David’s Opus Ten

Menu
Maine Restaurant Week 2025
Cocktails and Hors d’oeuvres at 6:15
Dinner served at 6:45

—

Surprise hors d’oeuvre

Craft cocktail cart

—

Seafood boudin

Lobster | scallop | shrimp | anise cream

Wine or N/A bev pair TBD

—

Ricotta gnudi and mushrooms

cauliflower purée | leeks | shallots | Madeira sauce | pistachio basil sauce | truffle foam

Wine or N/A bev pair TBD

—

Sorbet

Lemon | peach | pepper

Frozen vodka or Maine ginger brew

—

Sous vided pork tenderloin

Balsamic apples | Japanese yam | braised spinach

Wine or N/A bev pair TBD

—

Magret duck

Crispy skin breast | leg confit pressé | risotto | apricot gastrique

Wine or N/A bev pair TBD

—

Chocolate hazelnut dacquoise

Grand Marnier sauce | caramel whipped cream | almond  tuile

Wine or N/A bev pair TBD

—

Mignardises

Bunyol du vent | amaretto “macaron” | milk chocolate truffle

Menu modifications with the exception of omitting elements are politely declined

—

Menu • seventy-eight dollars

Wine or N/A pairings • thirty-four dollars

Cocktail/mocktail cart • sixteen dollars

Prices exclude taxes, fees and gratuity

Menu modifications with the exception of omitting and element are politely declined