For a truly unique private dining experience, Menton also offers the Chef’s Table. Located in the kitchen adjacent to the main dining room, this stylish room seats up to 12 guests and its glass wall provides a brilliant vantage point from which to view the kitchen during service.


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Maximum: 12 Guests

Square Footage:
180 Sq. Ft.

 
 

 

The Chef's Table: Lunch 

Menton offers guests the choice of two-three course menus.  À la carte for each guest to hand select their dining experience.  Chef's Selection featuring pristine ingredients and refined technique of the seasonally inspired menu.

   Raw Bar  

                                                                                   east coast oysters       3 ea    
                                                                                   shrimp cocktail           3 ea
 

Lunch Menu
 

YELLOWFIN  TUNA CRUDO   crab, lemon, caviar
CURED SALMON   pastrami, caraway, carrot
WINTER GREEN SALAD   sultana, cinnamon, walnut
PEEKYTOE CRAB   artichoke, grapefruit, parsley
BIGOLI   bottarga, clams, artichoke
CHESTNUT GNOCCHI   radicchio, walnut, crème fraîche  
DOPPIO RAVIOLI   beets, robiola, black walnut


TART OF FOIE GRAS   duck prosciutto, apple, pistachio
OCTOPUS   potato, almond, salsa verde
HAKE spring peas, prosciutto, leek pistou
QUAIL  garlic chives, chanterelles, buttermilk
PRIME RIBEYE   malt, salsify, pearl onion


APPLE SPICE CAKE   sultana, cinnamon, walnut
CHOCOLATE PRALINE TART   blood orange, hazelnut, espresso
TRIO OF CHEESES   nuts, honey, confiture        
TRIO OF GLACES OR SORBETS  
 

3 – course                                   68 per person

 


The Chef's Table: Dinner
Menu Format & Options

Menton offers guests the choice of three menus: Four Course with options, Chef's Whim Six Course tasting menu, or Eight Course tasting menu.  Chef's Whim has an eye towards the future, offering a taste of the next step of our style, using flavors and techniques that have recently inspired us.  

Selections from our raw bar, highlighting pristine shellfish and caviar, are an elegant way to begin either tasting menu.


FOUR COURSE WITH OPTIONS SAMPLE MENU

WILD MUSHROOM SALAD   
king trumpet, toasted almond, stinging nettles
or
LAMB CARPACCIO  
cockles, provençal vegetables, fennel pollen

 

TORTELLONI
cauliflower filling, mortadella mousse, pistachio sugo
or
CARNAROLI RISOTTO   
grilled escargot, spring peas, parmigiano

 

BLACKBERRY SEMIFREDDO
lemon gelée, poppy seed cake, almond
or
CHOCOLATE MOUSSE  
passion fruit purée, coconut pearls

 


 

 

4 – COURSE WITH OPTIONS

125 PER PERSON

wine pairing - 5 per person

 


Chef's Whim Sample Tasting Menu
 

BABETTE'S BUTTER SOUP   local shellfish, caviar, milk & honey

YELLOWFIN TUNA CRUDO   cucumber, apple, chamomile crab, lemon, caviar

SPOT PRAWN   french omelette, caramelized endive, tarragon

 TORTELLONI cauliflower, mortadella mousse, pistachio sugo
CANNELLONI   spigarello, braised chicken, lobster purée

ASSIETTE OF FOIE GRAS oxtail marmalade, kumquat, watercress salad

ROULADE OF RABBIT   crispy salsify, olive oil, almond
WILD HARE BOUDIN red beetroot, blood orange, sumac

VENISON   artichoke, bone marrow & oyster vichysoisse

VACHERIN   grapefruit, vanilla, rosemary
 CHOCOLATE MOUSSE CAKE   passion fruit, coconut

 

 

6 – COURSE

145 PER PERSON

wine pairing - 105 per person

 

 

8 – COURSE

175 PER PERSON

wine pairing - 140 per person


To Reserve the Chef's Table:

Please call  857.957.0099, email events@mentonboston.com, or complete our private dining request form.

354 Congress Street, Boston, MA