The Modern
Restaurant Menu
ONETarte Flambée Alsatian thin crust tart with crème fraîche, onion and
applewood smoked bacon 12.Modern Liverwurst with four pickled vegetables 10.
Mixed Green Salad with Coach Farm’s triple crème goat cheese,
toasted pumpkin seeds and apple cider vinegar 15.Smoked Chatham Cod Croquettes with American paddlefish caviar 24.
Arctic Char Tartare with basil and trout caviar 14.
Upside Down Tuna Tarte with fennel, Japanese cucumber and aïoli 17.
Fresh Grilled Shrimp with green cabbage and gruyère salad 16.
Foie Gras Torchon with muscat gelée and toasted country bread 19.
Warm Veal and Goat Cheese Terrine with watercress 14.
Steak Tartare with quail egg 16.
We welcome you to construct your meal any way you’d like according to your appetite — from one
plate to a multi-course tasting. Dishes on pages one and two are served in appetizer size; those on
page three are half-entrée portions.
TWOPumpkin, Couscous and Chestnut Soup with ricotta salata and spiced
crème fraîche 15.Wild Mushroom Soup with toasted chorizo ravioli 15.
Slow Poached Farm Egg “In a Jar” with Maine lobster, crosnes
and sea urchin froth 17.Seared Sullivan County Foie Gras with “Bereweka” fruit chutney
and dark beer reduction 24.Roasted Long Island Duck Breast with peppercorn crusted apples
and toasted pistachio-truffle dipping sauce 16.Pancetta-Wrapped Baby Squid with black rice cake, rosemary and
saffron 20.Grilled Diver Scallops with Chianti glazed beets, toasted almonds,
and cumin-sumac butter 16.Homemade Alsatian Country Sausage with turnip choucroute
and whole grain mustard sauce 15.Roasted Garlic Gnocchi with wild mushroom, sage
and crispy sweetbreads 17.Baekeoffe of lamb, conch and tripe 12.
THREEWild Salmon with horseradish crust, cabbage and Riesling 16.
Swordfish with eggplant caviar and teardrop tomato salad 18.
Loup de Mer with cockles and organic vegetables in its own broth 18.
Crispy Yellowfin Tuna with roasted asparagus, greenmarket spring beans,
warm tomato vinaigrette and shaved bottarga 18.Poussin with braised hearts of romaine, parmesan and anchovy 15.
Gaeta Olive-Crusted Quail with chorizo, barley, toasted almonds and
pickled ramps 17.Beer Braised Pork Belly with sauerkraut and ginger jus 15.
Duck Confit with “Pommes Lyonnaise” and frisée salad 17.
28 Day Dry-Aged Ribeye with a pickled fig-Rogue River blue cheese flan,
baby bok choy, and whole grain mustard jus 28.Spice-Crusted Colorado Lamb Loin with shank and manchego cheese
gratin and pomegranate reduction 19.
DessertButtermilk Pannacotta Trifle with concord grape gelée, pistachio
macaroon and Tahitian vanilla meringue 15.Beignets with maple ice cream, caramel and mango marmalade 10.
Apple Strudel with prune armagnac ice cream 11.
Vanilla Macaron with fresh citrus and mandarin sorbet 11.
Modern Cheesecake with almond crumble and fresh mango 10.
Hazelnut Dacquoise with milk chocolate chantilly 11.
Pistachio Dark Chocolate Dome with pistachio ice cream and
amaretto gelée 12.Modern Chocolate Tarte with vanilla ice cream 10.
Ice Cream or Sorbet, choice of three flavors 9.
Artisanal Cheese Selection 12.
COFFEE AND “T”Iced Matcha Latte 6.
La Colombe Philadelphia, PA
Coffee 4.
Espresso 375
Cappuccino 475“T” Vancouver, Canada 6.
MoMA Blend
Imperial English Breakfast
Herbal Spiced Chai
Vanilla Rooibos
Harmony
Pear Tree Green
Jasmine Green Oolong
Imperial Earl Grey
Decaffeinated Earl Grey
PLEASE NOTE: All menu items and prices are subject to change.