7+ Course Menu

Please make a choice from each of the eight courses below for the ultimate David’s Opus Ten tasting menu experience – Or allow us to create a unique menu to meet your tastes

opus-wide - 2015-09-18 at 19-12-32

 

Hors d’oeuvres-choose one from each line

Serrano , prosciutto or black lentil paté

Warm olives or Citrus poached olives

Aged Manchego or Parmigiano-Reggiano

Dried fruit-nut crostini, pumpernickel croistini or EVO grilled flat bread

Mixed pickle

Amusé bouche–choose one

Chévre and truffle fritter, Peeke toe crab and oyster sauce

Morel and local mushroom gratin and mushroom – Madeira cream shooter with white truffle foam

Vichyssoise with malossol caviar on pomme brune

Grilled local mushrooms with smokey mornay and parsley oil

Beef tenderloin carpaccio with creamy truffle risotto

DSC_0243 copy

 Fish–choose one

Butter poached lobster with crispy risotto cake and citrus-truffle micro greens

Peppered salmon sashimi, local crab cucumber slaw and lime-cilantro vinaigrette

Peppered salmon sashimi with beurre rouge,crispy Norwiss potato frites and apple-micro basil salad

Peppered lightly handled scallop on dates, bacon and brown butter, cucumber- ruby grapefruit slaw

Grilled swordfish with pineapple-thyme gastrique, Lapsang Souchong oil with pea tendril slaw

Escalivada and garlic grilled prawn, herbed ricotta and citrus EVO

DSC_0660 copy

Pasta-choose one

Morel and local mushrooms with angel hair in Madeira cream with parmesan tuile

Harvest vegetables and sweet potato gnocchi with brown butter, crispy Brussels leaves and pecans

Butternut squash, apple and ricotta agnolotti,brulée pepper bacon and kale with brown butter nage

Quail egg ravioli, local mushrooms and kale with foie gras butter nage

David's Opus 10

 Intermezzo-choose one

Raspberry, apple sorbet with frozen basil infused vodka

Lemon raspberry sorbet with frozen basil infused vodka

Strawberry-basil sorbet with frozen vanilla and basil infused vodka

Strawberry and rhubarb sorbet with frozen vanilla infused vodka

Blueberry, lemon and thyme sorbet with frozen lemoncello

Pear and pomegranate sorbet frozen raspberry infused vodka

Opus_175

Meats and Poultry-choose one

Magret duck breast with grilled iceberg and Sauterne, garlic, ginger and soy reduction

Chicken and Magret duck boudin with curry-date gastrique

Grilled quail with seared foie gras medallion and “buttered” toast with cranberry-apple gastrique

Bacon wrapped beef tornado with fingerling potato gratin and roasted garlic and rosemary jus

Mushroom dusted beef tenderloin, exotic mushrooms,foie gras “bordelaise”, truffle potato and braised spinach

Cabernet, garlic and herb roasted beef tenderloin with root vegetable hash, bacon and kale and cabernet jus reduction

Roasted Lamb saddle with griddled braised leg , intense lamb jus, sweets, beets and bacon hash and kale braise

Pork osso bucco with creamy herbed risotto and crispy carrots

David Turin cooking at James Beard House

Desserts-choose one

Pithiviers with French butter rum ice cream and rum and maple sauce

Apple tart tatin with cinnamon, ginger ice cream

Red wine poached pear with sweet ricotta and sweet balsamic redux

Feuilletage “beignets” with peppered strawberry and Grand Marnier crème chantilly

Torrefacto ice cream with hazelnut crumb cookie, white salt caramel and chocolate paint

Poached pear with griddled pound cake, sweet ricotta and white pear vin cotta

Hot chocolate soup with espresso, brandy and bourbon-vanilla crème Chantilly

Opus_337

Mignardises-choose one from each section

Lemon, date and coconut truffles

Orange Grande Marnier chocolate truffles

Hazelnut chocolate truffles

Horchata and chocolate truffles

Salt caramel chocolate truffles

Chambord and chocolate truffles

Godiva truffles

*****

Pistachio, pepper chocolate bark

Chocolate, caramel nut bark

*****

Anise and almond cookies

Sherry brandy Palvorones

Pecan, orange and cranberry sandy

Bunyols de vent

“Jelly” doughnut with orange icing

Opus_308b

 Pricing

Menu $75 average per person

Wine Pairing with 5 wines $42 average per person

There is a minimum food and beverage charge of $1500 for tasting menus

Additional beverages, tax and gratuity are additional

THE OPUS TEN DINING ROOM SEATS A MAXIMUM OF 30 GUESTS – 30 IS VERY COZY!

WE RECOMMEND 12 – 24 GUESTS FOR MAXIMUM COMFORT AND ENJOYMENT