22 Monument Square, Portland, Maine 04101
David's Opus Ten.
Open seasonally from mid-June thru August as well as some ticketed autumn and winter event dinners. (more information with ticket details will be on the website in early August)
This intimate "restaurant within a restaurant" is like nothing else in Portland.
Dinner at David’s Opus Ten is a nightly culinary event featuring craft cocktails and hors d’oeuvres served at 6:45PM followed by a 7 course wine pairing dinner at 7:15PM. Service is limited to just 18 guests each night. The restaurant opens only 40 nights for the season.
Chef David is in the Opus kitchen every night with rare exceptions himself to prepare this hyper-local “front door to table” menu that changes each week and is centered around the fresh ingredients he finds at the Farmer's Market that's happens right outside the restaurant's front door
Opus Ten is also available year round for special events, private dinners, and parties. Chef David's team will gladly work with you to create a unique menu for a memorable private dining event.
To plan an Opus Ten private event please call 207 773 4340.
our menu changes weekly
our menu from August 14th, 2019
Pan-fried Acadian redfish • lobster • butter sauce
pea pods & shoots • pickled peppers
2016 Morgan Chardonnay, Santa Lucia Highlands, California
Chicken liver ragü • cheesy grits • Sherry, balsamic & garlic butter sauce
frisée • green apple • boiled egg • radish
2016 La Crema Pinot Gris, Monterey, CA
Raspberry, rosemary and orange sorbet
Frozen mint infused rum
Porcini and sage pappardelle • cipolle di Tropea
porcini, butter oyster and shiitake mushrooms • Madeira sauce
curly kale • Parmigiano-Reggiano • nasturtium petals
2016 Albamar Mencia, Ribiera Sacra, Spain
Beef tenderloin and foie gras roast • stone fruit compote
Port wine glaze • fingerlings with lardons & arugula • purslane & wax beans
2015 Côtes du Rhône, E. Guigal, France
Roasted peach pavlova • lavender lemon curd
sweet coconut crema • burnt orange tuile • peach ginger glaze
2017 Moscato d’Asti, Patrizi, Italy
Bunyol de vent
Milk chocolate truffle
apricot-sage & grit biscuit
Menu • seventy nine dollars
Wine pairings • thirty nine dollars
Cocktail cart • fourteen dollars
Thanks to the following local farms
Bumbleroot, Windham • Stoneheart Farms, South Paris • Alewives Brook, Cape Elizabeth Cannons @ Noon, Springvale • Goranson Farm • Dresden • North Spore Mushroom, Westbrook • Mousam Valley Mushroom, Sanford • Meadowood Farm, Falmouth
Chef/Proprietor David Turin
Wine Director Lindsey Petersen