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.
Prix Fixe | 150 per person
Tasting Menu | 275 per person
eggs on eggs on eggs*
green asparagus salad, sorrel and smoked trout roe
citrus cured hiramasa and green tomatoes, whole milk burrata
king crab with sugar snap peas and provençal asparagus
roasted lobster with violet artichokes and preserved tomato
heritage chicken, glazed with creamy morels and lovage
duck, aged three weeks, belgian endive and wild arugula
baba with warm citrus and blackstrap rum
yorkshire rhubarb and elderflower pavlova
dark chocolate with fresh hazelnuts and crème fraîche
selection of cheese supplement 25
*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. 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
tuna and fermented citrus
eggs on eggs on eggs*
green asparagus and green tomatoes
squash blossom fritter
lobster, glazed with sugar snap peas and green almonds
duck, aged three weeks, black truffle and lovage*
american wagyu beef with grilled mushrooms and ramps*
nam doc mai mango with coconut rice
dark chocolate, fresh hazelnuts and crème fraiche
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.