Unveiling the Opus Spring Menu
May 6, 2013 • Restaurants
Right before I departed for Italy I was invited by Michael Long, the former chef and partner in Opus, to preview the new spring menu of the talented Chef Sean McGaughey who look over the kitchen at Opus. I already had a dinner commitment, but knew I didn’t want to miss the tasting, so managed to squeeze in just a taste of everything – and boy am I glad I did!
We started with an Aperol Spritz in the bar (above) where we were served a number of appetizers including the small carpaccio bite you see here. Then we moved into the dining room where they brought plates to be shared by two to four diners. The menu is really outstanding – interesting pairings of flavors, unique twists on traditional dishes, and little surprises. I’ll just caption each dish below and you will see exactly what I mean.
A summer Caesar salad that is garnished with whipped Parmigiano foam and black garlic “soil”
Slow poached egg, kimchi broth, braised pork belly, vegetable pickles (note how the pickles are arranged in the bowl – the kimchee broth is brought to the table in pitchers and poured in table side)
Artichoke bisque, black truffle pearls, vegetable chips
Spring asparagus salad, roasted chick peas, fresh mint, ceci puree
Alsakan halibut, fennel, raw beet, spiced fennel butter
Sauteed sea scallops, spring peas, bone marrow, sauce soubise, pea shoots
Organic chicken presse (dark and white meat with ham between), bacon, burnt orange, spinach cannelloni, roasted chicken jus
Angus filet mignon, pea puree, braised cheek, mushroom ragout
Chef Sean is a true talent in the Denver dining scene (he has a couple recipes in my Tasting Colorado cookbook too!) and you need to experience his food, and to experience it often. Opus is located in Cherry Creek on Josephine just as you pass over 2nd Avenue, a location that might cause diners to whiz right pass instead of park and dine. Don’t make that mistake!