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
 

LITTLE GEM LETTUCE shaved radish, serrano ham, paprika, shallot vinaigrette

TUNA CARPACCIO   avocado, radicchio treviso, kumquats*

OYSTER VELOUTÉ brioche, prosciutto, swiss chard

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MUSHROOM ROTOLO burgundy escargot, truffle butter, pecorino

SPAGHETTI   sicilian pistachio, meyer lemon, black pepper

MASCARPONE CAPPELLETTI braised pork cheek, green garlic, ricotta salata

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SEARED SCALLOPS oroblanco grapefruit, baby spinach, brown butter citrus glaze

BRANZINO saffron, local shellfish, roasted peppers

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

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SELECTION OF CHEESES
CRÉME FRAÎCHE GÂTEAU bosc pear, almond, milk oolong sherbet

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

GIANDUJA GANACHE sicilian pistachio, burnt honey caramel, fior di latte glace
TRIO OF GLACES OR SORBETS

 

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
 

Hiramasa CRudo persian cucumber, avocado, citrus vinaigrette

Seared scallop sunchoke velouté, lemon, swiss chard

Spaghetti Tagliata caviar, jonah crab, maine sugar kelp, lobster sauce

Burgundy Escargot potato rösti, arrowhead cabbage, black trumpets, chicken jus

FOIE Gras Terrine coffee cake, roasted muscat grapes, vanilla

Berkshire Pork Cheeks johnny cake, baby leeks, pork jus

Duck Breast salsify, roasted brussels, d’anjou pear, brown butter

Pistachio Crémeux winter citrus, yogurt, bergamot, mandarin sorbet

*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.

 

 

6 – COURSE

155 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