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First Fridays at the Modern
Jun 06, 2014

Featuring St. Frinatra
Cocktail: Party Juice

The first Friday of each month, the Star-Telegram, the Modern Art Museum of Fort Worth, and Café Modern team up to bring you live music and cocktails from 5 to 8 pm. Bring your friends to enjoy diverse live performances, cocktail selections, and the opportunity to dine in Café Modern by night.

Cafe Modern
Jun 26, 2014

Farm To Fork Vegetarian Wine Dinner
Chef Dena is to prepare an exclusive, vegetarian, five-course menu using products from local farmers. Each course is to be paired with wine.

$85, $69 for members (tax and gratuity not included)

 

Menu and Featured wines are as follows:

Course 1: Summer Vegetable Spring Rolls with Jalapeno-Peanut Sauce
Paired with  Joel Gott Sauvingon Blanc        

Course 2: Curried Kale Salad with Crispy Papadam and Texas Pecans
Paired with Billhook White Blend

Cafe Modern
Jul 24, 2014

Café Modern and Martin House Brewery will host a 4-Course Dinner & Beer Pairing prepared by Executive Chef Dena Peterson. 

MENU

COURSE 1
Smoked Scallop with Compressed Watermelon and Baby Heirloom Tomato Salad
Paired with Martin House's River House Texas Saison

First Fridays at the Modern
Aug 01, 2014

Featuring Outer Circles
Cocktail: Sizzler

The first Friday of each month, the Star-Telegram, the Modern Art Museum of Fort Worth, and Café Modern team up to bring you live music and cocktails from 5 to 8 pm. Bring your friends to enjoy diverse live performances, cocktail selections, and the opportunity to dine in Café Modern by night.

Cafe Modern
Aug 28, 2014

Café Modern will host a Full Japanese Kaiseki Dinner & Sake Pairing on August 28 at 6:30 pm. Reservations necessary. Please RSVP to 817-840-2157.

SET 1

Ankimo. Sumōkuhotate.   あん肝. スモークホタテ
Japanese Torchon with Smoked Scallops & Ponzu

Cafe Modern
Sep 25, 2014

Crudo di Tonno Alla Battuta
Sashimi-grade Sliced Tuna with Citrus, Radish, Onion, and Capers
Paired with Castello Della Sala Bramito Chardonnay 2012

Insalata di Burrata
Dallas Mozzarella Company’s Burrata Cheese with Shaved Speck, Local Olive Oil, Parmesan, Endive, Chilled Veggies, and Herbs
Tenuta Guado Al Tasso Vermentino 2013

Cafe Modern
Oct 20, 2014

November 20th 6:30pm
Reservations: 817-840-2157

MENU

U-10 Scallop Carpaccio, Mizuna, Brown Butter, Candied Ginger, Lemon Salt, Orange Zest
Paired with Oban 14 Years “West Highlands”

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