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
spring pea salad with cherries and burrata
cured hiramasa with green tomatoes and basil
seared scallops with artichokes and olives
hand-cut tagliolini with shaved black truffles 50 additional
salmon with morels, garlic scapes and parmesan broth
}
}
}
}
}
