With beautifully executed cuisine, an unparalleled wine program, gracious hospitality and a glamorous setting, Menton seeks to excite, inspire, and transport guests for one memorable evening. Since opening in 2010, the restaurant has received numerous accolades, including a 4 star review from The Boston Globe, the title of one of Bon Appétit and Esquire magazines' best new restaurants in 2010, and a James Beard Foundation Award nomination in 2011 for Best New Restaurant. Menton received the Best Newcomer, Best French, and Best Service distinctions in the Zagat Boston Restaurant Guide 2011-2012 and is Boston’s only Relais & Châteaux and Forbes Travel Guide Five-Star property. Chef Barbara Lynch is currently the only female in the United States to hold the distinguished title of Grand Chef Relais & Châteaux.
Tuesday, September 13, 2016
6:30PM RECEPTION | 7:30PM DINNER
When Chef Barbara Lynch first tasted the grass-fed butter made by famed farmer Diane St. Clair, a lasting food memory was created. Following her desire to directly source this incredible butter for her restaurants, Chef Barbara approached Diane about a cow share on her Vermont farm, Animal Farm. Diane then named our calf Babette after her new friend and fan, Barbara! Babette produces her delectable butter solely for Menton.
Join us to experience the opulent pairing of Champange and butter, and what makes both truly unique in the hands of the artisans who've created and nurtured them. We'll begin the evening with aperitif bubbles and canapés before sitting down to an exquisite five-course dinner by Chef de Cuisine Scott Jones. Executive Wine Director Cat Silirie has selected Champagnes from her favorite growers to pair with each dish.
Diane St. Clair, the celebrated farmer and artisan behind the handmade butter, will be our guest of honor!
5 COURSES Highlighting Babette's Butter, each paired WITH CHAMPAGNE
$225 per person
exclusive of tax and gratuity
Availability is limited, please call 617.737.0099 to reserve!
Menton Butter Soup
shellfish, caviar, honey
FRUTTI DI MARE
watercress, tempura, dashi
guanciale, parsley, caviar
ASSIETTE OF PORCELET
lobster, squash, sage
CORNMEAL POUND CAKE
buttermilk, lemon, blackberry
Longtime a dinner destination, we are excited to offer guests the opportunity to enjoy a more casual dining experience.
Chef Barbara Lynch has created a spring menu that seamlessly translates Menton to lunch with a wine list curated by Executive Wine Director Cat Silirie. Uniquely well-suited for either business or leisure, guests may enjoy a quick meal with colleagues or linger in the the afternoon over hand-crafted Gold Bar cocktails.
The afternoon hours in our dining room and Gold Bar are too beautiful not to share. We look forward to welcoming you!
Wednesday - Friday from 11:30am - 2:00pm
Just as the chefs carefully source each ingredient, every element of the space, from the French linens to the Austrian wine glasses, has also been thoughtfully selected to enhance the entire dining experience.
The interior, designed by long-time collaborators Cheryl and Jeffrey Katz, reflects Chef Barbara's vision of fine dining: A marriage of luxury, whimsy, elegance, comfort, and surprise.
James Beard Award-winner and Relais & Châteaux Grand Chef Barbara Lynch is regarded as one of Boston’s—and the country’s—leading chefs and restaurateurs...
One of Boston’s most respected and beloved wine experts, Cat Silirie brings over two decades of experience to the position of Executive Wine Director...
Scott Jones is the Culinary Director of the Barbara Lynch Gruppo, and the chef de cuisine of Menton, a restaurant that Barbara describes as her "gift to the city of Boston," ...
Holly was born in St. Louis, but spent most of her childhood in Atlanta, Georgia . It was while attending high school in Virginia that Holly got her first taste of the hospitality industry...