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Bar Dinner

The document provides a menu for The Modern bar room. It lists various appetizers, small plates, and entrees ranging in price from $12 to $29. Dishes include tomato and almond gazpacho, wild salmon with horseradish crust, seared diver scallops, paprika laced foie gras, and 28 day dry-aged ribeye. The menu notes that dishes on the first two pages are appetizer portions while those on the third page are half-entree sizes.

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51 views1 page

Bar Dinner

The document provides a menu for The Modern bar room. It lists various appetizers, small plates, and entrees ranging in price from $12 to $29. Dishes include tomato and almond gazpacho, wild salmon with horseradish crust, seared diver scallops, paprika laced foie gras, and 28 day dry-aged ribeye. The menu notes that dishes on the first two pages are appetizer portions while those on the third page are half-entree sizes.

Uploaded by

eatlocalmenus
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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THE BAR ROOM at THE MODERN

ONE TWO THREE


We welcome you to construct your meal any Tomato and Almond Gazpacho 15. Wild Salmon with horseradish crust,
way you’d like according to your appetite — cabbage and Riesling 17.
from one plate to a multi-course tasting.
Dishes on pages one and two are served in
Wild Mushroom Soup with toasted
appetizer size; those on page three are half- chorizo ravioli 15. Swordfish with eggplant caviar and
entrée portions. teardrop tomato salad 19.
Slow Poached Farm Egg “In a Jar”
Tarte Flambée Alsatian thin crust tart with Maine lobster, local corn and Loup de Mer with cockles and
with crème fraîche, onion and heirloom tomatoes 20. organic vegetables in its own broth
applewood smoked bacon 14. 19.
Seared Diver Scallops with Asian
Modern Liverwurst with four pickled pear, citrus and spiced lobster Crispy Atlantic Cod with celery and
vegetables 12. consommé 20. granny smith apple salad, sauce
gribiche and American caviar 28.
Shaved Spring Vegetable Salad with Grilled Squid with an aleppo flatbread,
citrus and Sicilian pistachios 15. tomato confit and baked lemon-yukon Poussin with braised hearts of
coulis 17. romaine, parmesan and anchovy 16.
Arctic Char Tartare with basil and
trout caviar 16. Roasted Long Island Duck Breast Gaeta Olive-Crusted Quail with
with peppercorn-crusted apples chorizo, barley, toasted almonds and
Upside Down Tuna Tarte with fennel, and toasted pistachio-truffle dipping pickled pearl onions 18.
Japanese cucumber and aïoli 18. sauce 17.
Beer Braised Pork Belly with
Fresh Grilled Shrimp with green Homemade Alsatian Country sauerkraut and ginger jus 17.
cabbage and gruyère salad 17. Sausage with turnip choucroute
and whole grain mustard sauce 17. Duck Confit with shishito pepper
Paprika Laced Foie Gras Torchon hash, passion fruit and natural jus 20.
with chilled rhubarb, candied ginger Lemon-Pepper Pappardelle with
and golden raisins 22. spring peas, wild mushrooms and 28 Day Dry-Aged Ribeye with a
ricotta 17. pickled fig-Rogue River blue cheese
Warm Veal and Goat Cheese Terrine flan, baby bok choy, and whole grain
with watercress 15. Baekeoffe of lamb, conch and tripe 15. mustard jus 29.

Steak Tartare with quail egg 16. Spice-Crusted Colorado Lamb Loin
with shank and manchego cheese
gratin and pomegranate reduction 22.

An 18% gratuity will be added to parties of 6 or more.

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