22 Monument Square, Portland, Maine 04101

207 773 4340


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.

Maine Restaurant Week Menu

Cocktails and Hors d’oeuvres at 6:45 

Dinner served at 7:15  

Surprise hors d’oeuvres 

Craft cocktail cart 


Butter poached lobster • herb ricotta polenta 

Citrus-truffle micro greens 

Hartford Court Chardonnay, Russian River Valley, CA 


 Pan fried ricotta gnudi • local mushrooms  

Madiera sauce • Parmigiano-Reggiano 

Borgo Conventi Pinot Grigio, Collio, Italy 



Duck and chicken andouille boudin  • curried date gastrique  • leafy watercress   

Nikolaihof Gruner Veltliner, Wachau, Austria 


Maine wild blueberry, lemon & thyme sorbet 

Frozen basil and pepper vodka 


Porcini dusted magret duck breast • Port wine and white balsamic sauce 

sweet potato and buttermilk risotto • winter vegetable succotash 
Catania Crianza, Ribera Del Duero, Spain 


Chocolate budino • caramelized banana • tres leches 

salted caramel 

Fonseca 10 Year Tawny Port 


Bunyol du Vent 


Milk chocolate truffle 

MRW Menu • fifty five dollars

Wine pairings • thirty dollars

Cocktail cart • fourteen dollars

reservations required - seating is limited to 18 guests

Our last menu from the 2018 summer season  

Cocktails and Hors d’oeuvres at 6:45

Dinner served at 7:15

Surprise hors d’oeuvres

Craft cocktail cart


Butter poached lobster

herbed ricotta and corn porridge • citrus truffle micro greens

2014 Alban Vineyards, Viognier


Pan-fried ricotta gnudi  • locally foraged mushrooms

Madeira sauce • Parmigiano-Reggiano 

2015 Hartford Court Chardonnay, Russian River Valley, Sonoma, CA


Blueberry, lemon and thyme sorbet

Frozen spiced rum


Grilled quail  •  seared foie gras medallion  •  foie gras buttered toast  

 plum and ginger gastrique

2014 Côtes du Rhone, E. Guigal, Rhône, France


Lamb saddle • porcini mushroom dust •  intense lamb bordo  • apple wood  bacon lardon

local fingerlings  •  crispy kale • summer succotash
2016 Albamar Fusco, Mencia


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 bark with nuts and Maldon sea salt

Milk chocolate truffle


Menu • seventy dollars

Wine pairings • thirty eight dollars  

Cocktail Cart • fourteen dollars