Menton’s kitchen
Photo: Lucy Sherman
Menton opens in just four days and we’ve got an early look at a sample menu. Now, the menu is set to change nightly, so this is just an idea of what will be on offer at the intended new crown jewel of Barbara Lynch’s empire. That being said, it looks pretty serious: lamb loin with eggplant and black garlic, foie gras with poached Meyer lemon, Araucana egg custard with langoustine, pea tendrils, and vadouvan. The menu is complete fetishized spring ingredients (morels, fava beans), high end farm name-dropping (Elysian Field Farm lamb). What do you think? Does the menu look good enough to justify the price?
Chef’s Tasting Menu - $145
Bacalao Soup
White Sturgeon Caviar, Chevril, Potato
Steamed Black Bass
Fava Beans, Sumac, Morels
Roasted Maine Lobster
Cauliflower, Asian Pear, Herb Purée
Seared Foie Gras de Canard
Poached Meyer Lemon, Date Jus, Fennel Pearls
Whole Roasted Squab
Peas, Radishes, Pea tendrils
Elysian Field Farm Lamb Loin
Eggplant, Citrus, Black Garlic
Bitter Chocolate Cremeux
Olive Oil, Cocoa Nib
Prix Fixe - $95
Late Winter Vegetable Salad
Banyules Vinegar, Yogurt, Shallot
Maine Crab Salad
Pear and Celery Jus, Black Radish, Caviar
Terrine of Foie Gras de Canard
Muscat Grape, Truffle, Walnuts
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Artichoke Velouté
Truffle Purée, Wild Rice, Argan Oil
Atlantic Halibut en Croute
Fava Beans, Morels, Citrus
Araucana Egg Custard
Langoustine, Pea Tendrils, Vadouvan
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Lola Duck
Consommé, Fennel, Farro
Veal Sweetbreads
Carrot, Caraway, Honey
Duet of Beef
Parsley Root, Petite Onions, Sauce Périgueux
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Baba au Rhum
Coconut Custard, Carrot Sorbet, Pineapple
Coffee Caramel Parfait
Brown Butter Financier, Star Anise
Banana & Miso Tart
Chocolate Glace, Meyer Lemon, Peanut
