Menton's Spring & Summer Menu
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.
Pan roasted Halibut atop Lovage Vichyssoise, sourdough crostini topped with caviar, morel rings, whipped egg white and flowers.
Seared Yellowfin Tuna & Tartare, asparagus, sea urchin, truffle and soy.
A few of the amazing wines and the stunning stemware available at Menton.
Rabbit chop, confit rabbit leg, along with rabbit and anchovy pate en croute. All served with different flavors of bouillabaisse.
Crab with creme fraiche, olive oil, lemon, chive, shrimp and accompanied by diced blood orange and caramelized grapefruit.
Salad of frisee with a roulade of rabbit loin, along with pickled cucumber and a saffron emulsion.
Foie Gras Frankfurter with plum and almond catsup. Nettle crema with rocotta stuffed pasta accompanied by toasted pistachio and fried nettles.
Torrone mouse cake with apricot puree, almond & apricot sorbet along with Marcona almonds.
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.
Keywords: Barbara Lynch, Commercial Food Photography, Food Photography, Gourmet Photography, Menton Restaurant Photography
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