It’s time for lunch at David’s

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June 2, 2017

A recipe from Chef David Turin: mussels

Davids_MusselRecipe_2017-01Davids_MusselRecipe_2017-02Davids_MusselRecipe_2017-03Click to watch Chef David Turin prepare his favorite mussel recipe

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May 18, 2017

This summer at David’s Opus 10

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May 15, 2017

Don’t forget… Mother’s Day at David’s and David’s 388

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May 11, 2017

Mother’s Day at David’s & David’s 388

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May 8, 2017

Join David’s Opus Ten for our next Saturday Supper, May 6th

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May 2, 2017

David’s—Your lunch is served.

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April 28, 2017

A summer for culinary surprises at David’s Opus Ten

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April 26, 2017

David’s Opus Ten—Join us this Saturday, April 15th

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David’s Opus Ten is pleased to invite you to supper Saturday, April 15. This very special culinary event features a prix fixe menu that celebrates the flavors of the freshest seasonal ingredients. We can’t wait to serve you. 


MENU

Cocktails and Hors d’oeuvres at 6:45
Dinner served at 7:15
Surprise Hors d’oeuvres 
Craft cocktail cart
____________________
Local beet tartar • horseradish-goat cheese panna cotta • seared endive • walnut crumb
NV Aubry Brut Rose, Champagne
_____________________
Wild mushroom-stuffed crépe • confit quail • duck broth
2013 Wrath Ex Anima Chardonnay, California
____________________
“Green Eggs and Ham”
duck egg ravioli • asparagus terrine • Serrano ham breadcrumb
Pomegranate-mint sorbet
Frozen Limoncello
____________________
Chile-lemongrass braised short ribs • schwann pickled fennel • five-spice roasted carrots
watercress gremolata … Continue Reading »

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April 12, 2017

David’s Opus Ten—Join us for our next Saturday Supper, April 15th

David's_FB_Image


David’s Opus Ten is pleased to invite you to supper Saturday, April 15. This very special culinary event features a prix fixe menu that celebrates the flavors of the freshest seasonal ingredients. We can’t wait to serve you. 

MENU

Cocktails and Hors d’oeuvres at 6:45
Dinner served at 7:15
Surprise Hors d’oeuvres 
Craft cocktail cart
____________________
Local beet tartar • horseradish-goat cheese panna cotta • seared endive • walnut crumb
NV Aubry Brut Rose, Champagne
_____________________
Wild mushroom-stuffed crépe • confit quail • duck broth
2013 Wrath Ex Anima Chardonnay, California
____________________
“Green Eggs and Ham”
duck egg ravioli • asparagus terrine • Serrano ham breadcrumb
Pomegranate-mint sorbet
Frozen Limoncello
____________________
Chile-lemongrass braised short ribs • schwann pickled fennel • five-spice roasted carrots
watercress gremolata … Continue Reading »

Read more

April 6, 2017