Moderne Barn is always ready for the holidays, and this New Year’s Eve is no different.
For the first seating (5-7 p.m. Tuesday, Dec. 31) Chef Ethan Kostbar will serve Lobster Bisque Maine lobster, with brioche croutons and tarragon; a House-Cured Tuna Loin with tofu, mango cucumber relish, seaweed salad and soy ginger dripping sauce; a Crispy Duck Breast with red wine braised cabbage, mustard spatzle and a Concord grape reduction; Grilled Swordfish with black truffle risotto, dried cranberries, bacon lardons, roasted salsify and acorn squash sauce; a Raspberry Linzer Torte with eggnog ice cream; and Petits Beignets( fried doughnut holes) with strawberry preserves, caramel sauce and dark chocolate sauce, among other dishes. The cost is $55 per person.
The second seating (8-11 p.m.) includes the first seatingmenu, plus Foie Gras Torchon with vanilla black peppercorn macerated strawberries and brioche toast points; Pan Roasted American Red Snapper with Cavoy cabbage, roasted fennel, bluefoot mushrooms, red pepper coulis and citrus black olive slaw; and a Linzer Torte with slow roasted pear, cranberry and cherry preserves; plus a Champagne toast. The price is $95 per person.
For reservations, call (914) 730-0001 or visit modernebarn.com.
