Menu

Opus Ten Prix Fixe Menu

Serrano, Manchego and warm olives
Mushroom cream shooter with truffle foam and grilled mushrooms
2012 Tablas Creek, Patélin Rosé, Paso Robles, CA

Butter poached lobster
crispy risotto cake • citrus truffle micro greens
2012 Landmark Overlook Chardonnay, CA

Catalan fish and bread stew
almond saffron picada • clam broth
2013 Santa Giustina, Bonarda, Emilia-Romagna, Italy

Pear and pomegranate sorbet
Frozen raspberry infused vodka

Braised pork osso bucco• creamy potato
2010 Chateau La Tour de Mons, Margaux, France

Poached pear • griddled pound cake
sweet ricotta • pear vincotta
Terra d’Oro, Zinfandel Port, Amador County, CA

Godiva chocolate truffles
Bunyols de Vent
Chocolate caramel nut bark

Sixty nine dollars per person, wine pairings thirty eight

Opus Ten Small Plates Menu

Bread service – all night 3
Wheat/rye • olive • salt • croissant
EVOO & vincotta • salish salted butter

Serrano and Manchego 10
Warm olives with oil • dried fruit –nut crostini

Grilled mushrooms 5
smokey mornay • parsley oil

Spiced nuts 4

Mushroom cream shooter 4
Truffle foam

Frites 4
white truffle oil • kosher salt

Mussels, chorizo and frites 9
butter • garlic • wine • herbs

Roasted beets 7
horseradish crème • blue • almonds • currants

Magret duck and chicken boudin 12
Medjool date, curry, and ginger gastrique

Cold sesame noodles 6
soba • peanuts • Szechwan citrus • Sriracha

Pear and pomegranate sorbet 5
Frozen raspberry infused vodka

Grilled cauliflower 9
white bean-garlic mash • harissa • crispy brussels

Lightly handled scallop 8
bacon • brown butter • dates
fig vincotta • apricot glaze

Catalan fish and bread stew 12
almond saffron picada • clam broth

Butter poached lobster 10
crispy risotto cake • citrus truffle micro greens

Escalivada and garlic grilled prawn 12
lemon • hot oil

Beef tenderloin and mushrooms 12
porcini dust • Madeira jus • fingerlings

Braised pork osso bucco 11
crispy carrots • creamy potato

Desserts

Poached pear and griddled pound cake 8
sweet ricotta • pear vincotta

Hot chocolate soup 8
espresso and brandy • bourbon-vanilla crème Chantilly

Mignardises 4
Godiva chocolate truffles • Bunyols de Vent
Chocolate caramel nut bark

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