Opus Ten 

August 2016

“Food should be fun.”       -Thomas Keller

 Watercress soup • fresh crab • spiced oil


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


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


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


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


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

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