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.
Maximum: 12 Guests
180 Sq. Ft.
The Chef's Table: Lunch
Menton offers guests the choice of a three course menu with two options per course. À la carte for each guest to hand select their dining experience or Chef's Selection featuring pristine ingredients and refined technique of the seasonally inspired menu.
east coast oysters 3.50 or MKT
shrimp cocktail 3.50 or MKT
ROASTED PUMPKIN SALAD stracciatella, hazelnut, quince, sourdough
CHESTNUT BISQUE celery root, american chestnut
FRENCH OMELETTE sautéed pole beans, parmesan
POTATO GNOCCHI BOLOGNESE
SAFFRON STROZZAPRETI spicy clams, quail ragu
TERRINE OF FOIE GRAS magness pear, toasted almond*
HALIBUT swiss chard, caviar, beurre blanc
SEARED SALMON leek soubise, farro, roasted almonds*
ROASTED BREAST OF DUCK fresh figs, sicilian pistachios*
L’ENTRECÔTE DE BOEUF pommes, wild mushrooms, sauce diane*
SELECTION OF CHEESES
CRÊPE CAKE pear, lemon, earl grey
CHOCOLATE CAKE orange sherbet, fennel marmalade
TRIO OF GLACES OR SORBETS
3 – course 68 per person
The Chef's Table: Dinner
Menu Format & Options
Menton offers guests the choice of two menus: 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.
Chef's Whim Sample Tasting Menu
black bay scallop crudo prawn, passionfruit vinaigrette, basil*
black bass winter squash, kohlrabi, black truffle*
CASSONCELLI robiola, hazelnuts, brown butter
braised berkshire pork sunny side quail egg, beluga lentils, bernaise*
FOIE GRAS Terrine pain d’épice, orange-anise confiture, black mission fig*
stuffed lamb saddle salsify, black garlic, olive, butter beans
prime beef baby artichoke, ricotta gnudi, spinach*
OLIVE OIL CAKE honey curd, yogurt glace