Brunch Menu
jump to food?Brunch Cocktails
PINEAPPLE VERDE MARGARITA
Mijenta Blanco, chili poblano liqueur, pineapple, vanilla
MIMOSA
Sparkling served with choice of: orange, cranberry or grapefruit juice
COLD FASHIONED
Rye whiskey, Mr. Black coffee, cold brew syrup, bitters
BERGAMOT SOUR
St. George Valley Gin, Lillet Blanc, Earl Grey, citrus
HIBISCUS HAZE
Kuleana Rum blend, hibiscus, allspice, citrus, sea salt
BLOODY MARY
Vodka, bloody mary mix, red wine mignonette, lemon, Worcestershire, fresh cracked pepper
Mocktails
OPAL’S LEMONADE
House lemonade, seasonal syrup
TEA NO. 94
Seedlip Spice 94, Earl Grey, citrus
WISE CHOICE
Lyre’s Agave Blanco, sage, pineapple, citurs and fresh squeezed lime juice
Oysters & Fruits de Mer
DAILY SELECTION OF OYSTERS
Served with fresh horseradish, Tabasco cocktail sauce, champagne mignonette, lemon & crackers gf
“GULF STREAM”
Hand shucked oysters, slow poached shrimp, 1/2 cold water lobster tail, traditional accompaniments (gf)
“SEA WALL”
Hand shucked oysters, slow poached shrimp, whole cold water lobster tail, hand shucked little neck clams, chilled mussels & snow crab cluster, traditional accompaniments gf
Brunch Specialties
GOLDEN BUTTER PANCAKES
Pancakes served with macerated berries, butter & maple syrup v
CRAB CAKE BENEDICT
Sourdough muffin, hollandaise & lemon
CITRUS CURED LOX
Smoked salmon, hashbrown, dill caper cream cheese, soft boiled egg
PRAWNS & POLENTA
Three shrimp, roasted garlic marinara, truffle & parmesan gf
FRENCH OMELET
Crème fraiche, petite herb blend & caviar
SCALLOPS ON THE HALF SHELL
Truffled polenta, Calvisius Black caviar, minced chive gf
STEAK & EGGS
Filet mignon, hashbrown & chimichurri gf
BUTTER POACHED LOBSTER TAIL
Hashbrown, poached egg & yuzu butter sauce gf
BROILED OYSTER ‘FRENCHIE STYLE’
Warm caramelized onion-bacon jam & whipped gruyere
BLUE CRAB CAKE
Truffle oil, caramelized lemon & yuzu butter sauce
BREAKFAST SANDWICH
Croissant, scrambled eggs, bacon, cheddar & harissa aioli
LOBSTER ROLL
Tomato, crispy shallot, celery, drawn butter, citrus-tarragon mayo, Opal’s pickle & housemade fries
CHEESEBURGER
American cheese, red onion, pickles, sunny side up egg & pepper bacon, Opal’s pickle & housemade fries
Cold Plates & Salads
PURPLE HAZE & BERRIES
Baby greens, fig, praline pecans, strawberries & basil-balsamic vinaigrette gf
SEASONAL FRUIT & BURRATA
Drunken blackberries, local honey comb & petite herb salad gf, v
CRUDO PLATE
Composed daily. Smoked salt, capers, olive oil & citrus-wasabi vinaigrette gf
CITRUS CEVICHE
White fish, tiger’s milk, fresno curls, pickled pineapple & Tajin tortilla chips gf
JUMBO SHRIMP COCKTAIL
Five shrimp, Tobasco cocktail sauce & spicy ranch crackers
HAMACHI CRUDO
Hearts of palm, Turkish pepper & citrus miso (gf)
Coastal Catches & Keepers
SEARED SCALLOPS (gf)
CHILEAN SEA BASS (gf)
TEXAS REDFISH (gf)
RED SNAPPER (gf)
FRESH SALMON (gf)
A La Carte
OPAL’S CINNAMON BUN
Fresh brioche, butter & cream cheese icing
STICKY BRUNCH BACON
Black pepper & maple syrup (gf)
YOGURT PARFAIT
Vanilla, honey, berries, seeds, coconut & granola (v)
LOBSTER “MAC & CHEESE”
Truffled breadcrumbs, parmesan
CHEESY TRUFFLE POLENTA
Burrata, butter & white truffle gf, v
CRAB FRIED RICE
Blue crab, soy, sesame seed, scallions & egg
HOUSEMADE FRIES
Garlic, fry salt, parmesan & ketchup gf
SIDE OF EGGS
Two eggs cooked to your choice gf
HASHBROWNS
Two hashbrown cakes, whipped crème fraiche gf, v
Caviar Service
CALVISIUS BLACK CAVIAR
CALIFORNIA STURGEON CAVIAR
FARMED SIBERIAN OSETRA
