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

Square Footage:
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.

   Raw Bar  

east coast oysters       3.50 or MKT  
shrimp cocktail           3.50 or MKT

Lunch Menu

ROASTED PUMPKIN SALAD   stracciatella, hazelnut, quince, sourdough

CHESTNUT BISQUE   celery root, american chestnut

SALT MEADOW LAMB TARTARE   harissa, charred yogurt, sunflower seeds*

TERRINE OF FOIE GRAS   magness pear, toasted almond* 

LOBSTER RAVIOLI   baby artichoke, tarragon, sicilian pistachio

GRANO ARSO ORECCHIETTE   braised lamb, county line baby chicory, ricotta 

CAVATELLI   marinated mushrooms, parsley, egg yolk, caciocavallo

HALIBUT   swiss chard, caviar, beurre blanc

SEARED BLACK BASS   mussels, roasted peppers, leek butter*

BERKSHIRE PORK LOIN   black truffle, endive, walnut, squash*

L’ENTRECÔTE DE BOEUF   pommes, wild mushrooms, sauce diane*

LEMON POPPY SEED CAKE   grapefruit mousse, rosemary gelato
CRÊPE CAKE   pear, lemon, earl grey        


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

NANTUCKET bay scallop   romanesco cauliflower, caviar, little gem lettuce*
PAN sEARED SKATE   prosciutto, roasted salsify, smoked pork brodo* 
SPANISH OCTOPUS   smoked almond, mint, persimmon, cured pumpkin
TAJARIN   black truffle, parmesan, chive
FOIE GRAS Terrine   bone marrow, duck confit, parsley*
ROASTED SQUAB BREAST   honeynut squash, roasted mushroom, charred eggplant, hazelnut*
fALLOW VENISON   chestnut, black garlic, local cranberry*    
Chestnut roulade    
milk chocolate, spiced meringue, bailey’s glace





wine pairing - 105 per person





wine pairing - 140 per person

To Reserve the Chef's Table:

Please call  857.957.0099, email, or complete our private dining request form.

354 Congress Street, Boston, MA