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.
Tasting Menu | 250 per person
Prix Fixe | 150 per person
eggs on eggs on eggs
hiramasa with yuzu, radish and frozen olive oil
warm honeynut squash, chicories and fennel seed
scallop with celeriac ravioli, aged parmesan and spinach
hand-cut tagliolini with aged parmesan add white truffle 95 supplement
grilled lobster, romaine lettuce and spicy chorizo
heritage chicken with vin jaune, sorrel and gnocchi
duck, aged three weeks, blood orange and basil
venison, glazed in cognac, with turnips and black truffle
chocolate tart with buckwheat and milk ice cream
apple beignet with caramel and spiced wine
lemon frozen yogurt with black sesame
selection of cheese 15 supplement
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.
250 per person
195 wine pairing
honeynut squash tart
eggs on eggs on eggs
hiramasa with yuzu, radish and frozen olive oil
lobster with jamon iberico, romaine lettuce and toasted rye
diver scallop and celeriac parmesan ravioli
add shaved white truffles 95
venison with wild sorrel and grilled trumpet mushrooms
