Menus

Opus Ten Carnivore Menu

porcini, morel and madeira cream shooter •
exotic mushroom gratin
2013 Strauss, Rosé of Zweigelt, Styria, Austria
2013 Sinskey, Rosé of Pinot Noir, Los Carneros, Napa
 
butter poached lobster • chanterelle and butternut 
risotto cake • citrus truffle micro greens
2012 Adras, Godello, Ribeira Sacra, Spain
2009 Girardin, Meursault, Les Navaux, Burgundy
 
blueberry, lemon, thyme sorbet •  
frozen limoncello
 
chicken and Magret duck boudin • 
curry and date gastrique
2009 Prieler, Blaufränkisch, Ried Johannshöhe, Austria 
2012 Alvaro Palacios, Priorat, Les Terrasses VV, Spain
 
roasted lamb saddle • griddled, braised leg • 
intense lamb jus • sweets, beets and bacon hash • 
kale braise 
2008 Gordon Brothers, Cabernet Sauvignon, WA
2004 Anakota, Cabernet Sauvignon, Knights Valley, CA
 
poached pear • griddled pound cake •
sweet ricotta • white pear vincotta 
2011 Michele Chiarlo, Moscato d’Asti “Nivole”, Italy
2006 Argyros, Vinsanto Mezzo, Santorini, Greece 
 
Irish cream truffles 
chocolate nut bark
polvorones 
 
Sixty dollars  
Opus Ten pairings thirty five
Reserve pairings fifty-five
 

Opus Ten Vegetarian Menu

porcini, morel and madeira cream shooter • 
exotic mushroom gratin
2013 Strauss, Rosé of Zweigelt, Styria, Austria
2013 Sinskey, Rosé of Pinot Noir, Los Carneros, Napa
 
butter poached carrot and avocado • 
chanterelle and butternut risotto cake • 
citrus truffle micro greens
2012 Adras, Godello, Ribeira Sacra, Spain
2009 Girardin, Meursault, Les Navaux, Burgundy
 
blueberry, lemon, thyme sorbet • 
frozen limoncello
 
minted lime blistered shishito chilis • grilled eggplant • 
citrus cauliflower and garlic purée • 
curry and date gastrique
2009 Prieler, Blaufränkisch, Ried Johannshöhe, Austria 
2012 Alvaro Palacios, Priorat, Les Terrasses VV, Spain
 
roasted portobello with griddled mushrooms • 
intense mushroom  jus • sweets, beets and bacon hash • 
kale braise 
2008 Gordon Brothers, Cabernet Sauvignon, WA
2004 Anakota, Cabernet Sauvignon, Knights Valley, CA
 
poached pear • griddled pound cake • 
sweet ricotta • white pear vincotta 
2011 Michele Chiarlo, Moscato d’Asti “Nivole”, Italy
2006 Argyros, Vinsanto Mezzo, Santorini, Greece 
 
Irish cream truffles
chocolate nut bark
polvorones 
 
Sixty dollars  
Opus Ten pairings thirty five
Reserve pairings fifty-five
 
 
Last updated: 9.10.14