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
TOMATO SALAD little gem lettuce, persian cucumber, buttermilk dressing
CRAB BISQUE pâte à choux, chive, crème fraîche*
HIRAMASA CRUDO grapefruit, brown butter, calabrian chili oil*
BURRATA summer squash, pistachio, basil
SEARED FOIE GRAS red wine apple butter, yukon gold potato, smoked mustard vinaigrette*
SPAGHETTI cuttlefish, parsley, lemon*
VEAL RAVIOLI taggiasca olives, broccoli rabe, veal jus
ARCTIC CHAR kohlabri, toasted almonds, crispy quinoa, trout roe*
SEARED YELLOWFIN TUNA little gem lettuce, castelvetrano olives, haricot vert, fingerling potato*
ROASTED SIRLOIN roasted mushrooms, fingerling potatoes, summer truffle*
SELECTION OF CHEESES
CHEESECAKE honey, black mission figs, balsamic ice cream
MILK CHOCOLATE ROULADE toasted coconut, chocolate tuile, coconut passion fruit sorbet
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
HAMACHI CRUDO orange, roasted pepper, purple shiso*
SEARED branzino blue crab bisque, fennel, chive*
CARAMELIZED CAULIFLOWER caviar, crème fraîche, yukon gold potato
SPAGHETTI ‘nduja, truffle fondue, pecorino
Foie Gras CUSTARD canelé, red wine caramel, brown butter powder
rabbit saddle buttermilk, tarragon, baby turnip
DRY AGED RIBEYE mustard, braised veal pierogi, savoy cabbage
BLUEBERRY CRUMB TART calamansi, torched meringue, financier, kaffir lime yogurt
*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.