Main

Three $ 98.00, four$ 118.00, tasting $13.00.
- Autumn Lettuces
  
  Avocado and mint.
- Warm Watermelon & Caviar
  
  Creme fraîche and fines herbs. 35 additional.
- Lobster & Beet Salad
  
  Creamy sorrel vinaigrette.
- Hamachi Seasoned with Horseradish
  
  Bosc pears and olio verde.
- Foie Gras Tart
  
  Red plums and onions.
- Spinach Gnocchi
  
  Preserved tomato and burgundy truffle. 25 additional.
- Cauliflower Cooked in Crab Butter
  
  Almonds, tarragon and lemon.
- Foie Gras Roasted with Lemon
  
  Red endive and quince.
- Gently Seared Scallop
  
  Matsutake mushrooms and fennel.
- Sea Bass & Leek
  
  Caper-lemon brown butter sauce.
- Turbot Cooked on the Bone
  
  Fricassee of beans and black garlic pasta.
- Chicken Stuffed with Chestnuts
  
  Chanterelles and foie gras.
- Suckling Pig & Fig
  
  Braised turnips and arugula.
- Roasted Beef & Bone Marrow
  
  New potatoes and radishes.
- Duck en Chartreuse
  
  Gala apples and cabbage.
- Tasting - White Truffle
  
  Risotto or tortellini. 50 additional.
- Tasting - Caviar
- Tasting - Hamachi
- Tasting - Foie Gras
- Tasting - Turbot
- Tasting - Beef
- Tasting - Watermelon
- Tasting - Chocolate

Menu for The Modern provided by Allmenus.com

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