Opal Restaurant & Bar Menu

Lamb Prosciutto, New Jersey

Fennel spiced salami, New York

Pistachio and lemon zest salami, Oregon

Cured pork shoulder, lowa

Southern style prosciutto, Virginia

Course ground large salami, New Jersey

House-cured duck leg, South Carolina

Semi firm Gouda style goat cheese, Netherlands

Tangy, soft, washed rind cow's milk, Italy

Bleu-vein triple cream cow's milk, Germany

Aged goat, Wisconsin

Sweet blue-vein cow's milk, Italy

Cheddar style sheep's milk, Wisconsin

Semi-soft cow's milk with truffle, Italy

chiles and tomato

white wine and herbs

with Chiles and Garlic

with Arugula, Brie, Marcona Almonds and Apple Cider-Thyme Vinaigrette

with Feta Cheese, Celery English Cucumbers and Lemon-Oregano Dressing

with Pickled Pepper Relish and Estate Olive Oil

with Pomodoro

with Barley, Fennel Sausage, Greens and Seasonal Jus

with Cauliflower Puree, Grilled Mushrooms, Brussels Sprouts Butterbeans, Bacon and Marcona Almond-Parsley Pesto

with Ricotta Gnocchi, Chorizo and Grilled Broccoli

with Cavatelli, Local Greens and Apple-citrus Pan Sauce

with Mascarpone-Chive Potatoes and Barolo Sauce

Wild Salmon with a Chilled Salad of Orzo, Cucumbers, Feta and Olives

Hendricks Gin, Lemon, Lime, Basil

Cruzan Rum, Lime, Mint, Blueberry Preserve

Cathead Pecan Vodka, Fresh Lemon, House Brewed Iced Tea

Vanilla & Orange Infused Makers Mark, Honey Syrup, Bitters

St. Germain, La Marca Prosecco, Lemon Twist

Absolut Mandrin, Aperol, Blood Orange Juice, Prosecco