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
FRISÉE SALAD baby yellow beets, smoked trout, crème fraîche, trout roe
CHESTNUT BISQUE celery root, american chestnut
SALT MEADOW LAMB TARTARE harissa, charred yogurt, sunflower seeds*
SEARED FOIE GRAS honey glazed persimmon, mascarpone, basil*
SPAGHETTI lobster, calabrian chili, sea urchin
ROTOLLO braised chickering farms veal, perigord truffle, mornay sauce
AGNOLOTTI wolf meadow farms stracciatella, cacio e pepe
LUBINA roasted fennel, caviar, grapefruit beurre blanc*
SEARED BLACK BASS mussels, roasted pepper, leek butter*
BERKSHIRE PORK LOIN black truffle, endive, walnut, squash*
L’ENTRECÔTE DE BOEUF pommes, wild mushroom, sauce diane*
SELECTION OF CHEESES
GRAPEFRUIT MOUSSE poppy seed cake, rosemary gelato
CHOCOLATE TORTE peppermint milk custard, fleur de lait
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
Vitello Tonnato chickering farm rose veal, yellowfin tuna, fennel pollen, breakfast radish*
Turbot olive oil crushed potato, jonah crab, bergamot, basil*
Baby Artichoke chicory, brown butter, cloumage, almond*
Parisian Gnocchi black trumpet mushroom, braised chicken, perigord truffle*
Foie Gras Mousse bitter cocoa, pizzelle, quince*
Braised Pork Cheeks parsnip, hazelnut gremolata, red wine jus*
Lamb Loin harissa braised belly, romanesco cauliflower, salsify, orange purée*
death by chocolate