The Modern features Chef Thomas Allan's refined yet playful contemporary cooking as a four-course prix fixe.
A six-course tasting menu is also available at lunch featuring fresh, seasonal cooking with a few twists to the standard format including some surprise and delight bites meant to be shared by the table.
Prix Fixe | 150 per person
Tasting Menu | 275 per person
eggs on eggs on eggs*
green asparagus salad, sorrel and smoked trout roe
citrus cured hiramasa and green tomatoes, whole milk burrata
diver scallop, provençal asparagus and green garlic
roasted lobster with artichokes and preserved tomato
heritage chicken with grilled mushrooms and smoked potato
herb roasted beef with belgian endive and wild arugula
baba with warm citrus and blackstrap rum
yorkshire rhubarb and custard pavlova
spiced chocolate with hazelnuts and crème fraîche
selection of cheese supplement 25
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
The Modern features Chef Thomas Allan's refined yet playful contemporary cooking and a few twists to the traditional tasting menu format including some surprise and delight bites meant to be shared by the table. Please note that the menu below is a sample as our nightly menu changes frequently. Please inquire for any specific dietary requests.
275 per person
195 wine pairing
tuna and fermented citrus · frozen peas and ham
eggs on eggs on eggs*
french white asparagus, green tomatoes and burrata
diver scallop with grilled mushrooms and ramps
dry aged duck, apricot mustard and black truffle*
american wagyu beef with grilled mushrooms and ramps*
nam doc mai mango with coconut rice
dark chocolate, fresh hazelnuts and crème fraiche
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.