I point you to this post: http://chowhound.chow.com/topics/7837...
I'll be dining at The Modern next week, so I'm also doing research. My current plan is:
TARTARE OF YELLOWFIN TUNA AND DIVER SCALLOPS
Yellowstone River Caviar
WAGYU BEEF AND FOIE GRAS “DAMIER”
Passion Fruit Gastrique
HAMACHI, SEA URCHIN AND FENNEL TART
GRILLED SULLIVAN COUNTY FOIE GRAS
Pistachio “Praliné”, Summer Vegetable Brunoise and Duck Jus
White Coco Bean Purée and Harissa Oil
LONG ISLAND DUCK BREAST
Black Trumpet Marmalade, “Fleischschneke” and Banyuls Jus
SQUAB AND FOIE GRAS CROUSTILLANT
Caramelized Ginger Jus and Farm Vegetables
Mango Ravioli, Coconut-Lemongrass Tapioca and Ten Flavor Sorbet
MILK CHOCOLATE AND HAZELNUT DACQUOISE
BABA “AU RHUM”
Pineapple, Lime and Vanilla Ice Cream
Quote from a recent post of mine:
The standout dishes were the Damier, the sturgeon and sauerkraut tart, hamachi and sea urchin tart, veal tenderloin, poussin breast and baba au rhum, but really every dish we had was excellent, and as always the presentation of each dish was stunning.
The Wagyu Beef and Foie Gras "Damier" is phenomenal, and the squab for two is not too shabby either.
The Modern Dining Room photos: http://www.flickr.com/photos/11863391@N03/sets/72157626566397307/