Opia offers a large variety of menus to cater to all our guests, in whichever room you choose to dine. The restaurant as well as private party menus change with the seasons.

Signature dishes this summer are Crab Cake made with Sweet Jonas Crab and French Brioche, Warm Poached Lobster Salad w/ Baby Golden Beets and Oesetra Vinaigrette, Smoked Terrine de Foie Gras w/Concord Grape Compote and Toasted Brioche.

January 2009, We Welcome Our New Executive Chef - Ted Pryor
Classically Trained in Paris and New York, Chef Pryor has worked at some of New York's finest French restaurants, including La Goulue, Orsay and Le Halles. His cuisine is based in classic French principles, with an American accent, and is made with the best local and imported ingredients.