• Menton’s haute cuisine masterpieces are well-thought-out. For example, the venison loin is prepared with braised red cabbage, chantenay carrot and hakurei turnip. An oyster velouté, done with brioche, prosciutto, and swiss chard, accompanies the tremendous dish.
• As you sip your refreshingly crisp glass of vino during the third course of your prix fixe meal, you have to thank wine director Cat Silirie. She brings more than two decades of wine experience to the Barbara Lynch Collective of restaurants, and subsequently collaborates with winemakers from around the world to purchase private labels and new vintages for Menton.
• On the summer menu, there was Maine crab, Santa Barbara prawns, Rhode Island fluke, foie gras, rabbit, veal and chocolate cake. The purpose of the menu is to allow you to experience a little bit of everything without feeling overindulgent.