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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badger flame beets, chicories and passionfruit vinaigrette
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kanpachi and summer squash, toasted orange miso and basil
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ora king salmon with lovage, sweet corn and beluga lentils
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sweet corn ravioli, french breakfast radish and preserved black truffle
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sea bass with violet artichokes and lobster verbena sauce
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stuffed chicken, japanese sweet potato, spinach and spicy peanuts
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brandt farms beef tenderloin with maitake mushrooms and pimenton
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chocolate opera cake with sunflower dulcey and white coffee
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banana gelato, coconut chiffon and pineapple compote
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chai ice cream, lemongrass poached pear and burnt maple
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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-
peekytoe crab, avocado and gordal olive
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kampachi and summer squash, toasted orange miso and basil
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sunflower sourdough with cultured butter
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turbot roasted on the bone, corn dumplings and shellfish broth
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stuffed heritage chicken, japanese sweet potato, watercress and spicy peanuts
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or
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slow cooked lamb saddle with maitake mushrooms and pimenton
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crispy pineapple, coconut gelato and makrut lime
Abstractions
275 per person | 195 wine pairing-
peekytoe crab, avocado and gordal olive
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eggs on eggs on eggs*
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kanpachi and summer squash, toasted orange miso and basil
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sunflower sourdough with cultured butter
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turbot roasted on the bone, corn dumplings and shellfish broth
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lobster with green cauliflower, black truffle and lovage
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slow cooked lamb saddle with maitake mushrooms and pimenton
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frozen yogurt with concord grape and caramelized honey
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crispy pineapple, coconut gelato and makrut lime
$275 per person
Pricing is inclusive of the menu below, beverages, tax, and gratuity will be in addition.
Menu listed below is a sample of our offering for Thanksgiving, please anticipate seasonal changes.
Thanksgiving
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eggs on eggs on eggs*
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vegetable stuffing sourdough, semi-salted butter
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...
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green asparagus and avocado, marinated with english peas and basil
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...
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king salmon grilled over charcoal, violet artichokes and lentils
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or
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roasted lobster with new potatoes, fava beans and hazelnuts
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...
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heritage chicken with truffle cappelletti and grilled lettuce
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...
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sheep’s milk bavaroise, rhubarb and lemon thyme ice cream
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
Pricing is inclusive of the menu below, beverages, tax, and gratuity will be in addition.
Menu listed below is a sample of our offering for New Year's Eve, please anticipate seasonal changes.
First Seating: 5pm - 7pm
350 per person | 195 wine pairing-
peekytoe crab, avocado and gordal olive
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eggs on eggs on eggs*
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lobster marinated with black truffle, radicchio and burrata
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turbot roasted on the bone, corn dumplings and shellfish broth
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45 day dry-aged beef ribeye, japanese sweet potato and steak sauce
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winter citrus and champagne
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selection of sweets
Second Seating: 7:30pm - 9:30pm
495 per person | 225 wine pairing-
peekytoe crab, avocado and gordal olive
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eggs on eggs on eggs*
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lobster marinated with black truffle, radicchio and burrata
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hand-cut capellini, king crab glazed in a shellfish broth
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crescent farms roasted duck, arugula pesto and chili
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45 day dry-aged beef ribeye, japanese sweet potato and steak sauce
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winter citrus and champagne
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gianduja hot chocolate and selection of sweets
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