22 Monument Square, Portland, Maine 04101
David's Opus Ten.
Open seasonally from mid June to mid September
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 will be in the Opus kitchen every night 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 just 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.
Menu for August 8-11, 2018
Cocktails and Hors d’oeuvres at 6:45
Dinner served at 7:15
Surprise hors d’oeuvres
Craft cocktail cart
Butter poached lobster • corn mash with herbed ricotta • citrus truffle micro greens
2016 Macon, La Roche Vineuse, Domaine Chene
Pan-fried norwis potato gnocchi•locally foraged mushrooms•heritage carrots and sweet tropea onions•Madeira butter sauce •Parmigiano-Reggiano
2015 Hartford Court Chardonnay, Russian River Valley, Sonoma, CA
Raspberry, lemon basil sorbet
Frozen basil infused vodka
Grilled quail • seared foie gras • foie gras "butter" toast •white balsamic, plum gastrique
thyme and purple shiso
2014 Yangarra Shiraz, McLarenvale, Australia
Naked Sirloin • pistachio pesto crust• applewood bacon wrap • herb chèvre • wild blueberry BBQ sauce •butter crisp fingerlings •asparagus •pickled onion •succotash
2015 Tempranillo, Catania Crianza, Ribera del Duero, Spain
Pistachio-almond dacquoise • wild blueberry curd
Port wine poached pear • pear vincotto • burnt orange cookies and mint
2017 Moscato d'Asti, Patrizi, Italy
Bunyol de vent
Chocolate macadamia nut bark with dried wild blueberry
Milk chocolate truffle
Menu • seventy dollars
Wine pairings • thirty eight dollars
Cocktail Cart • fourteen dollars