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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hiramasa, marinated with horseradish, wild sorrel and avocado
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chilled lobster salad, radicchio tardivo and burrata
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seared scallops and squid, cabbage braised with toasted nori
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white truffles shaved over spinach pasta with castelrosso, 125 supplement
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striped bass with vichyssoise agnolotti and black olive oil
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roasted heritage chicken with chicories and sweet potato
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duck, dry aged two weeks, chili and arugula pesto
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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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fresh and matured cheese
20 supplement
*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-
honeynut squash and razor clams
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hiramasa marinated with avocado, pistachio and wild sorrel*
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sea bass and squid with braised cabbage and choron
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or
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white truffles from tuscany, shaved on green and yellow pasta
125 supplement
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venison, glazed with cognac, chili and arugula pesto
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brûléed bread pudding, pear and solo di bruna
Abstractions
275 per person | 195 wine pairing-
honeynut squash and razor clams
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eggs on eggs on eggs*
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hiramasa marinated with avocado, pistachio and wild sorrel*
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sea bass and squid with braised cabbage and choron
-
or
-
white truffles from tuscany, shaved on green and yellow pasta
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roasted chicken with iberico ham and grilled chicory
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venison, glazed with cognac, chili and arugula pesto
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gianduja frangelico hot chocolate
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poached pear and custard cream
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cocoa and espresso cream, chai macarons
$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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honeynut squash soup and razor clams
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stout sourdough, semi-salted butter
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...
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eggs on eggs on eggs
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...
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seared diver scallop with napa cabbage and duck broth
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or
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hand-cut tagliatelle, white truffles from tuscany
125 supplement
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...
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dry aged duck with chicories and japanese sweet potato
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...
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barley ice cream with green apple and brown butter
*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-
honeynut squash and razor clams
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eggs on eggs on eggs*
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hiramasa marinated with avocado, pistachio and wild sorrel*
-
sea bass and squid with braised cabbage and choron
-
white truffles from tuscany, shaved on green and yellow pasta
125 supplement
-
venison, glazed with cognac, chili and arugula pesto
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winter citrus and champagne
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brûléed bread pudding, pear and solo di bruna
Second Seating: 7:30pm - 9:30pm
495 per person | 225 wine pairing-
honeynut squash and razor clams
-
eggs on eggs on eggs*
-
hiramasa marinated with avocado, pistachio and wild sorrel*
-
sea bass and squid with braised cabbage and choron
-
white truffles from tuscany, shaved on green and yellow pasta
-
venison, glazed with cognac, chili and arugula pesto
-
roasted chicken with iberico ham and grilled chicory
-
poached pear and custard cream
-
cocoa and espresso cream, chai macarons
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