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
Wine Pairing | 195 per person
Three Course Prix Fixe
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eggs on eggs on eggs
75 supplement
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chilled tuna and foie gras, sudachi mushroom vinaigrette*
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green asparagus and avocado marinated with english peas and basil
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king salmon over charcoal, fava beans and beluga lentils
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violet artichokes with ricotta gnudi and ramps
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maine lobster with smoked eggplant, courgettes and verbena
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hudson valley chicken with morels, lovage and foie gras sauce
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spring lamb with hazelnuts, onions and chanterelle mushrooms
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yogurt mousse with rhubarb compote and jasmine
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pineapple pavlova, lemon thyme and coconut
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banana sabayon with coffee and cacao nib
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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.
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 | 110 wine pairing-
smoked sturgeon and cucumber tart
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green asparagus and avocado marinated with sugar snap peas and basil
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nori sourdough with cultured butter
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mikan madai, porcini mushrooms and langoustine-champagne broth
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or
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hand-cut capellini, castelrosso cheese and australian black truffles
60 supplement
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hudson valley chicken with morels, lovage, and fois gras sauce
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or
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american wagyu beef with spiced cherries, hazelnuts and onions
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yogurt with poached rhubarb and jasmine
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raspberry · peach cobbler
Abstractions
275 per person | 195 wine pairing-
smoked sturgeon and cucumber tart
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eggs on eggs on eggs*
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green asparagus and avocado marinated with english peas and basil
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nori sourdough baguette with cultured butter
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mikan madai, porcini mushrooms and langoustine-champagne broth
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maine lobster with smoked eggplant, courgettes and verbena
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or
-
hand-cut capellini, castelrosso cheese and australian black truffles
60 supplement
-
spring lamb with spiced cherries, hazelnuts and onions
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strawberries and cultured cream
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rice pudding, champagne mango and creamsicle gelato
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