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    • The Bar Room

    Buzzing from lunch to late night, The Bar Room at The Modern offers a lively neighborhood backdrop for bold flavors. From our signature crispy fried chicken to seasonal plates crafted by Chef Thomas Allan, our à la carte menu brings a fresh twist to contemporary classics.

    The marble bar is open daily at 11:30am. 


    • caviar hot dogs 39

    • tarte flambée 19

    • pei oysters with fermented kumquat mignonette* 29

    • chickpea panisse with crab and curried mayonnaise 28

    • heirloom tomato sourdough toast with lovage 26

    • gem lettuce and kale salad, smoked sturgeon tonnato 25

    • green asparagus salad with warm cheese and sorrel 24

    • chilled hamachi, sugar snap peas and spicy peanuts 28

    • steak tartare with crispy potatoes* 28

    • hand cut tagliatelle, braised rabbit, lemon and arugula 38

    • spring garlic rigatoni with pine nuts, burrata and summer truffle 45

    • monkfish roasted on the bone, summer squash and grapefruit vierge 39

    • crispy skin salmon with charred romano beans and bearnaise 36

    • crispy octopus and pork belly, new potatoes and apricots 40

    • banana fosters split with candied peanuts 18

    • tres leches, passion fruit and coconut 18

    • chocolate marquise, toasted marshmallow and toffee 18

    • peach and bourbon custard beignets 18

    • selection of good cheese 26

    *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

    • olives marinated in coriander 8

    • spiced nuts 9

    • tarte flambée 18

    • caviar hot dogs, pickled shallots & dill* 39

    • fried chicken, honey and fries 27

    *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

    View the Full Wine List

    View the Full Drinks List

    Summer Restaurant Week 

    July 21 - August 31

    2 courses, one First Course, one Second Course | 45  

    3 courses, one First Course, one Second Course, one Dessert Course | 60

    • gem lettuce and kale salad, smoked sturgeon tonnato

    • heirloom tomato sourdough toast with lovage mayonnaise

    • green asparagus salad with warm cheese and sorrel

    • marinated tuna, sugar snap peas and spicy peanuts*

    • steak tartare with crispy potatoes*

    • spring onion rigatoni with pine nuts, burrata and summer truffle

      supplement 20

    • hand cut tagliatelle with braised rabbit, arugula and black pepper*

    • crispy skin salmon with charred romano beans and bearnaise*

    • monkfish roasted on the bone, summer squash and grapefruit vierge*

    • crispy octopus and pork belly, new potatoes and nduja vinaigrette*

    • chocolate marquise, toasted marshmallow and toffee

    • strawberry shortcake bombe

    • cacao nib and malt sundae with shoestring potatoes

    • peaches and cream tiramisu

    *Consuming raw or undercooked meats, poultry, shellfish, or eggs may increase your risk of foodborne illness

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