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dinner

one
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
Tarte Flambée alsatian thin crust tart with crème fraîche, onion and applewood smoked bacon				14
Wild Mushroom Soup with toasted chorizo ravioli				15
Modern Liverwurst with four pickled vegetables				12
Shaved Pumpkin Salad with asian pear and westfield farm capri goat cheese				15
Flounder Tartare with sea beans, yuzu juice and breakfast radish				17
Upside Down Tuna Tarte with fennel, japanese cucumber and aïoli				18
Warm Lamb and Goat Cheese Terrine with toasted pistachios and watercress				15
Steak Tartare with quail egg				16
two
Alsatian Beer Soup with benton ham and scallops				16
Foie Gras Torchon "au natural" with dried cherries and duck prosciutto				22
Slow Poached Farm Egg "in a jar" with maine lobster, salsify and sea urchin froth				20
Fresh Grilled Shrimp with green cabbage and gruyère salad				17
Grilled Diver Scallops with corn, cherry tomatoes and morcilla sausage				20
Pancetta Wrapped Baby Squid with eggplant caviar gratinèe and bouillabaisse jus				19
Roasted Long Island Duck Breast with peppercorn-crusted apples and toasted pistachio-truffle dipping sauce				17
Homemade Alsatian Country Sausage with sauerkraut and whole grain mustard sauce				17
Saffron Tagliatelle with cider braised rabbit, wild mushrooms and baby zucchini				20
Braised Tripe with chickpeas and harissa aioli				15
three
Scottish Salmon with horseradish crust, cabbage and riesling				17
Grilled Yellowfin Tuna with crispy veal sweetbreads and preserved lemon				19
Sautéed Red Snapper with cranberry beans and red peppers				20
Crispy Atlantic Cod with celery and granny smith apple salad, sauce gribiche and american caviar				28
Spice Dusted Organic Squab with braised romaine, fava bean and bacon salad				22
Pan Roasted Veal Sweetbreads with caramelized turnips, pain d’épice and maple jus				18
Beer Braised Pork Belly with sweet pea purée and ginger jus				17
Duck Confit with shishito pepper hash, passion fruit and natural jus				20
Grilled Veal Flank Steak with sautéed foie gras, baby bok choy and young garlic foam				23
Roasted Opal Farm Lamb Chop with artichokes, manchego, and extra virgin olive oil				24
modern classics at the bar room $75
An Alsat Ian Tasting Menu
Soft Poached Leeks "sauce ravigote" and smoked salmon
Alsatian Beer Soup with scallops and "benton" ham
Red Snapper "en matelote"
Pan Roasted Quail with spaetzle and beluga lentils
Spice Braised Pork Belly with sauerkraut and whole grain mustard sauce
Baba Au Kirsch with griotte cherries and pistachio ice cream
dessert
Buttermilk Panna Cotta with strawberry soup				12
Beignets with maple ice cream, caramel and mango marmalade				10
Concord Grape Sundae with yogurt meringue				12
Baba Au Kirsch with griotte cherries and pistachio ice cream				12
Apple Strudel with pecans and prune armagnac ice cream				12
Modern Cheesecake with almond crumble, raspberry and ‘fromage blanc’ sorbets				11
Coffee Carmel Dome with vanilla ice cream and amaretto gelée				12
Hazelnut Dacquoise with milk chocolate chantilly				11
Ice Cream or Sorbet choice of three flavors				9
cheese
$4 Per Piece
Cinderella painted goat-new york, usa
Valencay goat, loire valley, france
Pyrenees Brebis sheep, southwest france
Mistura Beira cow & sheep, portugal
Quadrello di Bufala buffalo, lombardy, italy
Gres de Vosges-cow alsace, france
Stravecchio cow, wisconsin, usa
Valdeon Blue goat, sheep & cow, spain
coffee & "t"
Iced Matcha latte				6
La Colombe philadelphia, pa
Coffee				4
Espresso				3.75
Cappuccino				4.75
&Quot;t" vancouver, Canada moma blend, imperial english breakfast, imperial earl grey, pear tree green, jasmine green oolong, decaffeinated earl grey, decaffeinated english breakfast, herbal spiced chai, vanilla rooibos, harmony				6

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