Enjoy Modis latest menu price updated list. Up to date Modis and menu, including breakfast, dinner, kid’s meal and more. Find your favorite food and enjoy your meal.
Modis Vintage Menu and Prices
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| `To forbid us anything is to make us have a mind for it`. – Michel De Montaigne… All Drinks $12 |
| El Diablo |
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From the 1946 ‘Trader Vic’s’ book; of food & liquor; it’s a mix of tequila, lime juice, & blackberry liqueur & house ginger beer. |
| Sidecar |
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Created by Pat McGarry, for a army captain who was driven to & from the bar in a sidecar, this blend of cognac, Cointreau, & lemon juice was the most popular cocktail of the 1920′ |
| Lion’s Tail |
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Included in the Cafe Royal Cocktail book in 1937; this curious mix of bourbon, allspice liqueur, lime juice, simple syrup, & Angostura bitters combine to make a well-balanced cocktail |
| Paloma |
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Little is known about the origin of this Mexico favorite made with Milagro reposado, carbonated grapefruit juice, agave, lime, & grapefruit bitters it could be named after the 1890’s folk song |
| Blood and Sand |
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Introduced in 1922 & named for Rudolph Valentino’s movie ‘Blood & Sand’ this is created with Bank Note scotch, Heering Cherry liqueur., sweet vermouth, & orange juice |
| Papa Doble |
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Hemingway’s drink at the El Floridita is rum, lime, sugar, & maraschino cherry liqueur; papa once drank 16 in one night |
| Rocky Mountain Punch |
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Recorded in 1860 by Major James Foster from a miner coming from CO who said; “they don’t got eggs, vegetables, or soap but they got Jamaican rum, champagne, & sometimes lemons`aˆ¦here’s hopin’ he was i |
| The Monkey Glad |
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The drink of prohibition from Harry’s NY bar in Paris uses gin, fresh orange, pomegranate grenadine, & absinthe served in a Coupe to embody the spirit of Gatsby |
| La Rosita |
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The origin of this drink is unknown, it was mentioned in Mr. Boston’s Official Bartender’s Guide and it is a blend of Milagro reposado, Cocchi Torino, Campari, & Angostura & orange bitters |
| Vesper |
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The original Bond martini is a mix of vodka, gin, Lillet Blanc, & lemon zest…Stirred not shaken |
| Royal Bermuda Yacht Club |
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A classic ‘Trader Vic’ tropic oriented blend of Sailor Jerry rum, Cointreau, Falernum, & lime juice that takes us back to the 1844 British officer’s club |
| The Libera |
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From the much neglected Old Waldorf Bar Days book by Albert Stevens Crocket from 1931 this is a surprising blend of Rittenhouse rye, Carpano Antica, Amer Picon, & orange bitters |
| Sazerac |
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The oldest known American cocktail, made in New Orleans is crafted with rye, Peychauds bitters, sugar, a rinse of absinthe, & a lemon twist |
| Last Word |
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Created at the Detroit athletic club in the 1920’s this combination of gin, lime juice, Green Chartreuse, & Maraschino cherry liqueur is easy to drink, but hard to forget |
| Horse’s Neck |
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Invented in the late 1800’s as a non-alcoholic drink, but people realized it was better as a mix of brandy, ginger ale, & Angostura bitters; it quickly became a favorite |
| Old Fashion |
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Reportedly created in the 1880’s in Kentucky for honor Colonel James E. Pepper, this cocktail includes; bourbon, muddled orange & Luxardo cherry, Angostura & sugar |
| Bijou |
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Created by Harry Johnson in the 1890’s using the French word for jewel, he mixed Spring 44 gin for diamond, Italian vermouth for ruby, Green Chartreuse for emerald, & finished it with orange bitters |
| Mary Pickford |
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Created in the 1920’s for the CanadianAmerican film star at the Hotel Nacional de Cuba by blending rum, maraschino liqueur, pineapple juice, & grenadine for her trip there |
| Vieux CarrA? |
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Created at the Carousel Bar in 1938; this mix of rye, cognac, Carpano Antica, Benedictine, Peychauds, & Angostura bitters is named for the French Quarter. `Lagniappe.` |
| Dark ‘N’ Stormy |
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Some call this simple mix of Goslings dark rum & house ginger beer the national drink of Bermuda; since the two ingredients were included in solider’s rations during the 1800’s |
| Aviation |
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Created in New York City at the Wallick in 1911, it is a variation of a gin sour made with gin, maraschino liqueur CrA?me de Violette & lemon juiceaˆ¦the only blue drink you should ever drink |
| Mint Julep |
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Named Churchill Down’s signature drink in 1938, but created in the 1700’s features crushed ice, fresh mint, raw sugar, bourbon, & a frosted mint leaf without the big hats |
| Corpse Reviver #2 |
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First recorded in 1930, the original ‘hair of the dog,’ is made with gin, Cointreau, Lillet Blanc, lemon juice & an absinthe rinse…the best part of waking up |
| Bourbon Smash |
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This 1920’s favorite is a mix of bourbon, lime, mint, sugar, & fresh seasonal fruitsaˆ¦that has stood the test of time |
| Pimm’s |
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This British staple is made with Pimm’s No. 1 cup, cucumber, lemon, orange, mint, & simple syrup… it was Introduced in 1823 & is still a favorite of modern times, especially at Polo matches |
| Mexican Firing Squad |
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Another find by Charles H. Baker at the La Cucaracha in Mexico City in 1937 this blend of tequila, lime juice, grenadine, & Angostura bitters will remind you of a sweet rickey |
| Manhattan |
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This 145 year old, classic is a mix of rye, Carpano Antica, & Angostura bitters…when this is done right it will transport you back to Old New York City |
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| Toreador |
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Appearing in W.J. Tarling’s 1937 Cafe Royal Cocktail Book; this mix of Milagro reposado, apricot liqueur, & lime juice made its debut 16 years before any mention of the margarita |
| The Communist |
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From the1933 pamphlet titled Cocktail Parade this mix of gin, Cointreau, Cherry Herring, & fresh lemon & orange juices is utterly enjoyable. In Mother Russia the drinks drink you |
| French 75 |
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A blend of gin, fresh lemon, sugar, & Cara Mia prosecco was brought back by heroic U.S. soldiers during WWI, it is said to have the kick of a French 75mm field gun |
Modis Favorites Menu and Prices
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| `Time is never wasted when you’re wasted all the time”. – Catherine Zandonella… All Drinks $12. Sake To Me – Why settle for a boring glass of a hot mess when you can indulge in sake, ginger liqueur, & yuzu watermelon juice… it’s chill & got it together |
| Northern Lights |
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Like the Aurora Borealis, this vodka drink topped with St. Germain foam has different colors & flavors… choose between purple, orange, green, or yellow |
| Aguardiente |
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This mystical elixir of mezcal, reposado tequila, yuzu syrup, gomme syrup, Ancho Reyes, lime, jalapeA±o, & cilantro will fire up your life & light up your soul |
| Ten Mile High Club |
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This blend of Montanya Oro rum, Breck bourbon, cognac, orange juice, & grenadine lets you join the club without entering the lavatory |
| Hi-Land Style |
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Feel like you’re lost on an island with a mix of Breck gin, guava purA©e, kaffir lime leaves, lime, gomme syrup, an altitude of 9602′ & pure mountain vibes |
| Medicine of the Monks |
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Indulge like a monk of Carthusia with rye, Yellow & Green Chartreuse, honey, peach bitters, & flamed sageaˆ¦ you will be holy. satisfied |
| CachaA§a Chop |
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Sometimes a classic can use a kick, so we combined cachaA§a, lime juice, & kaffir-thai basil syrup to make a drink that brings the beach to your seat |
| JalapeA±o Mango Margarita |
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This is the Modis margarita; it is a blend of silver tequila, fresh jalapeA±os, mango puree, oranges, & limes served on the rocks. The OG at it’s best |
| Thyme Served |
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This tart of a drink that combines citrus vodka, Leopold cranberry liqueur, thyme, orange, lavender, & agave earned it’s stripes by being the cosmo killer |
| Thai Tea Float |
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A treat from the far east; this concoction of Sailor Jerry rum, Goslings, Montenegro, simple syrup, & thai tea sorbet floated on top will satisfy the traveler’s spirit |
| How Now, Brown Cow? |
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What do you think this is? Amateur hour? No, this is scotch, cardamom-vanilla, black pepper tincture, & creamaˆ¦by the beard of Zeus, it’s good |
| 10 Peaks Sour |
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As enticing as the call of the summit & as refreshing as a mountain spring this mix of pisco, egg white, tangerine juice, & dandelion bitters will elevate you |
| Sage Whaaaaat?!? |
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Seriously! It’s a blend of bourbon, St. Germain, sloe gin, dandelion bitters, sage leaves, lemon, & blackberries…give it a shot & you’ll sage thank you later |
| Mary Samsonite |
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So you’re telling me there’s a chance with this blend of bourbon, Cio Ciaro, lemon, honey, & Angosturaaˆ¦you’ll flock to it like the salmon of Capistrano |
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| Straw-Bomb-Berry |
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What? It’s bomb! This blend of tequila, Aperol, strawberry-orange blossom honey-balsamic syrup, & basil should be consumed on the deck & often |
| The Peacock Tail |
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A group of peacocks is called a party, but a few of these with vodka, thai basil, snow peas, lemon marmalade, black garlic oil make the party |
| Breck 84 |
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his play on a French 75 packs as much punch as a stick of dynamiteaˆ¦ made with Cara Mia prosecco, Parfait Amour, & St. Germain |
| Outside the Box |
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Transport back to childhood with a blend of genever, Falernum, Margerum amaro, & lemon; we swear it tastes just like a box of apple juiceaˆ¦for adults |
| Gin & Jazz |
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Rollin down the street mixin’ Plymouth gin, jasmine liqueur, GA©nA©py, prosecco, cucumbers, & lime…laid back, with my mind on my money & money on my mind |
| Liaison |
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This coming together of rye, Vieux Carre syrup, Peychauds bitters, & an absinthe rinse is like a Sazerac & Vieux Carre in a back alley off Bourbon St |
| The Disagreement |
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Is a beautiful blend of bourbon, Green Chartreuse, & Campariaˆ¦ the one thing about this drink we could agree on was that it is delicious |
| Berries & Barbs |
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A play on an Old Fashion, this mix of cognac, rhubarb bitters, blueberries, orange, & agave syrup will remind you that every rose has it’s thorn |
Modis White by the Glass & Bottle Menu and Prices
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| `Wine has been with civilized man since the beginning.` – Robert Mondavi |
| The Girls, Lake County, Sauvignon Blanc |
$8.00 – $27.00 |
Citrus & crisp tropical fruit |
| Chateau Timberlay, Bordeaux, White |
$12.00 – $42.00 |
Sauvignon Blanc/ Semillon |
| Von Schleinitz High Def, Mosel, Riesling |
$8.00 – $27.00 |
Crisp acidity & bursting with fruit |
| Quivira, Dry Creek Valley, Sauvignon Blanc |
$10.00 – $35.00 |
Bright, juicy, & balanced |
| Belisario ‘Le Salse’, Matelica, Verdicchio |
$9.00 – $31.00 |
Ripe fruits & nice acid |
| Columna, Rias Biaxas, Albarino |
$9.00 – $31.00 |
Exotic notes & an alluring flavor |
| Terra Laura, Cheverny, Cheverny Blanc |
$12.00 – $42.00 |
Minerally, crisp, & acidic |
| Smash Berry, Central Coast, White |
$10.00 – $35.00 |
Roussanne/ Muscat/ Reisling |
| Dr. Heidemanns Bergweiler, Mosel, Riesling |
$10.00 – $35.00 |
Balanced & delicate |
| Castelo do Papa, Spain, Godello |
$10.00 – $35.00 |
Fresh, medium-bodied, & stony notes |
| Astoria ‘Alisia’, Venezie, Pinot Grigio |
$8.00 – $27.00 |
Bright aromas with fresh fruit flavors |
| Masi ‘Masianco’, Verduzzo, Pinot Grigio |
$10.00 – $35.00 |
Fresh with balanced flavor |
| A.A. Badenhorst ‘Secateurs’, South Africa, Chenin Blanc |
$10.00 – $35.00 |
Bright & pure |
| Spann, Sonoma, Chardonnay-Viognier |
$10.00 – $35.00 |
Crisp & well-balanced |
| Momo, Marlborough, Sauvignon Blanc |
$12.00 – $42.00 |
Smooth with notes of lemon & fruit |
| Two Arrowheads, Paso Robles, Viognier |
$12.00 – $42.00 |
Expressive, aromatic, & round |
| Twice Removed, Lake County, RosA© of Mourvedre |
$12.00 – $42.00 |
Savory minerality |
| Evolution, Oregon, White |
$8.00 – $27.00 |
Pinot Gris, Riesling, Muscat, & GewA?rztraminer |
| Cambria Clone 4, Santa Barbara, Chardonnay |
$14.00 – $50.00 |
Balanced & full |
| Seven Falls, Wahluke Slope, Chardonnay |
$12.00 – $42.00 |
Oaky with lush tropical notes |
| Grayson, California, Chardonnay |
$8.00 – $27.00 |
Brilliantly ripe with brisk acidity |
| Nicolas Potel, MA?con-Villages, Blanc |
$10.00 – $35.00 |
Minerally fresh with honey aromas |
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Modis Starters Menu and Prices
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| Mussels |
$14.00 |
applewood smoked bacon, garlic, fennel, jalapeA±o, white wine broth, fresh herbs, butter, spicy tomato sauce |
| Peas, Peas, Peas |
$12.00 |
black garlic blistered snap pea, smoked pea purA©e, sunflower seed, lemon marmalade, smoked corn, pea tendril salad |
| Sticky Ribs |
$12.00 |
Korean BBQ sauce, kimchi cornbread, sesame seed, scallion, ginger flash pickled cucumber, cilantro |
| Yellowfin Poke* |
$16.00 |
crispy forbidden rice, yuzu-wasabi foam, avocado relish, carrot ginger-mango sauce, ponzu micro herb salad, flying fish roe |
| Belly & Sucker |
$13.00 |
squid ink glass noodles, spicy pork belly potsticker, charred octopus, grilled broccolini, ginger soy, sea beans |
| The Butcher Block |
$16.00 |
artisan meats & cheeses, fig jam, arugula, roast garlic, wheat flat bread crackers |
| Carne Asada* |
$14.00 |
sliced flank steak, apple jicama pico, paprika chimichurri, crispy tostones, roasted tomatillo avocado purA©e |
Modis Bubbles Menu and Prices
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| “Champagne an elegant extra in life.” – C. Dickens |
| Laurent Perrier, Champagne, Brut Champagne, 375ml |
$32.00 |
Delicate, fresh, & crisp |
| Mumm, Napa Valley, Brut RosA© |
$16.00 – $58.00 |
Soft fruits & robust quality |
| Perrier-Joet, Champagne, Grand Brut 375ml |
$42.00 |
Fresh, lively & delicate |
| Naveran Brut Nature, Catalonia, PenedA©s Cava |
$10.00 – $35.00 |
Dry with citrus hints |
| Le Grand Courtage, Champagne, Brut 187ml |
$9.00 |
Fruity, acidity, & sweetness |
| Schramsberg, Champagne, Blanc de Blanc 375ml |
$26.00 |
Fruitful, crisp & vibrant |
| Cara Mia, Friuli, Prosecco |
$8.00 – $27.00 |
Super-rich, round, & delicious |
| Michel Mailliard Mont Vergon, Champagne, Brut |
$90.00 |
Complex, but subtle |
| Nicolas Maillart Platine, Champagne, Premier Cru |
$115.00 |
Fresh & vinous |
| Santa Margherita, Valdobbladene, Prosecco 375 ml |
$22.00 |
Good acidity & tang |
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| Domaine Carneros, Napa, Sparkling |
$14.00 – $50.00 |
Round palate & silky finish |
Modis Main Menu and Prices
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| The Modis Butcher Block |
$12.00 |
artisan meats & cheeses, roasted garlic, fig jam, arugula, wheat flat bread crackers |
| Apple & Fennel Salad |
$7.00 |
romaine lettuce blend, apple, shaved fennel, golden raisin, toasted cashew, shallot lemon chive vinaigrette |
| Coconut Curry Soup |
$6.00 |
red potato, leek, snap pea, celery, scallion |
| K.BBQ Tacos |
$8.00 |
flour tortilla, bok choy, pickled carrot & cucumber, scallion, wasabi aioli |
| Ever Changing Soup |
$6.00 |
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| Steak Sliders* |
$12.00 |
paprika chimichurri, smoked carrot slaw, crispy queso fresco, roasted tomatillo avocado purA©e |
| Elotes |
$8.00 |
shishito peppers, queso cotija, fresh lime, cilantro |
| Korean BBQ Noodles |
$8.00 |
pan fried udon noodles, stir-fry asparagus & snow pea, smoked carrot slaw, bean sprout, cilantro, sesame seed |
| P.E.I. Mussels |
$8.00 |
TenderBelly bacon / garlic / spicy tomato-white wine broth caramelized fennel / fresh herbs |
| Tomato Tartare |
$9.00 |
balsamic pearls, torn basil, shallot, crispy goat cheese, Berthod’s Bee foam, arugula |
| Sorbet Trio |
$6.00 |
seasonally rotating selection |
| Hand Twisted Shrimp Rangoons |
$9.00 |
chipotle cream cheese, poblano bacon jam, adobo purA©e, scallion, cilantro |
| Summer Melon Salad |
$8.00 |
candied lemon & yuzu watermelon, honeydew consomme, gingered cucumber ribbons, serrano pickled grapes, Buffalo Peaks feta, arugula |
Modis Specialty Menu and Prices
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| `Civilization begins with distillation` – W. Faulkner |
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| Antointette 75 |
$20.00 |
Junipero gin, simple, lemon juice, & Le Grand Courtage 187ml |
| Fogarty, Santa Cruz, Chardonnay |
$24.00 – $74.00 |
Depth of flavor & racy acidity |
| Tunquen, Casablanca Valley, Syrah |
$22.00 – $68.00 |
Fresh & vibrant |
| 80 / 20 |
$25.00 |
80% VEP Green Chartruese & 20% VEP Yellow Chartreuse |
| Mezcal Last Word |
$25.00 |
Vago Espadin, Green VEP, maraschino liqueur, & lime juice |
| Duckhorn, Napa Valley, Merlot |
$28.00 – $86.00 |
Quite substantial & inviting |
| Hanna, Alexander Valley, Cabernet |
$24.00 – $74.00 |
Good fruits & polished tannins |
| Moda Antigua |
$25.00 |
Don Julio 1942, agave, grapefruit bitters, cherry & orange |
| Evening Land, Eola-Amity Hills, Pinot Noir |
$26.00 – $80.00 |
Broad & lush yet precise |
| Van Winkle Old Fashion |
$65.00 |
Pappy 15, orange, sugar, orange bitters, & Angostura |
| Hudson Manhattan |
$30.00 |
Hudson Rye, Carpano Antica, & Angostura |
Modis Red by the Glass & Bottle Menu and Prices
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| `Let us celebrate the occasion with wine & sweet words.` – Plautus |
| Embruix de Vall Llach, Priorat, Red |
$15.00 – $55.00 |
Garnacha/ CariA±ena/ Cabernet/ Syrah |
| Project Paso, Paso Robles, Zinfandel |
$10.00 – $35.00 |
Bold & rich, but smooth & juicy |
| Castiglioni, Tuscany, Chianti |
$10.00 – $35.00 |
Smooth, warm, & elegantly balanced |
| Vigillance, Lake County, Cimarron |
$9.00 – $31.00 |
Zinfandel, Syrah/ Petite Syrah/ Cabernet |
| Morgan Cote Du Crows, Monterey, Red |
$10.00 – $35.00 |
Syrah/ Grenache medium bodied |
| The Prisoner, Napa Valley, Red |
$18.00 – $65.00 |
Zinfandel/ Cabernet, rich & focused |
| Alta Vista Premium, Mendoza, Malbec |
$10.00 – $35.00 |
Complex berry flavor & long finish |
| Terlato & Chapoutier, Victoria, Viognier-Shriaz |
$12.00 – $42.00 |
Spicy & aromatic |
| Don Rodolfo , Mendoza, Pinot Noir |
$8.00 – $27.00 |
Young, medium structure, & red fruit |
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| Finca El Origen , Mendoza, Malbec |
$8.00 – $27.00 |
Dark fruited, complex, & smooth |
| Northstar, Walla Walla, Merlot |
$14.00 – $50.00 |
Densely layered, lush, & elegant |
| Matchbook, California, Tinto Rey Red |
$10.00 – $35.00 |
Tempranillo/ Syrah spicy & rich |
| Guenoc, Lake County, Cabernet |
$8.00 – $27.00 |
Full bodied & soft with a great finish |
| Graffigna Elevation Reserve, San Juan, Red |
$8.00 – $27.00 |
Bonardo/ Cabernet/ Malbec |
| Smith & Hook , Central Coast, Cabernet |
$12.00 – $42.00 |
Full bodied & supple |
| Embellish, Oregon, Pinot Noir |
$10.00 – $35.00 |
Oaky, good body, & pleasing finish |
| The Reveler, Columbia Valley, Red |
$14.00 – $50.00 |
Cabernet/ Cab Franc/ Merlot |
| Coppola Director’s Cut, Monterey, Zinfandel |
$14.00 – $50.00 |
Ripe & rich flavors |
| If You See Kay, Italian, Cabernet |
$14.00 – $50.00 |
Soft, creamy, juicy, rich, & powerful |
| Clos Pegase, Carneros, Merlot |
$10.00 – $35.00 |
Vivid fruit flavors & a mineral finish |
| Landmark Overlook, Central Coast, Pinot Noir |
$14.00 – $50.00 |
Medium bright body |
| Campo Viejo, Rioja, Tempranillo |
$9.00 – $31.00 |
Rich aromas, ripe red fruit, & smooth finish |
Modis Dry Warriors Menu and Prices
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| “Never put a sock in a toaster.” – E. Izzard |
| Assorted Mighty Leaf Hot Teas |
$4.00 |
Ask your server about selections |
| Rocky MTN Coffee Roasters |
$8.00 |
Black Dog / Decaf |
| Totally Ginger |
$8.00 |
Muddled strawberries, cranberry juice, & house ginger beer |
| Spicy Virgin |
$8.00 |
Orange juice, fresh jalapeA±os, mango puree, orange, lemon & lime |
| Red Bull |
$5.00 |
Because it gives you wings |
| Voss Norwegian Water |
$5.00 |
Still / Sparkling 375ml |
| Soft Drinks |
$3.00 |
Pepsi, Diet Pepsi, Sierra Mist, Dr. Pepper, Mtn. Dew, Root Beer |
| House Made Ginger Beer |
$6.00 |
Sweet, spicy, & carbonated |
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| Hot Chocolate / Hot Apple Cider |
$4.00 |
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| Southside Smash |
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Muddled raspberries, lime, lemon, & mint, & a splash of mist |
Modis Mains Menu and Prices
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| Split plate charge is $5 |
| Boneless Short Rib |
$23.00 |
chipotle tomato braise, sofrito tomato rice, cerveza bacon pinto beans, smoked corn relish, cilantro mojo |
| Smoked Pork Chop* |
$28.00 |
poblano roasted vegetable relleno, black bean purA©e, queso cotija, ancho BBQ, cilantro oil |
| Fish of the Moment* |
$ |
The freshest fish paired with Chef’s choice of seasonal accompaniments |
| Modis Veggie Dish |
$20.00 |
curry panko cauliflower steak, black garlic cous cous, trio of caramelized onions, lemon thai basil vinaigrette, shishito pepper, serrano pickled grape, tzatziki |
| Grilled Swordfish* |
$30.00 |
lemongrass coconut curry rice noodles, snap pea & asparagus stir fry, herbaceous celery salad, grapefruit kaffir chutney |
| Prime Center Cut Sirloin* |
$32.00 |
sea salt herb crust, loaded potato medallions, horseradish au-poivre cream, corn on & off the cob, grilled broccolini, whipped bone marrow butter, M1 steak sauce |
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| Ramen 9602 |
$24.00 |
poached lobster, charred octopus, pork belly char sui, grilled bok choy, sea beans, smoked carrot slaw, thai basil, bean sprout |
| Waffles & Chicken |
$24.00 |
fried free range breast, ginger scallion waffle, grilled bok choy, yuzu infused watermelon, Sriracha maple syrup, reduction of grapes |