Menton's Spring & Summer Menu

July 17, 2015  •  Leave a Comment

Menton's tasting menu changes seasonally to reflect the kitchen's inspired themes, which work with local and international ingredients that are showing their best according to the season at hand.

I have ongoing photography sessions with Menton highlighting their seasonal food, their newly opened Gold Bar and a few other key components of this acclaimed Boston Restaurant.

Along the way I am also creating some background images with emphasis on staff, working in the kitchen and simply what goes on in a restaurant of this caliber from day to day.

Here are a few images from my recent shoot focusing on the spring menu available now at Menton along with a hint at the amazing wine list this restaurant carries.

Menton Food Photography by Wayne E. Chinnock

Pan roasted Halibut atop Lovage Vichyssoise, sourdough crostini topped with caviar, morel rings, whipped egg white and flowers.

Menton Food Photography by Wayne E. Chinnock

Seared Yellowfin Tuna & Tartare, asparagus, sea urchin, truffle and soy.

Menton Food Photography by Wayne E. Chinnock

A few of the amazing wines and the stunning stemware available at Menton.

Menton Food Photography by Wayne E. Chinnock

Rabbit chop, confit rabbit leg, along with rabbit and anchovy pate en croute. All served with different flavors of bouillabaisse.

Menton Food Photography by Wayne E. Chinnock

Crab with creme fraiche, olive oil, lemon, chive, shrimp and accompanied by diced blood orange and caramelized grapefruit.

Menton Food Photography by Wayne E. Chinnock Salad of frisee with a roulade of rabbit loin, along with pickled cucumber and a saffron emulsion.

Menton Food Photography by Wayne E. Chinnock Foie Gras Frankfurter with plum and almond catsup. Menton Food Photography by Wayne E. Chinnock Nettle crema with rocotta stuffed pasta accompanied by toasted pistachio and fried nettles.

Menton Food Photography by Wayne E. Chinnock Torrone mouse cake with apricot puree, almond & apricot sorbet along with Marcona almonds.

Menton Food Photography by Wayne E. Chinnock

Chef Scott Jones leading a pre-meel meeting with the kitchen staff outside.

Blanched asparagus with spot prawn ravioli and an oil poached duck egg yolk.


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