Menus

Opus Ten Carnivore Menus

 
Vichyssoise •  Spoonbill caviar • blini
2011 Muscadet, Dom. De L’Ecu, France
2010 Blanc De Blanc, Schramsberg, CA
 
Brown butter poached lobster • English pea risotto cake   pickled fennel, pea tendril salad
2012 Pinot Gris, La Crema, CA
2012 Chardonnay, Morgan, CA
 
Blueberry, lemon, thyme sorbet, 
frozen limoncello
 
Quail egg-parsley pasta ravioli  •  ramps  • bacon lardons    porcini and morel mushroom nage
2006 Chianti Classico, Arceno, Italy
2010 Pinot Noir, MacMurray, CA
 
Ale braised pork butt • smoky ginger, bourbon BBQ    cornbread fritter  •  strawberry ketchup  
pickled pear and radish
2010 Vintage Edition, Secco-Bertani, Italy
2010 Pauline’s Cuvee, Atalon, CA
 
Torrefacto ice cream •  hazelnut crumb cookie 
white salted caramel 
1997 Porto, “Colheita” Kopke, Portugal
10 year Tawny, “Otima 10” Warre’s, Portugal
 
Godiva truffles 
Pistachio, cashew chocolate bark
Polvorones 
 
 
Sixty dollars 
Opus Ten pairings thirty five
Reserve pairings fifty-five
 

Opus Ten Vegetarian Menu

Vichyssoise •  eggplant caviar • blini
2011 Muscadet, Dom. De L’Ecu, France
2010 Blanc De Blanc, Schramsberg, CA
 
Brown butter poached heirloom carrot • English pea risotto cake • pickled fennel, pea tendril salad
2012 Pinot Gris, La Crema, CA
2012 Chardonnay, Morgan, CA
 
Blueberry, lemon, thyme sorbet, 
frozen limoncello
 
Quail egg-parsley pasta ravioli  •  ramps  
porcini and morel mushroom nage
2006 Chianti Classico, Arceno, Italy
2010 Pinot Noir, MacMurray, CA
 
Roasted goat cheese  • smoky ginger, bourbon BBQ   cornbread fritter  •  strawberry ketchup  
pickled pear and radish
2010 Vintage Edition, Secco-Bertani, Italy
2010 Pauline’s Cuvee, Atalon, CA
 
Torrefacto ice cream •  hazelnut crumb cookie 
white salted caramel 
1997 Porto, “Colheita” Kopke, Portugal
10 year Tawny, “Otima” Warre’s, Portugal
 
Godiva truffles
Pistachio, cashew chocolate bark
Polvorones 
 
Sixty dollars  
Opus Ten pairings thirty five
Reserve pairings fifty-five