craft cooking inspired by ancient methods + spices + botanicals

available thurs + friday evenings from 5 pm - 8:30 pm

SNACK

smoked trout rillette + trout roe + creme fraiche + granny smith apple + fresh horseradish + apple cider vinegar + seeded cracker 16. [vegan substitute - chickpea salad vgo 12.]

chicken sausage satay + ginger + sweet soy+ lemon grass emulsion 13.

albacore tataki + cucumber sunomono + tosa zu + furikake 16.

kale + red onion pakora + chaat masala + tamarind chutney vg 12.

snack tray – enjoy a selection for the table 46.

SALAD + DUMPLING

roasted beet + asian pear + whipped feta + pistachio + watercress + orange blossom vinaigrette gf 17.

little gem + kosho cucumber + avocado + radish + crispy shallot + toasted sesame vinaigrette vg 14.

roasted butternut squash + pickled beech mushroom + pistachio sunflower dukkah + kale chip + pomegranate v/vgo 16.

rock shrimp gyoza + charred shishito + yuzu dashi + bonito flake small 13. / large 22.

pea + potato samosa + turmeric + cilantro + mango chutney + madras curry sauce v 15.

rye pierogi + farmer’s cheese + potato + cremini mushroom + cultured cream + balsamic onion + dill + chive + caraway v 17.

plate

west african suya spiced half chicken + curried peanut broth + stokes sweet potato + tomato + cipollini onion + green bean + squash + kale gf 28.

bavette steak + mojo rojo + cassava + sazón + culantro + tomato + pickled red onion 31.

short rib + egg noodle + lu liao bao spice + tomato + gai lan + ginger + pickled mustard green + scallion 27.

thai green curry + spring vegetable + bean sprout + jasmine rice v 22.

baja striped sea bass + cauliflower thom kha + tri color cauliflower + shaved cremini mushroom + thai basil + cilantro + mint + pickled shallot + prik nam pla gf 30.

SWEET

tapioca + passionfruit + citrus + yuzu granite vg/gf 10.

chai chocolate mousse + coconut cajeta + coconut whip cream v 9.

basque burnt cheesecake + cognac poached prune v 11.

coconut sorbet 9.

green tea ice cream vg/gf 9.

ARTIFACT at Night | nov. 16 culinary journey: DIWALI, INDIA

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.