Inspired by Restaurant Week Boston, Menton will also offer two specially priced dinner menu offerings:

Three-course menu: $52 per person
Five-course tasting menu: $72 per person

Prices are exclusive of tax and gratuity.

Three-Course Menu

Chilled Cauliflower
Curry Yogurt, Garlic, Radish

Green Garlic Velouté
Smoked Mussels, Fennel, Crème Fraîche

—

Terrine of Foie Gras
Citrus Marmalade, Black Pepper
Or
Seared Foie Gras
Pineapple Confit, Cashew, Green Onion
Optional $12 Supplement

—

Atlantic Halibut
Saffron, Onion Confit, English Peas

Ham-Brined Pork Loin
Leek, Morels, Mustards

Winter Squash Agnolotti
Fricassee of Duck, Pistachio, Sage

—

Rhubarb Panna Cotta
Buttermilk, Pistachio, Meyer Lemon

Chocolate Clafoutis
Malted Milk, Banana, Cinnamon

Cheese Selection

 

Five-Course Menu

Cured Faroe Island Salmon
Peas, Mint, Horseradish

Green Garlic Velouté
Smoked Mussels, Fennel, Crème Fraîche

Atlantic Halibut
Saffron, Onion Confit, English Peas

Terrine of Foie Gras
Citrus Marmalade, Black Pepper
or
Seared Foie Gras
Pineapple Confit, Cashew, Green Onion
Optional $12 Supplement

Winter Squash Agnolotti
Fricassee of Duck, Pistachio, Sage
Optional $12 Supplement

Ham-Brined Pork Loin
Leek, Morels, Mustards

Rhubarb Panna Cotta
Buttermilk, Pistachio, Meyer Lemon

To make reservations, please call Menton at 617.737.0099.

Menton invites you to gather for a unique communal dining experience and discussion as we celebrate the gastronomic bounty of New England’s waters. On Tuesday, February 26, the Menton team will lead a delicious discovery of the fascinating history and rapidly changing relationship New England shares with the Atlantic.

After gathering for a glass of wine and hors d’oeuvres, guests will enjoy a special four course menu highlighting our region’s finest fish and shellfish from the best purveyors, paired with wines selected to complement and enhance the distinctive flavors of the sea. Menton Chef de Cuisine Wyatt Maguire will speak to guests about each course and will answer any questions.

Reception
6:00 pm
Hors d’Oeuvres & Wine

Dinner
6:30 pm

Butter Soup

Maine Shrimp Crudo
Sea Urchin, Grapefruit, Perilla

Fluke Roasted on the Bone
Celtuce, Brown Butter, Yogurt

Smoked Cod
Bay Scallops, Quail Egg, Truffle Broth

Dark Chocolate Ganache
Walnut, Rhubarb, Balsamic

135 per person with wine
(exclusive of tax & gratuity)

To make a reservation or learn more about this dinner, please call Menton at 617.737.0099.