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
Wine Pairing | 195 per person
eight courses, always inclusive of eggs on eggs on eggs
Three Course Prix Fixe
market cucumbers and chilled scallops, horseradish crème fraiche
chilled lobster with frozen avocado and sungold tomatoes
sea bass and sweet corn, cooked in a duck consommé
artichoke filled agnolotti with shaved black truffles from australia 65 additional
grilled fairytale eggplant with squash blossoms and saffron
monkfish roasted on the bone, with sugar snap peas and charred lettuce
dry-aged duck with summer squash, green almonds and cherries
brandt farms beef with creamy chanterelles and chèvre
key lime parfait with coconut and chiffon
cheesecake ice cream with peaches and brown sugar
dark chocolate tart with blueberries and sunflower
fresh and matured cheese 20 additional
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
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. Dinner is served in the dining room overlooking the Abby Rockefeller Sculpture Garden. For an even more personalized view of the action, please see the Kitchen Table.
Please note that the menu below is a sample as our nightly menu changes frequently. Please inquire for any specific dietary requests.
275 per person
195 wine pairing
hiramasa and fermented citrus
eggs on eggs on eggs*
chilled lobster and sungold tomatoes
grilled sugar snap peas and clams, morel mushroom broth
monkfish, roasted with sweet corn and foie gras
artichoke and wild sorrel agnolotti with australian black truffles 65 supplement
wagyu beef striploin, creamy chanterelles and fresh chèvre
cherry limeade
cheesecake ice cream with strawberries and brown sugar
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.