The Private Dining Room, with its own dedicated kitchen and private chef, accommodates up to 45 guests for a seated dinner and 65 guests for a standing reception. The room has large windows overlooking Congress Street, graphite drawings by artist Dean Brown, and silk wall coverings, offering the perfect setting for both private and corporate entertaining. To reserve the Private Dining Room, we request a food and beverage minimum. 


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SQUARE FOOTAGE: 425 SQ. FT. 

MAXIMUM 22 GUESTS
AT ONE LONG TABLE 

MAXIMUM 45 GUESTS
AT FIVE ROUND TABLES 

Maximum 65 guests for
a standing reception


THE PRIVATE DINING ROOM:
Menu Format & Options 

Hors D'Oeuvres


EACH SELECTION, 5 PER PERSON 

FIRST COURSE
 

TORTILLA ESPAÑOLA
black truffle, parmigiano

TUNA TARTARE
garlic, avocado

VOL-AU-VENT
mushroom, sage

ARANCINI
beet, tahini

STEAK TARTARE
brioche, truffle

EGGPLANT TARTE TATIN
puff pastry, walnut

CHICKPEA PANISSE
garlic, harissa

LAMB MEATBALL
tomato, olive

CHICKEN RILLETTE CROSTINI
shallot, mustard

EAST COAST OYSTER
celery, green apple, caviar

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Stationary Items

CHEESE
artisanal cheeses from France, Italy, New England
traditional accoutrements, seasonal fruit, toast
32 per person

CHARCUTERIE
house-made pâtés, rilletes, sausages
imported from Spain, salumi from Italy
assorted mustards, pickles, crostini
30 per person

MEDITERRANEAN MEZZE
grilled flatbread, bean purée, caponata,
smoked beet & pistachio hummus
26 per person

RAW BAR & CAVIAR
assorted east coast oysters, local clams, shrimp, lobster
cocktail sauce, mignionette
50 per person

Royal White Sturgeon Caviar
traditional accoutrements
175 per ounce
one ounce suggested for four people

Osetra Caviar
traditional accoutrements
225 per ounce
one ounce suggested for four people

 


Four Course Menu

FOUR COURSE MENU WITH TWO OPTIONS per COURSE, 125 PER PERSON
EACH ADDITIONAL SELECTION, 10 PER PERSON

FIRST COURSE
 

PARMIGIANO SFORMATO
chicories, almond, mustard

CARROTS
duck, orange, cashew

SALMON CRUDO
cucumber, rye bread, crème fraîche

CHIOGGIA BEETS
olive, mascarpone, pistachio

HAMACHI
fennel, meyer lemon, parsley

MIXED GREEN SALAD
à la grecque, peppers, feta
 


SECOND COURSE
 

CAPPELACCI CACIO E PEPPE
brocolli rabe, cipollini, pecorino

RISOTTO ALLA NEBBIOLO
mushrooms, bone marrow, parmigiano

CASONCELLI DI PASTINACCI
prawn, proscuitto, almond

PUMPKIN VELOUTÉ
duck confit, apple, walnut

CANNERONI NERO
calamari, polpetti, olives

TART OF FOIE GRAS
duck prosciutto, apple, pistachio
10 supplement

third course
 

POLENTA
squash, wild mushroom, egg

ATLANTIC HAKE
squash bouillabaisse, clams, caviar

SCALLOPS
celery, grapefruit, truffle

BERKSHIRE PORK
chestnut, cherry, braised belly

GIANNONE CHICKEN
 beetroot, orange, vadouvan

 PRIME BEEF SIRLOIN
pommes pont-neuf, bone marrow, watercress
20 supplement; American Wagyu Beef


DESSERT
 

BREAD PUDDING
banana, pecan, salted caramel

APPLE SPICE CAKE
sultana, cinnamon, walnut

BUTTERMILK PANNA COTTA
honey, chamomile, red currant

CHOCOLATE PRALINE TART
blood orange, hazelnut, espresso

CHOCOLATE CHEESECAKE
mint, cherry, cocoa nib

 

 

Please inquire for more information on three, five course, or set menus.


To Reserve the Private Dining Room:

Please complete our private dining request form, call  857.957.0099, or email events@mentonboston.com.

354 Congress Street, Boston, MA