The Modern
Pages
Dishes
Page 2
| Tarte Flambée - Alsatian thin crust tart with crème fraîche, onion and applewood smoked bacon | $14.00 |
| Modern Liverwurst - with four pickled vegetables | $11.00 |
| Mixed Green Salad- with Coach Farm's triple creme goat cheese, toasted pumpkin seeds and apple cider vinegar | $15.00 |
| Smoked Chatham Cod Croquettes - with American paddlefish caviar | $24.00 |
| Artic Char Tartare- with basil and trout caviar | $15.00 |
| Steak Tartare - with quail egg | $16.00 |
| Warm Veal and Goat Cheese Terrine with watercress | $14.00 |
| Foie Gras Torchon - with muscat gelée and toasted country bread | $20.00 |
| Upside Down Tuna Tarte - with fennel, Japanese cucumber and aïoli | $17.00 |
| Fresh Grilled Shrimp - with green cabbage and gruyère salad | $17.00 |
Page 3
| Baekeoffe - of lamb, conch and tripe | $14.00 |
| Wild Mushroom Soup - with toasted chorizo ravioli | $15.00 |
| Pumpkin, Couscous and Chestnut Soup - with ricotta salata and spiced crème fraîche | $15.00 |
| Slow Poached Farm Egg "In a Jar"- with Maine lobster, crosnes and sea urchin froth | $18.00 |
| Sullivan County Foie Gras and Diver Scallop - with sunchoke soup and toasted Marcona almonds | $24.00 |
| Pancetta-Wrapped Baby Squid - with black rice cake, rosemary and saffron | $20.00 |
| Roasted Long Island Duck Breast - with peppercorn crusted apples and toasted pistachio-truffle dipping sauce | $17.00 |
| Homemade Alsatian Country Sausage- with turnip choucroute and whole grain mustard sauce | $16.00 |
| Roasted Garlic Gnocchi - with wild mushroom, sage and crispy sweetbreads | $17.00 |
Page 4
| Beer Braised Pork Belly - with sauerkraut and ginger jus | $16.00 |
| Gaeta Olive-Crusted Quail - with chorizo, barley, toasted almonds and pickled pearl onions | $17.00 |
| Poussin - with braised hearts of romaine, parmesan and anchovy | $15.00 |
| Wild Salmon - with horseradish crust, cabbage and Riesling | $17.00 |
| Swordfish - with eggplant caviar and teardrop tomato salad | $18.00 |
| Loup de Mer - with cockles and organic vegetables in its own broth | $18.00 |
| Crispy Yellowfin Tuna - with roasted asparagus, greenmarket spring beans, warm tomato vinaigrette and shaved bottarga | $18.00 |
| Duck Confit- with pancetta-braised kale, blood orange, and five spice brown butter | $19.00 |
| 28 Day Dry-Aged Ribeye - with a pickled fig-Rogue River blue cheese flan, baby bok choy, and whole grain mustard jus | $28.00 |
| Spice-Crusted Colorado Lamb Loin - with shank and manchego cheese gratin and pomegranate reduction | $20.00 |