★★★★★

“Best meal we’ve had in years.”

Jude, Chicago IL

Opus Tasting Menu

Updated 11/14/2024

Opus at The Belfry House

Five Course Tasting Menu

Ninety-Eight Dollars per Person

Optional Wine Pairing: Sixty Dollars per Person

g      g

Course 1

Corn Soup, Guanciale, Popcorn, Chili Oil

A velvety blend of sweet corn, topped with crispy guanciale, playful popcorn, and a hint of chili oil for a touch of heat.

Paired with Louis Nicaise Brut Rosé, Champagne, FR

Course 2

Parsnip Custard, Sea Urchin, Rice Puffs, Sake

A silky parsnip custard topped with fresh sea urchin, accented by crispy rice puffs and a hint of sake for a delicate, umami-rich finish.

Paired with 2023 La Clef du Recit, Sancerre, Loire Valley, FR

Course 3

Mushroom, Quail Egg, Brioche

A rich and earthy mushroom medley, topped with a delicate quail egg and served alongside buttery brioche for a perfect blend of textures and flavors.

Paired with 2021 Vinos del Viento “Ermita Santa Barbara”, Garnacha, Aragon, SP

Course 4

Prime Beef Spinalis, Beets, Golden Beet Horseradish Purée, Fingerling Potatoes, Bone Marrow Glaze

A tender cut of prime beef spinalis, paired with roasted beets, a golden beet horseradish purée, and fingerling potatoes, all finished with a rich bone marrow glaze.

Paired with 2021 My Favorite Neighbor, Cabernet Sauvignon, Paso Robles, CA

Course 5

Praline Sponge, Apple Praline Crémeux, Lemon Meringues

A soft praline sponge layered with luscious apple praline crémeux, topped with zesty lemon meringues for a perfect balance of sweet and tart flavors.

Paired with 2021 Carmes de Rieussec, Sauternes, Bordeaux, FR

Opus at The Belfry House

Seven Course Tasting Menu

One-Hundred-Fifty-Eight Dollars per Person

Optional Wine Pairing: Eighty-Five Dollars per Person

g      g

Course 1

Corn Soup, Guanciale, Popcorn, Chili Oil

A velvety blend of sweet corn, topped with crispy guanciale, playful popcorn, and a hint of chili oil for a touch of heat.

Paired with Louis Nicaise Brut Reserve NV, Champagne, FR

Course 2

Parsnip Custard, Sea Urchin, Rice Puffs, Sake

A silky parsnip custard topped with fresh sea urchin, accented by crispy rice puffs and a hint of sake for a delicate, umami-rich finish.

Paired with 2023 La Clef du Recit, Sancerre, Loire Valley, FR

Course 3

Curried Autumn Squash, Butternut Squash Chips, Sage Ricotta Mousse, Saffron Broth

Warm, spiced autumn squash complemented by a smooth sage ricotta mousse, honey-glazed parsnips, and the delicate flavor of saffron.

Paired with 2021 Sanford “La Rinconada Vineyard”, Chardonnay, Sta. Rita Hills, CA

Course 4

Foie Gras Stuffed Quail, Cauliflower, Dates, Allumettes

Succulent quail filled with rich foie gras, served alongside roasted cauliflower, sweet dates, and crisp allumettes for added texture.

Paired with 2022 Stoller “Estate”, Pinot Noir, Dundee Hills, OR

Course 5

Mushroom, Quail Egg, Brioche

A rich and earthy mushroom medley, topped with a delicate quail egg and served alongside buttery brioche for a perfect blend of textures and flavors.

Paired with 2021 Vinos del Viento “Ermita Santa Barbara”, Garnacha, Aragon, SP

Course 6

Prime Beef Spinalis, Beets, Golden Beet Horseradish Purée, Fingerling Potatoes, Bone Marrow Glaze

A tender cut of prime beef spinalis, paired with roasted beets, a golden beet horseradish purée, and fingerling potatoes, all finished with a rich bone marrow glaze.

Paired with 2021 My Favorite Neighbor, Cabernet Sauvignon, Paso Robles, CA

Course 7

Praline Sponge, Apple Praline Crémeux, Lemon Meringues

A soft praline sponge layered with luscious apple praline crémeux, topped with zesty lemon meringues for a perfect balance of sweet and tart flavors.

Paired with 2021 Carmes de Rieussec, Sauternes, Bordeaux, FR

★★★★★

“Next level dining experience. Food, service, experience- completely unexpected and unparalleled in the lakes area.”

Tonya, Naples FL

★★★★★

“Very high quality and very well orchestrated.”

Sam, Chicago IL

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