Opus 9 Steakhouse

5143 Main St, Williamsburg
(757) 645-4779

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Customers' Favorites

Opus Signature Porterhouse Steak
Pan-Roasted Chilean Sea Bass
Bananas Foster Cheesecake
New York Strip Au Poivre
Martini Shrimp Cocktail
Opus 9 Lump Crab Cake
Any Steak Oscar Style
Peppered Sea Scallops
Prime Rib Sandwich
French Onion Soup

Menu

Dinner Appetizers
Martini Shrimp Cocktail
Jumbo shrimp, stuffed Spanish olives, Absolut cocktail and remoulade sauces.
Calamari Frita
Lightly breaded and fried, sauce cardinale and fried leeks.
Ahi Tuna
Sesame seared, rare, wakame salad, ginger ponzu and Sriracha.
Lump Crab Cakes
Roasted red pepper aioli.
Peppered Sea Scallops
Silver dollar pepper seared, wilted spinach, sun-dried tomatoes, bacon, shallots and lemon-pepper marmalade.
New Orleans Style Barbecued Shrimp
Fresh cracked pepper and rosemary marinade, white wine garlic butter, spices and garlic crostini.
Chesapeake Bay Oysters
10 lightly breaded and fried, fried leeks and creole remoulade.
Opus Housemade Onion Rings
Tempura battered vidalia onions, golden crisp, ketchup manis and sharable.
Lobster Scampi
Cold water lobster tail, scampi, garlic and butter.
New Zealand Lamb Lollipops
Rosemary and thyme marinade, balsamic glaze and white bean relish.
Bourbon Pecan Brie
Warm bourbon caramel, toasted pecans, puff pastry croustade, crispy baugette, tart apples and sharable.

Dinner Soups
Seafood Bisque Soup

Dinner Salads
Opus Salad
Mixed greens, carrots, radishes, cucumbers, cherry tomatoes, feta sunflower seeds and dressing.
Baby Spinach Salad
Warm applewood smoked bacon dressing.
Caesar Salad
Classic Caesar dressing.
Heart of Iceberg Salad
Bleu cheese dressing.
Caprese Salad
Red and yellow tomatoes, fresh mozzarella, red onion, fresh basil chiffonade and house basil vinaigrette.

Dinner Our Seafood
Broiled Chesapeake Bay Lump Crab Cakes
Using only the finest lump crabmeat and two 4 oz. crab cakes.
Seafood Trio
Lump crab cake, sauteed gulf shrimp, pan seared scallops, garlic herb butter, red pepper aioli and creole remoulade.
Shrimp Opus
Colossal shrimp, butterflied in shell, stuffed with lump crab meat, lemon-dill beurre blanc and creole remoulade.
Citrus Glazed Atlantic Salmon
Warm spinach salad, pearl onions, grape tomatoes, shiitake mushrooms and sherry vinaigrette.
Chilean Sea Bass
Pan-Roasted with Lemon-caper Beurre Blanc

Dinner Our Steaks
16 oz. Ribeye Steak
Boneless.
6 oz. Petite Filet Mignon Steak
Medium well or well not recommended.
Filet Mignon Steak
14 oz. New York Strip Steak
24 oz. Opus Signature Porterhouse Steak
Steak and Lobster
8 oz. filet Mignon and 6 oz. cold water lobster tail.
Steak Frites
10 oz. marinated hanger steak, house cut fries and roasted shallot butter.

Dinner Opus 9 Signature Steaks
Oscar 9 Steak
Steak Oscar, filet mignon, grilled marinated portabella mushroom, jumbo lump crabmeat, asparagus and Bearnaise sauce.
14 oz. New York Strip Steak
Au Poivre. Encrusted with white, red and black peppercorns, pan seared and brandy cream sauce.
16 oz. Bone-In Filet Mignon Steak
Bone in filet mignon, pommery mustard and fresh horseradish.
18 oz. Cowboy Cut Ribeye Steak
Bone-in.

Dinner Chops, Chicken and Pasta
French Australian Lamb Chops
The very finest, extra thick, hand cut, cooked to order, wilted spinach, minted demi glace and three 6 oz. chops.
12 oz. Rosemary Roasted Pork Chop
Center cut, apple cider cornbread dressing, smoked tomato vinaigrette and cooked to order.
Statler Chicken Breast
Bone-in. Pan roasted statler chicken breast, smoked provolone cream, herb and sun-dried tomato cous cous.
Vegetarian Pasta
Melange of fresh vegetables, portabella, button and cremini mushrooms, sauteed, extra virgin olive oil and pecorino cream.

Dinner Special Sides
Fresh Steamed Broccoli Florets
Caramelized Mushrooms and Onions Demi Glaze
Creamed Corn Au Gratin
3 Cheese Macaroni and Cheese
Opus 9 Beer Battered Onion Rings
Asparagus with Hollandaise
Creamed Spinach
Opus 9 Hand Cut Seasoned French Fries

Desserts
New York Style Cheesecake
Classic chop house dessert, house made rich, light, smooth and creamy.
Key Lime Pie
Real key lime juice, graham cracker crust and fresh whipped cream.
Bananas Foster Cheesecake
Creamy, New York style cheesecake ala classic bananas Foster. Beacause of preparation time we ask that you with your meal.
Tiramisu
Layers of lady fingers soaked in espresso and coffee liquer, layered with mascarpone cream finished with a dusting of cocoa powder.
Beethoven's Favorite
Dense rich cake of chocolate hazelnut mouses with toasted hazelnuts.
Bourbon Pecan Brie
Warm bourbon caramel, toasted pecans, puff pastry croustade, crispy baguette and tart apples.
Chef's Daily Artisan Cheese Board
A variety of fresh cheeses, toast points, fresh and dried fruits, toasted nuts and shareable.

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Recent Reviews

First time diners. Lovely restaurant that qualifies as fine dining or a special occasion. Service is professional and our waitress was polite, pleasant, familiar with the menu and willing/able to make recommendations. For the appetizer we had caesar salad which was fresh and included lots of cheese. For the entree we ordered the chateaubriand for two. It was excellent and well prepared. Staff made sure to check whether everything was prepared as ordered including meat temperature....
December 2025
We were visiting the area and looking for a an excellent dining experience. We were a party of 5 with 2 kids 7-9 and 1 small toddler 18months. They made our small family feel right at home even in an elegant restaurant. Very happy with our experience and service. A+++ from us.
November 2025
I was completely disappointed and honestly saddened by my entrée at Opus 9 in Williamsburg. I ordered the shrimp stuffed with crab meat, and for the price—over $40—I expected much more. The dish came with seven medium shrimp that looked boiled, with no seasoning at all. Not to mention a couple of lettuce pieces and the mac and cheese lacked seasoning. The crab stuffing was also bland and lacked any flavor. For a restaurant with such a strong reputation, this entrée was far...
November 2025

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Opus 9 Steakhouse

5143 Main St, Williamsburg, VA 23188
(757) 645-4779