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Menton


Modern Fine Dining


(617) 737-0099 / Reservations 

 gift cards

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Menton


Modern Fine Dining


(617) 737-0099 / Reservations 

 gift cards

The Fort Point neighborhood’s urban cityscape, with its blend of historic brick buildings and sleek, futuristic design statements, is the perfect setting for Menton, a modern interpretation of fine dining.



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 being nominated as a James Beard Foundation Awards 2011 finalist 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.

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Valentine's Day


Friday, February 12th - Sunday, february 14th

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Valentine's Day


Friday, February 12th - Sunday, february 14th

Treat your loved one this Valentine's Day weekend to an evening at Menton.  Available Friday through Sunday, Chef de Cuisine Scott Jones in collaboration with James Beard Award-winning Wine Director Cat Silirie present a luxurious yet whimsical tasting menu that is sure to leave guests feeling like they want to go out dancing.

7 course tasting menu $250
Wine pairing $95

Exclusive of tax and gratuity

Menton Butter Soup

Red Snapper
watercress, o-hitashi, vegetable bonito

Scottish Salmon
endive, leek, almond

Culurzones Sardo
quail, swiss chard, walnut

Tart of Foie Gras
chestnut, apple, ham
optional supplement

Green Circle Chicken Roulade
sauce amèricaine, hen-of-the-woods, green grape

Wagyu Beef
in orange

Chocolate Clafoutis
pear, ginger, yuzu

À la carte options will be offered at The Gold Bar alongside our traditional bar menu.

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Letter from the Chef


Elements & Evolution ~ late fall 2015

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Letter from the Chef


Elements & Evolution ~ late fall 2015

 

Menton is an invitation. An invitation to leave the rest of the world behind and enjoy an evening filled with experiences that will stay with you. 

It is with great joy that we present our Late Fall 2015 menus; edible, drinkable, and artistic celebrations of a new season. Menton is a tasting menu-focused restaurant and in the dining room, we offer two different tasting menus, in addition to the a la carte menu. I love the opportunity a tasting menu provides; you are a guest in our home so relax, enjoy a cocktail, focus on your friends, and let us do the cooking. It is how I always love to eat. From Elements offers dishes and combinations that we have loved in the past, reshaped for the season, and that guests request again and again. The Into Evolution menu is a display of the best of the season; these dishes are new, more playful combinations that we hope earn the status of being elemental in the future.

At Menton we change both tasting menus all at once, five times a year. Why five times? Because there are five seasons in New England: Winter, Spring, Summer, Early Fall, and Late Fall. Early Fall is the end of September through the beginning of November - it is still warm, but all the summer vegetables are gone. The fall harvest begins and everyone is excited to eat their favorite variety of squash. It is a menu that remembers summer, and warm-weather style cooking, but uses fall ingredients.

Late Fall is different. The cold weather begins. New Englanders begin looking inward and become more reflective. And we're still eating squash. Late Fall food uses similar ingredients as Early Fall, but we put more layering into each dish, more complexity and nuance to draw out the palate. Dishes like the Oyster Velouté or the King Crab with caramelized endive curry, look and eat simply, but there are more than 15 components to the velouté and the curry paste. They demand more alchemy and pensive cooking, rather than the light touch of Spring cooking, or the bare-chested cooking of summer. But it is also festive and celebratory for the holidays, with such classicS as Tortellini en brodo and our favorite Tart of Foie Gras.  

Most importantly, I hope guests leave Menton feeling like they want to go out dancing. We want our guests to enjoy the food, wine, hospitality, and have fun.

Please click here to view the new menu formats and we look forward to seeing  you soon.

-Chef Scott Jones

 
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The Space


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The Space


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. 

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Our Team


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Our Team


Barbara Lynch

Founder & CEO

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... 

Cat
Silirie

WINE DIRECTOR

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 L.
Jones

CHEF DE CUISINE

While growing up in Southern New Hampshire, Scott L. Jones spent much of his time cooking, focusing mainly on baking and desserts. After briefly contemplating...

Michelle Pane

General Manager

Michelle Pane is a Southern California native who grew up in Los Angeles and attended University of California San Diego where she studied Judaic Studies...

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Accolades


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Accolades