David’s Opus Ten is pleased to invite you to Saturday Supper. These very special culinary evenings feature a prix fixe menu that celebrates the flavors of the freshest seasonal ingredients. *Note, the next Saturday Supper is DECEMBER 3. Opus Ten remains on a seasonal schedule and is open for private dining & celebrations otherwise.
Surprise hors d’oeuvres + cocktails 6:45pm | Saturday Supper 7:15pm | Seven-course tasting with wine pairings | $55 per person | Optional wine pairings $30 | Cocktails $12
Reservations for the next Saturday Supper is highly recommended as space is limited—call (207) 773 4340 … Continue Reading »
My heart has been breaking as I hear the news unfolding about the terrible earthquake and avalanche in Nepal that left massive amounts of destruction to the country on April 25.
The 7.8 magnitude earthquake was the worst the country has seen in 80 years. The earthquake killed more than 7,000 people, injuring twice as many and leaving countless people still unaccounted for. Hundreds of thousands of people have been left homeless and are living in makeshift camps.
To raise money for victims, all of our restaurants as well as restaurants in the Kennebunkport Resort Collection will donate 15% of revenue on Wednesday, May 13 to the earthquake relief fund.
All money raised on May 13 will be donated directly to the relief fund to … Continue Reading »
“With its brick walls, diaphanous curtains and bistro-style seating, Opus Ten is a food lab for chef Bo Bryne. The bearded Bryne works quietly in a small, open kitchen all night, toiling like a scientist mixing new formulas for your gastro pleasure. Dish by dish, a parade of butter-poached lobster on a risotto cake with citrus truffle micro greens, arrive as if parachuting down from heaven.…”
We had an incredible time at the Maine Restaurant Week Signature Event this year – and we’d like to thank you all for naming Opus Ten People’s Choice Winner! It means so much to us to have the support of our incredible community.
This year’s event was a food and drink pairing competition. We prepared a Mexican Chocolate Martini paired with a pulled pork slider with house pickles on a beignet.
To make the martini at home, here’s our recipe:
Mexican Chocolate Martini
1 1/2 oz Double Cross Vodka
1 oz Godiva chocolate liqueur
1/2 oz chocolate sauce
1/2 oz spicy simple syrup (with fresh jalapeno and cinnamon stick)
Sprinkled with a mixture of cayenne pepper, ground cinnamon, and chili powder