Menu

David’s Opus Ten

July 19-23

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

Surprise hors d’oeuvres

Craft cocktail cart

Local pea soup • smoked ham hock • poached quail egg • radish-pea tendril salad

2016 Domaine de L’Olivette Rose, Bandol , France

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Scallop crudo • shiso-garlic scape pesto • fried brussel sprout

bruléed orange • pomegranate vincotta

2015 Planeta, Cerasuolo di Vittoria, Sicily

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 Blueberry-Lemon sorbet

Frozen Mint Infused Gin

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 Tea steamed halibut • nasturtium butter • lobster mushrooms

lemongrass and crab consommé

2014 Alban Vineyards Estate Viognier, California

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 Chicken and duck boudin • New Orleans dirty rice • braised kale • Allagash mustard

2011 Fatalone Primitivo, Puglia, Italy

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 Strawberry-rhubarb ice cream • balsamic roasted strawberries • crushed pistachios • fresh figs  candied mint

NV Leo Hillinger “Secco” Rose, Austria

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 Burnt orange tuile

Bunyol de vent

Godiva chocolate truffles

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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