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 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
 

ROASTED PUMPKIN SALAD   stracciatella, hazelnut, quince, sourdough

CHESTNUT BISQUE   celery root, american chestnut

FRENCH OMELETTE   sautéed pole beans, parmesan

POTATO GNOCCHI BOLOGNESE

SAFFRON STROZZAPRETI spicy clams, quail ragu

TERRINE OF FOIE GRAS   magness pear, toasted almond* 

HALIBUT   swiss chard, caviar, beurre blanc

SEARED SALMON   leek soubise, farro, roasted almonds*

ROASTED BREAST OF DUCK   fresh figs, sicilian pistachios*

L’ENTRECÔTE DE BOEUF   pommes, wild mushrooms, sauce diane*

SELECTION OF CHEESES
CRÊPE CAKE   pear, lemon, earl grey
CHOCOLATE CAKE   orange sherbet, fennel marmalade        
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
 

black bay scallop crudo   prawn, passionfruit vinaigrette, basil*
black bass   winter squash, kohlrabi, black truffle* 
CASSONCELLI   robiola, hazelnuts, brown butter
braised berkshire pork   sunny side quail egg, beluga lentils, bernaise*
FOIE GRAS Terrine   pain d’épice, orange-anise confiture, black mission fig*
stuffed lamb saddle   salsify, black garlic, olive, butter beans
prime beef   baby artichoke, ricotta gnudi, spinach*    
OLIVE OIL CAKE    
honey curd, yogurt glace

 

 

6 – COURSE

165 PER PERSON

wine pairing - 105 per person

 

 

8 – COURSE

185 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