Ophelia's Restaurant

Neighborhood: East
201 N Main St,
Independence, MO 64050
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(816) 461-4525

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Lunch Menu

$15

Course 1

Fried Brussels and Cauliflower (GF) - Granny Smiths, shaved prosciutto, pistachios, apple cider gastrique and house made hot sauce (Indaba Sauvignon Blanc | GL 9, BTL 35)
Sweet Rosemary French Onion - Caramelized onions and garlic. Toasted crostini and Havarti gratin (Coppla Votre Sante Pinot Noir | GL 9, BTL 35)
Warm Bacon and Apple Spinach Salad (GF) - Caramelized red onions, warm bacon vinaigrette and freshly grated Gorgonzola cheese (Indaba Mosaic Red Blend | GL8, BTL 31)

Course 2

Short Rib Tostados - Rickled veggies, roasted corn and Poblano salsa, sweet and spicy cranberry relish, feta cheese. Cilantro Coulis and grilled lime (Story Point Cabernet | GL 9, BTL 35)
Seared Crab Cake and Chorizo Hash - Hard seared lump crab cake. Red beans, cirspy potatoes, and locals chorizo. Fried brussels and spicy remoulade (Sonma Cutrer Chardonnay | GL 13, BTL 51)
Bison Meatloaf Burger - Ground beef and bison. Caramelized onions, red peppers jelly, roasted garlic mayo. Smoked bacon and melted Gouda cheese, toasted Brioche bun ((Noble Vines 181 | GL 9, BTL 35)

Course 3
$6 Upcharge
(Saracco D'Asti Moscato | GL 8, BTL 31)

Coconut Lime Layered Carrot Cake - Lime pastry cream, cream cheese mousse, toasted coconut and pecans
Apple Butterscotch Bread Pudding - Brandy creme anglaise and cinnamon toast crunch ice cream

Vegetarian, vegan and gluten free options available upon request

Dinner Menu

$35

Course 1

Fried Brussels and Cauliflower (GF) - Granny Smiths, shaved prosciutto, pistachios, apple cider gastrique and house made hot sauce (Indaba Sauvignon Blanc | GL 9, BTL 35)
Ophelia's Mahogany Clam Chowder - Fresh clams and crispy smoked pork belly. Yukon golds, pearl onions and chives. Light lobster stock, cream and cayenne oil (Maso Canali Pinot Grigio | GL 12, BTL 47)
Duck Dumplings - Steamed and pan fried. French onion jus. Roasted mire poix. Melted Havarti gratin (Columbia Crest H3 Merlot | GL 8, BTL 31) 
Warm Bacon and Apple Spinach Salad (GF) - Caramelized red onions, warm bacon vinaigrette and freshly grated Gorgonzola cheese (Indaba Mosaic Red Blend | GL8, BTL 31)

Course 2

Pan Fried Young Hen - Breast, leg and thigh lightly dredged and pan fried. Braised French beans, peppered bacon, and pearl onions. Sweet White wine rosemary broth. Fontina and Gorgonzola Dauphinoise potatoes (1000 Stories Zenfandel | GL 12, BTL 47)
Crab Cake and Chorizo Hash - Hard seared lump crab cake, jumbo shrimp cooked in a smokey cilantro tomato butter sauce. Red beans, crispy potatoes, and local chorizo. Fried Brussels and spicy remoulade (Sonma Cutrer Chardonnay | GL 13, BTL 51) 
8 Hour Braised Pork Osso Bucco (GF) - Creamy stone ground Gouda and bacon grits. Wilted greens and caramelized shallots. Red wine Tomato reduction (A to Z Pinot Noir | GL 12, BTL 47)
Twin Filets (GF) - Grilled beef tenderloin, melted pimento cheese butter. Charred jumbo asparagus and portobellos. Sweet garlic thyme jus (Coppla Black Label Cabernet | GL 10, BTL 39)

Add Some Bling

Lobster Whipped Potatoes (+$7)
Roasted garlic whipped Potatoes (+$4)
Oscar style (+$9) - Lump crab cake & bermaise sauce
Ophelia's style (+$7) - Lobster & crab bourbon cream sauce

Course 3
(Saracco D'Asti Moscato | GL 8, BTL 31)

Coconut Lime Layered Carrot Cake - Lime pastry cream, cream cheese mousse, toasted coconut and pecans
Apple Butterscotch Bread Pudding - Brandy creme anglaise and cinnamon toast crunch ice cream
Chocolate Crepes - White chocolate cream cheese fluff, hot chocolate sauce, candied graham cracker crumbs. And shaved white chocolate
Blueberry Banana Foster (GF) - Mulled blueberries, bananas cooked in a coconut milk foster sauce. Maple sugar flakes and pistachios

Vegetarian, vegan and gluten free options available upon request

Hours:

Monday-Thursday: 11:00AM - 9:00PM
Friday-Saturday: 11:00AM - 10:00PM
Sunday Brunch - 10:30AM - 2:30PM

American/European with a twist

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