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 | 85 per person
Lunch Tasting Menu | 255 per person
Discovery Pairing | 125 per person
Reserve Pairing | 295 per person
Three Course Prix Fixe
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eggs on eggs on eggs
75 supplement
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summer squash, gooseberry, chèvre
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crab, tomato, cucumber-nori vinaigrette
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seared scallop, ‘nduja, eggplant
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grilled arctic char, fava beans, parmesan broth
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dry aged duck, artichokes, kumquat
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baby lamb, chickpea panisse, roasted garlic
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braised veal cheek, broccolini, black truffle
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chocolate fondant, olive oil and summer savory
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sake kasu ice cream and red plum
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yuzu gelato, crispy meringue and citrus chiffon
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brebirousse, seckel pear and endive
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
Kindly inform our team of any food allergies.
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
185 per person-
tuna, shiso, raddish
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aged gouda, quince, walnut
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raw scallop, grapefruit dashi, kombu
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grilled arctic char, ‘nduja, squid
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baby lamb, panisse, roasted garlic
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or
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dry aged duck, chanterelles, roasted peppers
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plum and sake kasu
Abstractions
285 per person-
tuna, shiso, raddish
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aged gouda, quince, walnut
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raw scallop, grapefruit dashi, kombu
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cauliflower and crab
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eggs on eggs on eggs*
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grilled arctic char, ‘nduja, squid
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chicken and boudin blanc, sauce charcuterie
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baby lamb, panisse, roasted garlic
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asian pear, ginger, lime
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plum and sake kasu
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
Kindly inform our team of any food allergies.
$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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tuna, shiso, raddish
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badger flame beets, chicories and passionfruit vinaigrette
diver scallop, cara cara orange and bonito cream*
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grilled madai with crosnes, basil and shishito pepper
white truffle risotto, parmigiano reggiano | 100 supplement
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poached lobster, pumpkin dumplings and spinach
wagyu beef strip, green farro and jura wine sauce
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chocolate opera cake with sunflower dulcey and coffee
apple dulce de leche and buckwheat
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buckwheat, dulce de leche and apple
pecan pie, cranberry and 'turkey'
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
$165 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 Christmas Eve, please anticipate seasonal changes.
Christmas Eve
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tuna, shiso, raddish
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badger flame beets, chicories and passionfruit vinaigrette
diver scallop, cara cara orange and bonito cream*
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grilled madai with crosnes, basil and shishito pepper
white truffle risotto, parmigiano reggiano | 100 supplement
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poached lobster, pumpkin dumplings and spinach
wagyu beef strip, green farro and jura wine sauce
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chocolate opera cake with sunflower dulcey and coffee
apple dulce de leche and buckwheat
*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
365 per person | 195 wine pairing-
tuna, shiso, raddish
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eggs on eggs on eggs*
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diver scallop, cara cara orange and bonito cream
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grilled arctic char, ‘nduja, squid
-
or
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white truffle risotto, aged parmesan | 50 supplement
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australian wagyu beef, green farro and jura wine sauce
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dark chocolate cremeux, black cherry and almond
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raspberry & hibiscus • black currant • espresso martini
Second Seating: 7:30pm - 9:30pm
495 per person | 225 wine pairing-
tuna, shiso, raddish
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eggs on eggs on eggs*
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diver scallop, cara cara orange and bonito cream
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grilled madai, lobster and crosnes
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dry aged duck, red endive and coffee
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or
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white truffle risotto, aged parmesan | 50 supplement
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australian wagyu beef, green farro and jura wine sauce
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frozen champagne and satsuma mandarin
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dark chocolate cremeux, black cherries and almond
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raspberry & hibiscus • black currant • espresso martini
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
Kindly inform our team of any food allergies.
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