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.
250 per person
150 per person
eggs on eggs on eggs
warm honeynut squash with chicories and peanuts
hiramasa, badger flame beets and toasted pistachios
roasted scallop with wild herbs and maitake mushrooms
hand-cut tagliolini, aged parmesan and white truffles from alba
additional 100
crispy sea bass with trout roe and new potatoes
herb roasted beef with creamy spinach and black truffle
dry aged duck, baby artichokes and fermented citrus
chocolate torte with almond praline and salted rum
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