22 Monument Square, Portland, Maine 04101

207 773 4340


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