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

DUCK BREAST SALAD   radicchio tardivo, pear, taleggio, walnut duck fat vinaigrette

OYSTER VELOUTÉ brioche, prosciutto, swiss chard

--

POTATO TORTELLINI clams, parsnip cream, smoked butter

SPAGHETTI   sicilian pistachio, meyer lemon, black pepper

GRANO ARSO FETTUCCINE braised beef shank, lacinato kale, maitake mushroom

--

SEARED SCALLOP caviar, braised artichoke, sauce choron

ATLANTIC COD spanish octopus, wheat berries, roasted peppers

VENISON LOIN braised red cabbage, chantenay carrot, hakurei turnip*

--

SELECTION OF CHEESES
CANELÉ DE BORDEAUX caramelized apple, toffee, pepita brittle, aged rum glace

DULCEY WHITE CHOCOLATE GANACHE banana, white sesame, quince, milk chocolate sherbet

DARK CHOCOLATE-CORIANDER DELICE persimmon, candied kumquats, coconut sap caramel, mejdool date 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
 

SEA SCALLOP CRUDO pickled celeriac, meyer lemon vinaigrette, asian pear

SWORDFISH farinata, piquillo pepper, charred onion   

POACHED EGG grilled chicory, mangalica ham, crispy brussels, parmigiano reggiano

DUCK CONFIT CANNELLONI chestnut, black truffle, salsify

FOIE GRAS TERRINE port braised red onion, black pepper, chives

SLOW ROASTED PORCELET farro, radicchio, hen of the woods mushrooms, herb dressing

ROASTED SQUAB BREAST boudin blanc, braised wagyu oxtail, parsnip

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

*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