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
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*
SELECTION OF CHEESES
LEMON POPPY SEED CAKE grapefruit mousse, rosemary gelato
CRÊPE CAKE pear, lemon, earl grey
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
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