Author Archives: shearn
Gayot, Top 40 Restaurants in the U.S., 2013
AAA, Five Diamond Award, 2013
Discovering New England Seafood: An Evening of Cuisine and Conversation
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.
Relais & Chateaux Grand Chef Gala Dinner
The festivities for the 1st Annual Blizzard Bash begin at Menton with the Relais & Châteaux Grand Chef Gala Dinner, offering guests the exclusive opportunity to experience a six course menu prepared by five Grand Chefs - Barbara Lynch, Daniel Boulud, Mark Ladner, Michael Tusk, and Joseph Lenn.
6:30pm - 7:30pm: Champagne Reception
7:30pm: Seated Six Course Dinner with Wine Pairings
1000 per person
All proceeds benefit the Barbara Lynch Foundation
To purchase tickets for this event, please click here.
Menton also offers the opportunity to experience this unparalleled gastronomic event in the privacy of our Chef’s Table. Located in the kitchen adjacent to the main dining room, the Chef’s Table seats 12 guests and its glass wall provides a brilliant vantage point from which to view the kitchen during service.
Six Course Dinner with Wine Pairings
Champagne & Canapes | Wyatt Maguire | Menton, Boston
NV Pol Roger Champagne Cuvée de Réserve Brut
First Course | Michael Tusk | Quince, San Francisco
Bay Scallop Crudo
Osetra Caviar, Horseradish, Tahitian Pomelo
2010 Loimer Kamptal Riesling Reserve
Second Course | Colin Lynch & Barbara Lynch | Menton, Boston
Steamed Black Bass
Langoustine, Citrus, Sorrel
2006 Au Bon Climat Chardonnay “Los Alamos Vineyard”
Third Course | Mark Ladner | Del Posto, NYC
Del Posto Agnolotti
Parsnip Puree, Bitter Chocolate
2009 Vietti Nebbiolo “Perbacco”
Four Course | Joseph Lenn | The Blackberry Farm, Tennessee
Smoked Tennessee Duck Breast
Celery Root, Tennessee Truffles, Farro Verde, Clementine, Duck Consommé
2009 Coume del Mas Collioure “Schistes”
Fifth Course | Daniel Boulud | Daniel, NYC
Millbrook Farm Venison Loin
Cocoa Bean, Glazed Sunchokes and Parsley Root, Sauce Grand Veneur
2001 Qupe Syrah “Bien Nacido Hillside Estate” en magnum
Sixth Course | Bethany Hiltebeitel | Menton, Boston
TCHO Chocolate Ganache
Lemon Verbena, Goat Cheese, Walnut
2006 Chateau Tirecul-la-Gravière Monbazillac “Les Pins”
Pierre Ferrand Cognac “Ambre”
*Please note, wines subject to change
To learn more, visit barbaralynch.org
Boston Magazine, “Boston’s 50 Best Restaurants,” 2012
A Black and White Affair: New Year’s Eve at Menton
Ring in the New Year at Menton with a glittering tribute to what many dubbed The Party of the Century: Truman Capote’s legendary Black and White Ball at New York’s Plaza Hotel. The celebration at Menton will include decadent menus, live music, and more.
Black and White attire encouraged
Monday, December 31
Our Second Seating is fully reserved however reservations are still available for the First Seating
First Seating:
Five-course prix fixe menu, 195 per person
Wine pairings, 90 per person
Reservations accepted for 6:00pm-7:00pm
Second Seating: Fully Reserved
The Art of Bespoke: An Evening of Cocktails, Cuisine, and Conversation with Alton Lane
From customized clothing to cocktails, having something made expressly to one’s specifications is seductive. Join Alton Lane Co-Founder Peyton Jenkins along with Barbara Lynch Gruppo Executive Chef Colin Lynch and Drink Bar Manager John Gertsen for an evening of fabulous food and drink as well as an exploration of the Art of Bespoke and the parallels found in creating customized cocktails, cuisine, and clothing.
Luxury and value, tradition and innovation all exist in today’s bespoke experiences. Discover how Alton Lane marries technology with the centuries’ old art of bespoke suit making, how Savile Row inspired the Drink experience, and how a kitchen creates a tasting menu that simultaneously maintains the vision of the chef but has the ability to be personalized to suit the tastes of each guest.
Thursday, November 15
6:30pm - Hors d’Oeuvres Reception
7:00pm - Seated Dinner
Austrian Wine Dinner, with Special Guests
with Special Guests:
Martin Hinterleitner, Zalto Glassware
Fred Loimer, Winemaker
Andreas Wickhoff, Premium Estates of Austria
6:30pm Champagne Reception
7:00pm Dinner
Join us for an exciting evening of beautiful wines, gorgeous glassware, and a few surprises featuring three special guests from Austria: Martin Hinterleitner of Zalto, one of the most exclusive glassmakers int he world, celebrated Austrian winemaker Fred Loimer, and Andreas Wickhoff, a champion and representative of distinctive wines from Austria’s most sought-after regions.
Guests will embark on a delicious exploration of incredible Austrian wines, including two from attending winemaker Fred Loimer, 2010 Loimer RieslingSeeberg Vineyard and 2010 Loimer Pinot Noir Terrassen, served in rare Zalto glassware and paired with an Autumn-inspired menu created by Menton’s chefs.
