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 hiramasa with winter citrus, avocado and hazelnuts
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roasted squash and chicory salad with burrata and ginger
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diver scallop with morel mushrooms and crème fraiche
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black truffles from périgord, shaved on hand-cut tagliatelle 45 supplement
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grilled arctic char with sunchokes and black garlic
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lobster with provençal white asparagus and orange
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venison, glazed in cognac, watercress and belgian endive
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key lime parfait with coconut and chiffon
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brûléed bread pudding, pear and solo di bruna
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buckwheat financier with dark chocolate and banana
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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 artichokes
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diver scallops marinated with sicilian lemon, basil and avocado*
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nori sourdough baguette with cultured butter
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dover sole roasted on the bone, garbanzo beans and morel mushrooms
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or
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hand-cut tagliatelle with castelrosso and shaved black truffles
45 supplement
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venison, glazed in cognac, rhubarb and french asparagus
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yogurt cheesecake with kiwi and chartreuse
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cookies and cream · white grape and bergamot
Abstractions
275 per person | 195 wine pairing-
smoked sturgeon and artichokes
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eggs on eggs on eggs*
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diver scallops marinated with sicilian lemon, basil and avocado*
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nori sourdough baguette with cultured butter
-
dover sole roasted on the bone, garbanzo beans and morel mushrooms
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charcoal grilled black cod and cuttlefish, aromatic leek broth
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or
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hand-cut tagliatelle with castelrosso and shaved black truffles
45 supplement
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venison, glazed in cognac, rhubarb and french asparagus
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von trapp farmstead oma with red onion
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winter citrus with champagne and cardamon
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honey and calamansi
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