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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.

St Valentine’s Day

February 14, 2019

 Cocktails and Hors d’oeuvres at 6:15 Dinner served at 6:45

 Trio de amusé

Arborio rice crusted fried oysters  • pickled ginger remoulade

Pickled beets • spicy honey goat cheese • crispy leeks

Porcini mushroom cream shooter  • truffle foam

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Butter poached lobster  •  shiitake mushroom arancini 

citrus truffle micro greens

wine pair tbd

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Smoked butternut squash bisque • bacon lardons • curry crème fraiche

crushed brown butter cashews

wine pair tbd

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Grilled quail • chicken andouille sausage • curried date gastrique

wine pair tbd

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 Maine wild blueberry, lemon and thyme sorbet

Frozen pink peppercorn and basil infused vodka

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Tournedo rossini • seared foie gras • foie gras buttered toast • Madeira demi glaze • black truffle

wine pair tbd

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Pistachio-almond dacquoise • vanilla butter cream • sabayon • spun sugar

wine pair tbd

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Bunyol de Vent

Milk chocolate truffle

Cherry & pecan moulinet

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Menu • One hundred ten dollars

Wine pairings • forty dollars

Cocktail cart • fourteen dollars

reservations required - seating is limited to 18 guests

Our last menu our 2018 summer season  

Cocktails and Hors d’oeuvres at 6:45

Dinner served at 7:15

Surprise hors d’oeuvres

Craft cocktail cart

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Butter poached lobster

herbed ricotta and corn porridge • citrus truffle micro greens

2014 Alban Vineyards, Viognier

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Pan-fried ricotta gnudi  • locally foraged mushrooms

Madeira sauce • Parmigiano-Reggiano 

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

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Blueberry, lemon and thyme sorbet

Frozen spiced rum

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

 plum and ginger gastrique

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

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

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

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Pistachio-almond dacquoise • wild blueberry curd   

Port wine poached pear • pear vincotto • burnt orange cookies and mint 

2017  Moscato d'Asti, Patrizi, Italy

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Bunyol de vent

Chocolate bark with nuts and Maldon sea salt

Milk chocolate truffle

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Menu • seventy dollars

Wine pairings • thirty eight dollars  

Cocktail Cart • fourteen dollars