Menu

Opus Ten 

August 2016

“Food should be fun.”       -Thomas Keller

 Watercress soup • fresh crab • spiced oil

Or

heirloom tomato • cucumber • watermelon pearl • Kite Hill ricotta • frisee

NV Hillinger “Secco” Rose, Austria

____________________

 Black tea poached red snapper • heirloom carrot salad • ginger-carrot puree

Or

Japanese yam “brisk” • edamame • puffed black rice & peanut • pickled fresno chili

2014 Von Hovel Saar, Feinherb Riesling, Mosel, Germany

____________________

 Beet & gin cured Wester Ross salmon • horseradish cream cheese • pickled beetroot

rye bread crostini

Or

Roast heirloom carrots • chickpea & sauerkraut coulis • red Russian kale • caraway crumble

2013 Abbazia di Novacella, Kerner, Alto Adige, Italy

____________________

Fizzy grapefruit

Lavender- peach liqueur

____________________

Chili-lime marinated flank steak • farmer’s cucumber salad • mint yogurt • red chimichurri

house made cilantro pita

2012 “Gordo” Monastrell & Cabernet Sauvignon, Yecla, Spain

Or

Hunter’s sauté of elm mushroom • roast potato with truffle • black garlic jus • savory walnut

2014 Louis Latour, Marsannay, Burgundy

____________________

summer s’mores • dark chocolate ice cream • smoked meringue • graham cracker tuile

2008 Allegrini Amarone Della Valpolicella, Italy

Or

Buttermilk & poppy seed ice cream • blueberry compote • Skillet cornbread

BBQ macerated cherries • candied lemon peel

2014 Michele Chiarlo, Moscato d’Asti

____________________

orange pinwheel cookies

cranberry – black pepper bark

chocolate brownie truffle

____________________

Menu prix fixe | eighty five dollars

Optional wine pairings | forty dollars


Chef/Proprietor –  David Turin

Vegetarian Chef De Cuisine – Rocky Hunter

Omnivore Chef De Cuisine –  Matt Caddell

Wine Director – Averil Burner

  • Book a Table

    Powered By:
  • Newsletter Signup

    Get invitations to special events, wine dinners, and other news from David's restaurants.