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.


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Maximum: 12 Guests

Square Footage:
180 Sq. Ft.

 
 

 

The Chef's Table: Lunch 

Menton offers guests the choice of two-three course menus.  À la carte for each guest to hand select their dining experience.  Chef's Selection featuring pristine ingredients and refined technique of the seasonally inspired menu.

   Raw Bar  

                                                                                   east coast oysters       3 ea    
                                                                                   shrimp cocktail           3 ea
 

Lunch Menu
 

FLUKE CRUDO cucumber, grapefruit, elderflower
GRILLED CARROT SALAD   honey ricotta, ramps, puffed grains
ASPARAGUS SALAD   egg dressing, marinated morels, parmigiano
MAINE CRAB   artichoke, lemon gelée, mint
BIGOLI   guanciale, clams, calabrian chili  
POTATO GNOCCHI   tarragon, mushroom, fava beans
RAMP LINGUINI  burrata cheese, sunflower seed pesto

TART OF FOIE GRAS   preserved kumquat, fennel, black pepper crust
OCTOPUS   salsa verde, pork sausage, orange
STRIPED BASS    sun dried tomato, mussels, confit potatoes
QUAIL   rhubarb, wheat crisp, min
BAVETTE STEALK   plums, broccolini, cipollini onions

BLUEBERRY CUSTARD TARTlemon, almond, thyme
CHOCOLATE TORTE   cherry, mint, cocoa nib
TRIO OF CHEESES   nuts, honey, confiture        
TRIO OF GLACES OR SORBETS


 

3 – course                                   68 per person

 


The Chef's Table: Dinner
Menu Format & Options

Menton offers guests the choice of three menus: Four Course with options, 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.


FOUR COURSE WITH OPTIONS SAMPLE MENU

WILD MUSHROOM SALAD   
king trumpet, toasted almond, stinging nettles
or
LAMB CARPACCIO  
cockles, provençal vegetables, fennel pollen
 

BIGOLI
guanciale, clams, calabrian chili
or
CARNAROLI RISOTTO   
grilled escargot, spring peas, parmigiano
 

CHICKEN  
fava beans, buttermilk ricotta, green garlic
or
WAGYU BEEF SIRLOIN    
grilled ramps, crispy potato, plums
 

BLACKBERRY SEMIFREDDO
lemon gelée, poppy seed cake, almond
or
GIANDUJA POT DE CRÈME
blood orange, hazelnut, espresso glace

 


 

 

4 – COURSE WITH OPTIONS

125 PER PERSON

wine pairing - 75 per person

 


Chef's Whim Sample Tasting Menu
 

BABETTE'S BUTTER SOUP   local shellfish, caviar, milk & honey

PINK GRAPEFRUIT GAZPACHO sea urchin, asparagus, poached shrimp  
WHITE ASPARAGUS   charred grapefruit, caviar, sorrel

STRIPPED BASS   saffron, grilled fava beans, mint

LASAGNA   ramp, ricotta, king crab

ASSIETTE OF FOIE GRAS   green strawberry, foie gras custard, rye crumble

QUAIL   rhubarb, crème fraîche, fennel scotch egg, roasted grapes, tahini yogurt

LAMB LOIN   broccoli, white anchovy, parmigiano fonduta

CHERRY MOUSSE CAKE   black sesame, buttermilk glace
 DARK CHOCOLATE CUSTARD   passion fruit, white chocolate, roasted orange glace

 

 

6 – COURSE

145 PER PERSON

wine pairing - 105 per person

 

 

8 – COURSE

175 PER PERSON

wine pairing - 140 per person


To Reserve the Chef's Table:

Please call  857.957.0099, email events@mentonboston.com, or complete our private dining request form.

354 Congress Street, Boston, MA