Opus Ten

June 22nd – June 26th

Cocktails and Hors d’oeuvres at 6:45     Dinner served at 7:15

Surprise hors d’oeuvres

Craft cocktail cart

Smoked watercress-potato soup • marinated shrimp salad • spiced oil

horseradish crème fraiche

2014 Domaine de L’Olivette Rose, Bandol , France


Steak tartar • mustard-parmesan crème • caper cornichon relish

cured egg • sun choke chips

2014 Planeta, Cerasuolo di Vittoria, Sicily


Ricotta gnudi • house cured bacon • asparagus • fiddleheads

porcini mushroom cream • crushed pistachios

2014 Fatalone Primitivo, Puglia, Italy

Lime and Lemongrass sorbet

Frozen Mint Infused Rum


Fennel crusted pork loin • rutabaga mash • fennel “sauerkraut” • pickled red radish

2014 Alban Vineyards Estate Viognier, California


Marsala and coffee soaked sponge cake • marscapone mousse • dark chocolate • espresso foam

Charleston Sercial Madiera, Portugual


Cranberry-pecan pinwheel

White chocolate nut bark

Coconut-date bonbon

Menu • sixty five dollars     Wine pairings • thirty dollars     Cocktail cart • fourteen dollars

Chef/Proprietor –  David Turin
 Chef De Cuisine –  Matt Caddell
Wine Director – Averil Burner

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