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Opus Ten Prix Fixe Menu

 

Serrano, Manchego and warm olives
Mushroom cream shooter with
truffle foam and grilled mushrooms
2012 Tablas Creek, Patélin Rosé, Paso Robles, CA
 
Butter poached lobster
crispy risotto cake • citrus truffle micro greens
2012 Landmark Overlook Chardonnay, CA
 
Catalan fish and bread stew  
almond saffron picada • clam broth
2013 Santa Giustina, Bonarda, Emilia-Romagna, Italy 
 
Pear and pomegranate sorbet  
frozen raspberry infused vodka
 
Braised pork osso bucco• creamy potato
2010 Chateau La Tour de Mons, Margaux, France
 
Poached pear • griddled pound cake
 sweet ricotta • pear vincotta
Terra d’Oro, Zinfandel Port, Amador County, CA
 
Godiva chocolate truffles
Bunyols  de Vent
Chocolate caramel nut bark
 
Sixty nine dollars 
Wine pairings thirty eight

 

 

Opus Ten Small Plates Menu

 
Bread service – all night  3
Wheat/rye  •  olive  •  salt  •  croissant 
EVOO & vincotta • salish salted butter
 
Serrano and Manchego   10
Warm olives with oil • dried fruit –nut crostini
 
Grilled mushrooms   5
smokey mornay • parsley oil
 
Spiced nuts     4
 
Mushroom cream shooter   4
Truffle foam
 
Frites   4
white truffle oil • kosher salt
 
Mussels, chorizo and frites   9
butter • garlic • wine • herbs
 
Roasted beets   7
horseradish crème  • blue  • almonds  • currants
 
Magret duck and chicken boudin   12
Medjool date, curry, and ginger gastrique
 
Cold sesame noodles   6
soba • peanuts • Szechwan citrus • Sriracha
 
Pear and pomegranate sorbet   5
Frozen raspberry infused vodka
 
Grilled cauliflower   9
white bean-garlic  mash • harissa • crispy brussels
 
Lightly handled scallop   8
bacon • brown butter • dates
fig vincotta • apricot glaze
 
Catalan fish and bread stew   12
almond saffron picada • clam broth
 
Butter poached lobster   10
crispy risotto cake • citrus truffle micro greens
 
Escalivada and garlic grilled prawn   12
lemon • hot  oil
 
Beef tenderloin and mushrooms   12
porcini dust • Madeira jus • fingerlings
 
Braised pork osso bucco   11
crispy carrots • creamy potato
 
Desserts
Poached pear and griddled pound cake   8
sweet ricotta • pear vincotta
 
Hot chocolate soup      8
espresso and brandy • bourbon-vanilla crème Chantilly
 
Mignardises    4
Godiva chocolate truffles • Bunyols  de Vent
 
Chocolate caramel nut bark

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