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2575 W. Main St. Littleton, CO 80120

303-703-6787 

http://www.opusdine.com  

2 User reviews Write A Review
2575 W. Main St. Littleton CO 80120

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  • New American
    $$$$ $$$$
    All Major Credit Cards, Diners Club, cash, check
  • Catering, Patio/Sidewalk Dining, Private Party, Takeout, Wheelchair Accessible
    Brunch, Dinner, Lunch
    Full bar
  • Accepted, Recommended
    Lot Available, Street, Valet
Description

Pricey? Yes. Worth it? Absolutely. Chef Michael Long and company have taken fine dining up a notch in Littleton with their ever-changing menu and artistic presentations. And while the space itself seems strangely stilted and overly pretentious, you can easily forget all that when the food starts arriving. Brilliantly conceptualized dishes share the menu with updated favorites.








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Back to TopUser Reviews & Comments | Write a Review
Back to Top Westword Awards | Visit the Best Of Website

  • 2007 | Best Fusion Restaurant

    Over the years, Michael Long has played many roles. He's been an employee and an owner, a wild-eyed genius and a flake, a scientist whose kitchen was a laboratory where he experimented with molecular gastronomy, and a chef whose primary goal was feeding people what they wanted to eat -- not necessarily what the chef wanted to cook. And within this back-and-forth pull between art and commerce, instinct and economics, Opus came up with a new form of fusion -- one that smushed together the head... More »

  • 2006 | BEST MOTHERF*&$ING EXPENSIVE DINNER

    Chef Michael Long is a genius. Not the stuffy, pocket-protector kind, but more the mad scientist sort. And his laboratory is Opus, where every night he brings his smart, bent vision of New American cuisine to bear on the ever-changing menu. There are lobster chops and gingered chicken, pumpkin flan from the attached patisserie, innovative appetizers, beautiful desserts. And it's amazing what this man can do with peanut butter. This stuff isn't cheap -- but not everything is about low prices... More »

  • 2003 | Best Dinner Destination for Impressing the Folks

    Situated on a quaint stretch of Littleton's old Main Street, Opus is far from the trendy fuss, maddening crowds and catch-it-if-you-can parking headaches of downtown. Chef Michael Long's smart, inventive and ever-changing menu is filled with high-class treats, updated lowbrow eats and lots of Colorado fare, so both courageous eaters and those somewhat more picky are sure to find something to their liking. Rather than dragging your parents along to the neighborhood brewpub where everyone... More »

  • 2003 | Best Sauté Crew

    The Iron Skillet Medal of Honor goes to chef Michael Long's sauté crew at Opus, for conspicuous and sustained gallantry in the face of a chef who's been known to change his menu by phone from the golf course just a few hours before the start of service. Granted, Long's particular brand of ironic culinary artistry is a welcome addition to Denver's high-end restaurant scene, and we're supposed to forgive the quirks that come along with such creativity. But, Chef, we think you owe the... More »

Back to TopMenu
Dinner Menu
Act One
$11.00
Pecan Jumbo Lump Crabcakes
saffron lemonade sauce, roasted corn succotash salad
$14.00
Roasted Sea Scallops
with sea urchin butter, wilted spinach and caviar
$13.00
Creole Grilled Shrimp And A Petite Crayfish "po-boy"
gumbo broth
$11.00
Exotic Mushroom Escargot Tart
with sonoma blue cheese, toasted garlic, and wilted spinach
$16.00
Seared Foie Gras "newton"
with mission fig jam and cinnamon crisps
$9.00
Autumn Salad Of Mixed Greens
in a walnut crouton, with warm brie, overnight tomatoes, hothouse cucumber, and white balsamic dressing
$11.00
Buffalo Mozzarella And Seared Tuna Caprese
with slow roasted tomatoes, balsamic glaze, and chive oil
$13.00
Wasabi Dusted Lobster Saute
over sweet and sour beets, tamari soy glaze
$12.50
Caviar Symphony
an ounce of imported osetra caviar, iced, with blini garnishes, and a half bottle of "laurent perrier champagne"
Act Two
$31.00
Iron Skillet Seared Filet Of Beef
with sage whipped potatoes, horseradish butter, forest mushroom salad and shallot cabernet jus
$26.00
Crispy Chicken Breast
with ginger crab mushroom stuffing, over purple sticky rice and miso mushroom broth
$35.00
French Fried Florida Lobster
over brown butter potatoes, our own smoked tomato "catsup" and cool saffron lemon sauce
$35.00
Colorado Lamb And Veal Roast (medium Rare)
lamb and veal loins, wrapped in bacon, with scallion waffle, sage potatoes, mixed berry maple sauce
$19.00
Autumn Squash Carnoroli Risotto
with truffled roasted asparagus, and exotic forest mushrooms
$29.00
Roasted Atlantic Swordfish
with chinois black bean glaze, baby bok choy, ginger persimmon sauce, and purple chow-chow
$27.00
Maple Cider Glazed Crisp Duckling
over a sweet potato apple brulee, and orange cranberry chutney
$29.00
Cracked Fennel Balsamic Grilled Yellow Fin Tuna (medium Rare)
with butternut squash risotto, and pistachio herb brodo
$26.00
Garlic-thyme Smoked Pork Tenderloin
spiced banana-onion bread pudding, molasses rum pork jus, roasted corn salad
$45.00
Opus Duet
seared filet of beef topped with shaved foie gras, truffle oil champagne butter poached spiny lobster with osetra caviar
Dessert
"one Bite Of The Desserts At Opus And You'll Be Glad You're Alive. They Rock, Thanks To The Restaurant's Investment In A Dedicated Pastry Chef. You're A Winner If You Splurge On The Dessert Here."
 
Vanilla Bean Crème Brulee
in an almond cookie box with ripe berries (pictured left)
 
White Chocolate Pumpkin Cheesecake
seasoned with maple nutmeg cranberry caramel and candied pumpkin (on the right)

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