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
BABY BEET SALAD scamorza, avocado, mâche, pistachio saba vinaigrette
CURED SCOTTISH SEA TROUT cucumber, fennel, horseradish, trout roe*
ROSE VEAL TARTARE mushroom escabeche, caper, fried leek, potato tuille*
SPANISH OCTOPUS charred lily bulbs, caramelized onion, bacon garlic jus
SEARED FOIE GRAS anise crêpe, candied fennel, orange vin*
SPAGHETTI lobster, calabrian chili, sea urchin
ROTOLO braised chickering farms veal, perigord truffle, mornay sauce
AGNOLOTTI wolf meadow farms stracciatella, cacio e pepe
COD risotto nero, jonah crab, aquapazza*
SEARED HOKKAIDO SCALLOPS confit potato, spinach, mussels, parsnip crème*
BERKSHIRE PORK LOIN black truffle, endive, walnut, squash*
PRIME STRIP LOIN king trumpet mushroom, roasted shallot, celery root, potato mille feuille*
SELECTION OF CHEESES
LIME GANACHE coconut crémeux, chocolate sorbet
LEMON PAVLOVA yuzu curd, strawberry
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
SPOT PRAWN avocado, horseradish, caviar, mâche*
SCOTTISH SEA TROUT caramelized endive, grapefruit, mint*
ROMANESCO CAULIFLOWER vadouvan, lentil, confit carrot
RICOTTA RAVIOLO broccoli rabe pesto, artichoke, walnut crème*
BERKSHIRE PORK SAUSAGE braised oxtail, root vegetable jam, foie gras jus*
BUDDHIST DUCK navel orange, confit leg, anise jus*
BISON SHORT RIB coffee, chestnut, celery root, perigord truffle*
Mascarpone cheesecake almond financier, blood orange sorbet