David’s Opus Ten—Join us for our next Saturday Supper, 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
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Local beet tartar • horseradish-goat cheese panna cotta • seared endive • walnut crumb
NV Aubry Brut Rose, Champagne
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Wild mushroom-stuffed crépe • confit quail • duck broth
2013 Wrath Ex Anima Chardonnay, California
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“Green Eggs and Ham”
duck egg ravioli • asparagus terrine • Serrano ham breadcrumb
Pomegranate-mint sorbet
Frozen Limoncello
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Chile-lemongrass braised short ribs • schwann pickled fennel • five-spice roasted carrots
watercress gremolata
2014 El Necio Syrah, Argentina 
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Espresso crème brulée • bourbon meringue • chocolate-Nutella ice cream • candied hazelnuts
NV Gruet Blanc de Noirs
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Almond polvolrones
White chocolate-cherry bark
Irish cream chocolate truffle

Menu • fifty five dollars | Wine pairings • thirty dollars | Cocktail cart • twelve dollars
Chef/Proprietor • David Turin
Wine Director • Averil Burner
Chef De Cuisine • Matt Caddell