Maine Lobster Week in Opus 10
September 20-22, 2026
For 3 nights only, David’s Opus Ten will be celebrating Maine’s most beloved crustacean: lobster!
This 7 course meal with optional wine pairing experience will take place Sunday, September 20th, Monday, September 21st, and Tuesday, September 22nd, 2026 at 6:15 PM each evening. Seating is limited to 18 guests each night.
Start the night with cocktails and hors d’oeuvres followed by a seven-course dinner. Each course will highlight the briny sweetness of lobster, complemented by seasonal ingredients and thoughtful culinary pairings. A carefully sequenced journey through taste and texture, with optional wine or non-alcoholic pairings available to elevate every bite.
Dining at Opus Ten is always a rare and refined pop-up affair—this one promises to be nothing short of exceptional.
$160/per person plus tax, fee and gratuity.
Add ons:
Wine Pairing: $65
Mocktail Pairing: $35
Menu modifications are politely declined.
Reservations are required.
Call (207) 773-4340 or click below
Cocktail | Mocktail Cart
Fire & Ice Oyster Duo
torched oyster, lobster knuckle, shaved slab bacon, Amalfi lemon-tarragon burro
chilled oyster, "Lievemente Salato" American sturgeon caviar, lobster leg, pear & prosecco mignonette
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Golden Lobster Kataifi
mango, sriracha and lime purée | pickled radish
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Lobster boudin rosé
Anise cream | shaved fennel with pea shoots
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Lobster & Quail Egg “en Cocotte”
chopped claws | herbed strained yogurt
aleppo pepper and smoked paprika butter | brioche soldier
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Sorbet
Maine blueberry, lemon & thyme
frozen vodka | Maine Root ginger brew
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Lobster Lasagnette Napoleon
lobster tail medallions | sage brown butter sautéed chanterelles
creamy herbed ricotta | north country bacon lardon | pecorino Romano
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Pistachio Dacquoise
bourbon vanilla sauce | wild blueberry cream| burnt orange tuile | candied pistachios
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Mignardises
chocolate chip short bread | milk chocolate truffle | strawberry ricotta napoleon
Dinner $160 | Wine pairing $65 | Mocktail $35
price per person excludes tax, fee and gratuity
menu modifications are politely declined