PRIVATE EVENTS 354 CONGRESS STREET BOSTON, MA 02210 • 617-737-0099 • www.mentonboston.com ABOUT MENTON amed for a French seaside town a few steps away from N the Italian border, Menton is located in Boston’s Fort Point neighborhood, moments away from the financial district and Boston's Convention and Exhibition Center, and is the city's only Relais & Chateaux, AAA Five Diamond, and Forbes Five-Star Property. Menton creates a welcoming, comfortable ambiance for guests to relax and enjoy themselves. With beautifully executed cuisine, a celebrated wine program, gracious hospitality and a glamorous setting, Menton seeks to excite, inspire, and transport guests. Since opening in 2010, the restaurant has received numerous accolades, including a four-star review from The Boston Globe, recognition as one of both Bon Appétit and Esquire’s best new restaurants in 2010, and a James Beard Foundation Awards nomination for Best New Restaurant in 2011. Menton received the Best Newcomer, Best French, and Best Service distinctions in the Zagat Boston Restaurant Guide 2011-2012 and continues to garner both local and national recognition. 1 PRIVATE EVENTS AT MENTON hether planning an intimate dinner with friends W and family, a corporate dinner, or a wedding reception, Menton provides elegant spaces in with to gather. The Private Events team works with each guest to create spectacular, personalized functions and offers a range of design services to ensure a flawlessly executed event. Our three unique spaces, The Chef's Table, The Private Dining Room, and The Main Dining Room, are available to be reserved for exclusive use. PRIVATE EVENT CAPACITIES The Chef's Table: 12 The Private Dining Room: 45 seated | 65 reception The Main Dining Room: 72 seated | 100 reception 2 THE CHEF’S TABLE THE CHEF’S TABLE is a private room located in the kitchen adjacent to the main dining room. This unique space accomodates up to 12 guests and provides a brilliant vantage point from which to view the kitchen during service. To reserve the Chef's Table, we request a food and beverage minimum. Maximum 12 Guests Square Footage 180 sq. ft. 3 THE CHEF'S TABLE: Menu Format and Options Menton offers guests the choice of two tasting menus: From Elements explores dishes and pairings that we have enjoyed over the past year and Into Evolution 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. FROM ELEMENTS sample tasting menu MENTON BUTTER SOUP caviar supplement 60 | 95 tuna conserva WINTER JARDINIÈRE hazelnut, orange blossom ARTICHOKE & CLAMS potato, herbs, à la grecque endive SCOTTISH SALMON leek, almond guinea hen, swiss chard, walnut CULURZONES SARDO TART OF FOIE GRAS WAGYU BEEF in orange grapefruit, moscato, basil FLOATING ISLAND | CHOCOLATE CREMEUX passion fruit 8 – course 175 per person wine pairing 125 per person 4 THE CHEF'S TABLE: Menu Format and Options INTO EVOLUTION sample tasting menu watercress, o-hitashi RED SNAPPER tarragon, green apple, caviar KAUAI SHRIMP chicory, almond, horseradish saffron, haricot vert, ras el hanout SEA BASS artichoke, taggiasca, cara cara caviar supplement 60 | 95 radicchio, blood orange, snap pea CAPPELLETTI AL SALMONE MÉNAGE À FOIE GRAS jonah crab GUINEA HEN sauce amèricaine VENISON in green saffron, pistachio, orange MILLE FEUILLE | CHOCOLATE CLAFOUTIS pear, ginger, yuzu 8 – course 195 per person wine pairing 135 per person 5 THE PRIVATE DINING ROOM THE PRIVATE DINING ROOM features its own dedicated kitchen Maximum 22 guests at one long table and Chef who, with our Private Events Manager, works with you to design a customized and memorable experience. Accommodating 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 Maximum 45 guests at five round tables entertaining. To reserve the Private Dining Room, we request a food and beverage minimum. Maximum 65 guests for a standing reception Square Footage 425 sq. ft. 6 THE PRIVATE DINING ROOM: Menu Format and Options - Reception HORS D'OEUVRES STATIONARY ITEMS CHICKPEA PANISSE CHEESE eggplant, basil, sesame artisinal cheeses from france, italy, new england traditional accoutrements, seasonal fruit, toast 32 per person RICOTTA TART artichoke, olives, pine nuts CHARCUTERIE PASTY house-made terrines, pâtés, rilletes, mouses, sausages swiss chard, saffron, pecorino imported salumi from italy, spain, france assorted mustards, pickles, crostini ARANCINI 34 per person porcini, parmigiano EAST COAST OYSTER MEDITERRANEAN MEZZE espelette, bacon, tempura grilled flatbread, bean purée, eggplant relish, smoked beet & pistachio hummus 26 per person TUNA TARTARE ginger, garlic, cilantro RAW BAR & CAVIAR SMOKED SALMON east & west coast oysters, local clams, shrimp grapefruit, crème fraîche, caviar cocktail sauce, mignonette, dijon aioli 36 per person CHICKEN LIVER MOUSSE east & west coast oysters, local clams, shrimp, lobster dijon mustard, pickled shallot, brioche cocktail sauce, mignonette, dijon aioli 50 per person DUCK PÂTÉ shiitake, green garlic, orange royal white sturgeon caviar traditional accoutrements 175 per ounce WAGYU BEEF TARTARE one ounce suggested for four people potato, romesco, scallion Osetra Caviar traditional accoutrements 225 per ounce each selection, 5 per person one ounce suggested for four people 7 THE PRIVATE DINING ROOM: Menu Format and Options - Lunch and Dinner FIRST COURSE MAIN COURSE GRILLED WEDGE SALAD CANNELLONI little gem lettuce, maitake, green goddess zucchini, eggplant, ricotta CARROT SALAD ATLANTIC HAKE baby carrot, tuscan kale, curry vinaigrette green lentils, leek, calabrian chili RED PEPPER VELOUTÉ FAROE ISLAND SALMON asparagus, prosciutto, poached egg porcini, rhubarb, mint HAMACHI CRUDO GRILLED DUCK BREAST little neck clams, romanesco, sea beans ramps, nectarine, polenta POACHED ALBACORE TUNA BEEF SIRLOIN cherry tomato, avocado, crispy rice fingerling potato, spring onion, bacon jus SECOND COURSE DESSERT RISOTTO GREEK YOGURT PANNA COTTA morel, english peas, aged balsamic blackberry, ginger, mango BLACK TRUFFLE GNUDI STRAWBERRY CHEESECAKE fava bean, green garlic, pecorino vanilla, banana, tangerine CAVATELLI BLUEBERRY CLAFOUTIS shrimp, candied citrus, scallion apricot, almond, lemon CONFIT DUCK RAVIOLI CHOCOLATE-HAZELNUT CAKE golden beets, plum, crispy shallot cherry, caramel, espresso LAMB AGNOLOTTI CHOCOLATE CREAM TART swiss chard, sage, parmigiano mint, raspberry, mascarpone 4 – course menu with two options per course, 125 per person each additional selection, 10 per person Please inquire for more information on three, five course, or set menus. 8 THE WINE PROGRAM WINE DIRECTOR , Cat Silirie, has created a collection that is beautifully paired to the cuisine and aesthetic of Menton. Full of wonderful discoveries from France, Italy, Austria, Spain and America’s greatest wine makers, our wine team is happy to provide assistance in selecting the perfect wines for your event. 9 ADDITIONAL SERVICES enton offers an array of services to help M personalize each and every event. These services include the following: Customized Menus Place Cards Specialty Cakes Six Piece Assorted Truffle Boxes Colorful Macarons Gift Certificaltes Floral Arrangements Coat Check Valet Service Interior Décor Audio Visual Equipment Photography References Hotel Referrals We can also offer signed editions of Stir: Mixing it Up in the Italian Tradition, Chef Barbara Lynch's first cookbook. Stir is a delectable compilation of Barbara's french inspired and italian influenced dishes, created with the home cook in mind. It includes many signature dishes and even devotes an entire chapter to her famous pastas. 10 CONTACT Private Event Sales Manager 354 Congress Street Boston, MA 02210 857.957.0099 tel [email protected].