Opus Ten

Maine Restaurant Week

Cocktails and Hors d’oeuvres at 6:45

Dinner served at 7:15

Surprise hors d’oeuvres

Craft cocktail cart


Scotch and beet cured salmon gravlax•pickled beets & fennel•horseradish crème fraiche•beet gastrique•salt & pepper microgreens

Macon, La Roche Vineuse , Domaine Chene


Spicy pickled shrimp•watercress and potato bisque •parsnip cream•honey-vanilla almonds

Albarino, Zoe, Rias Baixas, Spain


Chicken andouille boudin•riddled jalapeno cheddar biscuit•hot buttered apricot gastrique

Gewürztraminer, Trimbach, Alsace


Cranberry & apple sorbet

Frozen spiced rum


Porcini dusted beef sirloin•intense porcini and Maderia jus•butter smashed fingerlings•confit of tomato and kale

Tempranillo, Valde Lacierva, Rioja, Spain


Grilled pound cake•caramel roasted apple•cinnamon sugar ricotta•apple vincotto

Fonseca 10 year tawny porto


Bunyol du Vent •chocolate nut bark•Triple chocolate truffle


Menu•fifty five dollars

Wine pairings•thirty dollars

Cocktail cart•fourteen dollars