craft cooking inspired by ancient methods + spices + botanicals

available friday evenings from 5 pm - 8:30 pm

SNACK

vietnamese + pork meatball + chili caramel + pickled carrot + kohlrabi + ginger + cilantro + mint + lemongrass emulsion 14.

crispy green bean pakora + cilantro + mint chutney (vg) 14.

roasted rainbow carrot + date harissa glaze + pickled onion + almond dukkah + garlic yogurt (v/gf) 13.

cumin spiced fava bean dip + preserved meyer lemon + pomegranate + boiled egg + pickled cauliflower + carrot + za’atar spiced flatbread (v) 15.

snack tray – enjoy four items for the table 47.

DUMPLING

rock shrimp gyoza + charred shishito + yuzu dashi + bonito flake small 16. / large 25.

pea + potato samosa + turmeric + cilantro + mango chutney + madras curry sauce (vg) 18.

rye pierogi + farmer’s cheese + potato + cremini mushroom + cultured cream + balsamic onion + dill + chive + caraway (v) 18.

SALAD

roasted beet + asian pear + whipped feta + pistachio + watercress + orange blossom vinaigrette (v/gf) 18.

kabocha squash + stokes sweet potato + peruvian seven spice + aji verde + culantro + andean mint + queso fresco + cancha corn nut + kale 18.

avocado bowl + aleppo pistachio dukkah + pearl barley + chickpea + sweet potato + arugula + carrot + cucumber + garlic creme fraiche + carrot molasses 21. v (lunch only)

PLATE

yassa cornish hen + braised collard green + spiced caramelized onion + parsnip plantain puree + rof sauce (gf) 29.

short rib + egg noodle + lu liao bao spice + tomato + gai lan + ginger + pickled mustard green + scallion 32.

spiced lamb burger + kefalotyri cheese + red cabbage + arugula + tomato + shaved red onion + tzatziki + olive relish + brioche bun + za’atar fries 26.5

sablefish moqueca + coconut broth + roasted tomato + piperade + culantro + lime + peanut (gf) 30.

slow roasted achiote pork huarache + stewed cranberry bean + blistered sungold tomato + roasted anaheim chili + corn salsa + hoja santa + queso cotija + pipian verde + green salad (gf) 25.

crispy tofu + king oyster mushroom + gai lan + chinese eggplant + green onion +fermented black bean sauce + chili crisp (vg) 23.

SWEET

coconut tapioca + roasted pineapple + strawberry + mango granite (vg/gf) 10.

chocolate mousse + coconut cajeta + chai whipped cream (gf) 10.

basque burnt cheesecake + spiced cherry compote (v) 11.

BEVERAGE

CRAFT COCKTAILS | LOCAL BEER | REGIONAL + INTERNATIONAL WINES available through our in-house bar program

ARTIFACT at Night | march 20 | a culinary journey: AFGHANISTAN

v - vegetarian / gf - gluten free / vg - vegan

*consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

a 3.95% surcharge will be added to each check. this charge helps support increased wages and benefits for our team members on the front line and in our kitchens and allows us to continue to provide the URBAN KITCHEN GROUP hospitality and service you have come to enjoy.