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

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*

LIME GANACHE   coconut crémeux, chocolate sorbet
LEMON PAVLOVA   yuzu curd, strawberry        


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 





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