
Executive Chef Philippe Chevalier
Organic, Local, Farm Raised and Wild Caught Cuisine
Menu prices are exclusive of tax and gratuity. Please note that while we attempt to accommodate most dietary restrictions, there are instances
where we cannot meet every limitation. Whether dining out or preparing food at home consuming raw or undercooked animal foods may
increase your risk of food borne illness.