David’s Opus Ten

Menu
Maine Restaurant Week 2026
Cocktails and Hors d’oeuvres at 6:15
Dinner served at 6:45

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Surprise amuse trio

Craft Cocktail | Mocktail Cart

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Seared scallop with salmon galette

Lavender scented cauliflower purée | apple- fennel salad anise sauce | pistachio oil

Bichot De Horizon Chardonnay, Burgundy, France

N/A: Leitz, Chardonnay

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Madeira braised beef cannelloni

butternut squash | leeks | shallots | velvet pioppini mushrooms

Barbera, Briccotondo, Piedmont, Italy

N/A: Guiness Stout

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Sorbet

frozen vodka

Maine ginger brew

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Lamb saddle with lamb leg pressé

creamy white polenta | winter vegetables | crispy onions

Michael David Earthquake Cabernet, Lodi, CA

N/A: Noughty Syrah

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Honey & rosemary poached pear

Griddled pound cake | blueberry cardamon curd

white chocolate mousse | spiced pecan tuile

Moscato D’Asti, Patrizi| Piedmont, Italy

N/A: Pizzolato sparkling wine

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Mignardises

bunyol de vent | lemon-raspberry tartlette | milk chocolate truffle

Menu modifications with the exception of omitting elements are politely declined

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menu • eighty-two dollars

wine pairing • thirty-four dollars

non-alc pairing • twenty-eight dollars

cocktail cart • fifteen dollars

mocktail cart • ten dollars

prices exclude taxes, fees and gratuity