The Modern
The Modern showcases Chef Thomas Allan’s contemporary cooking in a modern setting overlooking MoMA’s Abby Aldrich Rockefeller Sculpture Garden. At dinner, we offer a guest-choice of two innovative tasting menus. At lunch, we offer a tasting menu and a three course prix fixe.
The Modern features Chef Thomas Allan's refined yet playful contemporary cooking as a three-course prix fixe, tailored to leisurely afternoons and busy meeting days alike.
An eight-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.
Three Course Prix Fixe | 115 per person
Wine Pairing | 80 per person
Tasting Menu | 275 per person
Discovery Pairing | 195 per person
Reserve Pairing | 350 per person
Three Course Prix Fixe
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eggs on eggs on eggs
75 supplement
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badger flame beets, chicories and passionfruit vinaigrette
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diver scallops, cara cara orange and bonito cream
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grilled madai with crosnes and shishito peppers
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black truffle risotto, aged parmesan
50 supplement
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roasted heritage chicken, farro and royal trumpet mushrooms
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poached lobster with pumpkin dumplings and spinach
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lamb saddle with japanese sweet potato and basil
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dark chocolate cremeux, black cherries and almond
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apple, dulce de leche and buckwheat
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chai ice cream, lemongrass-poached pear and burnt maple
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tête de moine, apricots and shaved fennel
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
Kindly inform our team of any food allergies.
At The Modern, we’re committed to welcoming all curious and inspirited diners to our table. In crafting our latest menu, we carefully considered the diverse ways that our guests celebrate and gather. Whether you’re a first-time visitor or a long-time regular, we offer an experience that satisfies two distinct preferences: Impressions, for guests seeking a succinct yet adventurous culinary journey; and Abstractions, for those looking to savor a more extensive signature experience.
Our nightly menu changes frequently, below is a sampling of what you might expect from Impressions and Abstractions during your visit.
- Chef Thomas Allan
Impressions
175 per person-
venison tartare, horseradish crème fraiche
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chilled scallops, cara cara orange with bonito cream
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pepita sourdough with cultured butter
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wild turbot with baby squid and olio verde
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or
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black truffle risotto, aged parmesan
50 supplement
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lamb saddle, japanese sweet potato and dates
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dark chocolate cremeux, black cherries and almond
Abstractions
275 per person-
venison tartare, horseradish crème fraiche
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eggs on eggs on eggs*
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chilled scallops, cara cara orange with bonito cream
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pepita sourdough with cultured butter
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wild turbot with baby squid and olio verde
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dry-aged duck, poached mango and spiced peanuts
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or
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black truffle risotto, aged parmesan
50 supplement
-
australian wagyu beef, salsify, pickled red cabbage
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hibiscus, coconut and tarragon
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dark chocolate cremeux, black cherries and almond
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
Kindly inform our team of any food allergies.
Valentine's Day Dinner 345 per person
six course tasting, available for dinner on both Friday 2/13 and Saturday 2/14
Price is inclusive of the menu below. Beverage, tax, and gratuity will be in addition.
oysters and cucumber
wild bonito, cara cara orange
venison tartare, horseradish crème fraîche
eggs on eggs on eggs
grilled diver scallop and squid, aromatic vegetable broth
black truffle risotto, aged parmesan
or
dry aged duck, poached mango and spiced peanuts
australian wagyu beef, salsify, pickled red cabbage
hibiscus, coconut and tarragon
dark chocolate cremeux, black cherries and almond
Valentine's Day Lunch 145 per person
four course prix fixe menu, available for lunch on Saturday 2/14
Price is inclusive of the menu below. Beverage, tax, and gratuity will be in addition.
badger flame beets, chicories and passionfruit vinaigrette
chilled lobster, cara cara orange and bonito cream*
grilled diver scallop and squid, aromatic vegetable broth
black truffle risotto
dry aged duck, poached mango and spiced peanuts
wagyu beef strip, salsify, pickled red cabbage
chai ice cream, lemongrass poached pear and burnt maple
dark chocolate cremeux, black cherries and almond
*Consuming raw or undercooked meats, poultry, shellfish, or eggs may increase your risk of foodborne illness
The Kitchen Table at The Modern offers a front-row seat in the heart of the restaurant’s kitchen for up to four guests, with an enhanced tasting menu by Executive Chef Thomas Allan. From this exclusive perch, you can take in the buzzing activity of The Modern’s world-class kitchen while your dining experience unfolds before your eyes.
Reservations at The Kitchen Table are available for both lunch and dinner.
345 per person