For Maine Restaurant Week, this season’s Opus Ten menu unfolds as a progression of coastal and late-winter flavors, balancing richness with brightness across each course. From scallop and salmon to braised beef and lamb, the evening moves with deliberate pacing, complemented by curated wine and thoughtfully selected non-alcoholic pairings designed to elevate each dish.
Cocktails and hors d’oeuvres at 6:15
Dinner served at 6:45
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
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Menu modifications, with the exception of omitting elements, are politely declined.
Menu | $82
Wine pairing | $34
Non-alcoholic pairing | $28
Cocktail cart | $15
Mocktail cart | $10
prices exclude taxes, fees and gratuity
22 Monument Square, Portland, ME, 04101
David’s Opus Ten is an intimate restaurant within a restaurant at David’s on Monument Square. With seating for just 18 guests and a single seating each evening, Opus Ten offers seasonal, multi-course tasting menus with curated beverage pairings through limited pop-up events and private dinners. Each menu is written specifically for the occasion and built around the best ingredients available. Led by Chef David Turin, named Maine Restaurant Association Chef of the Year, Opus Ten remains one of Portland’s most limited and distinctive dining experiences.
Advance reservations are required. Seating is limited to 18 guests and available for five evenings only, March 5–9. A credit card is required to secure the reservation; cancellations are accepted up to 48 hours prior.