Bar Dinner
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THE BAR ROOM at THE MODERN ONE
TWO
THREE
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 halfentrée portions.
Tomato and Almond Gazpacho 15.
Wild Salmon with horseradish crust, cabbage and Riesling 17.
Tarte Flambée Alsatian thin crust tart with crème fraîche, onion and applewood smoked bacon 14. Modern Liverwurst with four pickled vegetables 12. Shaved Spring Vegetable Salad with citrus and Sicilian pistachios 15. Arctic Char Tartare with basil and trout caviar 16. Upside Down Tuna Tarte with fennel, Japanese cucumber and aïoli 18. Fresh Grilled Shrimp with green cabbage and gruyère salad 17. Paprika Laced Foie Gras Torchon with chilled rhubarb, candied ginger and golden raisins 22. Warm Veal and Goat Cheese Terrine with watercress 15.
Wild Mushroom Soup with toasted chorizo ravioli 15. Slow Poached Farm Egg “In a Jar” with Maine lobster, local corn and heirloom tomatoes 20.
Swordfish with eggplant caviar and teardrop tomato salad 19. Loup de Mer with cockles and organic vegetables in its own broth 19.
Seared Diver Scallops with Asian pear, citrus and spiced lobster consommé 20. Grilled Squid with an aleppo flatbread, tomato confit and baked lemon-yukon coulis 17. Roasted Long Island Duck Breast with peppercorn-crusted apples and toasted pistachio-truffle dipping sauce 17. Homemade Alsatian Country Sausage with turnip choucroute and whole grain mustard sauce 17. Lemon-Pepper Pappardelle with spring peas, wild mushrooms and ricotta 17. Baekeoffe of lamb, conch and tripe 15.
Crispy Atlantic Cod with celery and granny smith apple salad, sauce gribiche and American caviar 28. Poussin with braised hearts of romaine, parmesan and anchovy 16. Gaeta Olive-Crusted Quail with chorizo, barley, toasted almonds and pickled pearl onions 18. Beer Braised Pork Belly with sauerkraut and ginger jus 17. Duck Confit with shishito pepper hash, passion fruit and natural jus 20. 28 Day Dry-Aged Ribeye with a pickled fig-Rogue River blue cheese flan, baby bok choy, and whole grain mustard jus 29. Spice-Crusted Colorado Lamb Loin with shank and manchego cheese gratin and pomegranate reduction 22.
Steak Tartare with quail egg 16.
An 18% gratuity will be added to parties of 6 or more.
TWO
THREE
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 halfentrée portions.
Tomato and Almond Gazpacho 15.
Wild Salmon with horseradish crust, cabbage and Riesling 17.
Tarte Flambée Alsatian thin crust tart with crème fraîche, onion and applewood smoked bacon 14. Modern Liverwurst with four pickled vegetables 12. Shaved Spring Vegetable Salad with citrus and Sicilian pistachios 15. Arctic Char Tartare with basil and trout caviar 16. Upside Down Tuna Tarte with fennel, Japanese cucumber and aïoli 18. Fresh Grilled Shrimp with green cabbage and gruyère salad 17. Paprika Laced Foie Gras Torchon with chilled rhubarb, candied ginger and golden raisins 22. Warm Veal and Goat Cheese Terrine with watercress 15.
Wild Mushroom Soup with toasted chorizo ravioli 15. Slow Poached Farm Egg “In a Jar” with Maine lobster, local corn and heirloom tomatoes 20.
Swordfish with eggplant caviar and teardrop tomato salad 19. Loup de Mer with cockles and organic vegetables in its own broth 19.
Seared Diver Scallops with Asian pear, citrus and spiced lobster consommé 20. Grilled Squid with an aleppo flatbread, tomato confit and baked lemon-yukon coulis 17. Roasted Long Island Duck Breast with peppercorn-crusted apples and toasted pistachio-truffle dipping sauce 17. Homemade Alsatian Country Sausage with turnip choucroute and whole grain mustard sauce 17. Lemon-Pepper Pappardelle with spring peas, wild mushrooms and ricotta 17. Baekeoffe of lamb, conch and tripe 15.
Crispy Atlantic Cod with celery and granny smith apple salad, sauce gribiche and American caviar 28. Poussin with braised hearts of romaine, parmesan and anchovy 16. Gaeta Olive-Crusted Quail with chorizo, barley, toasted almonds and pickled pearl onions 18. Beer Braised Pork Belly with sauerkraut and ginger jus 17. Duck Confit with shishito pepper hash, passion fruit and natural jus 20. 28 Day Dry-Aged Ribeye with a pickled fig-Rogue River blue cheese flan, baby bok choy, and whole grain mustard jus 29. Spice-Crusted Colorado Lamb Loin with shank and manchego cheese gratin and pomegranate reduction 22.
Steak Tartare with quail egg 16.
An 18% gratuity will be added to parties of 6 or more.
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