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

BURRATA asparagus, parmigiano reggiano, mangalica ham

BRANZINO CRUDO   baby artichokes, rhubarb, mizuna

BURGUNDY ESCARGOT blonde morels, nettles, roasted garlic


SOPRESSINI confit chicken, broccoli rabe, taleggio fondue

SPAGHETTI   sicilian pistachio, meyer lemon, black pepper

MASCARPONE CAPPELLETTI braised pork cheek, green garlic, ricotta salata


SEARED SCALLOPS pork belly, vidalia onions, spring peas

DORADE saffron potatoes, chickpeas, mussels

VENISON LOIN arrowhead cabbage, hakurei turnip, celery root purée*


CRÉME FRAÎCHE GÂTEAU bosc pear, almond, milk oolong sherbet

PISTACHIO CRÉMEUX winter citrus, yogurt, bergamot, mandarin sorbet

MILK CHOCOLATE MILLE-FEUILLE red currant, chocolate wafer, cacao nib pomegranate glace



3 – course                                   75 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

ORA KING SALMON TARTARE sunflower seeds, ramps, buttermilk

SEARED SCALLOP spring peas, lobster nage, pea tendrils

GLAZED PORK BELLY burgundy escargot, asparagus, parsley

POTATO TORTELLINI morels, favas, black truffle

FOIE GRAS TERRINE rhubarb, strawberry, elderflower

LAMB CHOP radicchio, cauliflower, black sesame

VEAL TENDERLOIN braised wagyu shortrib, parsnip gnocchi, nettles

CEREAL puffed grains, cajeta, apricot preserves, horchata sherbet

*Some items may be served raw or under cooked.  Consuming raw or under cooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness. 

Menu subject to change daily based availability, seasonality, allergies and aversions. Before placing your order, please inform your server if anyone in your party has a food allergy.





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