chilled scallop and beetroot, sorrel horseradish vinaigrette
market potatoes, radish and winter lettuces marinated in black truffle
roasted lobster with creamy spinach and parmesan
hand-cut tagliolini with périgord black truffle 40 additional
crispy sea bass with maitake mushrooms and radicchio
heritage pork, japanese sweet potato and puntarelle
herb roasted beef, confit celeriac and mustard
chocolate torte with hazelnut praline and malt
spiced pears, fromage blanc and honey ice cream
brown butter cake with white wine poached quince
selection of cheese
additional 15
The Modern features a reimagined dining experience featuring 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.
Price is inclusive of the menu below. Beverage, tax, and gratuity will be in addition. The menu listed below is a sample of our offering for Valentine's Day, please anticipate seasonal changes
truffled kanpachi and crispy shiso
eggs on eggs on eggs
chilled crabmeat and sea urchin, delicate tomato gelée and buffalo milk
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